Banana Nut Muffins Recipe - Dr. Axe

Banana Nut Muffins Recipe

Banana nut muffins recipe - Dr. Axe

There’s nothing like a good muffin recipe, particularly one that brings together bananas and nuts. Not only are these super simple to make, but you can make them healthy enough for breakfast and sweet enough for dessert. Talk about double-duty banana nut muffins!

Best Ingredients

One of my favorite muffin combos are bananas and nuts, like this easy Paleo banana nut muffin recipe. They’re a terrific way to use up over-ripe bananas and come together easily. These grain-free muffins are made with heart-healthy almond flour, which is loaded with vitamin E, and a gluten-free sprouted flour blend. You can either make these a vegan recipe by using ground flax instead of eggs.

And the nutrition in these is second to none. Nutrition-rich bananas are a healthy option for people who don’t have a form of insulin resistance; because they’re quite high in carbs and sugar, you should avoid them if you do.

Banana nut muffins ingredients - Dr. Axe

But for the rest of us, bananas are low in fat and provide a quick energy boost, making them (and these muffins!) a great after-workout snack. They’re also full of potassium and fiber. In fact, just one banana contains about 10 percent of your daily recommended amount. Eating enough fiber keeps your digestive system running smoothly and helps you feel full longer.

And let’s not forget about the nuts in these banana muffins! Walnuts are loaded with omega-3 fatty acids, which are awesome for reducing inflammation, improving circulation and controlling blood sugar. They’re also known to fight depression and improve brain health. You could also use any other nuts you have on hand, like pecans or cashews; you’ll still get those nutty benefits.


How to Make Banana Nut Muffins

Do you know how to make banana nut muffins? Get ready to bake your favorite banana nut muffins ever!

Start by preheating the oven to 350 F. Grease a muffin tray or line them with paper muffin cups.

Melt the butter in a small saucepan. Then add it and all the other ingredients into a large bowl and mix.

Banana nut muffins step 2 - Dr. Axe

Next, fill the muffin cups cups 2/3 of the way full, as the muffin tops will puff up during baking. Add the extra bananas and crushed walnut topping to the top of the muffins.

Banana nut muffins step 3 - Dr. Axe

Bake the muffins for 15–18 minutes. These easy banana muffins are ready!

Banana nut muffins recipe - Dr. Axe

Have one with your morning coffee, grab one to enjoy as a mid-afternoon snack or nibble on one after dinner.

Other Healthy Muffins to Make

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana nut muffins - Dr. Axe

Banana Nut Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Dr. Josh Axe
  • Total Time: 23 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


Many people avoid muffins because they can be a calorie bomb without protein. Well, these banana nut muffins are only 244 calories and offers 5 grams of protein next to only 25 grams of carbs.


  • ½ cup unsalted butter, melted and cooled slightly (or vegan butter)
  • 1 cup almond flour
  • 1 cup gluten-free sprouted flour blend (brown rice, oat and sorghum blend) or Paleo flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 2 eggs (or 2 flax eggs: 1/4 cup water + 2 tablespoons ground flax)
  • ¼ cup water
  • ½ cup maple syrup
  • 2 very ripe bananas, mashed
  • ½ cup walnuts, crushed


  • 1 banana, cut in half and thinly sliced
  • handful of crushed walnuts


  1. Preheat oven to 350 F.
  2. Melt the butter in a small pan.
  3. Mix all ingredients in a large bowl.
  4. Fill greased or paper-lined muffin cups 2/3 full.
  5. Add banana slice and walnuts and bake for 15–18 minutes.
  • Prep Time: 5 min
  • Cook Time: 18 min
  • Category: Snacks, Breakfasts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin (87 g)
  • Calories: 244
  • Sugar: 12.1 g
  • Sodium: 320 mg (21% DV)
  • Fat: 15.1 g
  • Saturated Fat: 5.7 g
  • Unsaturated Fat: 8.5 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 25.3 g
  • Fiber: 3.2 g
  • Protein: 5 g
  • Cholesterol: 48 mg

How useful was this post?

Click on a star to rate it!

Average rating 4.4 / 5. Vote count: 51

No votes so far! Be the first to rate this post.


Please keep comments under 200 characters.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Joanne on

    Funny story. I was making these and after I mixed all the ingredients, or so I thought, the batter was very dry. This can’t be right. I looked at the recipe and realized I forgot the water and syrup. 🤦‍♀️. After adding them in, I thought that’s better. Put everything in the muffin cups, stuck them in the oven and set the timer. Maybe a minute or two later I turned around and saw the eggs on the counter!!! We’ve been having issues with our water heater and wasn’t getting hot water and I needed very warm water to clean the eggs. I have chickens so the eggs need to be washed. My husband relit the pilot light but I completely forgot to wash the eggs. So I frantically grabbed the pan out of the oven and proceeded to empty all the contents back in the bowl. Added the eggs and refilled everything again. They are rising so I’m hoping for the best. Lol

  2. Mary on

    These are yummy. I make them when I am craving a sweet, moist banana bread. I cut back on the maple syrup and don’t include the chocolate, and they are still sweet- thanks for the recipe!

  3. Jeri Ann on

    I’ve made these muffins 3 times now. Really easy to modify if you’re a moderately experienced baker. :) This last time I added 1/4 c. dark chocolate cocoa powder and a scoop of vanilla protein powder, along with a little extra oil, 1 T. extra coconut milk, and 1/2 pkt. of Stevia to counteract the cocoa powder. YUM!

  4. Vrushali on

    The coconut milk link points to the Thai Kitchen coconut milk which comes in a can. Is it BPA free? Can you suggest other brands that don’t come in a can.Thanks!

  5. Tricia on

    I’ve been taught that you should never mix grains with fruit as this causes the fruit to ferment in the gut and feeds the bad bacteria. What is your opinion on this, Dr. Axe?

  6. Marilyn butler on

    Hi I love your recipes but have trouble converting different ingredients to cups ! Do you think you could put in in grams or ounces please ?

    • Mike on

      There are cooking conversion charts out there that help with this. Just search for “Cooking conversion chart” and you will find them.

  7. Jackie on

    Hi Dr. Josh;

    I made these, but used coconut oil and added extra almond milk, but it turned out crumbly and the batter was dense, is it supposed to be like that?

  8. Anne on

    These were my first attempt at gluten free baking…they are phenomenal!!!!!! I love to bake and I was so excited to not use any white flour, white sugar! I’m not gluten intolerant just trying to eat healthier. These are definitely a winner in my book!

  9. Diane on

    I would like to make this recipe. The recipe says 1/2 c of coconut oil. Does that mean measure a 1/2 c of melted or unmelted coconut oil ?

  10. Kristen on

    What kind of flour do you recommend when there’s a nut allergy? We also have an egg allergy, so what would you replace with this??
    Thank you!!

  11. sandra borrel on

    Thank you so much for the healthy recipe ..i have tried most of them and it came out very good, and everyone in my family loves it..
    we have been trying to eat healthy and most times i used different grains to make my own gluten free flour and it comes out really good..
    the grains i used usually be different types of nuts, rice, pease and chick pease, and barley. also i use the cassava flour to hold it together… share if you think its a good thing i’m doing , and help me to better understand the different grains if they are good together.


More Recipes