Banana Nut Muffins Recipe - Dr. Axe

Banana Nut Muffins Recipe

Banana nut muffins recipe - Dr. Axe

There’s nothing like a good muffin recipe. Not only are they 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!

Banana nut muffins ingredients - Dr. Axe

Bananas and Nuts — Two of the 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!

Banana nut muffins step 1 - Dr. Axe
Start by preheating the oven to 350 F. Grease a muffin tray or line them with paper muffin cups.

Banana nut muffins step 2 - Dr. Axe

Mix all the ingredients in a large bowl.

Banana nut muffins step 3 - 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 recipe - Dr. Axe

Bake the muffins for 15-18 minutes. These easy banana muffins are ready! Have one with your morning coffee, grab one to enjoy as a mid-afternoon snack or nibble on one after dinner.

Total Time

20 minutes



Diet Type



  • 1 cup almond flour
  • 1 cup gluten-free sprouted flour blend (brown rice, oat and sorghum blend)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 2 eggs or 2 flax eggs (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
  • Crushed walnuts


  1. Preheat oven to 350 F.
  2. Mix all ingredients in a large bowl.
  3. Fill greased or paper-lined muffin cups 2/3 full.
  4. Add banana slice and walnuts and bake for 15-18 minutes.

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  1. Roxann on

    There is a comment about coconut oil in the recipes but I do not see any oil in the recipe?
    Should there be oil in the recipe?
    Thank you!

  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.


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