Gluten Free Banana Nut Muffins

Banana Nut Muffins + Toronto Nutritionist + Michelle Nutrition + Michelle Tirmandi + gluten free banana muffin + eat healthy + Toronto bride

If you are part of my newsletter then you’ll already know that I have recently become a first time auntie! I’m beyond excited and honestly can’t put in to words how it feels to love and care for a little tiny person so much whom I barely know. When he was born (I was lucky enough to actually be there) I could not stop the tears from flowing, and even now as I write this I find myself a little teary eyed. Today marks my wee nephew’s 14th day on the planet, and both he, I and the rest of my family have learnt a lot about what it means to have a new baby around!

Not surprising to anyone who has had a baby or been around a new born – time is precious. With the care for the newborn and new mama there leaves little time for food prep. Since my language of love speaks in food I quickly found myself in the kitchen making up muffins, location cookies and all the snacks!

This recipe is based off a recipe I found online with a few tweaks based on the ingredients I had on hand. They are yummy (and simple) and because they are sans gluten (i.e sans bloat), anyone with a gluten intolerance or sensitivity can also enjoy them free of worries.

A few other notes, they are energy-dense! And moist. And they don’t make very many (~ 8-10 small muffins) for the amount of ingredients used so you may decide to double (or even triple) the recipe if you want to freeze them (or have a hungry, time-starved new mama to feed!).


  • 2 eggs
  • 2 medium bananas, ripe and mashed
  • 3 1/2 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 3 Tbsp water
  • 3/4 cup ground almonds, made in to almond meal
  • 1/4 cup ground walnuts + 1 tbsp chopped walnuts
  • 1/2 cup + 2 Tbsp oat flour, process rolled oats in food processor to make flour


Preheat the oven to 350′ and grease a muffin try with coconut oil or organic butter. Blend the almonds and walnuts in a food processor or high powered blender to a flour consistency, set aside. Blend the oats to a flour. In a bowl, mash the banana well and add the eggs, maple syrup, water or nut milk, vanilla extract, stir. Add baking powder, nut meal and oat flours, stir. Pour in to baking tray and bake for ~ 28-32 minutes.





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