Breads/Muffins/Cakes · Snacks

Blueberry Banana Walnut Muffins

These blueberry banana walnut muffins are naturally sweetened with honey (can sub maple syrup), have a nutty profile and consists of a perfect crunch in each bite. You don’t want to miss out on these muffins!

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It’s been a while since I’ve used my flours, baking powder and baking utensils. I missed them! When it’s as hot as 100F in Los Angeles, the last thing I want is more heat in my house. The other day my brother bought 5 bags of bananas, which had about 10-12 bananas per bag. Do the math… it was about 50-60 bananas. My entire family got through about 30 bananas before they all browned on the counter. Knowing me, my mom told me to go make some banana bread or bake with them.

I usually freeze my bananas when they brown & defrost them when I decide on trying a new recipe or make an old one. However, I had over 20 frozen bananas in my fridge so I knew I had to do something about it or else I’d have a freezer filled with bananas.

I sucked it up and turned on the oven on a not so hot day. Well, it was totally worth it because these muffins are my new favorite! They’re made using almond flour so it’s gluten free. I enjoy using almond flours because I like the texture and nutty flavor.

I bought a LARGE batch of blueberries at Sprouts so I thought… why not add in some blueberries as well? And walnuts.

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The excitement when the timer goes off after 20 minutes of baking.

The smell of freshly baked muffins when removing it from a hot oven.

The feeling of satisfaction after that first BIG bite.

The joy in being able to share this exact recipe with YOU!

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Blueberry Banana Walnut Muffins

These blueberry banana walnut muffins are naturally sweetened with honey (can sub maple syrup), have a nutty profile and consists of a perfect crunch in each bite. You don't want to miss out on these muffins! 

Course Baking
Cuisine Breakfast
Keyword almond flour muffins, Baking, banana muffins, Blueberry muffins, Breakfast, gluten free, Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 221 kcal
Author Winnie Liong

Ingredients

  • 3 medium bananas
  • 3 eggs
  • 2 tbsp unsweetened applesauce
  • 2 tbsp peanut/almond/cashew butter
  • 2 tbsp honey
  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup blueberries
  • 3/4 cup crushed walnuts

Instructions

  1. Preheat oven to 350F. 

  2. With an electric mixer, mix together mashed bananas, eggs, applesauce, almond butter and honey. 

  3. Fold in almond flour, baking powder, sea salt and cinnamon. 

  4. Gently fold in blueberries and walnuts.

  5. Top with extra crushed walnuts.

  6. Bake for 20-22 minutes.

  7. Let cool for 10 minutes in the baking pan then remove to a cooling rack for another 20 minutes!

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