These banana nut muffins are made with mashed banana, walnuts, cinnamon and vanilla making them slightly spicy, good-for-you, and a great breakfast muffin recipe or perfect after school snack.

If your kids don’t like eating nuts you can use almond or hazelnut meal instead of chopped nuts or chop them fine!


  • 1 ½ cups white spelt flour or gluten free flour
  • ½ cup coconut sugar
  • 1 heaped teaspoon of baking soda
  • Pinch of salt
  • 2 large eggs
  • ¼ cup maple syrup
  • ½ cup unsweetened almond milk
  • 2 mashed bananas
  • ½ cup walnuts, roughly chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of vanilla paste or extract
  • 3 tablespoons melted coconut oil, macadamia nut oil or melted butter

First, preheat your oven to 160ºC and line a 12 muffin tin with muffin liners.

Place flour, sugar, baking soda and salt into a medium bowl and combined.

Place remaining ingredients into a second bowel and stir until well combined.

Add dry ingredients into wet ingredients and then mix until well combined, careful not to over mix as this makes for tough muffins.

Fill each muffin about 3/4 of the way full.

Bake approx. 20 minutes

Let cool for 5 minutes.

Can be frozen for up to 3 months.