How to Make Banana Nut Crunch Muffins (Gluten-Free) - A Step-by-Step Guide

Banana Nut Crunch Muffins are a classic breakfast treat that combines the sweet, fruity flavor of bananas with the rich, earthy taste of nuts. This recipe, however, takes this timeless favorite to a whole new level by making it gluten-free, allowing those with dietary restrictions to indulge in this delectable delight.

What sets these Banana Nut Crunch Muffins apart is the delightful crunch that comes from the addition of chopped nuts, which not only adds a satisfying texture but also...

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Ingredients

  • 1 ¾ cups oats
  • 3 bananas
  • 1 cup crunchy almond butter
  • ½ cup milk
  • ⅓ cup agave nectar
  • ¼ cup coconut oil, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 18
  • Yield: 18 mini muffins

  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
  • Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.
  • Nutrition

    189 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 11mg
    • Sodium: 164mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 68mg
    • Iron: 1mg
    • Potassium: 219mg