These Gluten-Free Vegan Banana Walnut Muffins are the perfect solution if you are following a gluten-free diet and, like me, never thought you’d be able to enjoy the banana-walnut flavors of breakfast time ever again.
Several years ago, before transitioning to a gluten-free diet myself, I made these yummy Vegan Banana Walnut Muffins that are really good.
Even though I still occasionally make them for my family, I haven’t been able to enjoy them for the last couple of years.
So when one of my readers (hi Heather!) asked me if I had a gluten-free version of the Vegan Banana Walnut Muffin recipe, I told her I didn’t, but needed to get working on one…and I did!
I’m really excited about how they turned out too.
I based it off the Vegan Banana Walnut Muffin recipe and exchanged the organic unbleached all-purpose flour with cashew flour, which is one of my go-to gluten-free flours (second behind almond flour).
I also omitted the sweetener because it was a little much in the other recipe and I found the bananas gave it just the right amount of sweetness.
Make sure you read “Tip #1” below about what to expect from these muffins, as they will be a little different if you’re used to eating traditional muffins with white flour.
These are vegan, gluten-free, dairy-free, egg-free and contain no added sweetener at all!
Want more healthy breakfast recipes? Check out Blueberry Acai Protein Smoothie Bowl, Raspberry Banana Chia Pudding, Coconut and Pecan Granola with Goji Berries or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating smoothie recipes you will love!
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Bananas:*
- high levels of trytophan to help combat depression
- aids in weight loss
- strengthens the immune system
- high in fiber and potassium
- helps to lower blood pressure
5 Fast Facts About Walnuts:*
- high quality vegan protein
- high in anti-oxidants
- rich in omega-3 fatty acids
- high in vitamin C
- improves blood lipids and other cardiovascular risk factors
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- helps to improve metabolism
- improves cholesterol levels
5 Fast Facts About Vanilla Bean Powder:*
- high in anti-oxidants
- can help reduce inflammation
- contains small traces of minerals
- 1 teaspoon contains 3 g of protein and 3 g of fiber
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Where To Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door!
Tip #1: If you’ve never tried a gluten-free/grain-free/flourless muffin ~without eggs~ I wanted to give you a little heads up on what to expect. They won’t be fluffy, crumbly muffins with a billowing muffin top. They will be moist, somewhat dense and (especially since these have bananas) will seem a little “undercooked” when they come out. But they will still be GOOD! And have the wonderful banana-walnut flavor you’re looking for.
Tip #2: I used homemade cashew flour by adding the cashews to a food processor and processing them until they turned into a flour. You can also use store-bought cashew flour in the same amount.
Tip #3: I used these standard sized muffin cups and the recipe was enough to make 8.
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