These healthy gluten free maple cinnamon macadamia nut banana muffins are incredibly moist, dairy free, and refined sugar free. This super easy recipe comes together in just one bowl, takes only 30 minutes from start to finish, and makes the perfect healthy breakfast or snack.
I love a good banana nut muffin, and these maple cinnamon macadamia nut banana muffins are my new favorite! They are fluffy, tender, moist, filled with cozy cinnamon flavor, and have the perfect crunch thanks to macadamia nuts and raw turbinado sugar on top. So flavorful and incredibly delicious.
Made with overripe bananas and pure maple syrup for natural sweetness, coconut oil to keep them moist, and heart healthy macadamia nuts, these healthy banana muffins are seriously the best.
What you’ll need to make these Gluten Free Maple Cinnamon Macadamia Nut Banana Muffins
(links below are the gluten free & celiac safe products I used in this recipe)
- overripe bananas
- pure maple syrup
- egg
- pure vanilla extract
- refined coconut oil
- unsweetened almond milk
- gluten free 1:1 flour
- baking soda
- cinnamon
- kosher salt
- macadamia nuts
- turbinado sugar
More delicious gluten free bread + muffin recipes you’re sure to love!
- Healthy Gluten Free Double Chocolate Zucchini Bread
- Healthier Gluten Free Bakery Style Blueberry Muffins
- Flourless Chocolate Black Bean Muffins
- Healthy Gluten Free Maple Glazed Pumpkin Bread
If you make these Gluten Free Maple Cinnamon Macadamia Nut Banana Muffins, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
Gluten Free Maple Cinnamon Macadamia Nut Banana Muffins
- Yield: 12 Muffins
- Diet: Gluten Free
Description
These healthy gluten free maple cinnamon macadamia nut banana muffins are incredibly moist, dairy free, and refined sugar free. This super easy recipe comes together in just one bowl, takes only 30 minutes from start to finish, and makes the perfect healthy breakfast or snack.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 3 overripe bananas, mashed (make sure they are almost entirely brown)
- ⅓ cup pure maple syrup
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ¼ cup melted refined coconut oil
- ¼ cup unsweetened almond milk
- 1 ¾ cup gluten free 1:1 flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ¾ cup chopped macadamia nuts (½ cup mixed into batter, ¼ cup on top of muffins)
- turbinado sugar, for sprinkling on top of muffins
Instructions
step 1
Preheat oven to 350 degrees. Line a muffin pan with paper liners, set aside.
step 2
In a large bowl, mix together mashed bananas, maple syrup, egg, vanilla extract, melted coconut oil, and unsweetened almond milk until well combined. Add in the gluten free flour, baking soda, cinnamon, and salt, and mix with a spoon until combined. Fold in ½ cup chopped macadamia nuts.
step 3
Divide batter evenly into muffin liners, sprinkle each muffin with turbinado sugar and remaining chopped macadamia nuts. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.
step 4
Let muffins cool in pan for 5 minutes, then remove and place on a wire rack to finish cooling.
Notes
adapted from ‘Ambitious Kitchen‘
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
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