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Banana Walnut Muffin

Banana Walnut Muffins

Baking is a great way to use ripened bananas. This is a very simple but delicious gluten free anti-Inflammatory muffin. Check out the notes below for variations and enjoy!
Course Breakfast, Dessert, Snack


  • 4 bananas 2.5 cups mashed
  • 4 eggs
  • ½ cup almond butter
  • 4 Tbsp clarified butter or ghee coconut oil would work as well
  • 1 Tbsp cinnamon
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup of coconut flour
  • walnuts for the top


  • Preheat oven to 350°F and grease or line muffin tins.
  • In a large bowl, mix the wet ingredients until well combined.
  • In a separate bowl, combine the dry ingredients and add to the large bowl, mixing all ingredients well.
  • Cook for 30-35 minutes or until a toothpick comes out clean.


Variations - Keep the recipe the same but add dried fruit, nuts or approved chocolate.
  • Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and 1 cup dried cranberries or fresh if you want
  • Chocolate Blueberry – Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
  • Pumpkin Pecan – Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces.
Keyword Anti-Inflammatory, Banana, Breakfast, Dessert, Snack