My mom has a lot of food allergies to deal with, she can’t have wheat, soy, or dairy, so when I found these banana nut muffins, I thought I would try the recipe. It did not disappoint!
These muffins are super moist and chock-full of nuts and chocolate chips for plenty of flavor and crunchy goodness. Besides the fact that they are free of everything my mom is allergic to, they are also refined sugar free! So they are pretty darn healthy if you ask me.
The recipe is from a lovely blog I have started following called The Toasted Pine Nut. Cutest name ever right?! She has a ton of yummy healthy recipes on her site and she has a book, so check her out some time!
The original recipe has walnuts which I tried the first time, but I added in toasted pecans the second time I made them which was delicious! I decided to make a double batch and freeze them so my husband and I could have these banana nut muffins on hand whenever we want a healthy snack.
Toast the Nuts
If you want to add nuts into your muffins, it’s best that you toast them first. I’ve learned from others in the baking world that toasting really brings out the flavor. I’ve toasted pecans and walnuts for a few different recipes now and I feel like I notice a difference. The leftovers taste really yummy too!
All you have to do is put the pecans or walnuts (or any shelled nut) spread out onto a baking sheet with parchment paper. Cook them in the oven at 350°F for about 8 minutes. You’ll know they’re done when you start to smell them. Keep an eye on them in the oven, they might need less time in the oven if you put in a smaller batch. Let them cool before you put them in your muffin batter.
Make the Muffin Batter
As muffins usually are, this is an easy throw it all in one bowl and blend it recipe. So gather your ingredients first:
You’ll want to smash your bananas up in a bowl first, but don’t smush them too much or you won’t get any chunks of banana in your muffins. Also when I say ripe, I mean really ripe, like the browns ones that you don’t even want to eat anymore. The riper it is, the sweeter your muffin will be.
After the bananas are smushed in a large bowl, beat in all the wet ingredients: eggs, almond butter, and honey. Next, beat in the dry ingredients: almond flour, baking powder, and salt. Once the batter is well incorporated, you can fold in your nuts and chocolate chips.
Bake the Muffins!
Grease a muffin tin with avocado oil or put muffin liners into the tin.
Scoop the batter into the muffin tin almost to the top. Then bake in the oven and let them cool on a cooling rack a few minutes before you dig in.
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Looking for something with more chocolate? Try my Gluten Free Chocolate Lava Cakes for Two.
Banana Nut Chocolate Chip Muffins
- 3-4 Super Ripe Bananas, smushed
- 3 Eggs
- ¼ Cup Almond Butter
- 3 Tbsp Honey
- 2 Cups Almond Flour
- 3 Tsp Baking Powder
- ½ Tsp Salt
- 1 Cup Toasted Pecans or Walnuts
- 1 Cup Semi-Sweet or Dark Chocolate Chips (Optional)
- Preheat oven to 350°F. Spread nuts onto a baking sheet with parchment paper and toast in the oven for about 8 minutes. When you start to smell them they are done. Let them cool, then put them in a large ziploc and smash them with a spoon into smaller pieces. Set aside.
- In a large bowl, beat together your bananas, eggs, almond butter, and honey. Once combined, beat in the almond flour, baking powder, and salt.
- Fold in your chocolate chips and toasted nuts.
- Grease a muffin tin with avocado oil or line with aluminum foil liners and fill with batter until almost to the top. Cook about 20 minutes at 350°F. Let cool a few minutes on a cooling rack. Enjoy!