What are jumbo banana nut muffins?

These large banana muffins are made from a mixture almond flour and tapioca flour. Since they are made with paleo flours they are gluten free!

These muffins are mixed with mashed ripe banana, a hint of cinnamon, and a few other ingredients you probably have on hand.

Not only do they they have soft and fluffy centers, but they also have a crunchy walnut topping!

These muffins have been on my ‘go-to’ list for the last few weeks. Since they are larger in size, they are a bit more filling for breakfast or they even make a great afternoon snack.

These bakery style banana muffins are…

• Large and fluffy
• Soft and moist
• Mixed with banana and a hint cinnamon
• Freezer friendly
• An easy ‘grab n go’ snack

Why you’ll love these bakery style banana muffins

• Firstly, these jumbo banana muffins are gluten free!

• Secondly, bakery style banana muffins are large and fluffy.

• Next, this jumbo banana muffin recipe is made with wholesome ingredients.

• Did I mention this recipe can be made in one bowl!?

• Lastly, these jumbo banana muffins only require 9 ingredients you probably have on hand!

Ingredients needed to make jumbo banana nut muffins

You will need the below ingredients to make these jumbo banana nut muffins!

The two main flour ingredients are almond flour and tapioca flour

A little bit of cinnamon to complement the banana

Baking soda and baking powder will help puff up these muffins

Just a pinch of salt!

Eggs help bind all the ingredients together

Mashed banana, of course!

Coconut sugar is an all natural sweetener used to sweeten up these muffins

Almond milk adds moisture and liquid.

Use butter OR coconut oil as the baking fat. Use coconut oil to make them paleo friendly!

Vanilla extract helps to enhance all the flavors.

Lastly, lemon juice helps react with the baking soda to help these muffins rise.

How to make these bakery style banana muffins

Preheat your oven. Preheat the oven 350 degrees. Grease 9 tins in a normal (12 tin) muffin or cupcake pan.

Whisk the wet ingredients. In a large bowl, whisk together the eggs, mashed banana, coconut sugar, coconut oil, milk, lemon juice, vanilla extract.

Fold in the dry ingredients. Add in the almond flour, tapioca flour, baking powder, baking soda, cinnamon and salt. Mix until combined.

Add batter to muffin tins. Using a 1/4 measuring cup, scoop the batter evenly into 9 muffin tins.

Add the walnuts. Add crushed walnuts on top of each muffin.

Lastly, bake! Bake the muffins at 350 degrees for 22-24 minutes. Let them cool slightly, remove them from the tins, and enjoy!

Other healthy banana recipes you’ll love

If you love these jumbo banana muffins, certainly try some of my other favorite banana recipes below!

Healthy Banana Chocolate Muffins

Gluten Free Peanut Butter Banana Muffins

Spinach Banana Muffins

Cinnamon Streusel Banana Bread

Did you make these jumbo banana nut muffins?

If you make these jumbo banana nut muffins, I would really appreciate a rating an a review below!

You can find some more recipe inspiration by following me on Instagram and Pinterest.

Print

Jumbo Banana Nut Muffins (Gluten Free, Paleo)

Jumbo banana nut muffins are large bakery style banana muffins made with almond flour and tapioca flour! They have the perfect texture and are made with simple and wholesome ingredients!

Course Breakfast

Cuisine American

Keyword bakery style banana muffins, jumbo banana muffin recipe, Jumbo banana muffins, Jumbo banana nut muffins

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Servings 9

Calories 292kcal

Ingredients

Dry Ingredients

• 2 cups almond flour
• 1 cup tapioca flour
• 2 tsp baking powder
• ¾ tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt

Wet Ingredients

• 3 eggs room temperature so the butter doesn't solidify
• 1 cup mashed banana
• ⅔ cup coconut sugar OR pure maple syrup
• ¼ cup butter OR coconut oil melted
• ¼ cup almond milk
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• chopped walnuts, about ½ cup

Instructions

• Preheat your oven to 350 degree. Grease 9 tins in a regular muffins pan.
• In a large bowl, whisk together the eggs, mashed banana, coconut sugar, coconut oil, almond milk, lemon juice, and vanilla extract.
• Now add in the almond flour, tapioca flour, baking powder, baking soda, cinnamon and salt. Mix until combined.
• Using a 1/4 measuring cup, scoop the batter evenly into 9 muffin tins.
• Add crushed walnuts on top of each muffin.
• Bake the muffins at 350 degrees for 22-24 minutes. Let them cool slightly, remove them from the tins, and enjoy!

Nutrition

Calories: 292kcal | Carbohydrates: 28g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 175mg | Potassium: 71mg | Fiber: 3g | Sugar: 8g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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