Banana Nut Muffins

This fruit-sweetened treat, splattered with toasted walnuts and topped with roasted banana, captures the heart of clean-eating cuisine while maintaining the illusion of indulgence. 

Banana Nut Muffins:

  • 1 & 1/4 cup mashed or blended bananas (approximately 4 very ripe bananas)
  • 4 organic, pasture-raised eggs
  • 1/2 cup Once Again sunflower seed butter
  • 2 teaspoons organic vanilla extract
  • 2 teaspoons apple cider vinegar
  • 1/2 cup organic coconut flour
  • 2 teaspoons organic ground cinnamon
  • 1 & 1/4 teaspoons baking soda
  • 1/2 teaspoon ground cream of tartar
  • 1/2 teaspoons pink Himalayan or Celtic sea salt
  • 1/2 cup chopped walnuts or pecans, toasted for 6 minutes at 350 degrees
  • Optional topping: sliced banana segments


  • Oven: preheated to 350 degrees
  • Muffin pan and paper liners
  • Food processor
  • Cooling rack


Preheat the oven to 350 degrees. 

To toast the chopped nuts, spread the nuts across a baking sheet lined with parchment paper and roast for 6-7 minutes, until the nuts are golden brown. Set aside to let them cool.

Line a muffin pan with 12 unbleached paper baking cups. 

In a food processor, add the blended/mashed bananas, eggs, seed butter, vanilla, and apple cider vinegar. Pulse until smooth.

In a separate bowl, whisk together the coconut flour, cinnamon, baking soda, cream of tartar and salt. Add the dry mixture to the wet ingredients and stir until fully combined. Fold the nuts into the batter.

To make the muffins, divide the batter evenly between the liners. For an optional topping, add a slice of banana to the top of each muffin. Bake for 22-25 minutes or until an inserted toothpick comes out clean. Transfer the muffins to a cooling rack to finish cooling.

Wrap and store in the refrigerator or freeze individual muffins for later consumption. 

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