Mini Banana Walnut Muffins (with Coconut Flour)

Mini Banana Walnut Muffins (with Coconut Flour)

Course: Breakfast

Cuisine: American

Prep Time: 7

Cook Time: 18

Total Time: 25

Servings: Mini Muffins

Calories: 102kcal

Author: Aleka Shunk

These Healthy Mini Banana Walnut Muffins are an easy breakfast option for on-the-go parents or kids. These mini muffins are made with coconut flour, honey and yogurt which keeps them sugar-free, gluten-free and super moist!

Print Recipe

Ingredients

1 Overly RIPE Brown Banana *This is important!
¼ Cup + 1 Tbsp. Coconut Flour
3 Tbsp. Honey
1 Large Egg
3 Tbsp. Plain Yogurt
2 Tbsp. Coconut Oil (or substitute 2 Tbsp. butter)
¾ Tsp. Vanilla
½ Tsp. Baking Soda
½ Cup Chopped Walnuts (Optional)
¾ Tsp. Cinnamon
½ Tsp. Salt

Muffin Tin

Instructions

Whisk the wet ingredients until nice and frothy then add the banana until full incorporated.
Add your dry ingredients and mix until combined.
Line your muffin tins with liners or a strip of wax paper so you can easily remove the muffins. Fill your tins to just underneath the lip of the tin.
Sprinkle more walnuts on top and bake at 350 degrees F for 18-20 minutes.
Let cool and remove from muffin tin. Top with butter and more honey or enjoy as is on-the-go!

Notes

Tips*

Freeze in Tupperware or a freezer bag for up to 3-4 weeks.

If you wish to make larger muffins, double the recipe and bake longer until the middle comes out clean when a toothpick is inserted in the center.

You can use any nuts you want or omit them entirely OR just put them on top!

Nutrition