On the Menu: Gluten & Dairy-Free Banana Nut Muffins

Susan here from Peas & Love – I have a new recipe that will make you want to bake tonight!

Are you always running out the door and eating breakfast on the run? Are you a busy mom in need of a good way to hush up hungry children? Are you a mid-morning snacker and want something nutritious, protein-rich, light and slightly sweet? Or do you just love muffins? If you’re any of the above, this recipe is for you!

Gluten & Dairy-Free Banana Nut Muffins

Makes a Dozen



2 cups Gluten-Free Flour

1/2 cup Ground Flax Meal

1 1/2 tsp Baking Soda

4 overripe Bananas

2 Eggs

3/4 cup Melted Coconut Oil

1/2 cup Agave Nectar

1 tsp Pure Vanilla Extract

1/2 cup Walnuts or Pecans



Preheat oven to 350 and grease muffins tins or sheet. In a bowl, combine the dry ingredients together and set aside. In a larger bowl, mash the bananas together with a fork and fold in all the rest of the wet ingredients together, mixing thoroughly with either an electric hand blender or with a whisk. Start to slowly fold in the dry ingredients and the nuts until well incorporated. Spoon the batter into each muffin tin- about halfway or a third of the way full. Place on center rack and bake for 20 minutes, until that smell of sweet banana just gets you. Remove from oven, let cool for 5 minutes, and they’re ready to eat! Serve with butter and tea.

Recipe & Prep by Susan Whang / Photo & Styling by Caitlin Flemming

#entertaining #cooking

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Since 2009, I’ve been documenting and sharing the small bits of inspiration that make up my daily life. Here, you’ll find musings on all things lifestyle, from fashion to motherhood. The common theme is recognizing and creating beauty in the everyday.