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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


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