Gluten and dairy free with a gooey cinnamon swirl center and crunchy nut topping? Yes please.
Cinnamon Swirl Banana Nut Muffins
Course: SweetsCuisine: American, Gluten Free, Dairy Free
Servings
12
muffinsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
- Muffins
3 bananas (the riper with more spots, the better)
1/3 cup coconut oil, melted & cooled
2 eggs, room temperature
1/3 cup maple syrup
1 tsp vanilla extract
1 1/3 cup almond flour
1/3 cup oat flour
1/3 cup tapioca flour/starch
1 tsp cinnamon
1 tsp sea salt
1 tsp baking soda
2/3 – 1 cup walnuts, chopped
- Cinnamon Sugar Swirl
1/4 cup coconut sugar
1 tbsp cinnamon
- Walnut Topping (optional)
1/2 cup walnuts, chopped.
2 tbsp brown sugar
1 tbsp butter (dairy free, if needed)
Directions
- Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
- In a large bowl, mash the banana — I like to leave some chunks!
- In a separate bowl, whisk together coconut oil, honey, eggs, and vanilla until smooth. Add mixture into mashed banana bowl and combine until smooth.
- Pour in remaining dry ingredients, and stir until everything is well combined. Fold in walnuts.
- See below video for a visual on this step! Pour batter into 1/3 of the cupcake liners. Sprinkle small spoonful of cinnamon swirl mixture, and top with additional batter. You are “sandwiching” the cinnamon swirl between two layers of batter.
- Optional walnut topping: in a small bowl, melt butter (I used dairy free) and combine with brown sugar and walnuts. Distribute evenly on top of the muffins. You would also just do walnuts by themselves.
- Bake muffins for 23-24 minutes, or until a toothpick comes out mostly clean. Allow to cool for 20 minutes before removing from tin and allow to completely cool on a paper towel. The paper towel will soak up some moisture so the muffins don’t get soggy.
Recipe Video
I’ve already made these on three separate occasions since you posted them on Instagram. So delicious and a great treat to bring into the office/to a friends house.