Banana Walnut Muffins

  • By Amanda Li
  • 27 Apr, 2017

No mixing bowl required, just a blender for these delicious omega-3 rich muffins!

Makes 1 dozen muffins

4 Very ripe bananas (not previously frozen)
1 cup Raw walnut halves
4 large Eggs
1 tbsp Butter or coconut oil
½ cup Coconut flour
1 tbsp Pure vanilla extract
1 tsp Baking soda
1 tsp Baking powder
¼ cup Mini chocolate chips (optional)


Step 1

Preheat oven to 375F and line a 12-cup muffin tray with silicone liners. In a high-powered blender, combine all the ingredients together until smooth. Divide the batter among the muffin cups and bake for 25 minutes or until a toothpick inserted comes out clean. Let the muffins cool completely before storing in an airtight container.

Notes: Muffins can be frozen for up to 2 months and defrosted at room temperature prior to enjoying.

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