Banana Nut Muffins

Banana Nut Muffins - Light, fluffy, gluten-free and dare I say moist and delicious! 

Muffins are a staple at my house! Not only are they great as a carb source for breakfast, but they are great as a grab and go snack! What I just now realized is that I have more muffin recipes on the blog than anything else! 

Another realization is that I have not one but two banana style recipes. The infamous paleo banana nut bread naturally sweetened with just bananas and 5-ingredient banana bread muffins that is also in the Nourished Cookbook! 

I may be mildly obsessed…

But this recipe variation in particular is my pantry/fridge clean out - banana nut recipe. Why? Because the ingredients are so practical! 

I typically have all of these ingredients in my fridge or pantry and do not realize it until some bananas are looking a little brown and I need to think fast on my feet! 

Don’t have overripe bananas but need them fast to make this recipe!?

The fastest way to ripen bananas for baking is to just bake them! Simply preheat your oven to 400 degrees F, place your bananas on a baking sheet, and bake them for five minutes, until they’re browned. That’s it! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Banana Nut Muffins - Light, fluffy, gluten-free and dare I say moist and delicious! 

Servings: 12 muffins | Prep Time: 5 min | Cook Time: 20 min

Ingredients 

• 1 ½ cups 1:1 gluten-free flour

• 3 medium overripe bananas, mashed

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• 1 tsp pumpkin spice seasoning

• 1 egg, room temperature

• ½ cup coconut oil or grass-fed butter, melted

• ¼ cup maple syrup

• 2 Tbsp coconut milk or milk of choice

• ¼ - ½ cup coconut sugar (depending on your sweet level) 

• 1 tsp vanilla extract

• ½ cup walnuts, chopped

Directions

1. Preheat the oven to 375 degrees F and line a muffin tin with muffin cups or spray tin with oil spray. 

2. Mash the bananas with a fork or meat masher in a mixing bowl. Add all the wet ingredients (egg, oil, syrup, milk, vanilla) and coconut sugar to the mixing bowl and whisk together until combined. 

3. In a separate bowl, add the dry ingredients (flour, baking soda and powder, salt, spices) and whisk together until combined. Add your dry ingredients into the wet ingredients and whisk together until batter is thick yet pourable. Add the chopped walnuts and fold in until combined. 

4. Evenly divide the batter between 12 muffin cups. Sprinkle a little extra chopped nuts on top. 

5. Bake the muffins for 20-22 minutes or until a toothpick comes out clean and they’re lightly golden on top. Enjoy! 

Notes

• Don’t have overripe bananas? That’s okay! Simply, preheat your oven to 400 degrees F, place your bananas on a baking sheet, and bake them for 5 minutes, until they’re browned. That’s it!

Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches

Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches - Made with an easy homemade banana ice cream, sandwiched between two soft chewy cookies and half drenched in a salted dark chocolate shell. 

(Dairy-free, gluten-free, refined sugar-free, and grain-free)

Hands. Down. My favorite dessert on this blog! 

I feel like I always say that but as the stakes get higher, so does the quality of desserts and I’m telling you, this one will be hard to beat! 

Honestly, if you just read the tag line and see notes of homemade, soft and chewy, drenched, salted on top of the best dessert words like ice cream, cookie, dark chocolate shell - it’s like my taste buds are crying for joy! 

And my taste buds continue to cry as I make this dessert time and time again! 

It’s honestly a flawed system because my intentions are to make a big batch, store them in the freezer, so that I can have them longer. But since I know that I have the best dessert ever in my freezer just seconds away from my room, I can’t help but to run straight to the freezer and possibly (cough* eat all of them within days…). Again, as my taste buds scream in delight - sorry, not sorry! 

I would like to mention before you dive right into the recipe that this dessert recipe can be taken apart if you find yourself short for time, don’t have the patience to make banana nice cream, or just simply want to make one recipe over the other - completely up to you! Personally, the cookie recipe is hands down my favorite of them all! They really should have their own blog post on their own (make mental note). 

But if you really want to make this recipe and don’t have time, just simply cut corners by purchasing a good quality ice cream vs making homemade nice cream. This is also the right decision if you are allergic to bananas. Enough said.

If you try this recipe, let us know! Leave a comment, pin it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Salted Dark Chocolate Chip Cookie Nice Cream Sandwiches - Made with an easy homemade banana ice cream, sandwiched between two soft chewy cookies and half drenched in a salted dark chocolate shell. 

(Dairy-free, gluten-free, refined sugar-free, and grain-free)

PREP TIME: 45 MIN | COOK TIME: 15 MIN | SERVINGS: 12 COOKIES

Cookies 

• 1 egg

• 1/2 cup cashew or sunflower butter

• 1/2 cup coconut sugar

• 1/2 cup dark chocolate chunks

• 1/2 cup cassava flour

• 1/4 cup coconut oil

• 2 Tbsp plant based milk

• 1 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp sea salt

Nice cream

• 2 cups frozen banana slices (1 large banana)

• 2-4 Tbsp milk of choice

• 1 tsp vanilla extract

• pinch of sea salt

Salted Dark Chocolate Shell

• ½ cup dark chocolate chips

• 1 tbsp coconut oil

• Smoked (or regular) sea salt flakes

Directions

1. Prepare the cookie dough by combining the wet ingredients in a medium mixing bowl. Mix in the dry ingredients minus chocolate chips until well combined. Fold in the chocolate chips and set cookie batter in the fridge for at least 30 minutes to firm up. 

2. While the dough is chilling, prepare the banana nice cream by combining all ingredients into a blender or processor until smooth and creamy. May adjust the liquid portion as you want a "soft serve" texture. Transfer ice cream to a bread pan to freeze. 

3. Freeze banana nice cream for 1-2 hours so that it hardens enough to scoop like ice cream, but isn't too hard where you can't scoop it. 

4. When you are ready to make the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

5. Using a cookie scoop, scoop out 1-2 Tbsp of cookie dough and roll into a ball (if 2 Tbsp will make 6 large cookies | 1 Tbsp 12 cookies) 

6. Bake for 12-15 minutes and let rest for 10 minutes before transferring cookies to a cooling rack. 

7. Top with smoky flaky sea salt and eat as is or wait oh so patiently so that you can make either ice cream sandwiches or crumble the cookies into the ice cream and make cookie dough ice cream! 

8. If you want to dip the ice cream sandwiches into chocolate, simply melt 1/2 cup dark chocolate chips with 1 tbsp coconut oil and dip premade sandwiches into the melted chocolate. Set sandwiches on a freezer safe plate and freeze for 5-10 min or longer until ready to eat! Sprinkle additional sea salt flakes on chocolate just before you put them in the freezer!

9. Eat immediately or store in the freezer in a freezer safe container for up to a month...if you can wait that long! 

Notes

• If you need a great dark chocolate recommendation, I highly recommend Hu Kitchen! Use code FROMTHEROOTS for 15% your first order!

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5-Ingredient Banana Bread Muffins

Banana Bread Muffins - All you need is a blender or food processor and 5 wholesome ingredients. Naturally gluten free, no refined sugar, and super easy to whip up! 

It’s no secret that I absolutely love banana bread! *Cough Paleo Banana Nut Bread and Brownie Batter Banana Bread Muffins. 

WIth that said, I am completely unapologetic as I whipped up yet another banana bread recipe - banana bread muffins!

This was a fun recipe to create as I had my niece and nephews in mind. Like most parents, mornings feel rushed so I wanted to create a recipe that my sister could make ahead of time so that first thing in the morning, she can warm up or serve cold these muffins with a small pad of butter and eggs on the side and serve it to the kiddos! 

Simple as that! And even if you aren’t a busy mom, this recipe is great for people that are busy in general. Think about it. If you are able to throw 5 measly ingredients into a blender, pour the batter in a muffin tin and walk away for about 15 minutes to come back to freshly baked banana bread muffins, wouldn’t you do it too?!

No refined sugars here! We are only using naturally sweetened sources like bananas and medjool dates. Now, if you add chocolate chips, that is a different story! 

With that said, these muffins are great when paired to a great fat and protein source so here are some great examples of what that could look like as a breakfast or snack option:  

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A post shared by Candace Dorsey| From the Roots (@fromtherootsblog)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Banana Bread Muffins - All you need is a blender and 5 wholesome ingredients. Naturally gluten free, no refined sugar, and super easy to whip up! 

Ingredients

• 2 cups gluten-free oats

• 1 large ripe banana

• 2 eggs

• ¾ cup pitted whole dates

• 1 tsp baking soda

• *pinch of salt / generous pinch of cinnamon 

Optional: ¼ cup dark chocolate chips if you are feeling crazy

Makes 6 muffins

Directions 

1. Preheat the oven to 350 degrees and grease 6 count muffin tin. 

2. Combine all ingredients in a blender or food processor until smooth. 

3. Pour batter into greased muffin tin and top with oats, banana slices, or chocolate chips if you would like. 

4. Bake for 15-20 minutes and enjoy! 

Notes 

1. Store in the fridge for up to a week. 

2. Great to add to your meal prep rotation

3. Dates should be soft but if your dates feel hard when removing the seeds, soften the dates by soaking them in warm water before putting in the blender. This is super helpful if you don’t have the best high powered blender or processor. 

4. *salt and cinnamon don’t make the 5-ingredient cut but they truly elevate the banana bread flavors!

Brownie Batter Banana Bread Muffins

Brownie Batter Banana Bread Muffins - These double chocolate banana bread muffins are delightful treats made with whole food ingredients for a guiltless pleasure. Paleo-friendly, grain-free, dairy-free, and naturally low in sugar. 

Who doesn’t love a fun mashup! *No pun intended! I have combined my two favorites into one magnificent treat, paleo banana bread, and chocolate! And while I may have used different ingredients, these muffins are still paleo-friendly and naturally lower in sugar. 

What I love about these muffins, is that they arguably taste like dessert! It’s hard to believe they are nutritious enough to be considered a snack, pre-workout fuel, or a great addition to your morning smoothie! 

Bonus: these muffins freeze beautifully! The reason why I point that out is that these are now my go-to snack. I just pop one muffin in the microwave for 20 sec, or leave one out to thaw, a dollop of dairy-free unsweetened yogurt, and top with fresh bluebs and cinnamon. The best sweet snack!

As I said earlier, these muffins honestly taste like a dessert! But if you would like a more substantial muffin, then add ½ cup gluten-free oats to the batter. You can tell in the pictures which one is the oatmeal muffin version. Both are tasty and satisfying! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Brownie Batter Banana Bread Muffins - These double chocolate banana bread muffins are delightful treats made with whole food ingredients for a guiltless pleasure. Paleo-friendly, grain-free, dairy-free, and naturally low in sugar. 

Ingredients

• 1 cup paleo flour

• 2 large bananas (ripe)

• ½ cup unsweetened cocoa powder

• ¼ cup dark chocolate chips

• ¼ cup avocado oil

• ¼ cup coconut sugar

• 2 eggs

• 2 tbsp dairy-free unsweetened yogurt

• 1 tsp vanilla extract

• 1 ½ tsp baking soda

• ¼ tsp pink himalayan sea salt

• ¼ tsp ground cinnamon

Optional: heartier muffin, add ½ cup GF oats

Directions

1. Preheat the oven to 350 degrees. Spray muffin tin with nonstick cooking spray or add muffin liners to a muffin tin (about 10). 

2. In a medium bowl, whisk together the dry ingredients minus the chocolate chips. 

3. In a separate bowl, mash bananas using a fork until you get a smooth and liquid consistency. Add the rest of the liquid ingredients and mix until smooth and creamy.

4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips. 

5. Divide batter evenly into muffin tins, sprinkle each muffin with a few more chocolate chips and bake for 25-30 minutes or until the toothpick comes out clean. 

6. Cool muffins for 5 min then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes about 10 muffins.

Notes

• If you want a heartier muffin, add ½ cup GF oats! Just make sure the batter is still a pourable consistency and not too dry and thick. If it is, then slowly add in yogurt.

• Muffins are freezer friendly! Simply place in a ziplock bag or airtight container and freeze for up to 3 months. When ready to eat, microwave for 20-30 seconds or thaw out. 

• Ingredient brands I love for this recipe: paleo flour, dark chocolate chips, yogurt. 

Paleo Banana Nut Bread

Paleo banana nut bread that is naturally sweetened with just bananas!

Banana nut bread has been a favorite of mine since childhood. Watching cartoons with my favorite blanket in hand and the smell of banana bread in the air was absolutely comforting! Well, not much has changed because I still love that scenario with the switch from cartoons to Grey’s Anatomy!

While this paleo bread is naturally sweetened, you are not missing out on anything when it comes to flavor. For this recipe, it’s best to use ripened bananas to really encapture the natural sweetness of the bananas into the bread. I only add the maple syrup in case you desire a sweeter banana bread. Coconut and almond flour is used instead of white flour as the flour combination are lower in carbs, higher in fiber and a better option for people with food allergies/paleo friendly.

The end result is a healthier moist bread that can be enjoyed for breakfast, dessert or as a snack! My favorite way to enjoy this bread is with peanut butter. Paired with a morning green smoothie, this is a very filling breakfast.

Have fun with the recipe and add chocolate chips or different types of nuts/seeds if you would like!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Paleo banana nut bread that is naturally sweetened with just bananas!

INGREDIENTS

• 3 ripe bananas (mashed)

• 3 large eggs (lightly whisked)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/4 cup + 2 Tbsp coconut oil (melted)

• 1/2 tsp cinnamon

• 2 Tbsp maple syrup (optional)

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/2 cup coconut flour

• 1/2 cup almond flour (finely ground)

• 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees. Grease a loaf pan or line loaf pan with parchment paper.

2. In a large bowl, combine bananas, eggs, coconut oil, maple syrup, and vanilla extract. Whisk until fully combined.

3. In a separate bowl, combine baking soda and powder, cinnamon, salt, and flours.

4. Slowly add the dry ingredients to the wet ingredients until fully combined. Depending on how large your bananas were, you may need to add a liquid like coconut oil if your mixture is too dry. If your mixture is too runny, slowly add more almond flour. The batter should be wet but thick. Gently fold in walnuts to the batter.

5. Pour batter into loaf pan and bake for 45-50 minutes until cooked through and the top is brown.

6. Cool in pan for about 10 minutes before transferring to a cool rack. Enjoy!