Moist, fluffy, and nutty, these gluten-free banana muffins are quick to prepare and perfect for breakfast or snacks.

2 ripe bananas (mashed)

1 ½ cups gluten-free 1:1 flour blend

2 eggs

¼ cup light olive oil or avocado oil

⅓ cup coconut sugar (or brown sugar)

½ tsp baking soda

½ tsp salt

½ tsp cinnamon

½ cup chopped walnuts

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1. Preheat oven to 350°F and line a muffin tin.

2. In one bowl, mash bananas.

3. In another bowl, whisk flour, baking soda, salt, and cinnamon.

4. Beat eggs, sugar, and oil into the bananas.

5. Combine wet and dry ingredients until just mixed.

6. Fold in chopped walnuts.

7. Scoop into muffin liners, filling ¾ full.

8. Bake for 22–26 minutes until toothpick comes out clean.

9. Cool for 5 minutes in pan, then transfer to wire rack.

Use very ripe bananas for natural sweetness.

Substitute flax eggs for a vegan version.

Swap walnuts for pecans or chocolate chips.