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Diets are always a hot topic. With our societies health as a whole declining many are searching for that “perfect diet”. In fact, the word “diet” has somewhat of a stigma connected to it. A diet should be a lifestyle change, not something you do for a couple days crazily and then eat flaming hot Cheetos for 2 days. That is why I made these healthy gluten free banana muffins.
Since giving birth 13 months ago, my baby has been my priority. I was eating everything and anything my body needed to make healthy milk for my son and to keep my body in perfect mom mode.
Now with my son being 13 months old and me weaning him off of breastfeeding, I can focus a bit more on myself. Weight-loss is no walk in the park for most after having a baby. You hear “breastfeeding burns 500 calories a day, you will drop the weight without having to try!” What nobody tells you though is that you are hungry all the time!!!
So now here I am 13 months after giving birth and I needed to make a healthy change that would give me the energy to chase my very active son around while also allowing me to get back into my pre baby shape before I once again get pregnant next year.
I am no nutritionist or dietician but this is in a nutshell what my diet right now consists of. Protein, veggies, 1-2 servings of fruit a day, nuts, good fats. What it does NOT consist of: sugar, honey, maple syrup, artificial sweeteners, dairy ( goat or cow), grains. I also don’t eat after 6pm and eat 95% of my foods fresh and homemade as opposed to boxed or out at restaurants. I would call this the ” Miranda combo lifestyle diet”. It is working for me and I have more energy than ever. I never would do something like this if my son was younger though as I would have been starving all night.
I was looking around for some recipes that would go along with my diet but give me somewhat of a treat. Put some melted butter on it and enjoy with that morning coffee because you deserve it!
Ingredients:
2 Ripe Bananas Mashed
1/2 cup Unsweetened Apple Sauce
1/4 cup of Walnut Oil
3 Eggs
1 tsp Vanilla ( extract or powdered)
2 cups Blanched Almond Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Clove
Directions:
Preheat oven to 375 degrees.
Line muffin pan with liners or coconut oil.
Mash bananas well.
Add all other ingredients and mix well.
Scoop mixture evenly between 12 muffins.
Bake for 15-20min until done.
Remove from heat and enjoy!
From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.
Whole30 doesn’t allow anything snack like, even if you can make it with Whole30 ingredients. Also Whole30 doesn’t allow vanilla
This may be a good post whole30, food freedom, option?
What can you use instead of Walnut oil?
Try regular vegetable oil.
I used coconut oil
Great!
Thanks for posting, how did you get the muffins to rise with straight almond meal? I’ve never had success getting the muffins to set right unless I’ve added some type of gum or traditional flour to the batter.
Also, just FYI these are definitely not whole30 compliant but still look yummy!
These wouldn’t be considered Whole 30, because one of the rules is that you can make things that are in the form of things you are trying to cut out, even if they have Whole 30 ingredients. These look good though.
Hi there! Do you think coconut oil could swap out the walnut oil?
Yes, i do not see why not. cooking time may change though so just keep an eye on them.
I used coconut oil because my husband is allergic to walnuts. Also he doesn’t like bananas so I chopped up 2 honeycrisp apples into small pieces and put them in. They are really good! I think I’m gonna try blueberries next.
WOW! this sounds delicious!
Can you use coconut flour in place of the almond? If so, I wonder if the ration of measurement is the same lol
Hi Allie,
Yes you could switch it out cup for cup but i would not recommend it for this recipe as the flavor and texture will significantly change. You can try a combo of hazelnut and coconut flour if you want to avoid almonds. I just would not switch it 100% for only coconut.
Did you use vanilla extract? Or vanilla powder? Vanilla extract is non-compliant on whole30…
You can use Vanilla powder. You can also get rid of the vanilla entirely as these are quite sweet.
Did you know you cannot have muffins on whole 30? You absolutely can’t create baked goods using compliant ingredients. These look great though and I’ll be sure to try them when I’m not on whole 30.
Thanks Nat!
Can I use coconut oil instead of walnut oil in these muffins? The sound so good!!
Go for it. The oil may cook slightly differently but it should be a problem.
I’m allergic to bananas. Have you tried this recipe with another fruit? Any thoughts?
Bananas tend to give a natural sweetness and good texture. You could try doing it with apple sauce instead but I am unsure how that would work out.
these look so yummy!! Can I use normal vegetable oil instead of walnut oil?
Yes you totally can.
Hi Carolyn, I unfortunately do not supply nutritional info for all of my recipes as that would take a lot of time for me to come up with each and every time. I will do my best to come up with it for the next baked item I come up with though if I am able to.
I make these all the time! Do you know the nutrition values?
I do not. sorry.
I followed this recipe to a T and it came out as dry, loose crumbles. Is there a wet ingredient missing? Should it be more than 1/2 cup of applesauce?
1st nsure your bananas are very very ripe for this recipe. If the mixture turns out still to be too dry I would add an additional 1/2-full banana as not all banana are the same size. Happy Baking!
These are great! Not too sweet at all, just the way I like them. I added in 1.5 scoops of vanilla protein powder and then added in the rest of the flour to make exactly 2 cups. They turned out awesome. Perfect post protein workout snack. Thanks.
What a smart idea Mercede! Sounds delicious 🙂
These were the perfect non egg breakfast item. I make them all of the time. Even the kids love them. I use coconut butter every time.
Amazing! So happy to hear. My 3 year old loves helping me make them and loves eating them with goat ghee.
The muffins are very tasty! Mine came out a little too moist. They are cooling now. Maybe I ate one too soon out of the oven. I did use 2 large very ripe bananas so that is probably why they are so moist….. but really delicious! I’m hoping to entice my husband off wheat bagels with these muffins. Personally I am glad you have Whole30 in the title. I am not on a Whole 30 diet but I know if it says Whole 30, there is a much stronger chance of the recipe being something I can eat. Next time I will add pecans. Thanks for the recipe. 5 stars…. uh… if I can find where to rate it.
Thanks Annie, Because this recipe isn’t by weight it could be that your banana’s were larger or like you stated ripe. Enjoy!
I’m looking for something to make my grandson for breakfast. my daughter and family, as well as us, try to live by whole 30, i was noticing that you do use baking powder in these, which also makes them non compliant…….
it has been interesting to say the least, substituting the different ingredients for ingredients that are whole30 compliant. going make these and add protein and delete the baking powder.
thanks!
Hi Susan, this recipe is not a whole 30 recipe. I do not follow the whole 30 diet. Its a healthy grain free recipe but for sure not whole 30. You can probably pretty easily make them more suitable for your dietary needs. Let me know how it turns out 🙂
I have made these several times now. Love them. They are moist and slightly sweet. A perfect substitute for sugar/gluten muffins.