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Banana Walnut Muffins

Banana Walnut Muffins
Heather Nicholds
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Banana Walnut Muffins
Heather Nicholds

Full Class Video:

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Video Transcription *PDF

Grocery List & Class Prep Notes

Just the Recipe:

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Prep time: 15 min. Cook time: 20-25 min.
Time from start to eating: 35-40 min.
Makes 12 muffins.


  • 2 Tbsp nut/seed butter
  • 1 tsp apple cider vinegar
  • 2 bananas
  • 1/2 cup almond milk (or water)
  • 1/3 cup unrefined sugar (or less)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • pinch salt
  • 1 1/2 cups cooked quinoa
  • 3/4 cup whole grain flour (use sorghum for gluten-free)
  • 2 Tbsp walnuts (or sunflower seeds)


  1. Preheat the oven to 350 degrees F.
  2. Puree or mash one of the bananas with the milk/water in a large mixing bowl. Then, whisk in the nut/seed butter and vinegar until it’s smooth and creamy. Stir in the sugar, baking soda, powder, cinnamon, vanilla and salt until the sugar is dissolved.
  3. Stir in the quinoa, then the flour until it’s just mixed in – don’t over mix.
  4. Chop the other banana, and fold it and the walnuts into the batter gently.
  5. Spoon the muffins into a greased or lined tins, and put them in the oven to bake for 20-25 minutes.

Nutrition Facts

Per muffin

  • Calories 151
  • Total Fat 4g 6%DV
  • Saturated Fat 0.4g 2%DV
  • Cholesterol 0mg 0%DV
  • Sodium 75.4mg 6%DV
  • Carbohydrates 26.4g 9%DV
  • Dietary Fiber 3.4g 14%DV
  • Sugar 8.1g
  • Protein 4g
  • Vitamin A 48.3IU 2%DV
  • Vitamin C 40.9mg 3%DV
  • Calcium 40.9mg 3%DV
  • Iron 1.2mg 7%DV