Gluten-Free Banana-Nut Muffins



Banana-Nut Muffins

A Semi-Homemade Recipe 

Ok, who out there always has time to bake from scratch? Not me, that’s for sure!

Oh yeah, I love baking and cooking with a passion, but there are sooo many days when those schedules of ours require the stamina of someone entered in the triathlon. For those times, here’s a “semi-homemade” idea.


1 Box “Gluten-Free Pantry” (Glutino Co.) Muffin and Scone Mix (If you have a favorite brand of muffin mix that  you like, use that.)

6 Tbsp. Softened Butter ( or butter substitute for dairy-free)

2 Lg. Eggs

1/2 teas. Vanilla Extract

1 Mashed Banana (ripened)

1 cup Milk ( or substitute  almond milk or coconut milk, etc for dairy-free)

2 Tbsp. Honey ( I prefer organic wildflower, but any honey is fine)

1/2 cup Chopped Walnuts


Preheat oven to 350 degrees. Line muffin tins with paper liners . ( Let’s all agree less clean-up is a great thing!)

Beat the eggs, softened butter and vanilla until smooth.

Add milk and boxed mix.

Add the chopped nuts last and just stir in to combine.

Bake for approximately 18 minutes depending on your oven’s accuracy. They are done when toothpick inserted in top, comes out clean and dry.

Cool well and store in airtight container. To avoid moisture forming inside, wait until they’ve cooled before closing lid.

Yields 1 dozen. Quick and easy.


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