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Banana & Walnut Muffins

Banana & Walnut Muffins

By: Raquel Neofit

A muffin is always great for an energy-boosting snack. And they are so easy to grab-and-go when you need to get out the door quickly. You can freeze these muffins for a couple of months, too. Make sure they are tightly wrapped in cling wrap so they don’t get frost-bitten.



Prep time

Cook time



  • 1 cup almond meal
  • ½ cup flour
  • ½ cup quinoa flakes
  • 2 tsp baking powder
  • 1 tsp nutmeg
  • Pinch salt
  • 3 very ripe bananas
  • ½ cup dates
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 1½ tsp vanilla extract
  • 1 cup walnuts, roughly chopped


  • Preheat oven to 180°C.
  • In a bowl, combine almond meal, flour, quinoa, nutmeg, baking powder and salt.
  • In a food processor, blitz banana, dates, coconut oil, eggs and vanilla until smooth.
  • Combine wet and dry ingredients and fold through ½ of the walnuts.
  • Line a 12-hole muffin pan with paper cases and divide the mixture between them. Top with remaining walnuts.
  • Bake for 25 mins or until a skewer inserted comes out clean.
  • Tip: Don’t over-mix the batter or the muffins will become a little heavy.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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