Gluten Free Banana Walnut Muffins

Ripe bananas, warm cinnamon, and a generous handful of roughly chopped walnuts come together in a muffin that tastes like it came straight from a bakery counter — nobody would ever guess it skips traditional wheat flour. The secret is a reliable gluten free flour blend that behaves just like the real thing, giving you a tender, domed muffin with a golden top rather than the dense, gummy result that can plague lesser recipes. Three mashed bananas do a lot of heavy lifting here, adding natural sweetness and moisture so the crumb stays soft even after the muffins cool completely on the rack. Brown sugar and vanilla round out the flavor with a subtle caramel note that pairs beautifully with the toasty walnuts folded in at the end. The whole process is straightforward — whisk the dry ingredients, blend the wet, fold them together without overmixing, and you're done. With 12 muffins per batch, these are perfect for meal-prepping breakfasts or stashing in a lunchbox all week long.

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