Banana Walnut Cinnamon Swirl Muffin
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5 from 2 votes

Banana Walnut Cinnamon Swirl Muffins

Vegan, oil-free, refined sugar-free, AND gluten-free with the use of GF certified oats, these lovely muffins come together in a snap. Though totally healthy, they taste and look like a decadent treat.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course: Breakfast
Cuisine: American
Keyword: banana walnut muffins, glutenfree muffin recipe, vegan muffins
Servings: 12 muffins
Calories: 180kcal
Author: Lori Rasmussen


For the muffins:

  • 4 medium/large very ripe bananas
  • 2/3 cup unsweetened milk, such as almond, oat or soy
  • 1/4 cup maple syrup
  • 1 1/2 tsp vanilla extract
  • 2 cups oat flour (if making your own in high speed blender, start with approx 2 1/4 cups oats)
  • 1/4 cup rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 cup walnut halves, chopped

For the swirl:

  • 2 tsp ground cinnamon
  • 3 Tbsp maple syrup


  • 1/3 - 1/2 cup walnut halves


  • Preheat oven to 350 degrees. Lightly oil or line a 12 cup muffin pan.
  • Place peeled bananas in a medium/large bowl, and use your hand to squeeze and squish them until mostly pureed (it's okay if some larger pieces remain). Add the milk, maple syrup, and vanilla to the bananas and mix well.
  • In a separate bowl, thoroughly combine the oat flour, oats, baking powder, baking soda, cinnamon, and chopped walnuts. 
  • In a small bowl or mug, mix together the 2 tsp cinnamon and 3 Tbsp maple syrup for the swirl, and set aside.
  • Pour dry ingredients into the wet and stir until everything is thoroughly combined. 
  • Spoon a small amount of batter into each muffin cup. Aim for just enough to cover the bottoms, only filling the cups about 1/4 to 1/3 of the way. See photo below.
  • Now drizzle each one with about a teaspoon of the cinnamon swirl. This doesn't need to be precise. Aim to use about half of the swirl mixture on this layer.
  • Evenly divide the remaining batter among the muffin cups, and drizzle the remaining cinnamon swirl mixture on the tops.
  • Sprinkle walnuts on top of each muffin and bake for 18-20 minutes. 
  • Let cool in the pan 5-10 minutes before moving to a cooling rack. 
    Banana Walnut Cinnamon Swirl Muffins


Once cool, store muffins in an airtight container in the refrigerator for up to 4 days. Can also be frozen for up to 1 month.


Serving: 1muffin | Calories: 180kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 0mg | Fiber: 4g | Sugar: 12g
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