Banana Walnut Cinnamon Swirl Muffin
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5 from 3 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:

  • 1 2/3 cups mashed ripe banana (from about 3 large very ripe bananas)
  • 2/3 cup unsweetened milk, such as almond, oat or soy
  • 3 Tbsp 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)
  • 1/3 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). Measure to make sure you have close to 1 2/3 cups banana. 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 2/3 of 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, saving the rest for the tops.
  • 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 19-22 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.
Nutrition Facts
Banana Walnut Cinnamon Swirl Muffins
Amount Per Serving (1 muffin)
Calories 180 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 0.7g4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 12mg1%
Potassium 0mg0%
Carbohydrates 29g10%
Fiber 4g16%
Sugar 12g13%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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