Marci’s Magic Grain-Free Banana Walnut Muffins

Story Behind This Fast & Easy Recipe

These muffins are a staple in our family – I make a batch nearly every other day. They are a good source of protein, contain healthy fats from walnuts, and are sweetened with a bit of honey and fruit.  Their light texture has been described as pillow-like before and they smell amazing while baking.

The recipe was inspired by my son is, who is on a medically prescribed diet for his Crohn’s disease (SCD diet) that prevents him from eating dairy, gluten, grains, sugar, preservatives, or additives. Many recipes that I tried were either too dense or too crumbly. After trial and error I came up with this recipe, which has become one of my son’s favorites and a hit with many of the members of his swim team. The swimmers named them “Marci’s Magic Muffins”. I thought this was because they do not contain flour, but was recently told it is because they keep them full at meets without feeling causing a heavy feeling in their bellies and which usually results in the swimmers going fast.  There are several families that regularly bring them to the championship meets.


Whether you are an athlete, parent of one, or simply looking for grain free muffin recipe you can feel good about eating. My favorite part is how FAST and EASY they are to make!


6 cage free eggs
2 organic bananas
2 c. shelled walnut halves or pieces 1/3 c. organic honey
1 tsp. baking soda
1⁄4 tsp. sea salt


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a muffin pan with paper muffin liners.
  3. In a blender, crack the six eggs. Then add the other ingredients in the order listed above. Placethe lid on the blender, and blend until smooth.
  4. Pour into the 12 paper-lined muffin cups, dividing the batter evenly between all 12 cups. Themuffin cups will appear very full. Do not worry, if you used a standard sized muffin pan andfollowed the recipe, they should not boil over in your oven.*
  5. Bake at 350 degrees Fahrenheit for 30 minutes. Then cool on the counter and store in a looselycovered dish in the refrigerator. They also do well when stored frozen.

TIP: You can change these up by dropping a few blueberries, blackberries, or raspberries (fresh or frozen) into each muffin cup after you pour in the batter. They are also tasty with the addition of 1⁄2 tsp of cinnamon and 1⁄2 tsp. vanilla.

* The combination of wheat and baking powder creates a volume increase, which causes traditional muffins to rise and can cause them to spill over out of the muffin cups. However, baking soda in this recipe will cause the muffins to spread. You will get a flatter and wider appearing muffin.

Great Base for a Cupcake

You can make these muffins into a sweet treat with the addition of some homemade marshmallow topping when you are looking for a healthy alternative to a cupcake. I encourage you to give them a try and let me know on my social media accounts what you and your family think!

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