Complete with walnuts, blueberries and ripe banana, plus no refined-sugars, these heavenly Gluten-Free Blueberry Banana Walnut Muffin Bars make for an easy breakfast, lunchbox addition or after school snack.
This post was created in partnership with our friends at Eggland’s Best.
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Gluten-Free Blueberry Banana Walnut Muffin Bars make for an easy breakfast, lunchbox addition or after school snack. Made with @egglandsbest eggs , walnuts, blueberries & ripe banana + no refined-sugars. #sponsored Click To Tweet
Blueberry Banana Walnut Muffin Bars are gluten-free and are made with no refined sugar.
Sweetened ever so lightly with pure maple syrup, these Gluten-Free Blueberry Banana Walnut Muffin Bars are not only delicious but they’re packed with nutrient-dense ingredients. Ingredients like walnuts that are rich in omega-3 fatty acids, and blueberries and banana that come with a solid dose of antioxidants and a great source of satisfying soluble fiber.
Made with Eggland’s Best Organic Eggs.
Speaking of nutritious.Eggland’s Best Organic Eggs are another highlight of this recipe. This widely available egg brand has become my go-to as I can always ensure that I’m purchasing quality eggs with the best nutrition possible. You can learn more about the superior nutrition of Eggland’s Best eggs here.
Eggland’s Best Organic Eggs Facts:
- 100% USDA Organic Certified
- Certified Organic, All-Vegetarian Hen Feed
- Farm Fresh
- Cage Free
- Excellent Source of Vitamins D,E, B2, B5, and B12
- 125mg Omega-3 (EB Large eggs)
Top it with nut butter, yogurt – or enjoy as is!
These Gluten-Free Blueberry Banana Walnut Muffin Bars are a recipe I make often. They’re a great way to use up overripe bananas, which I seem to always have on hand. Initially this recipe was meant for muffins, but one day I felt like saving a little time, so I decided to spread the batter into a 9×9 pan and bake them that way instead. Lo and behold they turned out great and a new recipe was born. I like them with a small dollop of nut butter or yogurt on them, but they also make for a great lunchbox addition.
The video below shows just how simple it is to make these Gluten-Free Blueberry Banana Walnut Muffin Bars.
- 1½ cup gluten-free flour
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. sea salt
- 2 medium very overripe bananas, mashed (~1 cup)
- 2 Organic Eggland’s Best whole eggs
- 3 Tbsp. butter, melted (may substitute coconut oil for dairy-free)
- 2 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- 1 cup fresh blueberries (divided)
- ⅔ cup chopped walnuts (divided)
- Preheat oven to 350ºF. Grease a 9×9 baking dish with cooking spray or oil.
- In a medium bowl, combine the flour, baking soda, cinnamon and salt. Give it a quick stir and set aside.
- In another bowl, mix together the bananas, Eggland’s Best eggs, butter, maple syrup and vanilla until well combined.
- Add banana mixture to flour mixture and stir until combine.
- Fold in ⅔ cup of blueberries and 1/2 cup of walnuts.
- Transfer batter to the baking dish, top evenly with the remaining blueberries and walnuts.
- Bake for 20 minutes or until center is baked through and a toothpick inserted comes out clean. Remove from oven and allow to cool for 10 minutes before cutting into 9-12 squares.
- Top with a dollop of yogurt or nut butter and additional banana slices, blueberries, walnuts, and cinnamon if you wish.
To store: Allow bars to cool. Store bars in an airtight contain in the fridge for up to one week.
To freeze: Allow bars to cool. Layer bars in a single layer in an airtight container with parchment paper between each layer. Freezer for up to 3 months. Reheat from frozen in the microwave or oven.
- Serving Size: 1/9 of recipe
- Calories: 235
- Sugar: 8g
- Sodium: 230mg
- Fat: 11g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
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