Gluten-free Blueberry Banana Walnut Muffin Bars

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.

Schools will be back in session (or already is) and soon parents will be surfing the web for the best recipes to fuel their children.

Proper nutrition is essential for learning no matter what age a person is, but with schools back in session, we’re especially thinking about the kiddos. A well-balanced diet is ideal for optimal blood sugar management and in turn helps with concentration, focus, and sustained energy throughout the day. As The Real Food Dietitians, we take responsibility in what you feed your children and we are committed to doing our best in sharing recipes that are approachable, wholesome and kid-friendly.

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.

[adthrive-in-post-video-player video-id=”mtzigXGf” upload-date=”2018-08-21T10:00:00.000Z” name=”Gluten-free Blueberry Banana Walnut Muffin Bars” description=”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.”]

Recipe

★★★★★ 4.9 from 7 reviews

Gluten-free Blueberry Banana Walnut Muffin Bars

With no refined-sugars, these Gluten-Free Blueberry Banana Walnut Muffin Bars make for an easy breakfast, lunchbox addition or after school snack.

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes

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Servings: 9 bars 1x

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Ingredients

• 1½ cup gluten-free flour blend (such as Bob’s Red Mill 1 to 1 or King Arthurs Gluten-Free Measure for Measure)
• 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)

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Instructions

1. Preheat oven to 350ºF. Grease a 9×9 baking dish with cooking spray or oil.
2. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Give it a quick stir and set aside.
3. In another bowl, mix together the bananas, Eggland’s Best eggs, butter, maple syrup and vanilla until well combined.
4. Add banana mixture to flour mixture and stir until combine.
5. Fold in ⅔ cup of blueberries and 1/2 cup of walnuts.
6. Transfer batter to the baking dish, top evenly with the remaining blueberries and walnuts.
7. 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.
8. Top with a dollop of yogurt or nut butter and additional banana slices, blueberries, walnuts, and cinnamon if you wish.

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Notes

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.

Nutrition Information

• Serving Size: 1/9 of recipe
• Calories: 235
• Fat: 11g
• Sodium: 230mg
• Carbohydrate: 32g
• (Fiber: 3g
• Sugar: 8g)
• Protein: 5g

Dietary

Dairy-FreeGluten-freeVegetarian

© The Real Food Dietitians

Recipe By: Stacie Hassing

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