Maple Banana Walnut Scones

Maple Banana Walnut Scones - vegan, gluten free, low FODMAPs

If you aren’t a fan of sweet, sugary scents wafting trough your house as you bake, these Maple Banana Walnut Scones aren’t going to be for you. There is something magical about baking bananas that brings out the sweetness, both in smell and taste. And it’s glorious!

Maple Banana Walnut Scones - vegan, gluten free, low FODMAPs

Creating dough-y recipes has never been my forte. The dough always ends up too sticky or the end product turns out too dry. After a few attempts finagling with this recipe, I managed to get an end result that is just right. But, hey, there’s nothing wrong with playing with your food if the end result turns out scrumptious, right!? And these Maple Banana Walnut Scones are just that – scrumptious! They are perfectly crispy on the outside, to the point where they almost seem to hard. But, when you sink your teeth into them you’ll find they are dense, soft, and chewy on the inside. The bananas give them that chewiness, along with a natural sweetness that isn’t overly sweet. You could totally have them for breakfast without getting a sugar rush.

Maple Banana Walnut Scones - vegan, gluten free, low FODMAPs

And, to complement and contrast the soft and sweet scone, you’ve got walnuts that add a boost of flavor, crunch, and awesome health benefits. Walnuts are full of antioxidants and Omega-3s. Both of which help keep your heart healthy, among other good-for-you things. You can either fold chopped walnuts into the batter or sprinkle them on top. Either way, you’re going to get that hint of walnut flavor because these scones also have walnut butter in them!

Have you ever used a walnut butter before? It’s definitely not commonly stocked in stores, but it’s going to help give our scones a smooth and creamy mouth feel. But, not to worry! If you can’t find it, you can always make your own! It’s soooooo ridiculously easy. Especially if you have a coffee grinder. It may sound weird, but I bought a cheap little Coffee Mate one and it has changed my life! I use it to make my oat flour now and it works 138 times better than a blender or food processor. Not that you can’t easily buy oat flour…..but since I use whole oats and oat flour in a lot of my recipes I just found it easier to make my own oat flour. That, or I’m just cheap and don’t want to buy both 😆.

Maple Banana Walnut Scones - vegan, gluten free, low FODMAPs

Either way, I highly recommend getting a coffee grinder for non-coffee related recipes. To make the nut butter, all you do is put your whole walnuts in the grinder and give it a whiz for about 30 seconds and, there you have it! Perfectly smooth and creamy walnut butter! And, to be honest, the coffee grinder probably costs about as much as one jar of walnut butter, and it has so many more uses! It’s worth the (tiny) investment.

However, besides buying walnut butter or making walnut butter, there is always the third option of using a substitution all together. Almond butter or tahini/sesame seed butter would work just as well and taste equally as delicious.

Maple Banana Walnut Scones - vegan, gluten free, low FODMAPs

So, once you’ve settled on your seed/nut butter, let’s get back to the dough. Like I said, dough recipes can be a little tricky. You have to find that perfect balance of wet and dry ingredients that leaves your dough tacky, but not sticky. If you’re having trouble with the dough being too sticky, here are some tips to make the process a little easier and less pull-your-hair-out-with-sticky-dough-covered-fingers stressful.

  1. Use cling wrap on your work surface.
  2. Grease the cling wrap with a cooking spray.
  3. Flour the dough.
  4. Flour your knife when cutting the dough into triangles.
  5. Sprinkle a little pixie dust on top and hope the baking Gods have mercy on you.
  6. Refrigerate the dough for about 30 min. before rolling it out and cutting it into triangles.

But, if all goes as planned, you should have that perfectly tacky dough right from the get go and all you have to do is roll it out to about a 7″ circle and cut it into triangles (or whatever shapes you’d like!), and ignore all the suggestions above.

Now, don’t let all those suggestions scare you away from making these ahhh-mazing, tasty Maple Banana Walnut Scones. Their rustic, homemade look only makes them taste that much more delicious. Or, so I convince myself anyways 😉.

Maple Banana Walnut Scones - vegan, gluten free, low FODMAPs

And any imperfections are just going to get covered up by one of the most delectable things you’ve ever put in your mouth in the form of a Maple Peanut Butter Glaze! Sounds decadent, tastes decadent, but is really low in fat and way lower in sugar than a typical powdered sugar glaze. You can either dip the tops of your scones in it or drizzle it on top – whatever floats your boat. Just know that the glaze is not optional 😂.

If you make these scones (or any other Healthy Hacks treats) be sure to tag me on social media @HealthyHacksRD. I always love seeing your creations!

Maple Banana Walnut Scones - vegan; gluten free; low fodmap

Some products I used for this recipe:

Yields 8 scones

Maple Banana Walnut Scones

Gluten Free; Vegan; Low FODMAP; High Fiber; Low In Added Sugar; Egg Free

35 minPrep Time

8 minCook Time

43 minTotal Time

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  • 1/4 cup banana, mashed (~1 medium banana)
  • 1/4 cup milk of choice
  • 1/8 cup maple syrup
  • 2 tsp apple cider vinegar
  • 2 1/4 cup oat flour
  • 1/4 cup cornstarch
  • 1/8 cup light brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon - optional
  • 1/4 tsp salt
  • 1/4 cup walnut butter*
  • 1/4 cup walnuts, chopped
  • Glaze
  • 1/2 cup powdered peanut butter
  • 1 Tbsp powdered sugar
  • pinch of salt
  • 2 Tbsp maple syrup
  • 2-4 tsp water


  1. Preheat the oven to 375 F and line a baking tray with parchment paper.
  2. For the scones: in a medium sized bowl, mash the banana (with the back of a fork or your hands). Add the milk, maple syrup, and apple cider vinegar. Stir to combine and set aside.
  3. In a large bowl, whisk together the oat flour, cornstarch, brown sugar, baking powder, cinnamon, and salt.
  4. "Cut" the walnut butter into the dry ingredients using the tines of a fork or your hands. Incorporate it as well as you can. It won't coat all the dry ingredients, but it should turn some of the dry ingredients into small, sand-like pieces.
  5. Add the banana mixture to the dry ingredients and stir to incorporate everything together.
  6. Fold in the chopped walnuts.
  7. (For a firmer scone, refrigerate the dough for 30 min. Before shaping)
  8. Turn the dough out onto the parchment lined tray and shape the dough (with a rolling pin or your hands) into a circle about 7" across and 3/4" thick.
  9. Cut the dough into 8 equal sized triangles (cutting it like you would cut a pizza) and spread the triangles out on the baking tray.
  10. Bake for 7-10 min. or until the dough is firm to the touch. The scones will firm up quickly, so when you take them out will depend on how soft you like the center of your scones.
  11. Allow the scones to cool slightly on the tray, then transfer them to a wire rack to finish cooling.
  12. For the glaze: in a medium sized bowl, whisk together the powdered pb, powdered sugar, salt, and maple syrup.
  13. Add the water, 1 tsp at a time, until you get your desired consistency.
  14. Dip the cooled scones in the glaze, or drizzle it on top.
  15. You're all set to devour your delicious scones! Enjoy!


*Can sub walnut butter for almond butter or tahini/sesame seed butter


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