I love these muffins. In fact, I get a little excited when I see some bananas starting to turn brown because I know that banana muffins will soon leave the house smelling oh-so sweet.
These babies are so moist and delicious, and so good for you! I’ll grab one for a post-workout snack, an afternoon snack or after dinner dessert.
What I love about this recipe too is that it’s quick, easy, and makes little mess.
Now that’s my kind of recipe.
These muffins are super kid-friendly and perfect to pack in school lunches. So for you busy moms and dads out there looking for a healthy snack or treat to add to your kiddos lunch, try whipping up a batch of these muffins on the weekend and they’ll last you the entire week.
The batter comes together in no time and it should be thin enough where you can pour it right from the food processor bowl into the muffin tins. If your batter is a little thicker no need to worry, just use a spoon to evenly distribute batter into each muffin tin. They’ll most likely fill the tins about half full and will almost double in size once cooked. They may deflate a little after cooking, but that’s totally normal!
Feel free to add some other goodies to your muffin batter, too. Some of my favorites include:
[1] dark chocolate chips
[2] blueberries
[3] cacao nibs
Just fold any extra ingredients into your batter once it’s completely combined, or sprinkle any extras as toppings.
Grain-Free Banana Muffins
servings: 12
Ingredients
- 2 large or 3 small spotted ripe bananas, peeled [the riper your bananas, the sweeter your muffins will be]
- 3 organic eggs
- ¼ cup + 2 Tbsp coconut flour
- ¼ cup unrefined coconut oil, softened
- 1/3 cup almond butter
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- pinch sea salt
Directions
Preheat oven to 350 degrees. In a food processor, add bananas, eggs, almond butter and coconut oil. Turn on food processor and combine all ingredients until smooth and there are no lumps of banana. Wipe down sides of food processor and pulse again if needed. Next add coconut flour, cinnamon, vanilla, baking soda, baking powder and sea salt. Blend until mixture is smooth. Again you may need to stop the food processor and wipe down the sides to combine all ingredients well. Pour mixture evenly into 12 cupcakes tins that have been coated with a thin layer of coconut oil to prevent sticking, or into muffin liners. Bake for 15-20 minutes until a toothpick can be inserted into the center of a muffin and come out clean. Remove from oven and let cool. Store in an airtight container for up to one week. I store them in the fridge for added freshness. Enjoy!
- 2 large or 3 small spotted ripe bananas, peeled [the riper your bananas, the sweeter your muffins will be]
- 3 organic eggs
- ¼ cup + 2 Tbsp coconut flour
- ¼ cup unrefined coconut oil, melted [plus extra for greasing cupcake tins]
- ⅓ cup almond butter
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- pinch sea salt
- Preheat oven to 350 degrees.
- In a food processor, add bananas, eggs, almond butter and coconut oil.
- Turn on food processor and combine all ingredients until smooth and there are no lumps of banana. Wipe down sides of food processor and pulse again if needed.
- Next add coconut flour, cinnamon, vanilla, baking soda, baking powder and sea salt. Blend until mixture is smooth. Again you may need to stop the food processor and wipe down the sides to combine all ingredients well.
- Pour mixture evenly into 12 cupcakes tins that have been coated with a thin layer of coconut oil to prevent sticking, or into muffin liners.
- Bake for 15-20 minutes until a toothpick can be inserted into the center of a muffin and come out clean.
- Remove from oven and let cool.
- Store in an airtight container for up to one week. I store them in the fridge for added freshness.
What did you think about this recipe? Let me know in the comments below 🙂
The muffins were fantastic as promised. Love your website.
So glad you like them as much as I do 🙂