These Grain-Free Banana Muffins are so easy to make, they require one bowl and only ten ingredients. They are the perfect easy breakfast or snack to take with you while you're out doing errands, or to send in a lunch with your kid. I have been making these banana muffins for years and they are a big hit in our family. They don't last much more than a day after coming out of the oven!
A couple notes about grain-free banana muffins:
Having two kids in the family means I buy quite a few bananas. When I say quite a few, I mean we go through at least a bunch a day. That's a lot of bananas. Because I buy so many, a few will become over ripe sitting in the fruit bowl. I usually stick the over ripe bananas in the freezer and save them for this recipe. I will pull them out of the freezer a couple hours before I want to bake, and they are thawed and ready to go. Ripe, unfrozen bananas also work good in this recipe, they may just require a little bit more mashing.
Can I add nuts to my banana muffins?
Some people enjoy nuts in their baked goods and I happen to be one of them. But because I make these so much for my kids, I usually leave the nuts out. If you are like me and want nuts in your grain-free banana muffins, I recommend adding ⅓ cup of chopped pecans or walnuts.
Looking for other easy snack recipe? Try this Cranberry-Orange Bread that comes together in a few short minutes and can also be made into muffins!
Grain-Free Banana Muffins
Ingredients
- 3 bananas
- 3 eggs
- ½ cup almond butter smooth
- ¼ cup maple syrup
- ½ cup almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees and either grease or line a muffin tin with muffin papers
- In a small bowl, mash the bananas until they are a very smooth consistency. In the same bowl and once the bananas are mashed, add the eggs, maple syrup, almond butter, and vanilla. Mix to combine
- In another bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt
- Mix the bananas mixture into the flour mixture and fold until well incorporated
- Scoop 12 equal portions into a muffin tin. If you are making bread, grease a bread loaf pan and pour the batter into the pan.
- Bake 20 minutes for muffins or bake for 45 minutes for bread or until the bread bounces back when touched
- Allow to cool before enjoying!
This is one recipe I plan on baking. So many great looking recipes. Smoothies, yum!
Thank you! My husband and daughter fight over these muffins every time I make them! They are a household favorite-I hope you like them just as much!
These are so good! Very easy to make but taste like something you would get at a bakery. Highly recommend.
By far my favorite banana muffin recipe. I added pecans and chocolate chips. Sometimes I use Bob's red Mill Paleo Flour mix instead of the coconut and almond flour. Comes out just as good!
Great additions and use of the paleo flour. Thanks, Lori!
These were great. I tested them out for back to school snacks and they were a hit with my kids (and my husband and me)! They were also really simple to make and had minimal cleanup after.