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Banana Bread Muffins Recipe (Grain Free)

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Wellness Mama » Blog » Recipes » Breakfast Recipes » Banana Bread Muffins Recipe (Grain Free)

Before a reader by the name of Sarah suggested this recipe, I didn’t have a banana bread or muffin recipe on the site. I’m not a big fan of bananas so I hadn’t had any desire to make them. To my surprise, these were great! The kids gobbled them up and I really enjoyed them too.

Coconut Flour Banana Bread Muffins

Sarah’s tip was the result of a modification of my apple cinnamon coconut flour muffins. The recipes are really similar. I use coconut flour for the base and a good number of eggs.

Also, this recipe is perfect for making use of those brown-speckled bananas that no one seems to want to eat. As bananas ripen they become sweeter and sweeter (not to mention smooshier), which is ideal for a muffin. You can use bananas at any stage of ripeness, but the really ripe ones work and taste best. And since bananas are naturally sweet, I don’t add any honey to make the banana bread version.

The healthy ingredients in these muffins mean they’re full of fiber and protein and keep the kids full for a good long while. They’re so moist and delicious that I might actually like them better than the apple cinnamon version.

Fun fact: banana peels have all kinds of uses so don’t throw them out!

Make It a Complete Breakfast

I love breakfasts that the kids can just grab for themselves. In fact, these muffins are so fast and easy to make that several of my kids can handle the recipe on their own. Once the muffins are done, they’ll eat them alongside one of several other breakfast options that we frequently have around such as:

And of course, muffins are awesome in two other ways too. They’re both portable and freezable! I should make more muffins… maybe some chocolate muffins next time.

Grain Free Banana Bread & Muffins

A tasty grain-free muffin that banana bread lovers will enjoy
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Calories 126kcal
Author Katie Wells


10 muffins




  • Preheat the oven to 400°F.
  • Grease a muffin tin.
  • In a medium sized bowl, mash the banana with a fork.
  • Add all the remaining ingredients except for the milk and mix until smooth.
  • The batter should be thick, but if it is too thick, add a little milk to thin.
  • Spoon ¼ cup into each cavity of the prepared muffin tin.
  • Bake for 13-18 minutes until lightly browned and set in middle.


Nutrition Facts
Grain Free Banana Bread & Muffins
Amount Per Serving (1 muffin)
Calories 126 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 82mg27%
Sodium 154mg7%
Potassium 115mg3%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 134IU3%
Vitamin C 2mg2%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Make sure your bananas are good and ripe — yellow with lots of brown speckles.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Thanks again to Sarah for sharing her recipe! I definitely recommend these!

What’s your favorite grain free recipe? Will you try these? Tell me below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


134 responses to “Banana Bread Muffins Recipe (Grain Free)”

  1. Jamie Avatar

    I was wondering what type of muffin pan people are using. I am trying to stay away from non-stick and having a hard time finding an alternative. Any advice would be great!

  2. Debra Avatar

    just made these my mixture is runny not thick as stated in recipe I thought maybe it was because I used large eggs then while reading comments it mentions arrowroot I have read and reread recipe and no mention Oh well they are in the oven hope they turn out could someone plz clarify the arrowroot plz

  3. Grace Avatar

    5 stars
    I have been making these muffins with this recipe at least a year now. My hubby and kid like them alot. Anytime I buy bananas and they dont all get eaten, I make these muffins. It’s a great recipe.

  4. Ashley Avatar

    2 stars
    I’m very sad because the baking soda completely ruined this recipe. All I can taste is baking soda.

    1. Sissy Avatar

      Agree. I changed it to BAKING POWDER! 🙂 I have made this recipe countless times. Delish!

  5. Jamie Avatar

    Hey there! These are my go-to for a healthy morning breakfast. Sometimes I’ll add vegan protein powder to help feel fuller or fruit or chocolate chips for a fun kick. I’ve been prepping a dozen of them at a time and eating them over the course of the week. I’ve noticed, however, that about mid-week they begin to smell a little funny even if I store them in the fridge. Almost like strange cheese. Haha. Any suggestions? Do you think they’ll freeze well? I really really love having these in the morning.

    1. AJ Avatar

      Yes, they freeze well. You can set one out to defrost each day, or microwave for just a few seconds.

  6. Elena Register Avatar
    Elena Register

    4 stars
    I made these today. I would use the recipe again, but add some honey to make it a little sweeter.

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