Thanks to reader Sarah for passing on this great tip for a healthy banana bread recipe! She modified my apple cinnamon coconut flour muffins to make a healthy grain-free banana bread recipe with coconut flour.
This wasn’t a recipe I’d tried myself, because I’m not much for bananas and just hadn’t had a desire to make banana bread. I made these for my kids and was surprised to realize that I actually liked them. This is actually a big deal for me, since this is one of the first things w
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:
- Chia seed pudding
- Crustless spinach quiche – great leftover
- Ham and egg breakfast cups – they cook at the same temperature as the muffins and for a similar length of time; fill up one muffin pan with muffins and one with ham and egg cups!
- Homemade yogurt
- Omelets, like this summery Caprese omelet
- Sausage stuffed apples
- Strawberry cheesecake smoothies
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.
ith banana I’ve been able to eat in years! In fact, I might actually like these more than the original muffins.
If you are a banana bread fan… definitely try these!
p.s. Don’t throw those peels out — try these ways to use your banana peels!
Grain Free Banana Bread & Muffins
- Preheat oven to 400°F.
- Grease a muffin tin.
- In a medium-sized bowl, combine all ingredients.
- Whisk until smooth or use an immersion blender to mix. The batter should be thick, but if it is too thick you can add a little milk to thin Don't let it get runny at all though.
- Spoon ¼ cup into each cavity of the prepared muffin tin.
- Bake for 13-18 minutes until lightly browned and set in middle.
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!