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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
- Omelettes, 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.
Grain Free Banana Bread & Muffins
Servings
Equipment
Ingredients
- 5 eggs
- 2 ripe bananas
- ¼ cup coconut oil (or butter, softened)
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1-2 TBSP milk (may not need)
Instructions
- 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
Notes
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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!
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!
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
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.
I’m very sad because the baking soda completely ruined this recipe. All I can taste is baking soda.
Agree. I changed it to BAKING POWDER! 🙂 I have made this recipe countless times. Delish!
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.
Yes, they freeze well. You can set one out to defrost each day, or microwave for just a few seconds.
I made these today. I would use the recipe again, but add some honey to make it a little sweeter.
What muffin tins do you use/find safe to bake in? and/or muffin liners?
I just made these ND added chocolate chips! So yummy!!!