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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. Wilma Avatar

    i tried making these and they came out bitter i dont regularly bake! what did i do wrong? any ideas?

  2. Erin Padley McNaughton Avatar
    Erin Padley McNaughton

    My sis-in-law had a great recipe that added chocolate chips…I may use this one but still add my “enjoy life” chocolate chips:-) this sounds yummy!

  3. Ken Avatar

    Just made these. I did add about 3/4 cup dried fruit bits for sweetness. SO good!!! I did have to bake them a bit longer, made 12 good sized muffins.

  4. Nikcon Avatar

    I just made it in a loaf. I had leave it in the oven a little longer… which may be because of the density or due to my electric oven or a higher altitude.  Who knows but it tastes good!

  5. AshLee Avatar

    Ok I just made these and the only thing I didn’t use was the protein powder and I added walnuts and cinnamon and a little honey to the batter. They were not very sweet as I was making these as a dessert type item. I am completely new to the grain free lifestyle. Did I do some,thing wrong?

    1. Wellness Mama Avatar
      Wellness Mama

      They aren’t overly sweet and the protein does add some sweetness. You could add more honey or maple syrup or even came sugar for sweetness

    1. Wellness Mama Avatar
      Wellness Mama

      Personally I avoid all grains though oat would be a

    2. Wellness Mama Avatar
      Wellness Mama

      Sorry… Oat would be slightly better than wheat but soy is awful… Especially for kids

      1. Natalie Avatar

         Is the soy bad because most of it is genetically modified?

        1. Wellness Mama Avatar
          Wellness Mama

          Yes, definitely because most of it is genetically modified, and also because the phytoestrogens in soy mimic estrogen in the body and can cause hormonal issues…

  6. Medayne Avatar

    I’ve tried this banana muffin recipe but I injected the muffins with pineapple jam and spread some coconut cream frosting on top. Everyone at my work and crossfit gym loved them and are asking for more. Thanks for the recipe.

  7. Rebekah Wilhelm Avatar
    Rebekah Wilhelm

    p.s. I tried one of these after refrigerating it for a day… not dry at all! So maybe I just need to let them sit 🙂

  8. Rebekah Wilhelm Avatar
    Rebekah Wilhelm

    These were good… I added two tablespoons sugar and 1/2 teaspoon each of cinnamon and salt. I thought they had nice flavor but were a teeny bit dry. Next time I will use three bananas 🙂

  9. Dana Schlake Avatar
    Dana Schlake

    So we made this batter but made it in a bread pan. The timing and temp got messed up because of this… any suggestions? We had it on 400 for closer to 30 mins and ended up with the middle slightly undercooked and the top starting to burn. Lower temp for longer? Should the texture be like bread pudding/french toast? What did turn out tasted good… 🙂

    1. Wellness Mama Avatar
      Wellness Mama

      It is tougher to do with a big loaf… probably 350 for closer to an hour will get a more even consistency.

      1. Sarah Avatar

        Thanks for this. Just baked a loaf at 350 for 45-50 min. and it was perfect! Also added a very small handful of mini chocolate chips and chopped walnuts. YUM!

  10. Toni Avatar

    Our traditional Christmas morning breakfast is french toast casserole.  A concoction of italian bread, blueberries, and cream cheese soaked overnight in an egg, milk and maple syrup mixture.  Anyway, I made that for my kids this year (new to the grain free thing), but I wanted to try and make it grain free.  So I used this recipe and added to each muffin a chunk of cream cheese and a couple blueberries.   I covered a few of these baked muffins with the blueberry sauce and it was a great replacement!  I love this site and all the great recipes!!

    1. NaLisa Avatar

      No. Because coconut flour absorbs A LOT of liquid, it is not interchangeable with other flours.

  11. Erin Avatar

    I finally found coconut flour out here in the middle of nowhere and these were first on my list of coconut flour recipes! Amazeballs. My protein powder scoop is probably 1/4 cup vs. 1 teaspoon arrowroot (another thing I can’t find around here), but they turned out great! Not too spongy/eggy like I thought they might be! Totally blogging these and spreading the love! 🙂

  12. Andrea Avatar

    These are awesome, I also added chocolate chips (giving up grain first, then sugar…plus using up the stuff in my cupboard, and need a little something sweet since I have given up tons of other sugary junk)  Also made with 1 cup of pumpkin instead of banana, and added chocolate chips too.  Yum!  Thanks for this recipe!!

  13. Kate M. Avatar
    Kate M.

    These were delicious.  The texture was surprisingly “muffin-y”, despite the fact that there was so little coconut flour.  I added 1/2 cup chocolate chips to the recipe, to increase the kid appeal.  Big hit.  They would make good cookies, too. 

    1. Sharolyn Avatar

      4 stars
      I added some chopped dark chocolate and these were great. We were low on eggs so I used the two we had and added one “flax seed egg” and 2 “chia eggs” to make a total of 5. Worked a treat. Served warm with real butter. I made 12 small muffins, so might go for 10 bigger ones next time. I might have missed it, but if not, it might be good to add on the recipe how many muffins it makes. Thanks!

    2. Alison Avatar

      4 stars
      I personally didn’t like chocolate chips added when I tried it. They seemed almost out of place and didn’t taste quite like what I was imagining. But I do love the muffins on their own! I also add 1/4 tsp of salt to bring out the flavors in the muffin.

  14. Karyn Avatar

    Do you know how much a scoop of protein powder is? The scoop in my powder is at least 1/4 cup – much more than 1 tsp of arrowroot. So am I looking to use 1 tsp of protein powder. Sorry for the goofy question.

    1. Wellness Mama Avatar
      Wellness Mama

      I haven’t made it with the protein powder myself, but if the scoop is
      that big, I’d definitely use half or less. I’ve made this recipe
      several times with different amounts of the ingredients, and even
      left out the arrowroot altogether, and it always turns out good.

      1. Deb Avatar

        I don’t understand why people are asking. To replace the arrowroot with protein powder. Am I missing something? I don’t see arrowroot.

        Thanks for helping us get healthier.


        1. Elizabeth Avatar

          Thank you! I just reread recipe 3x trying to see what I missed. No mention of arrowroot or protein powder. Let’s hope it’s ok since the muffins are in the oven now.

        2. Jenny Avatar

          4 stars
          I just made these, and they are good but a little eggy. I am wondering if I followed the correct recipe. A lot of the comments are talking about arrowroot powder and protein powder, but I dont see that in this recipe. Is there a different recipe somewhere, or additions to this one?

    2. Janna Avatar

       I used a regular scoop that came with the 100% protein powder and they are so good!!!

  15. Anne Avatar

    Any idea how to cook with coconut flour if you have an egg allergy?  Just curious if it’s even possible. 

    1. Katerina Avatar

      Flax meal is a great substitute for eggs. Use about 1 tbsp of flax meal to replace each egg, and soak it in 3 tbsp of warm water and let it sit for about 10 minutes. You can also add an extra banana to this recipe to increase binding. Happy baking!

        1. Layla Avatar

          I read somewhere that you could do the same thing as the flax with chia seeds. I haven’t tried it though.

    2. Danielle Jach Avatar
      Danielle Jach

      I have an egg allergy you could use banana or applesauce 1/4 cup = 1 egg or if you want it to be most do a little bit of both.

    1. Tatiana lee Avatar
      Tatiana lee

      5 stars
      I love this recipe and so does my family :),and most of all my kids .Thanks for an awesome healthy recipe.

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