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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. Emily Avatar

    4 stars
    I just made these using flax meal instead of eggs and they are absolutely delicious! I did have to add a bit more liquid.

  2. cheryl hennessy Avatar
    cheryl hennessy

    4 stars
    absolutely delicious! thanks for another great recipe 🙂 🙂
    success baking in a loaf pan for 45 mins at 350F.
    i covered the top part way thru as the middle was sinking and i didnt want it to get burnt.

  3. gemma Avatar

    Thankyou so much for such an easy recipe but such a lovely healthy muffin! I am on the scd\low fodmap diet and this is the first muffin recipe I could find that doesn’t contain the things I can’t have.I will be baking these regulary so I have a constant supply =o)

  4. Nancy Avatar

    4 stars
    This is a wonderful basic recipe but after reading the reviews with their changes I decided to do the same. I used 2 eggs but added Egg Replacer for the other three. This made the batter more liquid so I added 1 scoop of low sugar vanilla protein powder. To add more flavor for my husband, I added 1 T Flax seed, 1 T Cinnamon and 1/4 cup brown sugar. Because the batter was on the thin side I baked the muffins for 30 minutes and according to my husband they are absolutely delicious!!! Thank heaven for this Web site because we are going “grain Free” after all these years. I need help with baking and cooking ideas so we can change our life eating style after 72 years!! Thanks to all of you who posted your thoughts and ideas.

  5. Alison Avatar

    5 stars
    I’m supposed to be avoiding sugar and grains and it’s been terribly hard for me, but these hit the spot for my muffin cravings. I also don’t like coconut so I was skeptical of trying something with coconut flour, but I could hardly taste the coconut. (And I’m super sensitive to coconut – I have a feeling that normal people wouldn’t notice it at all.) I would love it a tiny bit sweeter, but these were great for my no sugar way of life and I’ll probably have them with some honey butter when I’m allowed to have honey again – that would add just enough sweetness I think.

  6. Judy C. Avatar
    Judy C.

    Any idea how many cups 2 bananas are? Or what size bananas do you use?

    Bananas come in different sizes so I don’t want to mess up this recipe.

  7. Sara Avatar

    4 stars
    I made these (with an added cup of blueberries) and they were pretty delicious. I am happy with the texture. The only thing that threw me off a little, was that the eggs were a dominant taste. I wonder if adding some coconut sugar/honey/or/maple syrup would help with this. Also, I would probably add some cinnamon next time 🙂

  8. SarahBeth Avatar

    5 stars
    These were fantastic! I added a little bit of water to the mix in place of milk, used ghee in place of oil/butter, and added chocolate chips. Made sure the mixture was just shy of runny, and the muffins were moist and delicious! Next time I would add a couple tablespoons of honey or maple syrup for a bit of added sweetness.

  9. Sarah Avatar

    I just made these this morning. super easy recipe to follow. I am so happy with how much they look like a flour based muffin. I topped mine with coconut flakes. I realized after I took my first bite there was no honey or maple syrup in them, still just yummy. I will make this recipe again.

  10. Victoria Avatar

    THE best things I have Ever had! I added chocolate chips to mine and totally in LOVE like a hug from the lord!!! Thank you.

  11. Kristin Avatar

    Im interested in adding some grated carrot and zucchini to these to pack in some veggies but I know that would change the consistency a bit. Any suggestions on how much to add and what else id have to change to make them turn out? thx!

  12. jen m. Avatar

    4 stars
    I just made these and they’re pretty good. I made mine with just egg whites but did 7 egg whites with coconut oil and a little almond milk. Added about 1/4 cup of chocolate chips, oatmeal and banana whey protein powder and cooked for 22 minutes. It’s on the drier side and i think it’s still missing a more sweet something but i put smooth peanut butter on top and I think that really helped to even the consistency and sweetness! Definitely eating these for breakfast with coffee and for my in-between snacks!

  13. Diane Avatar

    5 stars
    Made these yesterday! Added sprinkle of chia seeds. Turned out to be the most moist coconut flour muffins ever and so delicious! Gonna try making with flax seed meal to save on eggs. ThanKs for the great recipes!

  14. AJ Avatar

    5 stars
    I’ve been making these for over 6 months for my toddler, and they are wonderful! I add frozen blueberries, flax seed, wheat germ, unsweetened shredded coconut, and maple syrup instead of vanilla. My little guy looks forward to one every morning! Thanks for a great recipe!

  15. Kristin Avatar

    These are ridiculously good and 1/2 cup of semi-sweet chocolate chips made my kids love them too! 🙂 Thank you for sharing 🙂

  16. Laura Avatar

    5 stars
    Could I add some Great Lakes collagen hydrolysate to these for some extra protein? If so, how much?
    Thanks in advance!

  17. Kieu Avatar

    5 stars
    I never baked anything sweet before. I thought I wasn’t good at it. I am so excited now I make this banana bread everyday , sometimes two or three times a day last time I used 3 egg and 2 chia eggs, I added ginger powder , coconut grated , raisin, cinnamon, vanilla, less coconut oil and little more coconut flour, no honey it tasted really good Anyone success with 5 chia egg ? I tried but I added chop apple so inside it was so moist it was never dry . I don’t know because I can’t use 5 chia or because the apple

  18. christie Avatar

    1 star
    I made these this weekend and we did not like them. They are not sweet enough. I kept scanning the recipe to see if I missed an added sweetener. Nope. I see others have added chocolate chips and I think that would of made all the difference. Or perhaps 1/4-1/2 c honey, agave, or maple syrup? I used very ripe bananas too but my family did not like these….hopefully my chickens will! LOL

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