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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. Paris Avatar

    I really want to try this but would like to use my freshly milled wheat grain instead of coconut flour, will that work?

  2. Marie Avatar

    Did you mean the whisk part of the immersion blender or just the normal blade part?

  3. Anna Avatar

    These look great thanks! My 16 month old son is being tested for an egg allergy and right now as part of the introduction protocol we’ve been told to give him baked goods containing eggs 2-3 tines a week. We don’t eat grains or sugar and are mainly Paleo so I’ve never given my son muffins etc as part of his diet (even egg free baked goods). I’m going to try this recipe but could you also point me in the direction of other, perhap savory, grain and sugar free recipess containng eggs that are baked in a batter type way that I can incorporate into his diet while still keeping him healthy? We’re not able to do full baked eggs in bacon yet, if all goes well pure egg will be tested in 6 months. Thanks so much, Anna.

  4. Pam Avatar

    I put my mix in a glass loaf pan. I lowered to 350 degrees for 1 hour. I think this is ok.

    I could not tell from the recipe hoiw many muffins supposed to make

  5. Keelie Reason Avatar
    Keelie Reason

    5 stars
    I love this recipe I’ve made it so many times. However, I don’t like it with so many eggs. I only use 2 eggs. I have found they don’t taste eggy that way. I also use baking powder instead of baking soda, because I never seem to have baking soda. It has worked so well. I also made this recipe with banana flour once instead of the coconut flour. It made the final muffin dryer and more like a traditional muffin. The coconut flour tends to make a wetter muffins for me, but I liked it that way too. Thanks for publishing this. 😀

  6. Rachael Avatar

    Has anyone tried making these and then freezing them for future use?
    We had them for breakfast this morning (added chocolate chips) and they were a hit. I’m getting ready to have another baby and wanted to have some easy healthier breakfast options on hand. Thanks!

    1. Andrea Avatar

      Yes, we have made these for over a year, and I freeze them after I bake a dozen. They keep well in the freezer and defrost quickly.

    1. Leah Avatar

      5 stars
      According to my fitness pal recipe calculator the basic recipe (as of 9/5/2016- 5 eggs, 2 bananas, 1/4c. coconut oil, 1/2c. coconut flour, 1 tsp baking soda, 1 tsp. vanilla) based on 12 servings (the number of muffins I get out of a batch) is 110 calories, 7g fat, 8g carbs, 2g fiber, 3g sugar, 4g protein per muffin. Different brands of coconut flour may have a slightly different nutritional analysis.

  7. Amy Avatar

    These are really, really, good! We gobbled them up! I just think they need some salt or something but probably because I didn’t use butter, I used palm shortening. Yum! Thanks for the yummy, simple, one bowl recipe!

  8. Sarah Avatar

    These look awesome, and so simple – which is even better. And no added sugar! Can’t wait to try them. I love your podcasts & site & all of your resources. What a blessing to share all of this information – I am so grateful. Thank you!!

  9. Ashley Avatar

    I just tried these last night, I added an extra banana and some of Justins Honey Almond butter, they came out with a great taste. I had to cook in a 9×9 pan as I just moved in to my house and I don’t have half of my things unpacked! The only complaint is that the “bread” was a little spongy, I think I might try and take away an egg, I also measured the coconut oil in the solid form, so I will try melted next time. Thank you for the recipe, I will be trying this one out again! (Any suggestions on why it was so spongy would be helpful!)

  10. Aimee Avatar

    5 stars
    This is a great recipe, and I’ve made it many times now, trying different things.

    I have a few tips for people: if you are using flax eggs instead of regular eggs, you will most likely want to increase the sugar. I find flax imparts a bitter flavor to these muffins. Try some honey to balance it out. I tried soaked, puréed dates and the muffins were too wet.

    I’ve made this recipe using three different coconut flours: Bob’s Red Mill, Nutiva, and Let’s Do Organic. I’ve only used the Let’s Do Organic once so far, but it has given the best results: great texture!

    How I do my muffins: I try to avoid too much oil, so I do half coconut oil, half unsweetened applesauce. I mix in 2T of ground hemp seed (ground in a coffee grinder), a diced apple, and 1/3 cup diced walnuts. They are wonderful! Light, delicious, filling, and just sweet enough. I get a dozen muffins, and two of them makes a nice breakfast. Thank you so much for this recipe!

  11. Mary Avatar

    Is the 1/4 cup coconut oil supposed to be measured in the solid form or in the melted form?

  12. Mary Avatar

    If I were to bake them as mini muffins, how long should I bake them for and at what temperature?

  13. Tisha Avatar

    2 stars
    So i made theae and they tasted very bland all i tastes was baking soda and had no swetness despite the fact that i used a very ripe banna. It looked great though. Any suggestions on what i could use to swetten it up a bit next time.

    1. Wellness Mama Avatar

      You could always try adding a touch more vanilla or even another banana if the flavor isn’t coming through for you … You may need to adjust the other ingredients accordingly to get the proper consistency.

  14. Theresa Fairbanks Avatar
    Theresa Fairbanks

    I’m getting ready to make these, will let everyone know how it goes

  15. Jay Avatar

    1 star
    I am new to wheat free and this was the first thing I made that was wheat free and to be honest I did not like these at all. Not sure what I did wrong, but I did not like the texture of the muffins and also felt they were too oily (used coconut oil, think maybe I should have used butter). What other kinds of flour can be used that would give it more of a traditional bread texture? I want to be able to make healthy wheat/gluten free food but I also want it to taste good! I would rather eat a banana by itself over this banana bread recipe. I am just being honest…tips/advice?

    1. Annice Avatar

      5 stars
      I added a pinch of salt and some honey, as I prefer a bit more sweetness, and most recipes with baking soda have a touch of salt.

  16. Tansy Avatar

    Hi, I’m a bit confused about the protein powder and arrowroot comments are neither seem to be listed in the ingredients?

    Will definitely be making these!

    1. Annice Avatar

      Apparently, protein powder was an optional ingredient in an earlier version, but has since been removed.

  17. mike Avatar

    Can cocunut/almond flour, and some fruits, still be eaten when trying to heal cavities? thanks

    1. Melissa Avatar

      I would like to make these for my baby’s first birthday. Should they be stored in the refrigerator or will they be okay on thr counter? Thanks so much!

  18. Annie Avatar

    5 stars
    I made your Pumpkin Muffins yesterday, and my daughter and I absolutely loved them. So I just made your Banana Bread Muffins, and they are divine! I love the consistency of both muffins, and they have just enough sweetness to make them decadent! Thank you!

  19. Constance Avatar

    4 stars
    So I used all organic ingredients to make these.

    I added dark chocolate chips and topped with walnuts.

    In my oven I baked them for 20 min and they turned out perfect.

    Next time I might try to add more banana.

    Otherwise a fantastic, simple and healthy recipe that I would make time and time again.

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