Rise and shine, it’s muffin time! Get ready to LOVE this easy Grain Free Banana Bread Muffin recipe. Take one bite and you’ll see why! Nothing beats a delicious muffin in the morning, afternoon or anytime for that matter!
I have to admit, growing up, I was a huge Dunkin Donuts junkie. I thought nothing of devouring an entire jumbo Blueberry or Banana Bread muffin with a cup of coffee for breakfast or as an afternoon snack. Well you know what? Those babies are just LOADED with sugar. Hence, those morning and afternoon sugar crashes that I felt and could never figure out why. Over time, I lost interest in those muffins and to this day have not given them much extra thought until recently.
While shopping in Costco a few weeks ago, I spied those jumbo muffins again just calling my name. After almost 3 years of blogging, I realized that I only have one muffin recipe posted on my site which is for these yummy Carrot Cake Muffins. I definitely need to fix that! With some overripe bananas on the counter just begging to be used, I decided to try and replicate those bakery style muffins.
Let’s talk muffins! Besides being grain and gluten free, these muffins are also low in sugar. And they’re insanely moist and flavorful thanks to the mashed banana. Don’t be afraid to be generous with the toppings either! Before baking, I added some choppped walnuts and dairy free chocolate chips to half and banana slices to a few.
Paired with a cup of coffee, you’ve got the perfect excuse to wake up. Plus, the extras freeze well, so you can just grab and go when you’re busy! Trust me, you’re gonna love these muffins. Enjoy!
Grain Free Banana Bread Muffin
- 2 large ripe bananas, mashed
- 2 eggs
- ½ cup almond or cashew butter
- 3 Tbsp coconut oil, melted
- 1 TBS vanilla extract
- ½ cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 3 TBS chopped walnuts
- 3 TBS dairy free mini chocolate chips(I use Enjoy LIfe brand)
- Banana slices
- Preheat the oven to 350 degrees.
- Prepare a muffin baking pan by lining it with paper cups.
- In a medium sized bowl, add the mashed banana, eggs, almond butter, vanilla and coconut oil and stir with a spatula until all ingredients are well incorporated.
- Sift in your coconut flour, baking soda, baking powder and sea salt.
- Mix until all of the dry ingredients are incorporated completely into the dry.
- Divide the batter among the 12 muffin wells.
- Top with walnuts, chocolate chips and banana slices.
- Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and allow to cool for about 10 minutes on the stove (still in the pan).
- Take the muffins out of the pan and transfer them to a wire rack to cool.