These Grain Free Banana Muffins are soft, moist and naturally sweetened with banana and honey. Made with almond flour and coconut flour, they have a rich texture that's somewhere between classic banana bread and a tender breakfast muffin. They're also gluten free and grain free, so they're a good option if you're baking without traditional flour.

Grain Free Banana Muffins

I first made these while experimenting with coconut flour and almond flour recipes, and they quickly became one of my favorite ways to use overripe bananas. The combination of almond flour and coconut flour gives the muffins structure without making them dry, while the bananas and eggs keep everything soft and rich.

Why These Grain Free Banana Muffins Work

If you've baked with coconut flour before, you already know it behaves very differently from wheat flour. Coconut flour absorbs a huge amount of moisture, which is why recipes made with it usually call for extra eggs. In this recipe, the eggs provide moisture, structure and protein while helping balance the absorbency of the coconut flour.

One thing I've noticed is that the muffins taste best after they've cooled completely. Right out of the oven they can seem extra soft and eggy, but as they cool the texture settles and becomes much more like traditional banana muffins.

Tips for Making the Best Banana Muffins

Use very ripe bananas for the best sweetness and flavor.
Let the muffins cool completely before serving.
Spoon and level the coconut flour carefully because even a little too much can make the muffins dry.
Almond meal gives a rustic texture, but almond flour works too and creates a slightly softer crumb.
These freeze well, so they're great for make-ahead breakfasts.

If you try the Grain Free Banana Muffins, let me know what you think!

Recipe