Grain Free Banana Muffins

I'm still playing with the coconut and almond flours I bought last month, and these Grain Free Banana Muffins are the latest experiment.  Along with the two flours, the main ingredients are bananas, eggs and honey, so as you can imagine the muffins are very soft and rich.

Grain Free Banana Muffins = More Eggs

If you've done some grain free baking, especially with coconut flour, you probably know that coconut flour recipes tend to call for more eggs. This recipe is no exception in that it makes only 6 muffins and uses two eggs. Because of the extra protein, moisture and bulk they add, I like the extra eggs. However, I've noticed that when the muffins are still warm from the oven, the eggs tend to be more noticeable. Thus, I've learned to let the muffins cool completely before digging in. The texture settles a bit and becomes more like traditional wheat bread muffins.

Overall, I like these a lot and will definitely make them again. This version doesn't include chocolate chips, but I have made a few batches with chips and they make the muffins even better. No surprise there!

• Grain Free Granola
• Small Batch Whole Grain Almond Biscotti
• Whole Grain Vegan Cookies
• Wheat Free Cookie With Almond and Hazelnut Meal
• Gluten-Free Vegan Chocolate Chip Cookie Cake

Recipe

Grain Free Banana Muffins

Cookie Madness

Grain free banana muffins made with almond meal and coconut flour.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 6

Ingredients

 

• 2 large bananas 160 grams
• 2 large eggs room temperature
• 4 teaspoons melted coconut oil 16 grams
• 2 tablespoons plus 2 teaspoons honey 50 grams
• ½ teaspoon vanilla
• ½ cup almond meal 40 grams
• 2 tablespoons plus 2 teaspoons coconut flour 20 grams
• ½ teaspoon baking soda
• ⅛ teaspoon salt

Instructions

 

• Preheat the oven to 350°F. Line 6 muffins cups with paper liners.
• Put the bananas in a mixing bowl and mash them. Measure or weigh to make sure you have ⅔ of a cup mashed banana or 160 grams weight.
• Whisk the egg, melted coconut oil, honey and vanilla in with the banana.
• Add the almond flour, coconut flour, baking soda and salt; stir until blended.
• Divide batter between the muffin cups (it should come about ½ inch from the top) and bake 25 minutes or until muffins appear brown and set.
• Let the muffins cool for about 5 minutes in the pans, then remove from pans and let cool completely.

Tried this recipe?Let us know how it was!

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