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grain free banana muffins
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Grain Free Banana Muffins

Grain free banana muffins made with almond meal and coconut flour.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Cookie Madness

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
  • 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.