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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
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.
Make sure your bananas are good and ripe — yellow with lots of brown speckles.
Serving: 1muffin | Calories: 126kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 154mg | Potassium: 115mg | Fiber: 3g | Sugar: 3g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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!