Banana Muffins

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3 ripe bananas, mashed

1/4 cup maple syrup

3 eggs

1/4 cup almond butter

1/4 cup coconut oil

1/4 cup coconut flour

2 teaspoons cinnamon

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

1/4 cup cocoa nibs (optional)

Crumb topping:

1/4 cup pecans or walnuts chopped

4 tablespoons butter, grass fed

2 tablespoons almond flour

2 tablespoons coconut sugar

Preheat oven to 350 degrees. Mix ingredients up to crumb topping together in a mixing bowl. Line 9 muffin tins with baking cups or grease them. Pour batter into the muffin tins. Prepare the crumb topping and place on each muffin. Bake 20-30 minutes or until a toothpick comes out dry when tested. 

Dairy Free, Family Friendly, Gluten Free, Simple & Fast, Sugar Free

Project Details

Now that the kids are home, what is for breakfast (or snack)? Banana Muffins (sugar and gluten free)

Why I recommend these: My kids love them and ask for them. They taste great and are filled with good healthy protein and fat. While maple syrup and coconut sugar are sweet and have a lot of calories, they also provides minerals so they are a worthwhile addition to this recipe. In a perfect world we wouldn't need to sweeten anything, but if you want sweet, these are a better options that refined sugar, that has no nutritional value. All things in moderation of course.
Recipe adapted from