Banana Breakfast Muffins

Banana Breakfast Muffins

I made this recipe so many times before it was just right. I wanted to find the perfect combination of ingredients to achieve muffins that were nice and fluffy. Texture shouldn't be compromised just because a recipe is gluten free! This recipe also contains no added sweeteners since the banana adds a lot natural sweetness on its own.

Prep time: 15 minutes

Bake time: 20 minutes

Total time: 35 minutes

Makes: 11-12 muffins


  • 4 ripe bananas
  • 4 eggs
  • ½ cup almond butter
  • 4 tablespoons melted coconut oil
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 tsp baking powder
  • 1 teaspoon vanilla extract
  • ⅛ tsp of himalayan pink salt (or sea salt)
  • ¼ cup oat flour
  • ½ cup coconut flour
  • ½ cup dark chocolate chips or paleo chocolate chunks
  • ½ cup crushed walnuts


  1. Preheat oven to 350 F.

  2. In a blender, combine bananas, eggs, almond butter, coconut oil, cinnamon, baking soda, baking powder, vanilla, and salt.

  3. Pour into a bowl and mix well with coconut flour, oat flour, chocolate and walnuts.

  4. Grease muffin tray well with coconut oil.

  5. Scoop into tray until just over 3/4 full. (I don't use muffin liners for this recipe and have never had a problem with removing them from the tray)

  6. Bake at 350 F for 20 mins

  7. Remove from oven and allow to cool for 5 mins. Remove from the tray with a spatula to help unstick the sides and finish cooling on a wire tray.

Muffin photo shoot

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