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Banana Bread Muffins (gluten-free, dairy-free)

  • Author: Alaena Haber



3 ripe bananas, mashed (about 1 cup)

3 eggs, whisked

1/4 cup melted coconut oil

1/4 cup raw honey (liquid is best)

2 cups fine almond flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon


  1. Preheat the oven to 350 degrees and arrange an oven rack in the center of the oven.
  2. In a bowl, combine the mashed bananas, eggs, coconut oil and honey until well mixed (a few lumps are okay).
  3. In a separate bowl, whisk together the almond flour, baking powder, salt and cinnamon until well combined. Stir the wet ingredients into the dry until everything is well mixed.
  4. Line two regular muffin pans with parchment liners. Scoop 1/3 cup batter into each muffin tin until all batter is used up.
  5. Bake for 28 minutes or until the top is set. Let cool and store in refrigerator for up to 5 days or in the freezer for up to 6 months.