Grain-Free Banana Muffins – a delicious recipe with Ingredients, Coconut Flour, Almond Meal, Almond Flour, Chia Seeds, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350 and grease 2 large muffin pans or full with large paper liners (this recipe makes 8-9 muffins so have that many tins greased or lined).", "Mix dry ingredients in a large bowl and set aside.", "In a medium sized bowl mash the bananas and then add the rest of the ingredients whisking until well combined. If using raw honey the consistency can sometime be hard to blend so consider zapping it in the microwave for a few seconds.", "Add wet ingredients to dry and mix until combined.", "Using a nice cream scoop, put a slightly heaping scoop of batter into each muffin tin.", "Bake for 30-35 minutes until edges begin to brown and top springs back when touched.
2
Note: If you cannot find almond meal just use almond almond flour (they have slightly different consistency but it will still work)"]
1053
kcal
Calories
79
g
Fat
63
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: Dry Ingredients, 1/4 cup plus 2 tbsp. Coconut Flour, 1 cup Almond Meal (trader joes brand is good), 1/2 cup plus 2 tbsp. Almond Flour, and more.
Yes, Grain-Free Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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