Grain-free Banana Breakfast Muffins

I’ve been on a muffin kick this past week or so, and well, why not continue the fun, right?!

I’ve been eliminating grain and cow’s milk dairy products from my diet (confession: I caved and added goat’s milk back in after a small trial without). I’ve also been trying to avoid any sugar or overly processed sweeteners, so these muffins were perfect – sweetened only with banana and apple.

I modified the recipe so that it would be dairy-free, and I thought I’d share it with you to give it a try. These are sure to be a hit with the whole family! Not too sweet, but quite light, fluffy and tasty! You could add some walnuts or dark-chocolate bites if you were feeling fancy, but for the sake of no sugar and being a bit simplistic in my cooking this week, I’ve left them out.

Here’s the recipe for you:

Pre-heat the oven to 350F and place 12 muffin liners into a muffin pan.

Combine the following in a large bowl:

  • 2 eggs
  • 2 medium ripe bananas (mashed)
  • 1.5tbsp coconut oil (melted)

Combine the following in a separate bowl:

  • 2 cups almond flour
  • 1tsp baking soda
  • 1/4tsp salt

Add the dry ingredients to the wet and mix until combined. Then fold into that mixture a finely chopped apple (I peeled it first and chopped into 1/4 inches cubes).

Poor mixture into the muffin liners (about 3/4 full in each), and bake for 20 minutes, or until a toothpick comes out clean. Then transfer to a wire rack to cool completely.


A healthy and delicious after dinner treat or morning breakfast snack!

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