Banana Bread Muffins

These Banana Bread Muffins are seriously tasty and are gluten free and dairy free! They are also sugar free with the only sweetness coming from the bananas.

5 from 2 votes

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Category: Muffins and Breads

Cuisine: Western

Keyword: banana bread, bananas, gluten free baking, muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: muffins

Calories: 236kcal

Author: Vanessa Gengaroli

Ingredients

4 bananas medium size and the riper the better
4 eggs room temperature eggs are the best to use
8.8 oz nut spread or any nut butter or spread will do
4 tablespoons coconut oil melted
1/2 cup almond flour or almond meal
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of sea salt
Optional - 1 small banana for decorating

US Customary - Metric

Instructions

Pre-heat: Preheat oven to 180 C | 350 F and line a 12-cup muffin tray with paper baking cases.
Process ingredients: Add all your ingredients to a food processor or high speed blender and process until well combined.
Add to muffin tray: Spoon mixture evenly into the baking cases.
Bake: Place in the oven and cook for 15-20 minutes. You can use a toothpick to check it, making sure it comes out clean.
Allow to cool: Set aside in the pan for 10 minutes before turning out onto a wire rack.

Notes

You can these muffins keep stored in an air-tight container for 3-4 days at room temperature.

Nutrition