Gluten-Free Banana Nut Muffins (Coconut Flour)
If you're looking for a naturally sweet, grain-free muffin that’s both nourishing and delicious—this recipe is for you! These Gluten-Free Banana Nut Muffins are made with coconut flour, ripe bananas, and wholesome ingredients that make them perfect for breakfast, a snack, or even dessert.
I originally adapted this recipe from my friend Callie Shepherd, who found her inspiration from the Civilized Caveman.
Whether you make them in a muffin tin or a bar pan (my personal favorite), these moist, flavorful treats are sure to become a staple in your kitchen. Add a handful of pecans or sugar-free chocolate chips for an extra special touch!
Yield: 12 cupcakes or large bar pan
Kitchen Tools:
Blender, food processor, or stand mixer
Muffin pan with either paper liners or oil spray or bar pan
Measuring cups and spoons
Ingredients:
2 1/2 cups mashed (4-6) bananas
4 eggs
½ cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
4 Tbsp. grass-fed butter, melted (can substitute coconut oil)
½ cup sifted coconut flour
1 teaspoon cinnamon
½ Tbsp. baking soda
½ Tbsp. baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
1 teaspoon clear stevia
Directions:
1. Preheat oven to 325° and prepare muffin pan or bar pan
2. Combine bananas, eggs, nut butter, butter and stevia in blender, food processor, or mixing bowl. Mix well.
3. Once all of your ingredients are blended, add: sifted coconut flour, cinnamon, baking soda, baking powder, vanilla, sea salt and mix well*.
4. Line muffin tins or spray with oil and fill about 3/4 full. I actually prefer the bar pan and bake it that way most of the time.
5. Bake for 20-25 minutes, or until toothpick inserted comes out clean.
*Optional: add 1 cup sugar free chocolate chips, like Lily’s or Bake Better, both available at Walmart.
*Optional: rough chop ½ cup pecans and add to batter or sprinkle on top.
