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Best Banana Muffins - Easy (gluten-free, dairy-free, grain-free)

Makes 9 muffins


· 1/3 cup + 1 TBS natural nut/seed butter

· 1 large egg

· 1/2 tsp vanilla extract

· 3 small extra ripe bananas, mashed very well (3/4 cup total)

· 1 cup almond flour, 110g

· 1/2 tsp baking soda

· 1 tsp ground cinnamon

· 1/2 tsp ground nutmeg

· 1/4 tsp salt

Chocolate chip / sliced banana to decorate


1. Preheat oven to 350ºF. Grease muffin pan with oil, or use silicone muffin pan.

2. In a large bowl add nut/seed butter, egg and vanilla extract. Use a hand mixer to combine or whisk together vigorously. Add in mashed banana (mine was more like a puree) and combine until smooth. (This step can also be done in NutriBullet/blender).

3. Add in almond flour and evenly sprinkle on baking soda, cinnamon nutmeg and salt. Use large spatula to gently combine until no lumps are present in batter. Batter should have a medium thickness, but not too heavy.

4. Evenly distribute batter into 9 muffin cups, about 2/3 of the way full.

5. Decorate with chocolate chip or sliced banana (optional).

6. Bake muffins for 12-18 minutes, or until inserted toothpick comes out clean. Muffins will rise and cracks should appear when done. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.

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