bananamuffinsOk, so my kids LOVE bananas! I am always walking out of the market with at least 3 or 4 large bunches of organic bananas. I get some strange looks, but we use them in so many of our meals and snacks! From smoothies to pancakes, or just peal and eat! These are my go-to muffins when I have over ripe bananas in the house (which is nearly every week, and I usually hide a few just so I can make these muffins). They are loaded with flavor, fiber and protein, and are incredibly moist. The bananas do most of the sweetening, and are a total crowd pleaser.

These muffins are grain free, gluten free and vegan. Enjoy!


banana cinnamon muffins

Serves 12
These banana cinnamon muffins are moist and delicious with incredible flavor.


  • 3 Cups blanched almond flour
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 Tablespoons coconut oil
  • 4 Medium very ripe bananas
  • 1 tablespoon honey
  • 2 organic free range eggs


Step 1. Preheat oven to 350 and line muffin tins with paper liners.
Step 2. In blender, add all dry ingredients and blend
Step 3. In small bowl, whisk oil, eggs and honey, then add to blender, and pulse until well blended
Step 4. Add bananas to blender, and pulse until blended well
Step 5. Pour batter into prepared muffin tins
Step 6. Bake for 25-30 minutes or until toothpick in center comes out clean. Muffins will brown to a golden color.
Step 7. Cool 25 minutes, then serve.
Step 8. Enjoy!