Banana Bread Muffins

banana bread muffins

Banana Bread Muffins

Banana Bread Muffins
Course: Breakfast, Snack
Servings: 12
Calories: 134kcal


  • 4 ripe bananas
  • 4 eggs
  • 1/2 cup almonds
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • 1/2 cup coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt


  • Preheat oven to 350 degrees
  • Line a muffin tins with cups (or grease a bread pan for banana bread)
  • In power blender, add almonds and coconut
  • Process until almond butter consistency is reached
  • Add bananas, eggs, and vanilla and process until combined
  • Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt, scraping down the sides with a spatula
  • Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full or into bread pan
  • Bake for 20-25 minutes (35-40 minutes for loaf) or until a toothpick comes out clean
  • Serve warm or store in the refrigerator in a resealable bag


Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 186mg | Potassium: 245mg | Fiber: 4g | Sugar: 6g | Vitamin A: 105IU | Vitamin C: 3.4mg | Calcium: 48mg | Iron: 0.8mg
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