Banana Almond Butter Muffins {grain-free, sugar-free}

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Banana bread is always around at the bakery or on your counter after being faced with a batch of overripe bananas. There's so many recipes and versions. And if you ask me, you can never have enough banana bread recipes! So today I'm sharing a healthy one you can feel good about eating daily. 

This one is so moist and you know what else? It has NO added sugar. That’s right, these babies get their sweetness solely from the ripe bananas and I tell you what... you would never know they are sans sugar.  

These muffins are dairy-free, sugar-free, grain-free... and just a good tasting, good-for-you muffin.  

I keep them plain, but feel free to switch it up and add dark chocolate chips or nuts.

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I love to top the muffins with some almond butter and sea salt.

I love to top the muffins with some almond butter and sea salt.


Grain-Free Banana Almond Butter Muffins

  • 2 large ripe bananas

  • 2 eggs

  • 2 tsp. vanilla extract

  • 2 Tbsp. coconut oil, melted

  • 1/4 cup crunchy or creamy natural almond butter (no salt added, or omit the salt in recipe if salt is in the nut butter)

  • 2 Tbsp. ground flaxseed

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/4 tsp. sea salt

  • 1/2 tsp. baking soda

  • 1/3 cup almond flour

  • 1/3 cup coconut flour

  • Optional additions: 1/2 cup chocolate chips, pecans or walnuts


  1. Preheat oven to 375 degrees and grease a muffin tin or mini muffin tins.

  2. In a large food processor or in a bowl with a whisk, cream together the bananas, eggs, vanilla and coconut oil until very smooth. TIP: Mash the whole bananas with your hand before you peel them! Then when you peel them they are easy to blend to a smooth consistency.

  3. Add the almond butter and blend until smooth. Then, add the remaining ingredients and blend to combine.

  4. Pour into muffin tins, filling 3/4 full. This will make about 8 regular muffins depending on how full you fill the tins. I use an ice cream scoop for a uniform muffin size.

  5. Bake for about 12 minutes and then let cool in the tins before removing and cooling completely on a wire rack. If you don't use muffin liners, spray the muffin tins and run a knife around the baked muffin before removing from the pan.

  6. Enjoy!