Banana Bread Muffins

 Healthy Banana Bread Muffins made with only 7 ingredients. These muffins make for a very happy and scrumptious morning.


So I may have mentioned here and there that breakfast isn’t really my thing. I’ve always been much more of a grazer than a person who eats 3 meals each day. The only “real” meal I consume is at dinner time when my hubby and I get to sit down together.

I like eating small portions whenever I get hungry and that usually starts somewhere around 10 AM or so. One of the many reasons why I love brunches so much; whoever invented those definitely had me in mind, ha.


Even though muffins aren’t the first thing that most of us think about when it comes to brunch, it wouldn’t be complete without them either.

Since some of the brunch food can be a bit on the heavy side, I thought I would lighten it up with a healthy muffin that only takes a couple of ingredients and a few minutes to prepare.


This was also my first attempt at baking with gluten-free flours. I’ve been really wanting to experiment with creating some gluten-free baked goods that satisfy every bit as much without being able to tell the difference.

And since I’m the baker and known for my treats around our family and friends, I thought it was just about time that I made something everyone could enjoy!


One of my kryptonites is Banana Bread. Whatever you do, don’t put a loaf of that amazing bread in front of me. It will disappear faster than you can say the two words.

When I thought about flavors for these muffins, I quickly remembered that I’d been wanting to give banana bread a makeover. As often as I make it, it was about time :).


Here are just a few of the things I love about these muffins.

They are irresistible (just like regular banana bread), wholesome, super moist and insanely satisfying. They also make for a great breakfast on-the-go or a perfect afternoon snack. They are packed with so many good ingredients, which will not only make you feel good, but keep you fueled and filled all morning long. I am speaking from experience :).

The recipe yields exactly 5 muffins. One for each day of the week. You could easily double the recipe if you’re planning on feeding a crowd or just like to have a couple of extra ones.


Hope you enjoy these as much as we have.

Have a wonderful weekend ahead – and don’t forget to celebrate your moms or get spoiled yourself if you’re a mom.

Happy Mother’s Day to all of you and especially to my Mommy!!!

Banana Bread Muffins
Yields 5
Super simple, but amazing Banana Bread Muffins. They're vegan and gluten-free, but taste like your favorite bakery muffin. Nutritious, healthy, and delicious!
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  1. 1 cup almond flour
  2. 1/2 cup ground oats
  3. 3/4 teaspoon baking soda
  4. 3/4 teaspoon baking powder
  5. 1/4 cup coconut oil
  6. 1 medium ripe banana
  7. 3 tablespoons honey or agave syrup
  1. Preheat oven to 375 degrees F. Line a muffin pan with 5 paper liners. Set aside.
  2. 1. In a medium bowl whisk together almond flour, ground oats, baking soda and baking powder.
  3. 2. In a small saucepan, melt coconut oil over medium-low heat. Set aside to cool slightly.
  4. 3. Mash up the banana in another medium bowl and add honey. Stir in melted coconut oil until fully incorporated. Finally add dry ingredients to the wet ingredients and mix until fully incorporated.
  5. 4. Evenly divide batter into prepared pans and bake in the oven for 20-25 minutes or until muffins are golden brown.
  1. Muffins will keep up to 3 days at room temperature or up to 4 weeks stored in an airtight container in the freezer.
Deliciously Yum!

8 thoughts on “Banana Bread Muffins

  1. It’s like you knew I was trying to avoid gluten right now and you made these just for me! This sound delicious Kathi. And I’m the same way, I don’t really do breakfast very well. Except on the weekends! Then I go all out!

  2. These muffins sound awesome Kathi! I love that they are GF and how few ingredients you used. I can’t wait to try this since I can’t get enough of banana bread lately – pinning 🙂 Have a great weekend!

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