Banana Cinnamon Muffins
Superman and I are eliminating added sugars this month to get back on track food-wise. As soon as I start eating sugar, my neck tightens up, and the headaches begin. It’s such an icky thing. Thankfully, my sugar cravings have dropped drastically this past year, which I will be writing about in the near future. However, the holidays definitely put a little crimp in my normal eating habits, and it was time to reign things in.
I didn’t use any sweetener in these muffins since the bananas I used were very ripe and sweet. It’s amazing what a really ripe banana can do for sweetening a muffin. They were delicious, and would be great as a dessert, a snack, or even breakfast!
These are technically Whole30 compliant if you are not having SWYPO by using them to satisfy some sweets craving. They are great for a grab-and-go breakfast, but again, be wary if you are doing a Whole30 and are using these as an emotional treat in any way. I was tempted to label these “Whole30 compliant,” but didn’t want to deal with the backlash from people who say anything even remotely resembling a baked product will kill you. Personally, eating one of these for breakfast wouldn’t make me feel like I was meeting an emotional need, but if it does for you and you’re doing a Whole30, stay away!
So, without further adieu, here is the Banana Cinnamon Muffin recipe!
Banana Cinnamon Muffins (makes 9-10 muffins)
2 very ripe bananas, mashed
2 eggs
1/3 cup avocado oil or melted coconut oil
2 tsp pure vanilla extract (eliminate if doing a Whole30)
2.5 cups almond flour
1 TBSP cinnamon
1/2 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees and line muffin tin with liners or grease with coconut oil. In a large bowl, beat together the bananas, eggs, coconut oil, and vanilla. Add remaining ingredients and beat together until well combined. Spoon into muffin tins at least 3/4 full. Bake for 18-22 minutes, until golden brown and toothpick inserted comes out clean.
Like what you read? Sign up here and get my Top 10 Recipes ebook for free!
Gemma says
Can you substitute coconut flour for the almond flour? Thanks
radlandon says
Unfortunately, coconut flour does not sub well for almond flour–it is much more dense and needs a lot more eggs to fluff it up. You could try fiddling with the recipe and see how it turns out, though!
Amy says
Where I am living right now I can’t find coconut oil, what could I use in place of it? I would love to try these muffins!! Any help you can give me would be appreciated!! Thanks!!
radlandon says
Can you eat butter? If so, you can replace that for coconut oil.
Grace says
I had one very ripe banana so I cut the recipe in half and made them this morning. They are delicious, and I don’t really like banana all that much! Thank you!
Leslie says
These are sooooooo yummy!!! My daughter has made two batches now (half w choc chips and half without!) We are LOVING THEM!!! I will be making more Thursday for my Bible study group. Thanks Shanti!
Abby says
These are seriously perfectly amazing! I’d almost given up on paleo baking. Thanks for the awesome recipe!
Bethany @ Athletic Avocado says
I love that these don’t have any sugar in them, the bananas are sweet enough! Thanks for the awesome recipe!
Lynda says
Can I use coconut oil in place of the avocado oil?
Shanti Landon says
Yes!
Cathy Eury says
Can you use regular gluten-free flour(ie Better Batter)?
Shanti Landon says
Hi, Cathy! Yes, that would work!
KarenInStLouis says
Just made these. Got 10 gorgeous, yummy muffins. Thank you!
Haley M. says
I’m just looking for a healthier breakfast option, so can I just use all-purpose flour instead of the almond flour?
Shanti Landon says
Hi, Haley! Yes, you can definitely do that!
Trish says
Could i use baking powder in stead?
Shanti Landon says
Baking powder isn’t a sub for baking soda, sorry!
Staci Nichols says
Can I use coconut flour instead of almond flour? If so, is it the same measurement?
Shanti Landon says
Hi, Staci! Unfortunately, coconut flour does not sub equally for almond flour. It requires a lot of eggs, and provides a completely different texture. =(
Susan says
Just made these & they’re so good! I believe I’ve found my new breakfast 🙂
Shanti Landon says
So glad you liked them!
Francesca Cornman says
Hi,
Can you use whole wheat flour instead of almond flour? Are the measurements the same?
Shanti Landon says
Hi, Francesca! In theory, you should be able to sub out the flour, although we haven’t used wheat flour in our house for about 7 years, so I can’t attest to the finished product! lol If you try it, please come back and let me know how it turned out!
karla says
would a person be able to sub pumpkin for the bananas
Shanti Landon says
Hmmm. I haven’t tried that! If you try it, please come back and let me know how they turned out!
Kristin Holmes says
These are scrumptious! They are the perfect amount of banana and cinnamon. Thank you!!
Nicole says
Do you know approx the carb count per muffin?
Shanti Landon says
I’m sorry, I don’t!
Jacqualine Davidson says
I did the math. They have 9g of carbs! 170 cal, 5g sugar, and 6.2g of protein!
Jacqualine Davidson says
These are very good! Thank you! How many is a serving size?
Janelle says
These were delicious! I couldn’t believe they turned out so well with no sugar! They were a hit with the fam, and we will definitely keep the recipe for after the whole 30!
Janice says
I like this recipe but would like to see you add the Nutritional Counts at the end. I primarily only look for recipes that show all sugar, carbohydrate and calorie figures. This shortens my search time as I find new items to try for my family. This sounds great so I am going to try it!
Ashley says
These look delicious! Could all-purpose gluten free flour be substituted for the almond flour?
Shanti Landon says
Hi, Ashley! I haven’t tried these with GF flour, but it may work! They probably won’t be quite as moist, though.
Katey says
Just made these and yummmm!! So excited that I can feed these to my 9 month old (as well as myself, c’mon now) with NO added sugar!!! Thank you!
Brianne says
Made these with spelt flour and doubled the recipe. They were pretty dense and slightly crumbly, but overall tasty!
Sheri says
I added ground flax seed and put in walnuts. They were delish! Mine made 12 muffins.
Sheri says
These are the second time I have made these muffins. They are so moist and delicious! I used avocado oil, almond flour from Costco and I added some ground flax seeds to make them a little healthier. I also put one whole almond on top in the center of each muffin before baking. They look beautiful!!
Ellie Bull says
Such a great recipe!!
Sheri says
Love these! I can’t have dairy or sugar, but used maple syrup for vanilla and put 1/3 cup of walnuts and unsweetened cacao chips in the batter. They are delicious 😋!!
Amanda says
I know this recipe has been here a long while but I wanted to say it’s my go to breakfast when I have to reign things in to help with my health issues. Your recipe works EVERY TIME. I’m always content after I have one and now my teens are even asking for these, they are that good.
I did a fun mod off your recipe today and wanted to give you the credit bc I used your recipe as my base! I made blueberry coconut muffins and my son who has a massive sweet tooth couldn’t stop raving about these. They ate obv sweeter with the dates and applesauce but my goal was to provide a breakfast muffin without refined sugars but also lots of protein. 🙂
Here’s what I did, in case anyone is interested. Not w30 anymore but really great.
2 very ripe bananas, mashed
2 eggs
1/3 cup melted coconut oil (or avocado)
2 tsp pure vanilla extract
2 cups almond flour
.5 c gf oats ground finely
1/3 c applesauce
1/3 c shredded coconut (unsweetened)
10-12 dates without pits
1/2 tsp salt
1 tsp baking soda
1 c Blueberries (frozen first helps)
Preheat oven to 350, cook about 20 min