Dairy Free Banana Bread Muffins

Updated post May 24, 2017;
Recipe originally posted Dec. 11, 2015

Overly ripe bananas are the perfect baked good ingredient because they provide a natural sweetness. You can still add in some honey, maple syrup or chocolate chips - like I did in my Double Chocolate Banana Bread - but you don't have to just to make it sweet. With these Banana Bread Muffins, I paired the bananas with coconut flour, which also has a slight natural sweetness. Add in some additional honey before baking and top with some shredded coconut and VOILA! You have a batch of super delicious, easy to make Paleo Banana Bread Muffins.

I tend to not make tons of Paleo baked goods, but when I have brown bananas it is really hard for me to say no! So as of late, whenever I bake some gluten free goodies, I have started freezing them in individual portions. Bulk cooking and freezing it for later use is one of my top Paleo tips, but I never really listened to my own advice when it came to cupcakes, cookies, muffins...any treats or sweets! In an effort to stop over eating just because something tastes good, I'm trying to practice what I preach in all areas. 

These gluten free Banana Bread Muffins are so good that I could seriously eat the whole batch in one sitting, which is probably not the most glamorous. The last time I made them, I was a good little girl and had just 1 or 2 before I stored the rest. I just baggied them up and froze them individually. It was perfect! Then I could just take a baggie out in the morning and bring it to work with me. When my mid morning hunger struck, it was thawed and ready to go!  I highly recommend heating it up a bit and slather it with some Kerrygold butter. Boom - perfect snack.


Dairy Free Banana Bread Muffins

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 12-18 muffins

Wet Ingredients:
3 overripe bananas, mashed
3 eggs
½ cup coconut oil, melted
½ cup coconut milk
2 tbs raw honey
½ tsp lemon juice

Dry Ingredients
1 cup coconut flour
½ cup almond flour
½ cup tapioca starch
1 ½ tsp baking soda
½ tsp vanilla
¼ tsp salt
unsweetened shredded coconut *Optional

Steps:
  1. Preheat the oven to 375 degrees.
  2. Using a food processor or blender, combine all wet ingredients until lump-free.
  3. In separate large bowl, combine all dry ingredients. Then gradually mix the wet & dry ingredients together.
  4. Fill muffin cups to desired height. I like to use a cookie scoop. These will not rise significantly so you can fill almost to the top if you wish.
  5. Sprinkle shredded coconut on top of the muffins before putting them into the oven.
  6. Bake for about 25 minutes or until a toothpick comes out clean. Let cool before enjoying.

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