Food

Grain Free, Banana Almond Muffins

 

Banana bread was one of the very first things I learned how to bake. So that should tell you how easy it is to make this banana bread!

This recipe has been adapted over the years as I got healthier and healthier. I used to use a full cup of white sugar!

When I started making this almond flour I did not notice a taste difference, in fact, I think it actually got better!

For this recipe I used almonds, but you can use anything you have on hand and it will taste great cashews, pecans, walnuts, whatever. I always make this when I end up with some overripe bananas that need to be used up, so it’s one of those recipes were you can just use whatever you have on hand and it will work.

I made muffins this time so it was in small portions for Penelope and also myself, but usually I make it in a loaf form. I usually will put half in the freezer, so I don’t eat it all at once!

Grain-Free Banana Almond Muffins

Ingredients

  • 1/2 cup of melted butter
  • 1/2 cup of rapadura sugar
  • 3 or 4 ripe bananas
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups almond flour
  • 1 cup chopped almonds (soaked and dehydrated first)
  • 1/2 teaspoon vanilla
  • 2 eggs

Now a fancy chef would tell you to cream the butter, sugar and eggs together, then add the bananas, cinnamon and cloves, then sift the flour, baking soda and powder in a separate bowl, with the nuts, and then slowly blend them together.

Have I ever done that? HECK NO.

I dump everything into the bowl, at the same time, don’t sift the flour either, just dump it and mix it together. Pour into a bread pan or a cupcake pan and bake at 325 for about a half hour or until you can stick a knife in it and it comes out clean.

And it tastes amazing!! Hope you like it too!

If you are interested in more healthy sweet treats,check out my ecookbook Gluten-Free, Grain-Free Baking. And you also might want to get on my email newsletter list, to be the first to know about discounts and new books coming out.

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  • Tina
    October 16, 2012 at 3:03 AM

    You forgot to say how many eggs?
    Bake at Wat temp for how long?
    Lol :). I’m sure I can manage but I’m rather
    anal lol 🙂 thank u!

    • Stephanie
      October 18, 2012 at 3:00 AM

      doh! Sorry about that! That’s what happen when you blog while on vacation. It’s two eggs and I bake it at 325 for about a half hour. 😉

  • Christine Taylor
    October 21, 2012 at 4:46 AM

    I have a similar recipe but add in chocolate chips. 🙂

    • Stephanie
      October 21, 2012 at 11:37 PM

      Chocolate chips make everything better, I bet it is delish!

  • Jessica
    January 9, 2013 at 7:30 PM

    Looking for ways to use up a bag of coconut flour. Would that work instead of the almond flour in this recipe?? 🙂

    • Stephanie
      January 9, 2013 at 10:27 PM

      It would but coconut flour soaks up more liquid so it might turn out a bit drier, but it would work fine. I interchange coconut flour and almond flour all the time. I never care about consistency of the flours, only about taste. 🙂

  • Paula Brown
    March 28, 2013 at 7:23 PM

    Hi Stephanie, I’m new to your blog and learning a lot. Why do you soak and dehydrate the almonds if you just end up baking them? And why bother soaking pasteurized almonds (which all store bought almonds are) in the first place?

    • Stephanie
      March 28, 2013 at 9:58 PM

      Hi Paula! Glad to have you here! Because it reduces the phytic acid in them and makes them much easier to digest. I dehydrate them to make them crunchy again in a slow way that does not hurt the nutrition in them. I roast them for a few minutes just to give them a nice flavor. I don’t buy my almonds from the store, I get them from a source that sells them truly raw.

  • stacy cresswell
    April 10, 2013 at 10:26 PM

    How much sugar in this recipe? 1/2 a cup? I might try honey instead, maybe?

    thanks!

    • Stephanie
      April 10, 2013 at 11:55 PM

      1/2 cup, yes! Sorry!

      • Ashley
        August 3, 2013 at 2:54 AM

        Stephanie: What’s your thought on coconut sugar?

        • Stephanie
          August 4, 2013 at 7:00 PM

          I like coconut sugar, the taste is pretty similar and texture is similar to white sugar if you have a recipe that just does not work with honey or maple syrup. I don’t use it a whole lot though, honey is my go to sweetner.