Saturday, January 19, 2013

Banana Almond Butter Muffins (gluten-free, grain-free, dairy-free)

I like to make this healthy grain-free muffin recipe after my children go to sleep at night so they have something nourishing to eat for breakfastespecially helpful on really busy mornings! The other day my daughter wanted to know how much protein each muffin had so she worked out how many grams of protein each ingredient contained and then divided the total number by 12. She came up with 6.3 grams per muffin, not bad.

I generally use roasted almond butter in my baking recipes, including the recipes in my new Nourishing Meals cookbook. The brand I like to use for these recipes is Zinke Orchards. Although this almond butter is not certified organic it does come from spray-free almonds. For eating or raw recipes we like to use raw organic or raw sprouted almond butter.

Banana Almond Butter Muffins

The texture and flavor of these muffins are best once they have completely cooled. Serve with a dollop of honey or Homemade Honey-Sweetened Jam and a mug of herbal tea. These also make a great snack to take while traveling....or pack one in your child's lunchbox!

1 cup roasted almond butter
4 large organic eggs
2 medium ripe bananas
1/4 cup maple syrup
2 teaspoons vanilla
6 tablespoons coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

Place all ingredients into a food processor fitted with the "s" blade and process until smooth. Scoop batter into muffin cups.

Bake for 25 to 30 minutes. Cool on a wire rack. Source:

Note: I use a natural stone muffin pan like the one pictured below. I don't use any non-stick bakeware in my kitchen because of the research on toxicity. Even if you use paper muffin cups in a non-stick muffin pan you will still get a lot of off-gassing of toxic chemicals as the pan heats up in the oven. Stoneware is a great option because, if cared for properly, it creates a natural non-stick surface from the oil (I use coconut oil) that is rubbed into the pan before baking. I've never had any issues with sticking when not using paper muffin cups. I have stone cookie sheets, bread pans, pie plates, and even a stone bundt pan!

More Gluten-Free Muffin Recipes:
Carrot Raisin Buckwheat Muffins
Vegan Corn Muffins
Gingerbread Muffins

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About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. If I made these for my daughter's birthday party, what kind of icing would you recommend?

  2. Can I replace the eggs with the flaxseed/water mixture? I cannot eat the eggs, but the recipe will, at the very least, be enjoyed by my family! Thanks!

  3. What kind of muffin pan are you using? Is it stoneware? If so, how do you like it?

  4. I don't use coconut flour right now but I know it is very different than other grain would I substitute? Can't wait to try them!

  5. Love it! I'm making these tomorrow! Thanks for sharing.

  6. Wondering if there's a way to make these with stevia and not the maple syrup...??

  7. These look delicious! Thanks for the recipe :)

  8. This is great! We had it for breakfast this morning. I used raw almond butter, which I know can be wetter than roasted, but I've found that Artisana raw is a "drier" variety and Maranatha raw almond butter is wetter. So the Artisana worked fine. Maranatha is yummier for sandwiches, though. Also, I baked it in a pie pan and the cooking time was still spot-on with yours. It's sweet enough just as it is, but some of us put Chia Girl's chia jam on top and it was very yummy!

  9. Thanks for figuring out the protein! Very helpful. I make a similar recipe, but I generally add brown rice protein powder. At 6 grams of protein per serving, I don't need to do that, especially since my children think a serving is at least 3 muffins!

  10. Wow, these muffins are really delicious. I love the grain free bonus. I'm thinking a little homemade chocolate/nut spread might need to go on top for a special treat. Yum!

  11. Hi, I love your book! I was wondering if you have some posts on planning a weekly menu or if you could write one?

  12. I happened upon your website while searching for a beet smoothie recipe. Well needless to say I have been hooked ever since. I have tried many recipes from your site and loved them all...but this is my first post and probably not my last. So to keep this brief let me say these were absolutely moist and delicious. Followed the recipe to the T. I can't thank you enough.

  13. Please advise on how to make egg free. Thanks so much Love the site!!!!

  14. Ali, this is my first post on your blog, but I've been making your recipes for many months now, and got your cookbook for Christmas and LOVE every recipe I've tried. Being gluten-free and dairy-free, it's so nice to know I have your recipes to use that I don't have to alter and they are wonderfully nutritious. THANK YOU! I am also almond-free, so tried this recipe using chunky peanut butter this morning and they turned out great. I followed the recipe exactly, just substituted Trader Joe's organic chunky peanut butter, and I love them. Thanks!

  15. I have gone through the elimination diet up to the begining of phase 3. I have been off for 4 days. What do I need to do to continue? Do I have to do everything again or start where I left off? So far no reactions. Thanks, Becky

  16. Hi!
    When I read how easy they were to make and so few ingredients that I already had on hand, I just had to give them a try and they are delicious!
    I used almond/hazelnut butter and since the batter seemed runnier I added two more tablespoons of coconut flour and they turned out perfect.
    I have both your books and want to say you have revived my love of baking and can't wait to try other dishes of yours.
    thanks from the bottom of our hearts
    (and tummies).
    P.S. just did a blog post about them too with a link to your site.

  17. Made these the other day and they are great. Used half peanut butter half almond butter. Love the texture and they have stayed fresh for a couple of days now - something that my other gf muffin recipes do not seem to do. Thanks!

  18. Delicious, thank-you! I didn't have any bananas kicking around so I substituted 1/2 cup of organic unsweetened apple sauce for 1 banana and they turned out great.

  19. Made these several weeks ago - my first attempt at GF baking. Turned out great! I've spent the last several weeks browsing this blog... is it still active? I've noticed there have been no new posts since January.

  20. Great recipe! It will be perfect for our 10th wedding anniversary! The guests will love it!

  21. These muffins are so delicious! They taste like light and fluffy banana bread. Thanks for this recipe.

  22. I am new to gluten-free living. Your site has been the best resource for me! Thank you so much for sharing all this invaluable information with us. It is greatly appreciated!

  23. These are amazing! They come out so fluffy! I substituted the maple syrup for some agave nectar instead and sprinkled some honey roasted sliced almonds from Trader Joes on top.

  24. I just made these with sunflower seed butter and the batter turned a greenish brown. I bake them anyway and when you cut into them they still have this greenish cast. Do you have any idea what it could be from. I also made them once from almond butter and that didn't happen. Any ideas? Did I do something wrong? Thank you. Renee

      When substituting SunButter in your existing recipe, you may have to reduce the baking soda/powder by about one-third. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may also help.

    2. It's a common thing that happens with sunflower seed butter and baking soda I think. It's fine, just green. I do it intentionally for St. Patrick's Day treats.

  25. These were very delicious and filling. My husband and I ate them for breakfast and they didn't last too long around the house.

    The recipe made 16 muffins for me - must have been the size of the bananas I used. I will definitely make these again.

  26. Melt in your mouth good

  27. Is there any reason I should not add fresh blueberries and/or decrease the syrup for this recipe? (Wondering if those changes might affect the texture and/or baking time.)

    Thank you for the recipe, and thanks in advance for your thoughts!

  28. I am gonna sub a half cup applesauce for the eggs. Will also try gf flour blend or quinoa flour vs coconut and tahini (less of it tho) or sunbutter.

  29. How can I do this without eggs? Looks delicious!

  30. This is a family favorite I come back to again and again. So easy, healthy and delicious.

  31. Wow, these are delicious. Made my own raw almond butter and added very little walnut oil for moisture. Had these with apple butter. Thank you.


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Thanks and Happy Cooking! ~Ali :)