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

Grain-Free Banana Almond Muffins


  • 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.

About the Author

Hiya! I'm Stephanie. Mama and Baby Love is all about helping mothers on their own personal health and healing journey and enjoying life along the way. You can learn more about me and what I'm all about. Sign up for my newsletter for more tips, info and inspiration!


  1. 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!

  2. Christine Taylor says:

    I have a similar recipe but add in chocolate chips. :)

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

    • 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. :)

  4. Paula Brown says:

    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?

    • 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.

  5. stacy cresswell says:

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



  1. […] much all my recipes are freezer friendly.  When I bake Sweet Potato Chocolate Chip cookies, or my Grain Free, Banana Almond Muffins I put them in my freezer.  That way I can take a couple out at a time, put them in the oven to […]

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