Grain Free Banana Muffins

I give these banana muffins an 8 on the 1-10 likability scale. The number one being awful and ten being perfect.


They’re grain free, gluten free (of course), dairy free, and refined sugar free. They’re moist and fluffy. They aren’t overly sweet but they still satisfy that sweet tooth craving and the bread craving that has been dogging me since I went grain free.


I’m going to be honest with you though.

I’m not loving this grain free adventure I’m on. I find bread items made with just coconut flour and almond flour pretty much unpleasant. Maybe the texture? And I think the fat content, even though I’m using “healthy” fats, freaks me out a little.

And the eggs….holy cow.


Most grain free recipes call for a TON of eggs. For some reason, that grosses me out too. Every time I’m cracking all of those eggs I can’t help but wonder…”is this really necessary”?

Either my muffin tin is warped or my oven isn't leveled properly...
Either my muffin tin is warped or my oven isn’t leveled properly…

At this point I haven’t tried flax or chia eggs, but believe me, I will. Because using 4-6 organic eggs for a single recipe that turns out nothing like the cookbook picture or sometimes even inedible after I’ve paid anywhere from $3.99 to $5.99 for a dozen organic eggs,  makes me irritable and angry.


Since I’m not doing a true Paleo diet, I’m going to do some experimenting this week with different non-grain flours such as teff and sorghum along with the almond flour and coconut flour. My goal is to come up with at least 3 different grain free, dairy free, refined sugar free, breads that can be used for toast, sandwiches, and buns.


Stay tuned, hopefully I’ll have some winners!

For the muffins I used Against All Grains recipe for banana bread. Except of course I used muffin tins, liners (make sure you spray with non-stick spray!), omitted the chocolate chips (but you don’t have to), and reduced the cooking time to 25-30 minutes.

You want them a bit golden on top.


3 Comments on “Grain Free Banana Muffins

  1. My two ‘go to’ foods when the bread craving hits are buckwheat pancakes and a single serve muffin made in a mug, that I’m still tweaking. I think it’s about 8.5-9 out of 10 on my personal taste scale. The muffin is made with flax seed meal and almond flour… if you are interested it is in the ‘food’ section of my blog and is called ‘Super Single Muffin’. I think the key to this is the toasting of it. It adds an extra step but I’ve shaved off time at the beginning by making up several single zip loc bags of the dry ingredients ahead, so all I have to do is add the nuts and currants and wet ingredients. I appreciate your honesty when you post a recipe, it really helps the rest of us.


  2. I would love to try your mug muffin! Sounds wonderful. I’m glad you reminded me of the zip lock idea. I used to do that for pancakes and bread mixes when we lived in NH. So much easier to get that aspect of it done ahead of time and then just have to add the wet ingredients. 🙂


  3. A dozed organic eggs here in Sydney costs $10.00! I think you’re getting a bargain. I love the sound and look of your muffins. Hard to believe they are grain and sugar free xx


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