Banana Cinnamon Muffins

I didn’t use any sweetener in these muffins since the bananas I used were very ripe and sweet. They were delicious, and would be great as a dessert, a snack, or even breakfast!

Recipe: Banana Cinnamon Muffins (makes 10-12 muffins)

very ripe bananas, mashed

2 eggs

1/2 cup melted coconut oil

2 tsp vanilla

2.5 cups almond flour

1 TBSP cinnamon

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees and line muffin tin with liners or grease with coconut oil. In a large bowl, beat together the bananas, eggs, coconut oil, and vanilla. Add remaining ingredients and beat together until well combined. Spoon into muffin tins at least 3/4 full. Bake for 18-22 minutes, until golden brown and toothpick inserted comes out clean.
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    • says

      Unfortunately, coconut flour does not sub well for almond flour–it is much more dense and needs a lot more eggs to fluff it up. You could try fiddling with the recipe and see how it turns out, though!

  1. Amy says

    Where I am living right now I can’t find coconut oil, what could I use in place of it? I would love to try these muffins!! Any help you can give me would be appreciated!! Thanks!!

  2. Grace says

    I had one very ripe banana so I cut the recipe in half and made them this morning. They are delicious, and I don’t really like banana all that much! Thank you!

  3. Leslie says

    These are sooooooo yummy!!! My daughter has made two batches now (half w choc chips and half without!) We are LOVING THEM!!! I will be making more Thursday for my Bible study group. Thanks Shanti!

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