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Some grain free banana muffins stacked next to a bunch of bananas.
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5 from 2 votes

Grain Free Banana Muffins

These grain free banana muffins are nutritious, easy to make, and perfect for breakfast or snack time.
Prep Time10 mins
Cook Time33 mins
Total Time43 mins
Course: Snack
Cuisine: American
Keyword: dairy free, gluten free, grain free, lunch box, paleo, school snacks
Servings: 12
Calories: 163kcal


  • Blender


  • 2 ripe bananas
  • 6 eggs
  • 1/2 cup date paste (see my date paste recipe for instructions)
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Optional: 1/2 cup chopped walnuts


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the bananas, date paste, olive oil, vanilla, eggs, cinnamon and nutmeg to a large mixing bowl and use an immersion blender to blend until smooth (or a regular blender which will work just as well).
  • Alternatively you can skip the blending altogether and just mash the bananas by hand, whisk the eggs, and stir in the rest of the ingredients.
  • Add the coconut flour and baking soda and stir until incorporated.
  • Add the walnuts (optional) and stir once more.
  • Spoon the batter into a muffin tray with paper muffin liners and bake for 33 minutes at 350 degrees Fahrenheit.
  • Makes 12 paleo banana muffins.


  • For a nut free version of this muffin, omit the walnuts or substitute with pumpkin seeds or sunflower seeds.


Calories: 163kcal | Carbohydrates: 15g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 144mg | Potassium: 141mg | Fiber: 5g | Sugar: 7g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg