Gluten-free banana nut muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 319.5
  • Total Fat: 24.1 g
  • Cholesterol: 72.4 mg
  • Sodium: 210.2 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 9.1 g

View full nutritional breakdown of Gluten-free banana nut muffins calories by ingredient
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This recipe is a slightly modified version of Paleo Banana bread, found at This recipe is a slightly modified version of Paleo Banana bread, found at
Number of Servings: 12


    4 bananas, yellow (they do not need to be overly ripe but you can if you want)
    4 eggs
    1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
    2 cups shredded carrots
    4 tablespoons grass-fed butter, melted (can substitute coconut oil)
    1/2 cup coconut flour
    1 tablespoon cinnamon
    1 teaspoon cloves
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon vanilla
    pinch of sea salt
    2 cups mixed nuts, raw or otherwise


Silicone muffin cups make this a breeze; otherwise make sure to grease muffin tin thoroughly - will stick!


Preheat your oven to 350 degrees fahrenheit.
Combine bananas, eggs, vanilla, nut butter, and grass-fed butter in a blender (or food processor, or mixing bowl) and mix well (if using a mixing bowl you need a good hand-mixer).
Once all of your ingredients are blended, add in nuts, carrots, coconut flour, cinnamon, cloves, baking soda, baking powder, and sea salt and mix well
Grease 12 cup muffin tin with a fat of your choice (I used grass-fed butter); OR (highly recommended) use12 silicone muffin cups.
Pour in your batter and spread it evenly throughout.
Place in your preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Serving Size: makes 12 muffins

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