Grain Free Banana Almond Muffins

April 25, 2019

Grain Free Banana Almond Muffins

I've been making so many variations of banana muffins over the years and this is just the next iteration. I've been making a conscious effort to eat less grains lately so this is a beautiful grain free banana muffin recipe that we can all enjoy at the moment. They're a hit with the kids too (always a bonus).

These muffins are moist and delicious and rely on the natural sweetness of the banana, vanilla and coconut cream to sweeten them. Since choosing to eliminate most forms of natural sugar from my diet, I've found that my taste buds have changed dramatically over the years. These muffins are incredibly sweet to me and if you're not used to using fruits as a natural sweetener in your foods, then I recommend using really ripe bananas in this recipe. 


You can serve these warm or wait for them to cool down completely. If you're enjoying them warm, fresh from the oven, then I recommend letting them cool down for about 20 minutes first. These are amazing with a freshly brewed cup of tea or coffee. For me, these are one of life's little pleasures to be enjoyed with the ones you love. 

Grain Free Banana Almond Muffins

Makes 12


220g raw almonds (or use 220g almond meal)
300g ripe bananas (3 medium bananas), peeled and cut into chunks
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon bicarbonate of soda
1 tablespoon apple cider vinegar
pinch of salt
60g (1/4 cup) coconut oil, melted
60g (14 cup) coconut cream
3 eggs


    1. Preheat oven to 180 degrees Celsius. Line a 12-hole muffin pan with paper patty cases or silicon patty cases.
    2. Grind the almonds with your food processor to form a meal (or use almond meal). If using a Thermomix, grind the almonds on speed 8 for 10 seconds.
    3. Add all other ingredients to the food processor and process until a smooth batter forms. Alternatively, you can mix all of the ingredients by hand with a whisk in a large mixing bowl. You will just need to mash your bananas first. If using a Thermomix, mix the ingredients on speed 4 for 20 seconds. Scrape down the sides of the bowl with a spatula.
    4. Place equal amounts of the batter into the muffin moulds. Bake the grain free banana almond muffins in the preheated oven for 30 minutes, until lovely and golden on top.
    5. Remove from the oven and allow the muffins to cool for 10 minutes before removing them onto a wire rack to cool completely.
    6. Serve with your favourite warm beverage. Store in a lidded glass container in the fridge. These will keep for up to four days in the fridge.


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