My kids NEVER SUSPECT when I make these grain-free banana muffins that they aren’t made with white flour. Seriously.

I love them. And I love making with grain-free type flours. Because, to be honest, they are more forgiving than the real ones.

I particularly love these grain-free banana muffins because they are packed with protein and good fat. They’re low in sugar and make a wicked after school snack for kids, because they are really satisfying and don’t give you the sugar rush of a regular muffin.

It sucks that I can’t send them to school because they are also full of nuts. OH well.

They aren’t just kid-friendly. Honestly, I almost called them Adult Power Muffins because they’re packed with goodness.

If you want a grain-free option that has a bit more of a dessert-feel, trying this Grain-Free Maple Cake. I top it with berries and homemade coconut whip.

I prefer these muffins though for a sustaining snack. Enjoy!

Grain-Free Banana Muffins

  • 1/2 cup hemp flour or ground nuts (like almond meal/flour)
  • 1/2 cup freshly ground flax seed
  • 2 cups almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 large pastured eggs, beaten
  • 2 very ripe medium bananas, mashed
  • 2 Tbsp melted butter or coconut oil
  • 1/3 – 1/2 cup honey
  1. Preheat the oven to 350° F.
  2. In a large bowl, combine hemp, ground flax, ground nuts, baking powder, baking soda and salt. Mix until blended.
  3. In another bowl mix beaten eggs (or egg replacer), honey, bananas and butter or coconut butter until well blended.
  4. Add wet ingredients to the dry ingredients and stir until just blended.
  5. Grease large muffin tins with butter or coconut oil, or use muffin liners.
  6. Fill 3/4 full with batter.
  7. Bake at 350° F for approximately 15 to 20 minutes.
  8. Remove and cool on rack.