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Jeff’s Grain-Free Banana Nut Muffins

I may be the main cook at our house, but Jeff is the baker. And I love him for it. I like to cook meals that are inspired by whatever I have on hand, and that are pretty forgiving and handle lots of substitutions. Baking is more of an exact science, however, and I often don’t have the patience for the experimentation and copious measuring required for developing baking recipes. But Jeff, wonderful man that he is, does.
Grain-free Banana Nut Muffins from And Here We Are...He cheerfully makes the family breakfasts on the weekends, and I am always hoping he’ll do a little baking. He usually does, and it makes me feel spoiled. He came up with these a couple of months ago, when I told him I was really craving banana nut muffins. I think I’ll keep him.

Now, let me say this about these muffins: I am pretty picky when it comes to grain-free baked goods. The texture is very often all wrong, and they can just be super dry and hard to swallow. I don’t like to do “substitute” foods, and try to stick with recipes that are just naturally made without grains. Things like muffins are an exception, of course, so I don’t share them with you unless I think they’re pretty perfect! These have a fantastic texture, and there’s nothing about them that would suggest that they are made for food allergy sufferers. They are just totally delicious, and well worth baking.Jeff's Grain-Free Banana Nut Muffins

Jeff’s Grain-Free Banana Nut Muffins

What You’ll Need

What to Do

  1. Preheat your oven to 350ºF (175ºC) and line or grease your muffin pans. (I like these and  these.)
  2. Combine your (first five) dry ingredients in a large bowl and mix together.
  3. In another bowl, whisk together the eggs, coconut oil, mashed banana, and vanilla extract.
  4. Pour the wet ingredients into the dry, and mix just until completely combined. Stir in the nuts. (The batter will be pretty thick.)
  5. Portion evenly into your muffin pan, and bake for about 45 minutes– check by inserting a toothpick–when it comes out clean, they are ready. Something Jeff does that I love is takes the muffins out of their molds and flips them over to bake for another 10 minutes– this makes the outside crispy all around. This step is optional, of course!

Serve them with butter or yogurt cheese, and enjoy! These banana nut muffins are great to double and freeze, too. A simple weekday breakfast is to serve these with scrambled eggs, or just a hard boiled egg or two. We do this all of the time when we are traveling– Jeff makes muffins and boils the eggs the night before, and we grab them for the morning car ride.Banana Nut Muffins (Grain-free)

 

Grain-Free Banana Nut Muffins  And Here We Are

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13 Responses to Jeff’s Grain-Free Banana Nut Muffins

  1. Carol August 31, 2015 at 5:09 pm #

    Totally making these! :)

  2. Renee Kohley September 1, 2015 at 5:25 pm #

    These look like the perfect breakfast!

  3. Eileen September 1, 2015 at 6:22 pm #

    Wow, these look wonderful! I love bananas, nuts, and grain free baking!

  4. Vanessa September 1, 2015 at 7:08 pm #

    These sound really delicious…and simple too! Thanks for sharing the recipe.

  5. linda spiker September 1, 2015 at 7:26 pm #

    WOW! Pinned!

  6. HolisticHealthHerbalist September 1, 2015 at 8:12 pm #

    These sound great! I would love to have one of these along with my morning tea…YUM <3

  7. Elaina Newton September 1, 2015 at 11:16 pm #

    Wow, those look so yummy, especially if they were smeared with some pastured butter and/or marmalade. I’ve been meaning to experiment with grain-free baking and this looks like a good place to start. No exotic gluten-free ingredients. I like that. :)

  8. Carol Little September 4, 2015 at 2:52 am #

    These look delicious! They are now at the TOP of my ‘to make list’. Banana Nut loaf was a favourite tea bread when I was a child. I am hoping that these will taste similar.. and yes.. some butter.. please..

  9. Katy September 5, 2015 at 1:11 pm #

    I’m making these right now! One question is that my 2 cups of mashed banana weighs 500g. I’m hoping to not be five times too banana-y. I realize it’s unlikely you’re there to hold my hand through this, so I’m bravely forging ahead.

    We love your recipes.

  10. Katy September 5, 2015 at 4:47 pm #

    They were delicious! Thanks.

  11. Brianne September 15, 2015 at 9:06 pm #

    Yum!

  12. Debby September 20, 2015 at 1:34 am #

    These muffins are amazing!! My whole family loves loves them!! Thanks for such a great recipe :) My only change was that these muffins finished cooking after only 20 minutes, so keep your eye on an as they bake.

  13. Sara March 2, 2017 at 5:22 pm #

    I just made these and they are delicious! I also found that they were done at about 25 minutes. And for others’ reference, the recipe as-is made 15 full-sized muffins. They don’t rise a lot so you can fill them pretty close to the top. I also subbed chocolate chips for the nuts for a touch of sweetness — yum! These will definitely be a staple for us.

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