Rustic Banana Muffins



I don’t have super awesome memories of my mom’s cooking growing up. I was a picky eater who pretty much lived on chicken nuggets, Cheetos and chocolate milk. Plus, both my parents worked full time so slaving over dinner after a long day of work just wasn’t a priority. My mom would throw together something like pigs in a blanket or Rice-A-Roni and we’d all eat together in front of All My Children on the VCR. One of our favorite dinners was mac and cheese from the box – but my mom would make it extra special by adding real cheese, that she’d shred herself, to the mix. So, okay, maybe I do have fond memories of my mom’s cooking – but it certainly wasn’t Pinterest-worthy.

That said, I do have especially fond memories of my mom’s baking. Chocolate chip cookies (she mastered that Tollhouse recipe), lemon merengue pie, sugar cookies, oatmeal lace cookies, German pancakes, drop biscuits (which I insisted she make them from scratch even when the out-of-the-can kind came on the market) and finally, banana bread. We’d go through these phases, and still do, where we’d bake one kind of treat every weekend until we completely burned ourselves out… banana bread seemed to make it into the rotation every six months or so.

I’m going through a banana bread phase right now. But since going mostly paleo, sugar-free, and gluten-free my mom’s bomb-ass recipe full of refined sugar and bleached flour is out of the question. This recipe is based off of the last banana bread recipe I posted  – but I’ve modified it even more since last time to be completely grain free and sugar free. I also made these muffins and I love how they’re a little rough around the edges like drop biscuits.

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Rustic Banana Muffins (Gluten-free and Sugar-free)
6 very ripe small bananas, mashed
6 tbs. coconut oil, melted
1/4 cup full fat greek yogurt
2 eggs
1 tbs finely grated ginger root
1 tsp vanilla extract
1 cup almond flour
1 cup coconut flour
3/4 tsp baking soda
3/4 tsp sea salt
1 bar dark chocolate, chopped (I use 88% dark chocolate)

Preheat your oven to 350F. 

Mix all your dry ingredients together in a large bowl (almond & coconut flour, baking soda, sea salt, dark chocolate). Then blend all your wet ingredients together in a stand mixer (bananas, oil, yogurt, eggs, ginger root, vanilla extract). Add the dry ingredients to the wet. Mix until all the flour is incorporated and not a second longer. 

Prep a muffin tin by oiling the bottoms and edges of the muffin cups. Drop large spoonfuls of the banana bread mix into the muffin cups. 

Bake for 25-30 minutes. Let the muffins cool almost completely in the muffin tin on a cooling rack before attempting to pry the muffins out. But you can totally eat one with a fork straight out of the pan if you can’t wait to get the muffin in your face (I couldn’t). 

Yields 12 muffins. 

NOTE: If you eat sugar these will not be sweet at all. If you would prefer them to taste more like dessert add 1/2 cup of maple syrup to the wet ingredients when baking. 

  1. Thanks for the recipe! We go through banana bread phases at our house too. My husband eats a banana every day, but occasionally he’ll have a few left over that I get to work with. Adding the chocolate really does take it to the next level too…

    And now I’m hungry for banana bread! 🙂

  2. We go through banana bread phases over here too! My husband eats a banana every day, but occasionally he’ll leave me with a few leftovers to work with. Adding the chocolate really does take it to the next level. I have also tried walnuts, which seem to work well when I make them as muffins.

    And now I’m hungry for banana bread!

  3. Kim

    this looks awesome (and easy)…I’ve been experimenting with baking more mindfully, without refined (or any) sugar and minimum dairy. I love the results I’ve been getting with greek yogurt and buckwheat flour. I still can’t give up completely on Nutella (it’s my “secret” ingredient in my banana bread).

  4. Julie

    These look wonderful. Banana bread has been a gaping hole in my life since going paleo…pretty sure these are going to rectify that!

  5. I thought these looked like they had raisins… I’m so glad to see that it’s chocolate instead.

    My paleo-ish banana bread attempts have NOT been successful. I will definitely give this one a try!

  6. Brandi

    These look amazing. I can’t wait to make try this recipe this weekend.

  7. Charis

    These sound delicious indeed!

  8. Wow! A 1:1 ratio of coconut flour to almond flour? Don’t see that every day…

  9. Heather – That’s the trick, right? Not eating all the bananas before you can get them super ripe. I’m lucky enough that my favorite grocery store (Native Roots) doesn’t toss their fruit once it starts turning.

    Kim – I know it’s not a total substitute for Nutella but the almond flour + dark chocolate definitely gives this banana bread a nuttier taste. Though, I may try adding a nut butter next time and seeing what that does to the consistency.

    Julie – Just to be clear… these aren’t really paleo. Close, but not quite. Definitely a healthy alternative to your typical banana bread though.

    Emily – I think the trick is in using extra bananas and letting it cool to keep the muffins together. Oh – and muffins vs. a loaf of bread helps too.

    Brandi – let me know what you think and if you make any fun tweaks.

    Charis – Try it!

    Grokgrub – I’m constantly playing around with those flour proportions. And I’m not much of a baker, truly so I’m not sure if that’s a good wow or bad wow? Ha. I took a peek at your blog and it seems like you have lots more experience in this arena! I’ll definitely have to try out an almond / coconut / arrowroot blend next time.

  10. Ky

    Kathleen you are seriously inspiring me to give Paleo a go! With delicious recipes like this how could I not. And coconut flour how do I not know about this! Anything with the word coconut, I need in my life.

    Thanks for sharing your recipes


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