I love fall and fall foods, so I’ve been wanting to make banana nut bread since our chilly snap last week (though today was as hot as the dickens again). Pumpkin bread is around the corner, too. Since we had a couple brown bananas waiting for me in the fridge, I thought I’d throw together some muffins today. I love how forgiving grain-free baking seems to be; I threw this together without consulting any other recipes, and it worked perfectly. Lucky for you though, I wrote down what I did so that you can duplicate it.
Grain-Free Banana Nut Muffins
Preheat your oven to 350 degrees Fahrenheit. With an electric mixer (I use my stand mixer), combine:
- 6 Tbsp coconut flour (1/4 cup plus 2 Tbsp)
- 7 eggs
- 6 Tbsp milk
- 1/4 cup coconut oil
- 2 ripe bananas
- 1/4 cup honey
- 1/2 tsp (or as much as you like) of pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
Then fold in:
- 2/3 cup chopped walnuts
Spoon into 16 greased muffin tins/liners. Bake for 25 minutes or until set. Let cool a bit, and enjoy.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
[...] Grain free banana nut muffin: mmm, so good with butter… [...]
Hi, I love your grain free recipes but unfortunately my daughter is intolerant of eggs. Do you have any suggestions for alternatives in your baked goods?
Thank!
Living in Texas so I eliminated one of the eggs per your suggestion. The muffins turned out great! Look forward to trying your other recipes!
I’ve been doing Paleo for about 10 seconds, but tonight I made your banana nut muffins and omg, they taste…like real muffins. I’m blown away. LOVE your blog. Thank you!
Mine also came out with a quiche texture
What did I do wrong?
Copying/pasting again:
Coconut flour is pretty fickle. It can be affected by humidity in the air. I live in California’s central valley where it’s really dry. I’m guessing if you live somewhere more humid, you would need to tweak the recipe a bit… reduce milk a bit and maybe leave out one egg.
Also, coconut flour is VERY absorbent, and you need to let the batter “meld” for a bit before baking with it, so that the flour can absorb as much as it can and it will thicken a bit before baking. Just 5-10 minutes is all it takes.
Let me know if you try those things, and if they help or not! I really hope you can make these work for you because they sure are tasty – and my husband agreed the texture was very “bready/muffiny” not quichey or custardy. :-\
Any recipes I’ve seen with coconut flour all call for lots and lots of eggs, and the few things I have made just seem like a quiche to me and all I really taste are the eggs. Now I love eggs so I’ll eat it, but it never turns out bread or cake like. And your pictures look so much more like what I want. Am I doing something wrong?
I’ll copy/paste my other comment…
Coconut flour is pretty fickle. It can be affected by humidity in the air. I live in California’s central valley where it’s really dry. I’m guessing if you live somewhere more humid, you would need to tweak the recipe a bit… reduce milk a bit and maybe leave out one egg.
Also, coconut flour is VERY absorbent, and you need to let the batter “meld” for a bit before baking with it, so that the flour can absorb as much as it can and it will thicken a bit before baking. Just 5-10 minutes is all it takes.
Let me know if you try those things, and if they help or not! I really hope you can make these work for you because they sure are tasty – and my husband agreed the texture was very “bready/muffiny” not quichey or custardy. :-\
Thanks! I’ll try that. I’m in Florida so definitely humid here.
Ok so I left out 2 eggs, but forgot to reduce the milk some, and let the batter sit 15 min (just got busy doing other things). There was definitely less egg taste, but the ones in a paper cup were still gooey at the bottom (even after baking longer, but got really dark on top) while the ones just in the tin were a lot firmer, more muffiny. Wouldn’t have thought it would’ve made a difference but will remember that for next time, already have more bananas to use soon.
Hi! I made these last night thinking they would make a good breakfast for my kids. I followed your recipe exactly, but mine ending up very moist. They were almost more like a very firm custard in a cupcake paper. The taste was good, but to texture sensitive kids, it was a no sale (darn, guess I will have to eat them). Any suggestions?
thanks!
Coconut flour is pretty fickle. It can be affected by humidity in the air. I live in California’s central valley where it’s really dry. I’m guessing if you live somewhere more humid, you would need to tweak the recipe a bit… reduce milk a bit and maybe leave out one egg.
Also, coconut flour is VERY absorbent, and you need to let the batter “meld” for a bit before baking with it, so that the flour can absorb as much as it can and it will thicken a bit before baking. Just 5-10 minutes is all it takes.
Let me know if you try those things, and if they help or not! I really hope you can make these work for you because they sure are tasty – and my husband agreed the texture was very “bready/muffiny” not quichey or custardy. :-\
Thanks for the tips. I actually did let the batter rest. I have Celiac and use alternative flours and knew this little quirk about coconut flour. Oregon humidity isn’t too bad, but it can be.
However, I remade these following the same recipe, no tweaks, except I changed brands of coconut flour. They worked SO much better! Much more cake like with Bob’s Red Mill coconut flour. It is a smoother flour too (wasn’t as grainy in the final product). I will use that flour in any other recipes of yours that I try.
Thanks for posting your recipes, I am using them to wean my kids of so many carbs and sugar.
Oh I am very interested in your pumpkin bread recipe! This one looks yummy.