These muffins have become a staple in my household over the past year or so. I eat them for breakfast, as a snack, and as an after-dinner treat. I love them with plain Greek yogurt, with a little nut butter, or just plain! They are so delicious, are made with simple real ingredients, and are low in sugar (and FREE of added sugars!). My perfect breakfast is one of these guys with a some plain Greek yogurt spread on top and a side of fruit. So satisfying, filling, perfectly sweet, and will keep you energized throughout the morning with no sugar crash in sight!

These are wonderful for anyone who is gluten-free and/or anyone who has blood sugar issues. They are also just good for anyone who likes muffins! They are a good source of healthy fats (almond flour, coconut oil), they have fiber to help keep you full (almond flour, banana, berries if you add them), and they are much better for blood sugar control than your traditional muffin.  I recommend playing around with the toppings – I’ve been really into blackberry/dark chocolate as well as a peach/dark chocolate combo.

Make these muffins as part of your food prep for the week, and keep them in your fridge so you can grab one an easy breakfast or snack. As I mentioned, I recommend pairing them with a little nut butter and/or Greek yogurt and some fruit for a complete breakfast/snack. 


No-Added-Sugar Banana Muffins

Makes: 12-14 muffins I Prep Time: 10 min I Cook Time: 17-19 min


3 Large Ripe Bananas

3 Whole Eggs, Room Temp

¼ C Coconut Oil, Melted

1 tsp Vanilla

2 C Almond Flour

1 tsp Cinnamon

1 tsp Baking Soda

½ tsp Salt

½ C Toppings (dark chocolate chunks, blueberries, diced peach, chopped blackberries)


  1. Preheat oven to 375 and grease 2 muffin tins with coconut oil or line
  2. In a stand mixer or with a fork, mash bananas until smooth
  3. Add eggs, coconut oil, and vanilla and mix until smooth
  4. In a separate bowl, whisk together almond flour, cinnamon, baking soda, and salt
  5. Add wet ingredients to dry ingredients and mix with a wooden spoon until just incorporated, do not overmix
  6. Fold in toppings
  7. Using an ice cream scoop, scoop into muffin tins, you will end up with about 14 muffins
  8. Bake for 17-19 min, then let cool completely. I use a butter knife to scrape along the edges then pop them out.
  9. Store in a tupperware the fridge for up to a week. I will be impressed if you can make them last that long!

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