So I posted this recipe before but apparently it has somehow magically been lost in cyber space. I have no idea why. Technology is great when it works for us but frustrating when it works against. Just today on our Facebook page we unveiled our business logo.

We are so happy with it and are excited to get it out there!

Back to the recipe. We try each week to make muffins or some other baked good/bar to keep on hand for quick snacks. Muffins also make for a great side for breakfast for us and our toddler.

We use this recipe to make either banana bread or banana muffins both with great success. I am not sure where the original recipe came from as it was sent to us but we have made some changes for what works for us.

Yield: 12 muffins or 1 loaf


  • 3 super ripe bananas
  • 3 eggs
  • 1 tbs vanilla
  • 1 tbs honey
  • 1/4 whey butter (recipe calls for vegan palm oil shortening but I think you could also use coconut oil. We will be trying out coconut oil for my sister who can’t have butter and will report back. ***Update: You can use coconut oil as a substitute for the butter. This is excellent for all our dairy free friends.)
  • 2 cups almond flour
  • 1/2 tsp salt
  • 1 tsp baking soda


  1. Preheat oven to 350 F (180 C).
  2. Cut up banana into slices and put in a large mixing bowl. Using a potato masher to mash up the bananas.

    Sliced bananas prepared for mashing.

    Sliced bananas prepared for mashing.

  3. Add eggs, vanilla, honey, and butter/oil to the bowl and mix in. I use the masher to mix this all together making sure all is well incorporated.
  4. Stir in almond flour, salt and baking soda. You can use the masher still at this point but I find it much easier to use a spatula for this part. It helps to make sure that everything is well combined.
  5. If you are making banana bread be sure to oil the pan with coconut oil before pouring the batter in. If you are making muffins line the tray with the cups and pour the batter in. I have found that 1/3 of a cup works perfectly for my muffin trays (which I believe are standard size). If you want to add chocolate chips you can. I like to add them on top because I find otherwise if you mix them in with the batter before pouring into the muffin liners they all sink to the bottom. This is a personal preference though so do what you like. When this recipe was posted before someone commented that they mixed cocoa powder into the batter which also sounds quite yummy!

    I add the chocolate chips to the top.

    I add the chocolate chips to the top.

  6. Place in the oven and cook for 15-20 minutes for muffins and 20-25 for banana bread. As with all baking the time depends on your oven and your pans. It is hard for us to give an accurate time for what will make the perfect muffin so please keep an eye on them the first time you make them and remember what timing works for you. The muffins and bread will be done when you can insert a toothpick or fork and it comes out clean without any batter on it.


We hope you enjoy this recipe (again!) and we look forward to hearing back from you!