Cinnamon-Banana Muffins [no sugar added, dairy-free, gluten-free!]

Cinnamon-Banana Muffins Close-Up

For a little spin off my Banana-Cocoa Muffins, I bring you my Cinnamon-Banana Muffins. These babies are so moist and delicious and so good for you! With the weather being warm, my green bananas turn spotted and brown in a matter of a couple days, and I’m not even mad. I actually look forward to my over ripe bananas because that means I can make a batch of these tasty muffins to last me all week. I’ll grab one for a post-workout snack, afternoon snack or after dinner dessert.

What I love about this recipe too is that it’s quick, easy, and makes little mess. Now that’s my kind of recipe!

These muffins are super kid friendly and perfect to pack in school lunches. So for you busy moms and dads out there looking for a healthy snack or treat to add to your kiddos lunch, try whipping up a batch of these muffins on the weekend and they’ll last you the entire week.

Cinnamon-Banana Muffin Ingredients

The batter comes together in no time and it should be thin enough where you can pour it right from the food processor bowl into the muffin tins. If your batter is a little thicker no need to worry, just use a spoon to evenly distribute batter into each muffin tin. They’ll most likely fill the tins about half full and will almost double in size once cooked. They may deflate a little after cooking, but that’s totally normal!

Cinnamon Banana Muffin Batter

Feel free to add some other goodies to your muffin batter, too. Some of my favorites include:

[1] dark chocolate chips

[2] blueberries

[3] cacao nibs

Just fold any extra ingredients into your batter once it’s completely combined, or sprinkle any extras as toppings.

Cinnamon Banana Muffins Before Baking

 

Cinnamon-Banana Muffins

Cinnamon-Banana Muffins [no sugar added, dairy-free, gluten-free]

servings: 12

Ingredients

  • 3 spotted ripe bananas, peeled [the riper your bananas, the sweeter your muffins will be]
  • 3 organic eggs
  • ¼ cup coconut flour
  • ¼ cup unrefined coconut oil, melted [plus extra for greasing cupcake tins]
  • 1/3 cup almond butter
  • 2 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch sea salt

Directions

Preheat oven to 350 degrees. In a food processor, add bananas, eggs, almond butter and coconut oil. Turn on food processor and combine all ingredients until smooth and there are no lumps of banana. Wipe down sides of food processor and pulse again if needed. Next add coconut flour, cinnamon, vanilla, baking soda, baking powder and sea salt. Blend until mixture is smooth. Again you may need to stop the food processor and wipe down the sides to combine all ingredients well. Pour mixture evenly into 12 cupcakes tins that have been coated with a thin layer of coconut oil to prevent sticking. Bake for 15-20 minutes until a toothpick can be inserted into the center of a muffin and come out clean. Remove from oven and let cool. Store in an airtight container for up to one week. I store them in the fridge for added freshness. Enjoy!

Cinnamon Banana Muffins

 

5.0 from 1 reviews
Cinnamon-Banana Muffins [no sugar added, dairy-free, gluten-free!]
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 spotted ripe bananas, peeled [the riper your bananas, the sweeter your muffins will be]
  • 3 organic eggs
  • ¼ cup coconut flour
  • ¼ cup unrefined coconut oil, melted [plus extra for greasing cupcake tins]
  • ⅓ cup almond butter
  • 2 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a food processor, add bananas, eggs, almond butter and coconut oil.
  3. Turn on food processor and combine all ingredients until smooth and there are no lumps of banana. Wipe down sides of food processor and pulse again if needed.
  4. Next add coconut flour, cinnamon, vanilla, baking soda, baking powder and sea salt. Blend until mixture is smooth. Again you may need to stop the food processor and wipe down the sides to combine all ingredients well.
  5. Pour mixture evenly into 12 cupcakes tins that have been coated with a thin layer of coconut oil to prevent sticking.
  6. Bake for 15-20 minutes until a toothpick can be inserted into the center of a muffin and come out clean.
  7. Remove from oven and let cool.
  8. Store in an airtight container for up to one week. I store them in the fridge for added freshness.

What did you think about this recipe? Let me know in the comments below 🙂

 

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Angela Freed

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