These banana bread muffins are an incredibly simple and tasty breakfast recipe. Great for busy mornings. Paleo, gluten-free, grain-free, dairy-free.
Bananas used to be a staple breakfast food for me. I would eat them like crazy, my favorite way to enjoy them being atop a rice cake with peanut butter and honey. SO good!
That was, of course, before I realized I had a major issue with peanuts, and had to unfortunately swear them out of my life. Yes, it was a very sad day, month and eternity.
When I went low-carb a few years back, I pretty much never touched a banana. Now that I’m phasing some foods back into my life (I loved being low-carb, but my list of foods dwindled too small), I have brought back that sweet yellow fruit, among other foods.
Bananas are great eaten fresh, of course, but there are so many other delicious ways to enjoy them! These banana bread muffins are not only easy to make, but they are SO flavorful and healthy.
I love the convenience of making a big batch of something for breakfast, then enjoying it throughout the week. Who’s with me??
Ooh pick me, I want some!
Ok then, let’s jump in and make some, shall we?
As I mentioned above, these are incredibly easy to make. Not only can you make the batter in one pan (hooray easy cleanup!), but they take only minutes to prep.
Start by mashing several ripe bananas in a bowl with a fork, until they become smooth. To the mashed bananas, add tapioca flour (aka tapioca starch), eggs, sweetener, cinnamon, vanilla extract and chocolate chips or walnuts (optional).
Mix until batter is smooth, and then portion evenly into muffin cups. I do not recommend the paper cups for this recipe because it is a fairly wet mixture, and could dissolve the paper cups. I like my silicone baking cups (linked below), which you can find on Amazon.
Simply bake until the edges begin to turn brown. I definitely suggest storing these in the fridge, because they become moist at room temperature, since the bananas naturally have a lot of moisture in them. They won’t last more than a day or two at room temperature.
I don’t have tapioca flour, can I substitute coconut flour or almond flour?
Good question, you definitely can!
For coconut flour, I would recommend 3-4 tablespoons. The amount will depend on the absorptance of your coconut flour. I would not recommend adding more than 4 tablespoons, or the mixture will begin to dry out.
For almond flour, you will probably want to use about 1 cup in this recipe. Note that the mixture will have more volume, since the proportion of almond flour is higher, so you will likely need to use more than 8 muffin cups.
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