the little big spoon

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Welcome to my yummy site, where I share wholesome, nutritious and easy recipes for everyone in your family!

Grain Free Banana Chip Muffins

Grain Free Banana Chip Muffins

This is the easiest, mess free muffin recipe you’ll come back to time and time again.

These muffins are IBD-AID friendly, phase 1 (minus the chocolate chips), gluten free, grain free, refined sugar free and dairy free!

I’ve made these banana bread muffins more times than I can count now.

And if you are headed back to school this week you’ll want to make a big batch and freeze whatever (if any!) are left. Serve them up for breakfast, pack them in the lunchbox for a snack, or sneak some for a guilt free dessert for yourself, haha!

They are actually my husband’s favorite. He’s sometimes skeptical of my grain free concoctions but he’s a sucker for these. No one can tell the difference. In fact, I wonder if the almond flour actually makes it a more rich and moist my dense bread … We all love them and know you will, too!

The recipe is pretty exact to the Heathy Banana Bread on my blog. Except it’s better because it’s all made in a high speed blender. Minimal mess, super easy, and the most delicious banana bread muffin you’ll ever taste.

Let me know your thoughts and happy back to school!

The best banana chocolate chip muffins we’ve ever had
— A truck full of guys

You’ll need…

  • Cupcake liners

  • 3 large eggs

  • 3 medium ripe bananas (not over ripe, as I feel they lose their sweet flavor)

  • 1 Tbsp vanilla extract

  • 1 Tbsp cinnamon

  • 3 Tbsp honey

  • 2 cups super fine almond flour

  • 1/4 tsp sea salt

  • 1 tsp baking soda

  • Optional : dark chocolate chunks

What to do…

  1. Preheat oven to 350*

  2. Line a cupcake tin. Lightly spray each cup with nonstick spray. Or use another type of legal non stick oil.

  3. In a blender, blend bananas together. Remove from blender.

  4. Add to the blender the eggs, vanilla, cinnamon and honey, and blend on low/medium.

  5. Add the salt and baking soda. Slowly add the almond flour using a tamper to really blend the mixture.

  6. Once the mixture is blended, start increasing the speed to make the mixture very smooth.

  7. Pour the batter into each liner and top with chocolate chips if you’d like.

  8. Bake for about 20 minutes or until a toothpick comes out clean. Each oven varies in temperature so be aware your muffins may take longer or need less time.

  9. Allow muffins to cool and enjoy with a cup of tea!


*These are best stored in the fridge for a longer shelf life

*If you aren’t eating them all within the next few days, put them in the freezer. They will quickly defrost in your kids lunchbox in time for snack or lunch. If you want them for breakfast, pop them in the microwave for 30 seconds



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