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Banana Cinnamon Muffins

Happy Thursday, y’all!

Today’s recipe isn’t much of a much, although it’s a very tasty one – Banana Cinnamon Muffins are merely a slightly sweeter, warmly spiced version of my Almond Flour Banana Bread from the holidays.

I always keep fruit in the house for The G Man; he doesn’t really get cookies, candy or other sweet treats at Meema and Papa’s house.  But the boy just adores fruit, and he’s especially fond of bananas, so I always try to make sure to have some on hand.  On the downside to that, I sometimes have bananas slowly rotting on my counter – after all, there’s only so many bananas a 2 1/2 year old can eat during his weekly visits to the grands, and Meema, Papa and Uncle Young One have to really be in the mood to eat a tasty nanner.

It seems to be different if you put the tasty nanner in bread form, for these disappeared quite rapidly (which is why I don’t bake often).  I whipped these together for our Sunday brunch a couple of weeks ago, and since I was walnutless and didn’t want to wait an hour for a loaf of bread to be done, muffins it was.  The addition of the cinnamon was an interesting twist.

Note: I’m not sure why they sank slightly in the center; it’s possible my oven wasn’t quite hot enough, which is pretty par for the course – it’s a temperamental appliance.  However, they were done all the way through and still quite delicious.

Banana Cinnamon Muffins

5.0 from 3 reviews
Banana Cinnamon Muffins
Serves: 12
  • 3 cups almond flour
  • 1 heaping teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 3 large eggs
  • 2 large very ripe bananas
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoon cinnamon
  • 4 tablespoons melted ghee or clarified butter
  • 1 tablespoon pure vanilla extract
  1. Preheat oven to 350 F; generously grease a 12 serving muffin tin.
  2. Whisk together the almond flour, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if you’re using a hand mixer), mix the eggs, bananas, sugar, cinnamon, ghee and vanilla on medium speed until well blended. Mix in the almond flour mixture in three additions on low speed, mixing well and scraping down the sides after each addition.
  3. Divide the batter between the 12 prepared muffin cups and bake for 20 to 25 minutes, or until a knife inserted in the center of a muffin comes out clean.
  4. Place on a wire rack and allow to cool for 10 minutes before turning out the muffins. Allow to cool completely before serving.
  5. Nutrition (per serving): 248 calories, 17.1g total fat, 56.7mg cholesterol, 228mg sodium, 266.8mg potassium, 16g carbohydrates, 3.7g fiber, 10.6g sugar, 1.8g protein



Must try these!!!

Jan says:

They’re good – especially to us banana bread fans. 😉

Michele says:

They look good. I’d swap out the bananas since I hate the smell/taste.

Jan says:

Shredded apples would be a good substitute.

Hmmm…I have a lone apple sitting on the counter…

Be says:

They go great with Jan’s chili!

Jan says:

Silly man – you’re thinking about the Savory Almond Muffins. 😉 Which I also baked recently.

Be says:

There is so much good food swirling around my house I get dizzy. See?

Yum. My kids love banana bread/muffins. I make all sorts of variations of it.

Sharon says:

Sounds good but what does the Almond flour do for this recipe? for taste? Why the clarified butter? I would love to know what the difference in this recipe than others? These two things are what look different to me. Thanks for your yummy recipes.

[…] i adapted this recipe here. […]

Sami says:

Hi Jan! Thanks for the wonderful recipe. My husband is slowly transitioning to grain free so I wanted to make him a quick breakfast muffin while he gets the hang of it. Both him and my 5yr old son thought these were delicious! I am intolerant to almond and banana so I didn’t try them 🙁 they smelled wonderful baking! All the recipes I’ve tried from you have been big hits, thanks 🙂


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