Muffins are a tasty treat to have once in a while. They can be sweet or savory and are soft, bouncy and moist when freshly out of the oven.  This is a great recipe for anyone struggling with egg, dairy, gluten and grains.

For this recipe, coconut flour was used.  It is gluten-free and high in dietary fiber and protein – a wonderful alternative for all your baking needs.  Mashed bananas were used in place of eggs – they make a denser muffin and add a sweet flavor.

A delicious, excellent addition to a hormone-balancing diet. This recipe is rather high in sugar, I therefore recommend do make it into a special treat rather than your daily food.


Coconut Almond Banana Muffins
Prep time
Cook time
Total time
Serves: 6 muffins
  • 2 ripe bananas, mashed
  • 3 tablespoons virgin coconut oil, melted
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup coconut flour
  • 2 tablespoons shredded coconut
  • 2 tablespoons chopped almonds
How To Make
  1. Preheat the oven to 350 degrees F.
  2. Combine the bananas, coconut oil, baking powder and salt in a mixing bowl.
  3. Mix the coconut flour into the batter until there are no lumps.
  4. Fold in in the shredded coconut and almonds.
  5. Bake for 30 minutes or until the tops are brown.