Radicata banana muffins

Here’s one of my favorite recipe because it requires very few ingredients and is easy to make in a pinch. Whenever possible, make a double batch and freeze extras to have a handy snack or treat when needed.

These  muffins are grain-free & gluten-free but full of flavor and healthy fats that will satisfy your taste buds and energize your body until your next meal.


Banana Muffins (Paleo, grain-free, gluten-free, sugar-free & nut-free!)

Banana Muffins (Paleo, grain-free, gluten-free, sugar-free & nut-free!)


Radicata Banana Muffins
Yields 9
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 2 medium bananas
  2. 2 large eggs (or 3 medium)
  3. 1/2 cup of butter (or coconut oil if you need to stay dairy-free)
  4. 1/3 cup of coconut flour (I use Let's Do Organic)
  5. a pinch of unrefined salt (Himalayan or sea salt)
Optional ingredients
  1. 1/2 cup of dried shredded coconut
  2. 2 tbsp of maple syrup or honey
  3. 1/2 cup of dark chocolate chips (I like Camino) and/or nuts and/or unsweetened dried fruits
  4. a few drops of vanilla
  1. Mash the bananas.
  2. Melt the butter (on the stove or in the microwave).
  3. Add the eggs and butter to the mashed bananas. Mix well.
  4. Add the coconut flour and desired optional ingredients. Combine together.
  5. Spoon the batter into muffin molds (I use individual silicon cups on a baking sheet).
  6. Bake at 350°F for about 20-25 minutes (the cooking time will be shorter if making 12 smaller muffins compared to making 9 larger muffins).
  7. Enjoy warm or cold (with an extra pat of butter)!
  8. These muffins keep in the fridge for 5 days or for months in the freezer.
Radicata Nutrition with Aglaée Jacob, MS Nutrition https://radicatanutrition.com/

Only REAL food ingredients!

Use silicon cups if you have some. They're better for the environment... and easier to clean!

I use silicon cups and they work well even without a muffin pan! 🙂

Bon appétit!

You can also make a big batch and freeze extra muffins.

Bon appétit!