Recipe: REAL Banana Muffins (Paleo, gluten-free, grain-free, sugar-free & nut-free)

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. Enjoy!


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, RD https://radicatanutrition.com/

Only REAL food ingredients!

I used dried coconut, blueberries and raspberries in this batch.



Enjoying our favorite muffins in the backyard!

Bon appétit!