Grain Free Banana Pecan Muffins

Prep Time 15 min Cook Time 18 min Serves 12 muffins     adjust servings


  • 1 cup almond flour
  • 3/4 cup coconut flour
  • 2 eggs (I used flax egg replacements)
  • 2 very ripe bananas
  • 1/3 cup applesauce
  • 1/4 cup maple syrup
  • 1 T coconut oil (or more applesauce)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk of choice (I used almond milk )
  • 1/2 cup nut butter of choice (I used pecan butter)


  1. Preheat oven to 350. 
  2. Mix all the dry ingredients in a bowl .
  3. Mix wet in another. 
  4. Add dry to wet and mix until combined.  The batter will be very thick. 
  5. Line or grease a muffin pan.  I used standard sized muffin pans .
  6. Spoon a small amount of batter into the bottom of each muffin cup. 
  7. Scoop a bit of pecan butter and put it on top of the batter. 
  8. Fill the remainder of each muffin cup with batter.  Since the batter is thicker, you may have to mold it around the pecan butter
  9. Bake in the oven for about 15-18 minutes.


Recipe Notes

It’s hard to tell when they are actually done since the consistency is a bit different than traditional batter. I got 12 muffins out of my batch. They will only last a couple days on the counter. The can be refrigerated for a couple weeks and frozen for longer. Enjoy!

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