Grain-Free Paleo Banana Cinnamon Muffins




It’s a cold snowy morning here in Upstate NY. The kiddos and I were sitting by the fire in our feet pajamas, and I was craving something comforting and warm from the oven. I had some ripe bananas and decided to create a banana muffin. These make a great breakfast or snack. The kids loved them! These contain no grains or refined sweeteners!



Oven to 350 degrees

Wet Ingredients (combine in a mixing bowl):

(2) large or (3) small very ripe bananas mashed

(3) eggs

(1) tsp vanilla

(3) TBS maple syrup or raw honey melted (add a little more if bananas are not very ripe)

1/4 cup of melted ghee or coconut oil


Dry Ingredients (whisk together):

1/2 cup of coconut flour

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda


1. Pour dry ingredients into the wet ingredients and mix well.


Optional Fold-ins: 1/4 cup chopped walnuts, 1/4 cup Enjoy Life brand chocolate chips (gluten, dairy, and soy free)


2. Scoop mixture into greased muffin pan (greased with ghee or coconut oil). Alternatively you can line the pan with paper muffin liners.


3. Bake for 18-20 minutes at 350 degrees


Cool and enjoy!






Soft Cinnamon Banana Cookies (grain-free)


These cookies were like eating warm soft banana bread! These were warm and satisfying on this cool rainy day. I used a recipe I had developed a few years back with wheat flour and oatmeal, and converted it to a grain-free recipe. Jonah helped me make them so it was a fun project for both of us!

Oven: 350 degrees


1 cup of almond meal

1/2 cup of coconut flour

1/2 tsp of baking powder

1/4 tsp of baking soda

1 tsp of cinnamon

1 tsp vanilla

1/2 cup of coconut oil or butter melted

1/4 cup of raw honey melted (use a little less if your bananas are very ripe)

2 eggs

3 very ripe bananas

cookie sheet

parchment paper

In a mixing bowl whisk together all of the dry ingredients.


Mash the bananas!



Melt the coconut oil and raw honey together and pour it over the bananas with the eggs and vanilla, mix well.


Pour wet ingredients into the dry ingredients and mix well. Then, using a cookie scooper or melon baller, scoop the cookies onto a cookie sheet lined with parchment paper.

Flatten them…



Bake for approx 12 minutes. They will be soft and not very brown (maybe slightly on the bottom)


Enjoy! (my helper…who is turning 4 this week)