Banana Muffins

July 24, 2017

I told you I like breakfast food... I have been looking for a muffin recipe that doesn't come out dry, crumbly, and flavorless since I went grain free. I found tons that included arrowroot and tapioca, but if you're like me, both of those ingredients make me look like I am with child. So, stop right where you are, because I've already made enough failed recipes for the both of us. Get ready for some delicious, moist, AIP muffins that are free from tapioca starch and arrowroot....and pretty much everything else.

Alright, let's get into it. 



-3 large ripe bananas

-1/2 cup palm/coconut shortening softened 

-1/2 cup Honey (sub. maple for vegan)

-3/4 cup coconut flour

-2/3 tsp. cinnamon

-1 tsp baking soda

-pinch salt

-3 gelatine eggs (there are other gelatine egg recipes. This is just the one I use)


Gelatine eggs:

-1 tbsp room temperature water

-3 tbsp boiling water

-2 tbsp lemon juice

-3 tbsp gelatine (I use this brand:



Step #1: Preheat oven to 350 degree Fahrenheit

Step #2: In a food processor, combine all wet ingredients (bananas and gelatine eggs included)

Step #4: Add in dry ingredients. Mix until thick batter has formed

Step #5: In a lined muffin tin, scoop in batter.

Step #6: Place in oven in let bake for around 30 minutes. Check until knife comes out clean.

Step #7: Remove from oven, and enjoy! (I like mine warm)


I hope you enjoyed this delicious muffin recipe. Let me know what you'd like to see more of! 





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Freeze your bananas the night before for an extra creamy texture 



Buy frozen fruit in bulk (the small bags last me one day)



Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 


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