Ramakin Banana Muffins, Grain Free!

Ramakin Banana Muffins, Grain Free!

Serves 6 or 12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Egg, Tree Nuts
Dietary Gluten Free
Meal type Bread, Breakfast, Dessert
These muffins are so light and fluffy. Your whole house will smell of that yummy banana bread smell with the earthiness of roasted nuts. You can eat these muffins anytime of day and not feel one bit of guilt. These definitely can be eaten without hiding from your kids, you know because you don't want to share the bad food with them. 😉


  • 1/2 cup pecans or walnuts (crushed)
  • 4 eggs
  • 1/3 cup coconut oil (melted)
  • 1 tablespoon almond butter
  • 1 teaspoon organic vanilla extract
  • 1 tablespoon organic maple syrup
  • 1/2 cup almond flour
  • 1/3 cup coconut flour
  • 3 baananas (mashed)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon


This recipe makes either 6 Medium Ramekins or 12 Muffins.


Step 1
Preheat Oven to 375 degrees. You will lower to 350 degrees once you put your muffins or ramekins in the oven to bake.
Wet ingredients
Step 2
Add the vanilla, maple syrup, and mashed bananas to the eggs. Add the almond butter to the coconut oil in a small bowl. Slowly add the almond/oil mixture to your wet mixture slowly. Make sure your oil is not too hot, you don't want to scramble your eggs.
Dry Ingredients
Step 3
Add your almond flour, coconut flour, baking soda, baking powder and spices together. Then add them to your wet mixture.
Step 4
Add your mixture to either 6 Ramekins or 12 muffin tin pan. Then take your nuts and sprinkle on top. Bake for 20 min at 350F or until a toothpick comes out clean.
Step 5
Customize these muffins by adding in different spices that speak to you. Maybe nutmeg or fresh ginger or maybe cloves. You can experiment with flavors.