Desserts/Baked Goods

Banana Bread Muffins

November 30, 2017
A picture of two muffins on a plate with the blog post title "Banana Bread Muffins, gluten free, grain free, sugar free"

Notice: I’m an affiliate for Amazon as well as other companies. Any links in this article may be affiliate links. I always appreciate it if you purchase something using my affiliate links. Doing so helps me to raise a little extra money that pays for the costs of running this site. And it allows me to continue bringing you quality content, all without costing you a thing! Thanks!

I love my mother’s banana bread recipe. Every time I eat that bread, it just brings me right back to my childhood! I don’t get it very often. But it is still a staple for my family at holiday celebrations. But I will admit that now that I’m single, I don’t necessarily like to make a whole loaf anymore. It’s just WAAAAYYY too much for just me. And even if I freeze leftovers, it’s still too much! But what about banana bread muffins?

Of course, if you are eating gluten-free and grain-free, wheat won’t do. And I have been hearing about cassava flour and how great it is as a substitute for wheat flour. So I bought a bag to see what the fuss is all about. And I decided to turn my mother’s banana bread into muffins. I also made these sugar-free by using Swerve sweetener.

I was very pleasantly surprised at how great these turned out! So moist and plenty sweet as well. I love to eat them topped with some real butter….yum!

I love to eat these with some fresh, homemade soup. They are a nice complement to most of the great soups I make.

Of course, here is the original recipe for Hawaiian banana bread if you’re interested!

Banana Bread Muffins

My Mom’s banana bread recipe turned into grain free, gluten free muffins!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 -8 people


  • 1/2 cup cassava flour plus two tablespoons
  • 1/2 cup Swerve or coconut sugar Can also use sucanat
  • 1/4 cup extra virgin coconut oil
  • 1 1/2 small bananas mashed (1/2 cup full)
  • 1 egg well beaten
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt


  • Preheat oven to 350 degrees F
  • Grease a muffin pan with coconut oil or use muffin papers or a silicone muffin pan.
  • In a large mixing bowl, sift four, salt, Swerve and baking soda.
  • Blend in coconut oil with a pastry blender.
  • Add mashed bananas and beaten eggs and fold in quickly. Don’t over mix. Batter should be lumpy.
  • Spoon mixture into greased muffin pan and smooth with the back of a spoon.
  • Bake at 350 degrees F for 30-35 minutes. Muffins will be done when a toothpick inserted into the center comes out clean.
  • Remove from oven and let sit for 15 minutes.
  • Transfer bread to a wire rack to cool fully.


  1. This recipe makes 6-8 muffins depending on how full you fill them.
  2. If you do 6 muffins, you may need to increase baking time by a few minutes.

    Leave a Reply

    Recipe Rating