Banana Muffins



I found this grain-free, gluten-free banana muffin recipe on Pinterest that seemed too good to be true but looked awesome.  So I tried it!  The website that I found the recipe on is Whole Lifestyle Nutrition and let’s just say the woman behind this website has some GREAT recipes (many are grain/gluten free) and don’t require a billion types of flours (i.e rice, almond, oat, and the list goes on).  Let’s just say I love her website and you should visit it and try out her creations.

So many of the recipes featured on her website allow you to create somewhat of a customize treat once you add the base ingredients. You can use any kind of nut butter, I choose peanut butter.  I also added cinnamon and 100% cocoa chocolate chunks.  ADD I didn’t have baking soda so I substituted it with 3x the amount of baking powder.


  • 1 cup peanut butter
  • 2 medium sized bananas (ripe!)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 ½ teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • 4 squares 100% cocoa dark chocolate
  • 1/2 tbsp cinnamon
  • Other Toppings: dehydrated unsweetened coconut flakes, raisins, flaxseed, and/or anything else you can think of.


  1. Preheat oven to 375º degrees F.
  2. Place all ingredients into a blender or food processor.
  3. Blend until well mixed.
  4. In a ziploc bag crush chocolate squares, stir into the batter
  5. Pour batter into a greased muffin tin. You can also use a mini muffin tin to make 24 mini muffins.
  6. Add additional toppings of your choice to each muffin and lightly stir into each cup
  7. Cook time: 15 minutes for full size muffins and 10 minutes for mini muffins.
  8. Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.

Nutritional Information:Serving is 1 large muffin or 2 mini muffins

Calories: 165 Fat: 11g Carbs: 13g Protein: 6g