Banana Muffins

Yes, I am a novice when it comes to baking. I don’t like following directions. Even creating a cooking recipe to post up on the blog drives me nuts because measuring things has always made my hairs stand up… you want to know the real reason why? MAINLY because I don’t like all the extra dishes that go along with baking 🙂 … lazy I know – but I LOVE the way the house smells and the feeling you get when you nail a good baking recipe so I am starting to “branch out” more into my baker Bailey side. I have these fool proof muffins I have been practicing with (similar to my cream cheese banana muffins) – you are going to love them PLUS whatever season it is (apple, strawberry, peach. blueberry) you name it – any fruit is a great add in. They are even healthy enough to have for breakfast so feel free to make some extra for meal prep!

This recipe makes about 9 medium size muffins and only takes 30 min


  • 3 ripe bananas 
  • 1 tsp baking soda
  • 1tsp baking powder
  • 1/2 C of coconut sugar
  • 1 whole egg
  • 1 +1/2 C of gluten free all purpose flour (regular all purpose flour works too) 
  • 1/3 C of melted coconut oil 
  • 1/2 tsp of pink himalayan salt


  • peel and mash bananas in a medium bowl 
  • stir in oil and sugar 
  • add egg (don’t over mix just turn it in all together well
  • In a separate bowl add dry ingredients (flour, baking soda, powder, salt) 
  • mix dry ingredients into the wet and make one mixture
  • Add chopped nuts, fruit (I love blueberries or strawberries but you can also do without!) 

Pour mixture into greased baking cups (I greased mine with a little more coconut oil) 

Bake at 350 for 15 minutes 

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