Banana Breakfast Muffins

I've been wanting to find a tasty, healthy on-the-go breakfast options {for my kids and myself} for those days when we just don't have time. Naturally muffins came to mind. And we always have plenty of ripe bananas around and so there you have it - my Banana Breakfast Muffins were born. 

Unfortunately, the muffins turned out sort of on the ugly side and so did the photos. They do the flavor no justice what-so-ever. In fact, they looked so unappealing that I almost didn't post this recipe. But, I won't be making them again for awhile so I figured, hey, it doesn't have to be perfect {just tasty} and maybe nobody will notice {fingers crossed}?! 

And tasty they were! My kids loved them. They both ate two at once. And my husband had two and I think I did, too! There were only a few left by mid afternoon. 

Back in high school when I was a baker for a posh little coffee shop in town, I learned a few things from the woman behind the recipes. She taught me how to make a wonderful crunchy sweet muffin topping. 

This keeps the muffins interesting and kids curious. My version of her topping is much healthier but gives it the same mysterious crunch. 

My goal with this recipe was to please everybody. Some of us don't like crunchy chunks of nuts in our cookies or muffins, some don't like raisins or pieces of fruit. So, I decided to use cashew flour which allows us that likes the nuts to be happy, while also pleasing those that don't like the chunks. And instead of whole fruits, I blended up the bananas into a puree. Phew! 

These muffins are gluten-free, dairy-free and egg-free. You can substitute eggs in for the chia seeds if you like or use whatever sweetener you prefer. Instead of Earths' Best buttery spread, you can use real butter and so on. 


makes 12 muffins

2 Tbls chia seeds, soaked for 10-20 minutes

1/4 cup maple syrup

1/4 cup + 1 Tbls Earth's Best butter spread {dairy free} or coconut oil

3 super ripe bananas

2 tsp vanilla extract or powder

2 cups gluten-free all purpose baking flour mix {reserve 1/4 cup for the topping}

1 cup cashew flour {or almond flour}

1/2 cup coconut sugar

pinch sea salt


1/4 cup coconut sugar

1-2 Tbls butter spread 

1/4 cup reserved flour

Preheat oven to 350 degrees F. To prep the batter I used a Kitchen Aid for this project, but you can use a whisk or hand mixer - whatever you prefer.

In a large bowl combine first 5 ingredients. Whisk on high until everything is combined thoroughly and there are no chunks. 

In a separate bowl combine the rest of the dry ingredients. Be sure to leave 1/4 cup of all purpose gluten-free flour aside for the topping.

Combine everything together and whisk together until smooth and completely mixed well. 

Pour batter into greased muffin tins or paper muffin cups. Bake for 10 minutes.

In the meantime, while the muffins are baking, using your fingers combine the butter, coconut sugar and flour in a separate bowl. The mixture should be chunky and wet but NOT TOO WET, it needs to be a bit flakey so you can crumble it on top of muffins.  

Then remove muffins and add the sugar/butter topping. Bake again for another 8-10 minutes. Let cool and enjoy!