Best Banana Muffins

Laura FrantzMy Kentucky Kitchen, Newsletter, Recipes, Uncategorized

I’ve posted banana bread recipes before but not this clean-eating version. I’ve always been health conscious but these healthy ingredients take a simple recipe to another level. Hope you enjoy this as much as we do! I often freeze a batch then take them out to thaw as needed for breakfast so they always taste fresh. Here’s to healthy eating!


1 stick grass-fed butter
½ cup coconut sugar
¾ cup coconut flour
3 eggs
3 ripe bananas
1 tsp. baking soda
½ teaspoon sea salt
½ cup walnuts or pecans
1 tsp. vanilla


In a mixing bowl, beat together butter and sugar till fluffy. Add mashed bananas to butter/sugar mixture and beat till well combined. Add vanilla & eggs and mix well. In another small bowl, combine flour with baking soda & salt. Mix flour mixture by hand into sugar mixture then stir in nuts. Lightly oil muffin tins with coconut oil or use paper muffin liners.

Bake at 350 for 20-25 minutes.

Makes 12 regular muffins or 6 jumbo muffins.