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Grain-Free Maple Pecan Banana Bread Muffins

Moist and perfectly sweetened muffins that have all the taste of banana bread with a maple pecan twist! A grain-free healthy breakfast or snack that the whole family will love. Paleo and Gluten-Free!

Course Breakfast
Cuisine American
Diet GlutenFreeDiet
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
Calories 248 kcal
Author Amy Rains


  • 2 cups blanched almond flour
  • 2 tbsp tapioca starch or arrowroot starch
  • 3/4 cup chopped pecans divided
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup melted coconut oil + 1 tbsp divided
  • 3 tbsp maple syrup
  • 2 very ripe bananas mashed
  • 1 tsp vanilla extract
  • 1/4 cup dairy free milk almond, flax, cashew, etc
  • 2 eggs
  • 2 tbsp coconut or palm sugar


  1. Preheat your oven to 350 degrees. Generously grease a 12 cup muffin tin with coconut oil (or line with muffins papers and use a non-stick spray).
  2. Combine flour, tapioca starch, salt, baking soda, cinnamon, and 1/2 cup pecans. Set aside.

  3. In a separate bowl, whisk or beat together coconut oil, mashed banana, vanilla, maple syrup, milk, and eggs. Slowly fold into dry ingredients and mix until well combined (batter will be thick).
  4. Spoon mixture in tins or muffin cups, about 3/4 cup full.
  5. In a small bowl, combine remaining chopped pecans and coconut sugar with 1 tbsp coconut oil. Spoon on top of the muffins.

  6. Bake for about 20 minutes, or until a toothpick inserted comes out clean.
  7. Muffins can be stored at room temperature in an air tight container for up to 3 days, or stored in the freezer.
Nutrition Facts
Grain-Free Maple Pecan Banana Bread Muffins
Amount Per Serving
Calories 248 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 27mg9%
Sodium 206mg9%
Potassium 127mg4%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 8g9%
Protein 6g12%
Vitamin A 72IU1%
Vitamin C 2mg2%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.