Grain Free Apple Cinnamon Banana Muffins

Look no further for the perfect fall muffin! These babies are nutrient dense, full of fiber, super moist, and easy to put together. They are great to make ahead of time, so you can just grab and go on those busy weekday mornings.

I created this recipe in August of 2018, and it is still one of my favorite muffin recipes to date. Feel free to slather them with grassfed butter or your fave nut butter. Actually, I recommend that!

Grain-Free Apple Cinnamon Banana Muffin Recipe

Total Time: 40 mins

Makes: 12 muffins

Carbs Per Muffin: 24.5g

DRY INGREDIENTS:

1 1/2 cups blanched almond flour 4 tablespoons coconut flour 1/2 tablespoon cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2/3 cup coconut sugar 1/4 cup raw pumpkin seeds, plus more for topping

WET INGREDIENTS:

2 medium bananas 1 small apple, peeled and cut into small cubes or diced (depending on chunkiness desired)

1 teaspoon vanilla extract 1/2 cup coconut oil 2 large eggs

DIRECTIONS: Preheat oven to 350 degrees, and line a 12 cup cupcake tin with liners. In a blender, add bananas and vanilla extract and puree until smooth. Set aside. In a large mixing bowl, or the bowl of your stand mixer, combine all dry ingredients (except pumpkin seeds), coconut oil and eggs. Mix until thoroughly incorporated, then add the banana mixture and continue mixing for about 1 min. Stir in chopped apples and pumpkin seeds. Add a generous scoop of batter to all 12 cupcake tins. You should have enough batter to completely fill all tins. Top with pumpkin seeds and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before removing from the cupcake tin and cooling on a rack. Muffins will keep tightly sealed on the counter for 48 hours or in the fridge for 5 days.