Banana Blender Mini-Muffins

After we transitioned to a gluten-free and dairy-free house, I found that we were slinking back to lots of processed foods to make life easy and when it comes to g-free items, there's unfortunately a lot of sugar involved.

Frozen waffles are our go-to, and often still are, but I'm trying to mix in a good bit of other easy and quick morning bakes to balance things out, give some variety and keep things interesting (and portable!).


These muffins started purely as an experiment on a morning when I started one recipe and realized I was lacking eggs and then decided I didn't really want to make a breakfast cookie, rather a pan of mini-muffins.  This recipe comes together quick in a blender or for me - our NutriBullet.  The portion fills 24-count mini muffins and requires no liners if you hit it with a quick baking spray.  12-15 minutes in the oven and these beauties come out ready to supply breakfast for a day or two to a pack of hungry preschoolers.  

I love the flexibility the mix-ins provide.  1/4-1/2 cup of whatever you'd like to add helps liven it up.  We did chocolate chips and golden raisins, but dried cranberries or other fruit, and walnuts would all be yummy additions.  I also love that this uses up two over-ripe bananas and isn't an hour-long involved, banana loaf.  Easy peasy, rocks the protein of oats and the fiber, omega-3 fats of the flax seed.  Whip em up and let me know how it goes!  You may find they're a school morning favorite.   


Banana Blender Mini-Muffins Paleo

Banana Blender Mini-Muffins - Paleo, Refined Sugar Free, Gluten Free, Dairy Free, Egg Free Amazingness

Makes: 12 Cups

Prep time: 5 mins

Cook time: 12-15 mins


  • 1/3 C nut butter
  • 2 very ripe bananas
  • 1/2 C ground flax meal
  • 4 T water
  • 1 tsp pure vanilla extract
  • 1/4 C coconut flour
  • 1/4 C gluten-free oats
  • 1/4 t sea salt
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1/4 C honey
  • 1/3 c mix ins (chocolate chips, walnuts, golden raisins, dried fruit)


  1. Preheat oven to 350 F and spray a mini-muffin tray with baking spray. I prefer coconut oil, here.
  2. Combine all ingredients except the mix-ins. You will need to scrape down the sides a time or two to make sure everything gets combined. If you didn’t have coconut flour, adding flake coconut first and giving it a good blend will get you a flour version that works great.
  3. Let batter sit for a few minutes while the coconut flour absorbs the liquid.
  4. Once the batter has set, stir in your mix-ins. Do not pulse, fold them in.
  5. Fill the mini-muffins spaces 3/4 full, distributing all batter amongst the 24 mini-muffins.
  6. Bake 12-15 minutes, until lightly golden. Let cool on cooling rack 5 minutes. Flip pan and enjoy muffins!