Banana Bread Muffins (Nut Free)  LoadingAdd to Favourites list

Orange List 10 servings


208 Kcal
12g Fat
20g Carbs
16g Net Carbs
11g Sugars
3g Protein

Banana Bread Muffins (Nut Free)

An anti-inflammatory dessert made easy for your guts!

Made with tiger nut flour, these muffins deliver a hefty dose of nutrients to your body rather than pain and discomfort.

So many people say that their guests love the Eat Burn Sleep desserts (not just the desserts, of course!) and even the children.

Bananas possess excellent medicinal properties and are a fantastic source of potassium, which is necessary for cell, muscle, and nerve functioning, regulating the heartbeat, metabolizing carbs, and synthesizing protein.

There’s potassium in the vanilla extract, too.

Devised with love, each Eat Burn Sleep recipe is good for your gut and brain –  lowering inflammation and increasing happiness!





  • 3 ripe bananas
  • 1.5 cup or 140g of tiger nut flour
  • 4 eggs
  • 1/3 cup or 50g of coconut sugar
  • 2 tbsp of arrowroot powder
  • 1/2 tsp of bicarbonate of soda
  • 1/3 cup or 70g of coconut oil
  • 1 tsp of vanilla extract
  • 1 pinch of salt


  1. Preheat your oven to 175 C / 350 F (fan oven).

  2. Put the coconut oil in a bowl to melt in the oven for a few minutes.

  3. Mash 2 bananas in a large bowl and whisk in the eggs.

  4. Take the coconut oil out of the oven and let it cool down.

  5. Add the coconut sugar to the banana and egg mixture and mix well.

  6. Add the vanilla extract, tigernut flour, arrowroot powder, bicarbonate of soda, and salt. Combine well before stirring in the cooled down coconut oil.

  7. Slice the remaining banana.

  8. Scoop the mixture using an ice cream scoop or 2 tablespoons into a muffin tray tin lined with muffin cases or greased with coconut oil and decorate with the banana slices.

  9. Bake for 15 to 20 minutes at 175C/350F (fan oven). Let the banana bread cool down completely before eating it. Enjoy!

  10. P.S. The cooking time can vary depending on your oven. If you put a skewer or toothpick in a muffin and it comes out clean, your cake is ready!

Storage Tips

Store in an airtight container in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

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