Banana bread muffins (nut free)  LoadingAdd to Favourites list

Orange List 20 10 servings


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


  • 3 ripe bananas
  • 1.5 cup or 140g of tigernut flour
  • 4 eggs
  • 1/3 cup or 50g of coconut sugar
  • 2 tablespoons of arrowroot powder
  • 1/2 teaspoon of bicarbonate of soda
  • 1/3 cup or 70g of coconut oil
  • 1 teaspoon 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. PS: 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!

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