Pooja Motl | Author. Healthy Food Chef. Mother-Daughter STEM Advocacy. Value and Virtues of Motherhood.

Best Banana Muffins
25 muffins / 35 minutes

I am not a baker and never will be. I like focusing on making recipes that are as nutrient-dense as possible to give me the most bang for the work I put in. But…like most ladies, I have a real sweet tooth that likes to come out of the closet on occasion, which makes room for the occasional dairy-free, refined sugar-free, and gluten-free Paleo “super treat”. In this recipe I went for big-time, full-on flavor. Some might gasp at the amount of nutmeg and bananas, but I like my taste buds to get a concentrated dose of potent, rich flavors from every bite because at the end of the day, these are desserts, and they have to satisfy. Therefore the name “super treats”.

*If you’d like to make banana bread instead, simply pour the batter into a loaf tin.

Tempting muffins with nutmeg, cinnamon, and coconut flour


  • 10 very ripe bananas, roughly mashed
  • 8 pasture, organic eggs
  • ½ cup cashew butter (preferably homemade)
  • ½ cup melted grass-fed butter (or melted coconut oil)
  • 2 t apple cider vinegar
  • 3 t vanilla extract
  • ½ cup maple syrup
  • 1 t baking soda
  • 1 cup coconut flour
  • ¼ t sea salt
  • 4 t ground cinnamon
  • About ¾ of a whole nutmeg, grated using a microplane or similar



  1. Preheat oven to 375F, line cupcake tin with cupcake paper holders, spraying them with coconut oil spray or equivalent to help with non-stick properties.
  2. Place bananas, eggs, cashew butter, melted butter, maple syrup, and vanilla extract (wet ingredients) in a large mixing bowl or food processer. Blend using hand blender of processor until fully incorporated.
  3. Add remaining dry ingredients (using a sift or equivalent) and blend until batter is smooth.
  4. Spoon batter into cupcake holders, filling each almost two-thirds the way up. Bake for 20 minutes or until knife or toothpick comes out clean after piercing and top of muffins become golden brown.
  5. Let cool then serve. Muffins can keep in the refrigerator for several days.
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