The Perfect Breakfast Banana Muffins

If you have been following me for a while now, you know that breakfast has been a bit of a struggle for me lately.

I am a smoothie girl at heart, but in the winter I struggle with cold smoothies all of the time. Although I have been indulging in them every so often the past few weeks!

Breakfast foods used to be my go-to foods all of the time. Breakfast, lunch or dinner! But now that I am aware of my food intolerances, my old breakfast foods went out the window. No more indulging in pancakes, eggs, french toast, etc. At least not regularly because my options are much more limited.

Not being able to have dairy or eggs can make it very difficult to enjoy these common delicacies. Sure you can make dairy free pancakes, but it usually involves A LOT of eggs. Since going dairy free & egg free, I haven’t been rocking the breakfast game too strong.

But these muffins are helping to switch things up a bit!

They are high protein, high fat, and refined sugar free. I don’t feel guilty for indulging in 2+ muffins a day!

These muffins are perfectly moist, not too sweet, and perfectly filling! You can indulge in these muffins for a breakfast treat, a yummy snack, or really whenever you want!

They are the perfect breakfast banana muffins in my opinion! They are paleo, dairy free, egg free, gluten & grain free, and refined sugar free (only sugar is from the bananas)! It doesn’t get much better than that.

Total Time: Approximately 35 minutes

Makes: 12, or a dozen muffins


  • 3 mashed bananas (the riper they are, the sweeter the bread will be)
  • 2 Bob’s Red Mill replacement eggs
  • 1/2 cup creamy almond butter
  • 1/2 cup coconut milk (any non-dairy milk will work)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 cup coconut flour
  • 1/4 cup coffee flour ( I get this from Trader Joe’s)
  • 2 scoops Further Food collagen (use my code NOURISHSPROUTTHRIVE10 for 10% off order!)
  • 1/8 tsp celtic sea salt
  • Optional: Walnuts or almonds for topping


  1. Preheat your over to 350 degrees F. Grease a muffin tin with coconut oil, or use silicon muffin liners in the tray.
  2. In a small bowl, add the coconut flour, coffee flour, salt, and baking soda. Mix together and set aside.
  3. In a large bow, add in the mashed bananas, replacement eggs, coconut milk, almond butter, and vanilla. Mix everything together until it’s all incorporated thoroughly. Then add in collagen to the liquid mixture and mix well.
  4. Next, add the dry mixture to the wet mixture and mix well until everything is incorporated thoroughly.
  5. Pour the batter into the muffin tins evenly. If you choose to, top with walnuts or almonds.
  6. Bake for 25-28 minutes.
  7. Allow to cool before digging in!

Until next time,

XOXO Nourished to a T <3


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