• Samantha Coffin

Banana Raisin Breakfast Muffins


I got incredible feedback about my carrot raisin muffins that I knew I needed to bring you more! Then one of YOU said, hey what about bananas 🍌. I just so happened to have 3 extra ripe bananas sitting on my counter, you know the ones. So, here we go! Bonus: because of the sweetness of the ripened bananas, there is ZERO need for any additional sweetener.

Let's dive in!

What You Need:

  • 2 cups almond flour

  • 4 eggs

  • 1.5 cup mashed banana (about 3 medium bananas)

  • 1 cup raisins (read the label. make sure they are JUST raisins. I used golden raisins)

  • Optional: 1/4 cup dairy free mini chocolate chips

  • 2 tbsp coconut oil, melted

  • 1.5 tsp apple cider vinegar

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/4 tsp salt

Step by Step:

  • Preheat your oven to 325ºF

  • Oil your muffin pan

  • Mix all ingredients together

  • Divide mix equally among all 12 muffin spots

  • Bake for 20-25 minutes

  • Cool for at least 5 minutes before removing from the pan

  • Store in airtight container and enjoy throughout the week

YEILDS: 12 Muffins


If your home is more humid, consider storing these muffins in the fridge. Jeff uses a stasher bag to transport these to work and usually eats 2 each day.


Looking for added texture? Cut the amount of raisins in half and replace them with chopped walnuts or your nut of choice.

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