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hand holding a muffin

Whole 30 Banana Muffins
( Gluten, Dairy, and Sugar-Free)

  • Author: Allison Olivia
  • Yield: 12 muffins 1x


Moist, sweet, and the perfect healthy snack!


  • 1 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup coconut oil, melted or olive oil
  • 3 medium sized pitted medjool dates, roughly chopped
  • 2 eggs
  • 3 ripe bananas
  • pinch of salt


  1. Preheat oven to 350 degrees F.
  2. In a blender or food processor, add oil, bananas, eggs, and dates. Blend until smooth.
  3. In a medium sized bowl, add all dry ingredients: almond flour, baking soda, cinnamon, and salt. Mix well.
  4. Add the wet ingredients to the dry ingredients and mix just until well combined.
  5. Add muffin liners to a 12 cup muffin tin.
  6. Take a 1 tablespoon cookie scoop and scoop mixture into lined muffin tin. Fill about 3/4 of the way. It will make 12 muffins.
  7. Bake the muffins for 15-20 minutes, until a toothpick comes out clean when inserted. (16 minutes was my sweet spot)
  8. Let cool in tin for 5-10 minutes and enjoy!


Keep these muffins stored in the refrigerator, as they can mold more easily in the summertime because they are moist. Store for up to a week.

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Keywords: whole 30 muffins, gluten free muffins, banana muffins, sugar free muffins, dairy free muffins, healthy snacks, healthy muffins