Healthy Breakfast Muffins (dairy-free, grain-free)

Whip up these healthy breakfast muffins for the family when you need a quick breakfast for those busy mornings. You can play with your favorite add-ons.

I love finding ways to make breakfast easy. It’s the busiest part of our day! I have to get five kiddos and one husband fed and get the day started. I am never one to cave to convenience foods though because they are often made from poor quality ingredients and are super high in sugar.

Healthy breakfast muffins have become quite a hit in our house. I play around with the ingredients a bit, and the kids love it when I change them up. On Sundays, I bake up a batch of Healthy Breakfast Muffins and they last us until Friday! That was easy.

Healthy Breakfast Muffins
Yield: Makes approximately 18-20 muffins

Healthy Breakfast Muffins

Whip up these healthy breakfast muffins for the family when you need a quick breakfast for those busy mornings. You can play with your favorite add-ons.



  • Preheat oven to 350°F.
  • Place the bananas in a large mixing bowl and mash them with a potato masher or a fork. I like to leave them a little chunky because it leaves little banana chunks in the muffin.

  • Add the eggs, vanilla, molasses, and almond butter to the bananas and stir to combine.

  • Add dry ingredients to wet ingredients and mix it all together.

  • Stir in raisins any additional ingredients. We use raisins, blueberries, chocolate chips, or nuts.

  • Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean.

  • I store them in a large Tupperware in the fridge, they last up to one week.


You can find silicone muffin cups here.

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24 Replies to “Healthy Breakfast Muffins (dairy-free, grain-free)”

  1. What size muffin cups are those – we have the same kinds so I curious if the size was too.
    also, where do you store the muffins and how long do they last if you don’t freeze them?
    great post! thanks for sharing!

    1. I just use the standard muffin cups. I was not even aware there were sizes. I store them in a large tupperware in the fridge.

  2. I just mixed up a batch of these muffins, but mine are very soupy. I double checked the ingredients and can’t figure out what I did wrong. We are going out of town this weekend and I thought they would be perfect for a quick healthy breakfast. I hope they turn out.

    1. Did you use both coconut flour and coconut flakes? Were your bananas maybe too ripe? That’s all I can think of. If they are too “soupy” try adding a little more coconut flour until its a nice batter

  3. Good morning, Kate. You said these were dairy free yet some people consider eggs as a part of dairy. I sent the recipe to an acquaintance of mine who's Granddaughter is most likely going to be diagnosed with Celiac's Disease and must also eat Dairy free. The child is only 12 and an extremely fussy eater and her father isn't much help as he says the food she must eat tastes like well you know… crap, so he won't eat the same foods as her. Now she believes ALL Gluten-Free and Diary Free food her mother and grandmother try to give her, she says tastes like crap. I know her father needs a large attitude adjustment but not my place. Anyways, she sent me a text saying that your recipe required 3 eggs and she used egg substitute and they didn't come out well at all, I'm sorry to say. I'm sorry I don't know what kind of egg substitute she used. She's going to keep trying different substitutes but what kind of egg substitute would you recommend for your dishes?

    1. Perfect timing for your comment! I ran out of eggs yesterday and was making these for my kids to take to a sleepover. I used chia seeds as an egg replacement. 1 Tbsp ground chia in 3 Tbsp water subs one egg in recipes. They turned out a little different than with eggs, but barely noticeable and still delicious!

  4. These were awesome!!! Super easy to make, perfect consistency, and make an excellent breakfast with a small smoothie and farm sausage-yummers.
    I will be highlighting this recipe in an upcoming blog post!

  5. I made these for breakfast this morning and they turned out great! The blackstrap molasses I used was a bit strong for the kids so I might try maple syrup next time. I love them, though. We particularly liked the coconut flour texture wasn’t too noticeable. I struggle with baking with coconut flour for that reason but these were great. I used peanut butter for the nut butter and added a sprinkle of chia seeds to up the protein and fiber. I made one batch of muffins and one 8×8 pan of squares out of this recipe. Baking time was a little longer for the squares. Thank you!

  6. No matter how good they are for us, I do not like bananas. Could applesauce or some other fruit be used instead? How would that affect the other measurements? Thank you.

    1. You could certainly try applesauce instead, although I am not sure how to adjust the other ingredients. Wish I could be more helpful. Let me know what you come up with!

  7. Would almond flour or another type of gluten free flour work? My daughter is allergic to coconut. Otherwise these sound so good!

  8. Hi Kate,
    I always have trouble printing your recipes from you site. Is there a trick to it? These muffins are amazing ! I ve been making them for over a year now and still love them!

  9. I don’t like string banana flavors so I substituted one large grated Granny Smith apple for two of the bananas and added a teaspoon of fresh lemon zest. I left out the coconut because I didn’t have any. I threw in a handful of raisins and some chopped walnuts . I made 12 standard muffins and 12 mini mUffins . I didn’t get a chance to save any because my family gobbled them up. They are my new favorite “anytime” muffin.

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