Dry Ingredients:

Wet Ingredients:

  • 2 Medium Bananas (I mean, it’s wet, its dry…we’ll put it in the “wet ingredient category” for the sake of this recipe)
  • 1 cup Almond Milk
  • 2 tsp Pure Vanilla Extract
  • ½ cup Egg Whites (or Whites from 2 Large Eggs)
  • ¼ cup Organic Coconut Oil (Melted)
  • Cooking Spray (I used Organic Coconut Oil Spray)


  • Preheat oven to 350F.
  • Mash bananas in a large bowl. Add in all other wet ingredients and blend thoroughly, until smooth.  This works best if you have a whisk or electric mixer.  (I don’t, so I just used a spoon.  With a spoon, it still had banana chunks in it but it tasted amazing and you couldn’t tell the difference once you mixed it with the other ingredients.)
  • In a separate bowl, blend all dry ingredients until well-blended.
  • Add wet ingredients to dry ingredients and mix until the dry ingredients are completely covered.


All blended ingredients ready for baking!

  • Spray a muffin tin with cooking spray. Spoon mixture evenly into muffin compartments.  Recipe makes about 14 muffins.  Bake for 35 minutes or until tops are brown.
  • Enjoy!

Editor’s Note: These are great for taking on the go.  You put them in a baggie and freeze them to enjoy them for weeks.  The only thing I would change for next time is that I would add some walnuts to them.  Try these with ½ to 1 cup of walnuts if you’re like me and love banana nut everything.

Serving Size: 1 Muffin

Calories: 189 cal, Protein: 7g, Fat: 8g, Carbohydrates: 25g, Dietary Fiber: 3g, Sugars: 10g