joe'y banana nut muffins (gluten free)


Go banana nuts for joe'y!

(Makes 12 muffins)


  • 3/4 cup ripe bananas, mashed (about 2 medium bananas)
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 3 tbsp almond oil or melted butter, cooled
  • 1/3 cup granulated sugar
  • 2 1/4 cup almond flour, super fine [we like Bob’s Red Mill]
  • 1 tbsp joe’y
  • 2 tsp baking powder
  • 1/4 tsp salt
  • Optional: 1/4 cup almond slices


  1. Preheat oven to 350 degrees (or 325 degrees convection oven).   Line a 12-muffin tin with liners and lightly coat each with cooking spray.
  2. Peel and mash ripe bananas with a fork.  Okay if a little chunky.  Measure 3/4 cup and place in large mixing bowl.  Add eggs, vanilla extract, eggs, and oil (or butter).  Whisk together until well blended.
  3. Gently stir in flour, joe’y, baking powder, and salt.  Batter should be thick and moist.  Do not over mix.
  4. Fill each muffin liner with a 1/4 cup of batter.  Sprinkle sliced almonds on top of each muffin, if using.
  5. Bake on center rack of oven for 20-25 min. until golden brown and toothpick inserted in center of muffin comes out clean.  Remove from tin and place muffins on wire rack to cool for a hour or so before serving.
  6. Enjoy!

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