Classic banana bread is one of my husband’s favorites. I am always looking for ways to create healthier alternatives for us. This bread is not only gluten-free and dairy-free, but it is full of healthy fats and fiber. We love making these on Sunday as a quick grab and go breakfast or mid-morning snack at the office.



1/4 c coconut oil

1/3 c ground flaxseed

3 ripe bananas 

1/2 c walnut pieces 

4 eggs

1/2 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp pink Himalayan salt



Preheat oven to 350 F. Blend all ingredients in kitchen aid or by hand. Pour batter in a greased 12-count cupcake pan.  Cook for about 15 minutes or until golden brown.

{Remember, these muffins do not have preservatives in them so they will go bad quickly. Make sure to refrigerate for freshness!}

Enjoy friends!

Kristin Oja, DNP, FNP-C, PT-C

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