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Anti-Inflammatory Grain-Free Banana Muffins

Moist, naturally sweetened banana muffins made with a blend of almond and sweet potato 'flours'. Warm cinnamon and nutmeg teamed with the super-spice turmeric make this recipe a perfect go-to for cooler weather, while a base of sweet potato complex carbohydrates and nuts support sustained energy levels. 

Course Breakfast
Keyword Almond Flour, Fall, Grain Free, Healthy, Paleo, Sweet Potato Flour, Turmeric
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 Muffins
Author Sarah Ferreira


  • 2 cups Almond Flour
  • 1 cup Sweet Potato Flour
  • 2 tsp Cinnamon
  • 1 tsp Turmeric
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 4 Medium Ripe Bananas mashed
  • 1/4 cup honey
  • 1/4 cup almond butter
  • 3 medium eggs
  • 1/4 cup unsweetened almond milk or milk of choice
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a medium mixing bowl, combine sweet potato and almond flours, cinnamon, turmeric, nutmeg, salt, and baking soda.

  3. Combine Ingredients.

  4. Portion evenly into lined standard-size muffin tins.

  5. Bake at 350 for 20-25 minutes or until slightly brown.