Blender Almond Flour Paleo Banana Muffins Recipe. The BEST paleo banana muffins! Moist with a delicate crumb. You would never guess these were paleo! Made with almond flour and sweetened naturally with bananas and coconut sugar. Paleo, gluten free, dairy free, refined sugar free.
I never thought paleo baking could taste anything remotely as good as baking with real flour. But I promise you, these paleo banana bread muffins are so delicious you would never guess they were paleo! They fooled my husband, who is the harshest critic of all. He couldn’t believe these were made with almond flour instead of all purpose flour.
I’ve made these countless times to get the recipe just perfect. Some batches turned out too dry, some batches turned out too soggy, and one awful batch didn’t even rise. I finally got the recipe just right, and now I can’t stop making them.
Every time I’m at the grocery store I get a bunch of bananas to bring home to get freckly and ripe.
To make these ultra easy to make and to get the batter completely smooth, I let the blender do all the work for me. I love my Vitamix! It’s important to get the batter smooth. If there are chunks of banana, the crumb won’t be as delicate. Plus, by making them in the blender it’s so easy to pour them into the muffin pan.
I use 4 bananas to make these. The best kind to use are when they are ripe with brown freckles. If they’re all yellow, they’re not as sweet and have too much starch. If they’re completely brown they have too much moisture and the muffins will be too soggy.
The bananas give these muffins lots of natural sweetness, and I add just 1/4 cup coconut sugar to give them the perfect amount of sweetness. I don’t like my muffins overly sweet like cupcakes. The bananas and coconut sugar is the only sweetener needed for these, making these muffins refined sugar free!
To make these paleo and gluten free, I used almond flour. My favorite almond flour to use is Honeyville Blanched Almond Flour. (Not sponsored, just letting you know my favorite brand!) I get mine at Costco, but you can get it on Amazon also.
The only other ingredients are eggs, coconut oil, vanilla, baking powder and salt.
I like topping my paleo banana muffins with chopped pecans. It gives it a great crunch. But this is completely optional. You can skip it if you don’t have nuts on hand. Or you can use another favorite nut, like walnuts.
I like to bake my muffins without muffin pan liners. That way, no muffin is wasted by sticking to the paper. Instead, I just give my nonstick muffin pan a thorough spray with coconut oil spray. I have no issues with these muffins sticking.
As soon as the muffins are cool, I gently grip the outer edges and give them a twist. They loosen and come out of the pan in one piece.
I love making these paleo banana muffins and feeding them to my family. They’re so healthy, and packed with protein. Paleo, gluten free, dairy free, refined sugar free and delicious! Shawn grabs one to eat on the way to work, and they’re the perfect snack for the toddler.
I love these with a spread of almond butter. Yum!Print
- 4 medium bananas, slightly over ripe with brown freckles
- 6 large eggs
- 2 cups almond flour (this one is my favorite)
- 1/4 cup coconut sugar (this one is my favorite)
- 2 tablespoons coconut oil, melted and room temperature
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- coconut oil spray (this one is my favorite)
- 1/2 cup pecans, finely chopped (optional)
- Preheat your oven to 350 degrees with the oven rack in the middle.
- Spray a nonstick muffin tin (Calphalon makes my favorite) with coconut oil spray.
- Combine the bananas, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla, and salt in a high speed blender (I love my Vitamix!). Blend until smooth, scraping down the sides if needed.
- Pour the batter into the muffin pan, filling each muffin almost to the top.
- Sprinkle about 1 tablespoon of the chopped pecans on top of each muffin.
- Bake for about 40 minutes, until the tops are golden brown.
-These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag.
-I prefer my muffins baked without muffin liners, but you can use them if you like!
-My trick to making sure my muffins don’t stick without muffins liners is lots of coconut oil spray, a good nonstick muffin pan, and once the muffins are cool I grip the sides and gently twist them in the cup to unstick them.
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