Paleo Banana Muffins
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 with bananas and coconut sugar. Paleo, gluten free, grain free, dairy free, refined sugar free, clean eating.
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.
Table of Contents
How to Make Paleo Banana Muffins in the Blender
I’ve made these countless times to get the recipe just perfect.
To make these 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.
Almond Flour Banana Muffins Ingredients
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.
I add just 1/4 cup coconut sugar to give them the perfect amount of sweetness, since the ripe bananas already offer plenty of sweetness.
The only other ingredients are eggs, coconut oil, baking powder, vanilla and salt. So clean and healthy!
I like topping my paleo banana muffins with chopped pecans because it gives it a great crunch. You can skip it if you don’t have nuts on hand. Or you can use another favorite nut, like walnuts or almonds.
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 kids.
I love these with a spread of almond butter. Yum!
Watch Recipe Video Demo (3:57 mins)
Paleo Banana Muffins
Ingredients
- 4 medium bananas, slightly over ripe with brown freckles
- 6 large eggs
- 2 cups almond flour
- 1/4 cup coconut sugar
- 2 tablespoons coconut oil, melted and room temperature
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- coconut oil spray
- 1/2 cup roasted pecans, finely chopped
Instructions
- Preheat your oven to 350 degrees with the oven rack in the middle.
- In a high speed blender, combine the bananas, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla, and salt . Blend until smooth, scraping down the sides if needed.
- Pour the batter into the muffin pan, filling each muffin to the top so they get big, puffy tops.
- Sprinkle about 1 tablespoon of the chopped pecans on top of each muffin.
- Bake for about 40 minutes, until the tops are golden brown.
- Will keep on the counter for 3 days, in an airtight container refrigerated for 1 week, or frozen for 6 months.
Notes
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36 Comments on “Paleo Banana Muffins”
Forgot to mention that my muffins only needed about 21mins in the oven. I’m not sure what caused the cooking time to cut in half.Â
Thanks for sharing the tip on the baking time Allison.
These are delicious! So good that my dad has been begging for me to make them again. I only had almond meal, but it did just fine once with Vitamix blended the ingredients. I also subbed a tablespoon of maple syrup for the coconut sugar, and the sweetness was perfect.Â
I just love that your dad has been begging for them, LOL Allison! So glad the sweetness level was perfect.
Do you think monk fruit can be used in place of coconut sugar and same amount?Â
I haven’t recipe tested the muffins with monk fruit but I think it would work Bryn. Monk fruit is sweeter than coconut sugar and the ratio is about 1/3 cup of monk fruit to 1 cup coconut sugar. I haven’t tested it to be sure though. Please let me know how they turn out for you and I sure hope you like them!
Best muffins ever!! Now a staple in our house!
Yeah! That makes me so happy.
Wonderful muffins and so easy to make!
I love to hear that they were easy to make and wonderful Valerie. You can’t ask for more than that!
Delicious!! I’m always so nervous to make GF baked goods bc they’re always dry or grainy. Not these!
I had to use regular sugar instead of coconut sugar. Skipped the oil spray and used liners. (By the way recipe never says to use the spray).Â
Next time I might at some maple syrup or brown sugar in place of some regular sugar just to deepen the flavor but I LOVE that these aren’t overly sweet. Might put some rock sugar on top just to up it a little without adding a ton of sugar.Â
With my Ingredients used, my calories and macro count ended up being 192 calories, 16g carb, 12g fat, and 6g protein. Amazing!!!
I am so happy you liked my muffins Keris! I love all the tips you shared. It sounds like they turned out fantastic! Thank you so much for the feedback, I really appreciate it!
I really want to try this recipe but I am allergic to coconut. I was wondering if their was anything else that I might be able to use for those ingredients. I am also lactose intolerant. I would prefer to keep these dairy free but can have dairy over coconut if needed.Â
Thanks for the question about my Paleo Banana Muffins Taryn. Since you are allergic to coconut oil, I think you could substitute olive oil, tahini, or ghee. I haven’t recipe tested any of those options but I think they should work. They are already dairy free so you won’t need to worry about that. Happy baking!
LOVED THESE!! You would never know they are paleo/healthy – the texture is perfect!
Yeah! So happy you liked them. They do almost taste too good to be healthy.
I have made these muffins twice in the last month and I am so impressed! The first time I did them in a babycakes baker – it took a little longer than I liked (the pan only holds 7 muffins at a time but I’m pretty committed to keeping my oven off in the summertime) They disappeared in a couple of days. :) A couple of days ago I baked them in the oven (in a mini muffin pan for 25 minutes) and they turned out perfect! I only had 3 super ripe bananas but it worked out perfect in this case. I too sprinkled mini chocolate chips on the top (what we do for the kids!) ;) My favourite part of this whole recipe is that it all goes in the blender and pours out into the muffin tin – so genius, less mess, and frankly this is now my go to banana muffin recipe. My only frustration was truly my own fault – I did not use enough spray in the muffin tin and I ended up shaving the muffins a little to get them out of the pan – I’ll probably use muffin liners next time because I don’t want to waste any of these tasty morsels. I follow a low-carb paleo diet and found these plenty sweet without the chocolate chips. Thank you for your great recipe Natalie!
Thank you SO MUCH! This all made me so happy to read! And love the idea of adding on chocolate chips. Yum! Good to know it works with 3 bananas too. Isn’t the blender the easiest way to go? Perfectly smooth batter, pours right in, and only 1 thing to clean. Your kind words mean the world to me! Thank you Patricia!
Just made these this morning with some ripe bananas I needed to use. Topped them with a few mini chocolate chips for the wee ones and they love them. Such an easy recipe, whipped it together in my food processor-as I do not have a high-powered blender.
Yea! I am so happy to hear that! Using chocolate chips is a great idea, especially for kids. And yes, a food processor works great too!
I was skeptical at first since I’d tried making gluten free banana bread and muffins before and the texture was disappointing. These are wonderful!! These are easy!! These are fast!! These are healthy!!
This just made me SO HAPPY to read! Thank you so much! Glad you love them as much as I do. Appreciate you taking the time to leave such a kind comment.
Hi! I made these yesterday and the taste is wonderful but mine came out so spongey and eggy, almost wet to the touch inside, no real crumb. Do you think I can reduce the # of eggs next time or add some coconut flour? these were SO easy and tasty I’d love to figure out what I can do to make them less wet. I added chocolate chips to the tops of 6 for the kids and chopped pecans to the other 6 for the hubs and me.
Glad you liked the taste! Sounds like you might need to bake them longer, until they’re fully dry inside. They shouldn’t be wet at all inside. Also, how ripe were your bananas? You want to use bananas that are *just* starting to freckle. If they’re all the way brown and wet and mushy, it makes the batter too wet. Love that you added chocolate chips and pecans on top! Yum!
The bananas were firm and freckley, much less ripe than I would normally use for banana muffins. the muffins were pretty dark on top but I will cover with foil next time and try to bake them longer. I froze some of them so am hoping they will dry out a bit in freezer and will pull them out and see. Also mine made 14 muffins so I’m wondering if my eggs were larger than normal because I used one less banana so I thought they might be too dry and have less batter but I had more!! hmmm. I will try again!
Hi! Speaking of eggy, do you know if flax eggs would work??
Hi April! I haven’t tried it. I would think you would need to use regular eggs since its the main binder. This recipe needs 6, so they’re pretty vital to the recipe. If you try it and it works, please let me know!
I can’t believe thse are paleo! I like them as much as regular banana muffins! I’ve been avoiding gluten for health reasons, and I was really missing baked goods. Was worried this would be grainy or gross but they’re delicious! Can I use this to make a bread?
I’m so glad you like them Christy! I make these all the time. I get excited when I have ripe bananas because it means I can make these muffins! I would think you could use them to make a bread. They would just take longer to bake. If you try it let me know!
These are delicious! I realize adding chocolate chips negates the paleo claim, but they are terrific!
So glad you liked them Lark! Chocolate chips definitely make them better : )
I don’t know or care what “Paleo ” is, but I’ve been trying out almond flour recipes so we don’t have to keep eating garbage baked goods when my gluten-free mother-in-law visits. I picked this one because i don’t trust muffin recipes without oil, and I appreciated that it wasn’t vegan. I didn’t have coconut sugar, so I used brown sugar. These taste great, and they don’t have that close or grainy texture of many gluten free foods. They look just as muffins ought to inside, and the almond flavor isn’t overpowering. Mine were slightly too moist, but I think it’s because i forgot to add flour for the high altitude where I am.