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5 from 1 rating

Paleo Banana Muffins

These are 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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 249
Author: Natalie


  • 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


  • 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.



These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag.


Calories: 249 | Total Carbs: 18g | Protein: 6.7g | Fat: 11.4g | Fiber: 2.2g | Net Carbs: 16g