This might be one of my most fantastic baking endeavors yet and some of the best (and easiest) Paleo Banana Nut Muffins ever!
These muffins turn out so moist and delicious every time — and the flavors are absolutely delightful. Just enough banana flavor, a subtle but delightful hit of cinnamon and vanilla, a perfectly moist center and peaked bell tops! I am so proud.
They are perfect to whip up on a Sunday and have all week for a grab-and-go breakfast or even an afternoon snack. This muffin recipe is definitely a classic banana nut muffin, but you can obviously opt to remove the nuts and swap in some chocolate chips…which is never a bad idea! I prefer to not have chocolate in my morning breakfast routine, but I know that many of you will NOT agree with me on that one. Haha! My kiddos definitely pick out the walnuts as they are eating these and it breaks my heart. Kids…
Regardless, if you’re looking for a delicious and perfect banana muffin, look no further than these Easy Paleo Banana Nut Muffins! Enjoy!!
Easy Paleo Banana Nut Muffins

Ingredients
- 1 cup mashed overripe banana (4 small, 3 medium)
- 1/2 cup pure maple syrup
- 2 large eggs
- ¼ cup liquid coconut oil *can sub avocado oil
- 2 tsp pure vanilla extract
- 1½ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ cups almond flour *I use Bob's Red Mill super-fine almond flour
- 1 cup tapioca flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/2 cup + 1/4 cup chopped walnuts *can sub for ½ cup chocolate chips!
Instructions
- Preheat the oven to 350 degrees F and grease a muffin tin with non-stick cooking spray (or line with muffin liners).
- In a large mixing bowl, combine the mashed banana, maple syrup, eggs, coconut oil, and vanilla extract. Whisk until very well combined and smooth.
- Next, add in the cinnamon, salt, almond flour, tapioca, baking powder, and baking soda. Stir until just combined and smooth.
- Fold in the 1/2 cup of the chopped nuts (or chocolate chips, if using).
- Evenly distribute the batter into 12 muffin cups, about ¾ way full. Sprinkle each of the muffins with the remaining chopped walnuts. Transfer to the preheated oven and bake until a tooth pick inserted comes out clean, about 12-14 minutes.
Nutrition
70 Comments
Madison
January 25, 2023 at 10:59 pmCan these be made in a load pan instead of muffins? Can’t wait to try them!
Alex
January 26, 2023 at 12:00 amYou can use this recipe as a guide on how to line your loaf and bake time. The batters vary slightly, so just keep an eye on it around minute 30-35!
Meghan Dunn
January 23, 2023 at 4:23 amI’ve made these twice and they’re INCREDIBLE. I have zero food restrictions but would never make another recipe after using this one. I also know that they’re easy to manipulate depending on what you have. I used 1/2 butter the first time and used coconut sugar. This past time I used the recipe to the T and they were just perfect. I load them up w maldon sea salt at the end. Thanks for another banger, Alex!
Alex
January 23, 2023 at 4:32 pmYay!!! one of my favorite baked good creations! So happy you love it, too!
Anna Savage
December 31, 2022 at 3:05 pmJust made these and they’re absolutely delicious!!! Some of the best muffins I’ve ever had!
Alex
January 1, 2023 at 11:11 pmThanks for leaving the review and comment 🙂 I so appreciate it and glad you love it.
Tori Rowland
December 5, 2022 at 1:59 amThese sound so good, but I’m allergic to almonds. Could I possibly substitute cashew flour? Do you think it might need to be run through the food processor for a finer grind?
Alex
December 7, 2022 at 1:02 amhi! Honestly, I am not super familiar with cooking with Cashew flour and how dense/absorbant it is! Because grain-free baking is so fickle, I worry it wouldnt turn out right but again, I am not super familiar with cooking with Cashew flour!
Brooklyn
July 4, 2022 at 9:36 pmI find so many gluten free paleo banana bread recipes to be wet – they never fully bake through and are almost soggy when cooled. This recipe (along with her chocolate version) NEVER get soggy and have a fabulous texture!! Great, easy recipe!
Anna
February 10, 2022 at 5:27 pmI made these and they are delicious!! They don’t taste “healthy” at all – in the best way. I followed the recipe exactly. Would definitely make these for a crowd or a weekly breakfast rotation!
Alex
February 10, 2022 at 5:51 pmSo happy you enjoyed them!!!
Sarah
August 29, 2021 at 3:48 pmThese are off the charts good! A convincing paleo baked good is hard to come by… I will never try another banana bread recipe again.
Rachel Busby
July 19, 2021 at 7:28 pmBest banana muffins EVER!
Allison Shannon
August 18, 2021 at 12:25 amI have been trying recipe after recipe to try to get a healthier option for banana muffins in our house that my husband and boys will eat. I finally found it!! These are delicious.
Erika
July 13, 2021 at 1:18 amThis muffin has great flavor and texture and the recipe is surprisingly forgiving! The first time I made these I put in extra banana to get rid of some and then forgot to put in the coconut oil and they still turned out fluffy and moist.
Erin Mairose
June 12, 2021 at 7:38 pmThese are amazing! Mine did stick in the muffin cups a little, but I may need to step up how well I grease my muffin tins. Looking forward to making these again soon – thank you for creating this recipe!!
Jennifer
June 8, 2021 at 11:11 amOne of the best grain-free muffins ever. And super-easy to make. Thank you Alex!
Rachel
July 25, 2021 at 11:08 amHow do you store these? I find that GF baked goods go bad quickly at room temperature but when I put these in the fridge they turned to mush and stuck together.
Alex
August 4, 2021 at 12:18 pmI let them cool completely and store, loosely covered, at room temperature! They keep well for 4-5 days.
Kathy A
June 6, 2021 at 11:24 pmBy far the best paleo banana anything! I did have to bake longer also. Does it help if you let batter sit for a bit before baking. I’ve read that about almond flour. Tysm for this fabulous keeper!!
Alex
June 7, 2021 at 12:21 pmI don’t ever let the batter sit before baking, personally– but sometimes it’s just an oven thing! Glad you loved them!
Alicia
May 26, 2021 at 9:33 pmThese are delicious! I so appreciate easy paleo baking recipes.
Dawn
May 20, 2021 at 4:05 pmMade these today, no subs. Flavor is on point! Mine just didn’t “peak”. Suggestions why? Love your recipes, book and looking forward to more baking endeavors!
Alex
May 20, 2021 at 5:59 pmHi Dawn,
so glad you love them! have you checked the expiration of your baking soda or powder? That could potentially be an issue.
Morgan
May 18, 2021 at 7:34 pmThese were absolutely delicious Alex! Honestly best grain free baked good I’ve ever made. Thank you for creating this!
Alex
May 19, 2021 at 12:19 pmThank you so much, Morgan!
Angela
May 18, 2021 at 7:30 pmI love all your other recipes but for some reason these did not work for me. 😕 could you possibly note which brands you used of the flours? I followed the recipe exactly but they took MUCH longer to bake and turned out super gummy. In my experience I’ve made things with almond flour and one brand sometimes works differently than others. Normally I use bobs red mill finely ground almond flour, but was out so I used a store brand of finely milled almond flour—so maybe that’s what caused them to not turn out?
Ashley
May 17, 2021 at 4:11 pmHey Alex! These muffins are soooo good. Seriously. After eating a couple this morning, my husband told me they are “the bomb.” We’ve tried quite a few healthier versions of banana bread and various muffins, and these are by far the best. Great job! Love your recipes!
Alex
May 17, 2021 at 4:54 pmyay!!!! Thank you, Ashley!
Alyssa
May 15, 2021 at 7:33 pmSo good and easy!
Janelle
May 12, 2021 at 11:41 amAbsolutely love these! Do you have the nutrition values – calories, sugars, carbs, protein etc? I don’t see them…apologies if I’ve missed it! Thanks
Alex
May 12, 2021 at 1:31 pmHi Janelle,
I typically don’t generate nutritional facts for my recipes but I just added, check just below the recipe 🙂 Hope you find this helpful
Janelle
May 12, 2021 at 10:07 pmThank you so much!
Ashley Guthrie
May 11, 2021 at 2:06 amIs one muffin one serving?
Alex
May 11, 2021 at 12:08 pmyes
Jennifer Piazza
May 10, 2021 at 1:40 pmSo good!! I’d given up on finding a decent gluten and grain free banana bread recipe but this is the best!! I subbed the tapioca flour with arrowroot and also had to bake for much longer to be cooked through. Thank you so much!
Alex
May 10, 2021 at 4:19 pmThank you, Jennifer! So glad you love it!
Kelly O.
May 10, 2021 at 1:51 amthink vegetable oil would sub in ok?
Alex
May 10, 2021 at 11:57 amYes, anything neutral in flavor works– so vegetable oil works!
Kirsten Hancock
May 6, 2021 at 1:55 pmThese are the BEST paleo banana muffins I’ve made! These are on repeat and in our permanent rotation. Thank you!
Alex
May 6, 2021 at 5:20 pmThank you so much!!! I am so happy!
Tejal
May 6, 2021 at 1:01 amWe had to bake them for an extra 5 or so minutes. But they were delicious! Made them with chocolate chips instead of nuts. Yum!
Megen
May 6, 2021 at 12:47 amThese are SO good. I made using the 1.5c of almond flour and then had to improvise with 1/2c arrowroot starch and 1/2c of coconut flour and they turned out AMAZING! Put enjoy life choc chips in, too 👌🏼
Alex
May 6, 2021 at 1:06 amYay! Glad that worked, thanks for sharing.
Denise
May 5, 2021 at 8:32 pmThey look delicious!!
Any suggestion for a substitute for almond flour? Nut allergy.
Nancy
May 5, 2021 at 8:22 pmWalnuts – can you just omit or use pecans?
Alex
May 6, 2021 at 1:06 amyou can totally omit, use pecans, or even choc chips.
sherri
May 5, 2021 at 8:08 pmCould I add fresh blueberries and just cut back on the bananas, or would that throw off the moisture/sweetness of them?
Alex
May 6, 2021 at 1:58 amDefinitely don’t take away any banana– as it would negatively effect the moisture/consistency of the muffin. Adding blueberries isn’t a bad idea, but I do find that they sink easily to the bottom and can mess up the consistency as well.
Jessi
May 4, 2021 at 9:05 pmCould I sub regular white flour for both flours?
Alex
May 5, 2021 at 11:43 amI don’t think it would be a 1:1 swap
Jacqueline
May 4, 2021 at 7:46 pmWith an egg allergy, could flax egg work here? Some recipes do very poorly with them, so just wondering.
Alex
May 5, 2021 at 11:57 ami Jacqueline, I wish I had a firm answer for you here– but I haven’t yet tested any egg alternatives in this particular recipe yet.
Mary Kate
May 4, 2021 at 1:09 pmOhh she’s a baker now!! Can’t wait to make 🤓
Alex
May 4, 2021 at 6:43 pmhaha love it!
Alicia
May 7, 2021 at 11:09 amI was just thinking of what to do with my over ripe bananas! 😍
Allie
May 4, 2021 at 10:47 amIs there a sub for tapioca flour by chance?
Alex
May 4, 2021 at 11:44 amI haven’t tested it with a ton of swaps yet… but the only one that I am *pretty sure* will work is arrowroot. Again, I do need more time to test alternatives.
Brigid
May 4, 2021 at 9:11 pmI used arrowroot and everyone loved them! Thanks Alex 🤩
Alex
May 5, 2021 at 11:43 amYay!!!!
Lauri
May 4, 2021 at 2:39 amIs there any substitution for the maple syrup?
Andra
May 4, 2021 at 2:51 pmI used honey with mine
Amira
May 3, 2021 at 9:22 pmHi Alex,
Have you tried freezing/refrigerating these? How would you recommend re-heating them?
Thanks,
Alex
May 4, 2021 at 12:19 pmI have not yet; however, I am sure they’d freeze just fine!! i’d just let them thaw and if you need to, reheat in the microwave for a short of a time as possible (30 seconds).
Rachel
May 21, 2022 at 2:18 pmThese are so good! I forgot the oil and they still came out absolutely delicious.
Mitzi
May 3, 2021 at 7:05 pmTapioca or Tapuoca flour?
Tejal
May 6, 2021 at 12:21 amI wondered the same thing. But she changed the recipe to read “tapioca flour”.
Sarah
May 3, 2021 at 6:56 pmThese look so good! Would arrowroot starch work as a sub for the tapioca?
Alex
May 4, 2021 at 11:46 amI haven’t tried it yet– but I think it’d work.
Angie
April 2, 2022 at 3:10 pmI subbed arrow root for the tapico flour and it worked great
Just had to cook a little longer