05.03.21

Easy Paleo Banana Nut Muffins

This might be one of my most fantastic baking endeavors yet and some of the best (and easiest) Paleo Banana Nut Muffins ever!

Paleo Banana Nut Muffins

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

Serves: 12 Muffins
Print
5 from 4 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Calories: 282kcal

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
  • tsp ground cinnamon
  • ¼ tsp salt
  • 1 ½ cups 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

Serving: 1muffin | Calories: 282kcal | Carbohydrates: 33.5g | Protein: 5.8g | Fat: 15.6g | Saturated Fat: 4.9g | Sodium: 117mg | Potassium: 290mg | Calcium: 97mg | Iron: 1mg

 

38 Comments

  • Reply
    Janelle
    May 12, 2021 at 11:41 am

    Absolutely 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

    • Reply
      Alex
      May 12, 2021 at 1:31 pm

      Hi 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

      • Reply
        Janelle
        May 12, 2021 at 10:07 pm

        Thank you so much!

  • Reply
    Ashley Guthrie
    May 11, 2021 at 2:06 am

    Is one muffin one serving?

    • Reply
      Alex
      May 11, 2021 at 12:08 pm

      yes

  • Reply
    Jennifer Piazza
    May 10, 2021 at 1:40 pm

    5 stars
    So 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!

    • Reply
      Alex
      May 10, 2021 at 4:19 pm

      Thank you, Jennifer! So glad you love it!

  • Reply
    Kelly O.
    May 10, 2021 at 1:51 am

    think vegetable oil would sub in ok?

    • Reply
      Alex
      May 10, 2021 at 11:57 am

      Yes, anything neutral in flavor works– so vegetable oil works!

  • Reply
    Kirsten Hancock
    May 6, 2021 at 1:55 pm

    5 stars
    These are the BEST paleo banana muffins I’ve made! These are on repeat and in our permanent rotation. Thank you!

    • Reply
      Alex
      May 6, 2021 at 5:20 pm

      Thank you so much!!! I am so happy!

  • Reply
    Tejal
    May 6, 2021 at 1:01 am

    5 stars
    We had to bake them for an extra 5 or so minutes. But they were delicious! Made them with chocolate chips instead of nuts. Yum!

  • Reply
    Megen
    May 6, 2021 at 12:47 am

    These 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 👌🏼

    • Reply
      Alex
      May 6, 2021 at 1:06 am

      Yay! Glad that worked, thanks for sharing.

  • Reply
    Denise
    May 5, 2021 at 8:32 pm

    They look delicious!!
    Any suggestion for a substitute for almond flour? Nut allergy.

  • Reply
    Nancy
    May 5, 2021 at 8:22 pm

    Walnuts – can you just omit or use pecans?

    • Reply
      Alex
      May 6, 2021 at 1:06 am

      you can totally omit, use pecans, or even choc chips.

  • Reply
    sherri
    May 5, 2021 at 8:08 pm

    Could I add fresh blueberries and just cut back on the bananas, or would that throw off the moisture/sweetness of them?

    • Reply
      Alex
      May 6, 2021 at 1:58 am

      Definitely 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.

  • Reply
    Jessi
    May 4, 2021 at 9:05 pm

    Could I sub regular white flour for both flours?

    • Reply
      Alex
      May 5, 2021 at 11:43 am

      I don’t think it would be a 1:1 swap

  • Reply
    Jacqueline
    May 4, 2021 at 7:46 pm

    With an egg allergy, could flax egg work here? Some recipes do very poorly with them, so just wondering.

    • Reply
      Alex
      May 5, 2021 at 11:57 am

      i 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.

  • Reply
    Mary Kate
    May 4, 2021 at 1:09 pm

    Ohh she’s a baker now!! Can’t wait to make 🤓

    • Reply
      Alex
      May 4, 2021 at 6:43 pm

      haha love it!

    • Reply
      Alicia
      May 7, 2021 at 11:09 am

      I was just thinking of what to do with my over ripe bananas! 😍

  • Reply
    Allie
    May 4, 2021 at 10:47 am

    Is there a sub for tapioca flour by chance?

    • Reply
      Alex
      May 4, 2021 at 11:44 am

      I 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.

      • Reply
        Brigid
        May 4, 2021 at 9:11 pm

        5 stars
        I used arrowroot and everyone loved them! Thanks Alex 🤩

        • Reply
          Alex
          May 5, 2021 at 11:43 am

          Yay!!!!

  • Reply
    Lauri
    May 4, 2021 at 2:39 am

    Is there any substitution for the maple syrup?

    • Reply
      Andra
      May 4, 2021 at 2:51 pm

      I used honey with mine

  • Reply
    Amira
    May 3, 2021 at 9:22 pm

    Hi Alex,
    Have you tried freezing/refrigerating these? How would you recommend re-heating them?
    Thanks,

    • Reply
      Alex
      May 4, 2021 at 12:19 pm

      I 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).

  • Reply
    Mitzi
    May 3, 2021 at 7:05 pm

    Tapioca or Tapuoca flour?

    • Reply
      Tejal
      May 6, 2021 at 12:21 am

      I wondered the same thing. But she changed the recipe to read “tapioca flour”.

  • Reply
    Sarah
    May 3, 2021 at 6:56 pm

    These look so good! Would arrowroot starch work as a sub for the tapioca?

    • Reply
      Alex
      May 4, 2021 at 11:46 am

      I haven’t tried it yet– but I think it’d work.

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