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 14 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Calories: 282kcal

Ingredients

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

 

57 Comments

  • Reply
    Sarah
    August 29, 2021 at 3:48 pm

    5 stars
    These are off the charts good! A convincing paleo baked good is hard to come by… I will never try another banana bread recipe again.

  • Reply
    Rachel Busby
    July 19, 2021 at 7:28 pm

    5 stars
    Best banana muffins EVER!

    • Reply
      Allison Shannon
      August 18, 2021 at 12:25 am

      I 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.

  • Reply
    Erika
    July 13, 2021 at 1:18 am

    5 stars
    This 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.

  • Reply
    Erin Mairose
    June 12, 2021 at 7:38 pm

    5 stars
    These 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!!

  • Reply
    Jennifer
    June 8, 2021 at 11:11 am

    5 stars
    One of the best grain-free muffins ever. And super-easy to make. Thank you Alex!

    • Reply
      Rachel
      July 25, 2021 at 11:08 am

      How 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.

      • Reply
        Alex
        August 4, 2021 at 12:18 pm

        I let them cool completely and store, loosely covered, at room temperature! They keep well for 4-5 days.

  • Reply
    Kathy A
    June 6, 2021 at 11:24 pm

    5 stars
    By 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!!

    • Reply
      Alex
      June 7, 2021 at 12:21 pm

      I don’t ever let the batter sit before baking, personally– but sometimes it’s just an oven thing! Glad you loved them!

  • Reply
    Alicia
    May 26, 2021 at 9:33 pm

    5 stars
    These are delicious! I so appreciate easy paleo baking recipes.

  • Reply
    Dawn
    May 20, 2021 at 4:05 pm

    5 stars
    Made 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!

    • Reply
      Alex
      May 20, 2021 at 5:59 pm

      Hi Dawn,
      so glad you love them! have you checked the expiration of your baking soda or powder? That could potentially be an issue.

  • Reply
    Morgan
    May 18, 2021 at 7:34 pm

    These were absolutely delicious Alex! Honestly best grain free baked good I’ve ever made. Thank you for creating this!

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

      Thank you so much, Morgan!

  • Reply
    Angela
    May 18, 2021 at 7:30 pm

    I 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?

  • Reply
    Ashley
    May 17, 2021 at 4:11 pm

    5 stars
    Hey 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!

    • Reply
      Alex
      May 17, 2021 at 4:54 pm

      yay!!!! Thank you, Ashley!

  • Reply
    Alyssa
    May 15, 2021 at 7:33 pm

    5 stars
    So good and easy!

  • 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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