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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. I am also so proud of my Gluten-Free Blueberry Scones (Starbucks Copycat) — another can’t miss breakfast treat!

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!!


5 from 26 votes

Easy Paleo Banana Nut Muffins

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12 Muffins
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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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass
Servings: 12 Muffins
Calories: 282
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Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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90 Comments

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

    Reply

    1. 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

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

    Reply

    1. 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

    1. 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

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

    Reply

    1. 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