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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 19 votes

Easy Paleo Banana Nut Muffins

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

Servings: 12 Muffins
Calories: 282

 



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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Recipe Rating




77 Comments

  1. 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.

    1. 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.

  2. 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.

  3. 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!!

    1. 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.

  4. 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!!

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

  5. 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!

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

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

  7. 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?