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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


  • 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!


  • 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.


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


  1. Hi Alex! Can’t wait to try these. Curious about a few substitutions- we can’t find true maple syrup here (a travesty), so can you sub with honey?
    And how about subbing coconut flour for both the almond and tapioca flour? Thanks!

    1. Hi Kailey– Unfortunately, I wouldn’t sub in any of those in this recipe. When it comes to grain-free flours, they are react so differently. Coconut flour is super absorbent and will dry out the mix, the ratio would not be a 1:1 swap, and I have not yet tested this recipe using coconut flour so I am not certain the proper ratio.
      As far as swapping in honey- I feel like honey has a much more distinct and strong flavor compared to syrup in baked goods. It would work, but it would alter the taste quite a bit.

  2. 5 stars
    I never recipe comment but just wanted to say these are truly the best banana muffins, period. I purposely buy extra bananas to let them over-ripen just for these! I’ve done a blind taste test against regular flour muffins and this gluten free recipe won unanimously amongst family/friends. My bake time is always a little longer – 20-22 minutes, but I otherwise make them as is. Thanks Alex!

  3. Hi!
    Could I add a scoop or two of unflavored protein powder or would that affect the recipe? Thank you!

    1. I think it should still be okay- it just is more ‘dry ingredients’ so you might need to up the ‘wet ingredients’ a tad to ensure they don’t dry out. Maybe a touch more of the coconut oil if it’s looking dryer?

  4. I’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!

  5. These 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?

    1. hi! 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!

  6. 5 stars
    I 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!

  7. I 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!