The Easiest and Most Delicious Paleo Banana Nut Muffin Ever!
If you have a some overripe bananas hanging around, this easy, wholesome recipe is just for you. Our healthy Paleo Banana Muffin Recipe is so good you won’t believe it’s actually a paleo recipe. Don’t believe it? Well, these are just a few of the 25 comments. Everyone loves this recipe! And be sure to check out our new step by step video.
“These turned out great!! I made them as mini muffins for my little one to hold. Yum!”
“Love this recipe , quick , easy and delicious:)”
“Probably one of the best paleo banana muffins I have made! (and I have made MANY)”
Why You’ll Love These Paleo Banana Muffins
- They are sweetened naturally (no refined sugar)
- No grains or dairy in the ingredients
- You mix up the batter in one bowl, with simple ingredients
- You can freeze them so you have a delicious, freshly baked muffin every morning!
- Pack one or two for lunches
Ingredients You’ll Need
- Ripe bananas – use really ripe bananas. Mashed up they add moisture and texture to your muffins
- Almond flour – We use almond flour for this recipe, to hold everything together
- Eggs – help to bind the batter
- Coconut oil – a non dairy oil that adds a delicate flavour and moisture
- Maple syrup or honey – I use honey for this recipe as a natural sweetner, but you could use maple syrup instead
- Baking soda – What does baking soda do? It acts as a leavener, and makes the muffins rise while baking
- Cinnamon & vanilla – just a little bit, but it makes a big difference
- Chopped walnuts – did you know that keeping walnuts in the refrigerator or freezer keeps them fresh longer?
- Pinch of salt – acts as a stabilizer, helps with browning too
Time
Prep: 15 min
Bake: 20 min
Difficulty
Easy
Makes
12
muffins
Best For
Breakfast
Lunches & Snacks
How to Make Paleo Banana Muffins (Step-by-Step)
- Mash bananas well using a fork
- Mix in eggs, coconut oil, vanilla, and honey (These are your wet ingredients)
- Measure the almond flour into a measuring cup and add in the salt, cinnamon, and baking soda. (These are your dry ingredients)
- Fold the dry ingredients into the wet ingredients and stir gently. Add the chopped walnuts
- Scoop into muffin pan, and sprinkle the remaining chopped walnuts on top.
- Bake until set and golden. Let the muffins cool completely before removing them from the pan.
Prefer to watch instead? I walk you through every step in the video below.
Pro Tips for Moist Paleo Muffins
- Use very ripe bananas – frozen ones work great!
- Don’t overmix almond flour batter – this will result in tough chewy muffins
- Don’t use muffin liners, but put the batter into a well greased muffin tin (check out the video)
- Let muffins cool before removing from pan, otherwise they might stick
- Oven temperature is important. Start the baking time at the lowest temperature and add if you need to. The muffins are done when a toothpick or cake tester comes out clean.
Optional Mix-Ins & Variations
Try these different mix-ins instead of the chopped walnuts
- Chocolate chips (paleo-friendly)
- Chopped pecans
- Dried blueberries, cranberries or raisins
- Cinnamon crumble topping (make sure it is paleo)
Storage & Freezing Tips
Store your muffins in an airtight container, either at room temperature (1-2 days) or in the fridge (up to 5 days). These muffins freeze really well in an airtight freezer bag or storage container for up to three months. I usually bake a double batch so I have them on hand. Just click the 2X button on the recipe card below.
To enjoy your muffin, you can thaw at room temperature, or gently reheat in the microwave, wrapped in a paper towel.
Common Questions
Serving Ideas
Plan a cozy weekend baking muffins, maybe as part of your Sunday reset. Want to know more about how to reset your Sundays? Check out the Sunday Reset Guide. It’s life changing!
These delicious paleo banana nut muffins are perfect for breakfast with coffee or tea, as a lunchbox snack or after-school treat.
I love to have them for breakfast, but more often than not, I have one with my coffee when I get to work in the morning. Just a little boost, without sugar!
Yes, because with Paleo, not only are you not eating regular grains, there is no refined sugar to be found anywhere. Just goodness. No icky gluten-free flours, or sugar substitutes either. Wholesome healthy ingredients like almond flour, raw honey, cinnamon, and walnuts.
I made this batch just this past week before I went to work! The batter mixes up so quickly and in just a few minutes you have deliciously warm Banana Nut Muffins.
Paleo Baking
There are many choices for ingredients when you start baking the Paleo way. I wanted to find ingredients to share with you that were:
- easy to find
- had great flavor
- weren’t crazy expensive
So I headed over to the bulk food store. This is not only the cheapest way to find specialty nut flours and honey, but you can be sure it will be fresh as well, and not sitting in a package on a shelf for weeks or even months. I love bulk food stores and use them often!
I’ve been experimenting mainly with recipes that use almond flour because the substitution is 1-1 over regular flour. That’s what I love about this recipe.
And Paleo allows raw honey and pure maple syrup as sweeteners. So I’m using the honey quite often.
I’d love to hear from you, what you’ve tried, and of course especially if you make this amazing Muffin Recipe yourself!
Enjoy!
Paleo Banana Muffin Recipe
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Equipment
Ingredients
Ingredients
- 2 bananas - ripe
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp vanilla
- Pinch of salt
- 2 eggs - whisked (at room temperature
- 1/4 cup coconut oil - melted and cooled
- 3 tbs raw honey
- 1/3 cup walnuts - chopped
Instructions
Let’s Bake!
- Preheat your oven to 350F/180C
- Grease a muffin tin (makes 12 regular sized muffins)
- In a large bowl, mix up all the dry ingredients: almond flour, baking soda, salt, cinnamon.
- In a medium-sized bowl, mush up the banana, add the eggs, coconut oil, vanilla, and honey.
- Mix the wet ingredients into the dry, but do it by hand.
- Now I’m new to the Paleo way of baking, but if you’ve made muffins before, you know where I’m going. Muffins don’t like to be overmixed, so I applied the same principle here. Just enough mixing to combine the wet and dry.
- Stir in the chopped walnuts, but keep a 2 tbsp. back to sprinkle on the tops before baking.
- And that’s it!
- Bake for 20 to 25 minutes, until a toothpick comes out cleanly.
- The smell, when they are baking, is divine, and you will have a sweet reward for very little effort.
- Enjoy!
VIDEO
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
You might also enjoy these delicious Muffins & Quick Breads!
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
These tasted so good and they were light and fluffy!
Hi Alexis Oh I’m so happy to hear that! They are a favourite of ours. 😊
So good! Added just a few Tbsp of monk fruit for a little more sweetness and they were perfection!!
Oh what a great idea Samara, I must try that!
These were so good I had to comment! Definitely saving this one!
Ahh thanks so much Christine! They are a favourite in our home for sure. 😊
wonderful recipe! We loved it and can’t wait to make it again! And my 3 year old said to let everyone know that kids can make it too!
Hi Carissa, Oh I’m so glad you loved them. I must make them again soon myself! Oh and please say a big Thank You to your three year old. I’m now going to bake these with my granddaughters! xo
Making these as we speak 🙂 Was wondering if the dough (?) is supposed to be as thick as mine was? Maybe because paleo flours are different. This is my first time making from scratch instead of using a pre-made mix. Seemed really dry, almost like cookie dough consistency. Hoping they come out of the oven correct though 🙂 Thanks!
Hi Abby – muffin batters are usually a bit dry – but you can always add a little more coconut oil in this case if you think it was too stiff. How did they turn out? I know the first few times I made this recipe they didn’t rise, but hopefully yours were ok. Paleo flours – like almond flour and coconut flour are a bit different to handle. I find them so much lighter (in weight) than wheat flours.
I actually made this yesterday and it was really so good! Thank you so much for sharing!
Hi there, so happy you loved it! They are amazing muffins.
Easy to make and tasty. Instructions are fail proof
I was wondering if I could use the same recipe but put blueberries and strawberries instead of bananas?
I think you could do that Marie. Just use the base muffin mixture but add the fruit instead. You want to make sure the muffins are moist, so what I would do is cut the bananas in half and add blueberries or strawberries. I may try that myself!
I was wondering if I could use the same recipe but put blueberries and strawberries instead of bananas?
Do you by any chance have a chocolate chip muffin recipe that’s also hralthy?
I just made these, and they are absolutely amazing. I didn’t change a thing. I will be making these again!!!
Thanks so much Marie! They are delicious, and I just might make some today! ?
Do you by any chance have a chocolate chip muffin recipe that’s also hralthy?
Hi Marie
I have a chocolate chunk banana bread that is delicious – but not paleo. You’ve given me an idea though!
I just made these, and they are absolutely amazing. I didn’t change a thing. I will be making these again!!!
I have made these muffins literally dozens of times. They are delicious. I have tweeked them a little though as the first time I made them they came out quite flat due to the lack of flour. (almond flour isn’t really flour it’s simply almond meal). So I reduced the almond flour to 1 1/4 cups and added a 1/4 cup of SR flour. They came out super fluffy but still moist. I realise this defeats the purpose of being paleo but I wasn’t looking for paleo I just wanted a delicious muffin. I also added just under a 1/4 cup of Natvia to the dry ingredients for some extra sweetness as well as 3/4 teaspoon of mixed spice on top of the cinnamon. I also used 1/4 cup of melted butter in place of the coconut oil. If you want to stick to paleo then sure, stick to the original recipe… they will still be delicious. But if you don’t care about the health aspects try my alterations to the recipe. They are simply one of the best muffins I’ve ever eaten.
Hey Robyn Thanks so much! Almond Flour is tricky isn’t it. You should have seen my first muffins – blueberry and they were flatter than pancakes! I love it when my readers make their own adjustments to recipes cause that’s what baking is all about in my opinion! Being creative and having a delicious result. 🙂
I have made these muffins literally dozens of times. They are delicious. I have tweeked them a little though as the first time I made them they came out quite flat due to the lack of flour. (almond flour isn’t really flour it’s simply almond meal). So I reduced the almond flour to 1 1/4 cups and added a 1/4 cup of SR flour. They came out super fluffy but still moist. I realise this defeats the purpose of being paleo but I wasn’t looking for paleo I just wanted a delicious muffin. I also added just under a 1/4 cup of Natvia to the dry ingredients for some extra sweetness as well as 3/4 teaspoon of mixed spice on top of the cinnamon. I also used 1/4 cup of melted butter in place of the coconut oil. If you want to stick to paleo then sure, stick to the original recipe… they will still be delicious. But if you don’t care about the health aspects try my alterations to the recipe. They are simply one of the best muffins I’ve ever eaten.