These Paleo banana muffins are easy to make and are the perfect healthy breakfast or snack. Light, fluffy, moist and flavorful. Naturally gluten-free and dairy-free.
Originally published December 22, 2015. Last updated February 17, 2021.
Life is full of all kinds of happy accidents. Like these muffins.
I literally whipped these muffins up on a whim. I looked around my kitchen on a Sunday morning, trying to figure out what I was going to make to enjoy for our weekly Sunday breakfast….and these Paleo banana muffins just kinda happened.
I know. These muffins are lacking an incredible and inspiring story behind them, right? But that’s how it happens sometimes. No premeditation or romantic amazing story. Just sheer invention (and luck) in the name of necessity. It mean…that’s how the telephone got it’s start….so It’s good enough for my Sunday breakfast
Paleo Banana Muffins
These banana muffins are so so so good because….
- They are soft and fluffy. You will be dazzled by how much these Paleo muffins remind you of a traditional muffin.
- Sweetened banana and just a little honey or maple syrup. But yet, still perfectly sweet.
- Mixed entirely in one bowl. Skip those extra dishes!
- Super easy to make! You can mix them up in under 10 minutes and pop them into bake while you do other things.
- Grain-free, gluten-free, dairy-free, and refined-sugar-free, if you skip adding chocolate chips on top.
Ingredients for Paleo Banana muffins
To make these Paleo muffins, the ingredients you’ll need are:
- Bananas (the riper they are, the sweeter your muffins will naturally be)
- avocado or coconut oil
- honey or maple syrup
- vanilla extract
- almond flour
- tapioca flour or arrowroot starch
- baking soda
- chocolate chips or chopped nuts for a topping (optional)
Tips for the best paleo muffin
- Make sure the bananas are ripe. For best results, your bananas should be brown and spotty. As bananas ripen they get sweeter and softer, making them perfect for banana baked goods…like these muffins!
- Let the muffins cool for at least 20 minutes. Muffins continue to bake even after they are removed from the oven and will firm up as they sit.
- Use parchment paper muffin liners. I love this brand and find they are the best for easy peeling muffin liners. Another great (no waste) option is silicone muffin liners.
- Do not swap out or sub ingredients. I try to make recipes that are adaptable, but Paleo baking is a science and swapping out flours or other ingredients will totally change the end result.
- Fill muffin compartments 3/4 of the way full.
How to store these banana muffins
I highly suggest storing these Paleo muffins in an airtight container in your refrigerator. Because they are so moist, storing them in the refrigerator will keep them fresher longer and prevent molding.
Or, you can freeze these muffins. They freeze really well, so they are great for stocking up your freezer with. I like to store them in a large freezer bag or freezer-safe large container.
To defrost, I like to take them out of the freezer and leave them on the counter to thaw overnight. Or if you want one NOW, you can warm a muffin in the microwave for about 20-30 seconds.
Other Paleo muffin recipes
- One-Bowl Carrot Paleo Muffins
- Chocolate Zucchini Paleo Muffins
- Paleo Almond Butter Blueberry Zucchini Muffins
- Lemon Paleo Muffins
- Healthy Chocolate Muffins (with butternut squash)
- Chocolate Chip Paleo Pumpkin Muffins
- Apple Cinnamon Paleo Muffins
Loving these Paleo banana muffins and are hungry for more?
Paleo Banana Muffin
- 2 tablespoons avocado oil or melted coconut oil
- 1 cup mashed banana about 2 medium ripe bananas
- 2 eggs room temperature
- 1/4 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- chocolate chips for topping, optional
- Preheat your oven to 350º F and line a muffin tin with 9 liners.
- In a medium bowl, combine oil, eggs, maple syrup/honey, vanilla, and mashed banana. mix together.
- Add remaining ingredients. Stir until batter is smooth.
- Portion out the batter between the lined muffin holes.
- Top with chocolate chips or chopped nuts, if desired.
- Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Remove from oven and let cool for 20 minutes before enjoying. Store leftovers in fridge for up to 4 days.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Former recipe before 2/2021 update:
1 1/4 cup almond meal
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon cinnamon
2 large ripe bananas, peeled
1/3 cup honey or maple syrup