You would never guess that these Paleo Banana Nut Muffins have no added sugar – all the sweetness comes from the bananas! These gluten-free muffins make a great breakfast or snack.
Happy Monday! This past week was a weird one for me, and I’m looking forward to this week’s fresh start. Monday, and muffins, are being embraced whole-heartedly.
I’ve been battling a pretty bad cold for the past week, and it’s left me exhausted, coughing, sneezing, and worst of all – uninspired. Finally, on Thursday and Friday, I just let myself be sick. Stopped trying to brainstorm recipes when I didn’t even want to think about food, took a nap in the middle of the day, and let myself do just the work that I needed to – no more.
It paid off, because Saturday I woke up feeling reenergized. Still coughing and sneezing a bit, but also totally antsy to get out of my apartment. I took a walk and ended up three miles down my street at my new favorite acai bowl place, my mind swirling with ideas and a iPhone note with a list of recipe titles. I got my groove back.
Despite my sickness, I did have one recipe success last week: these paleo banana nut muffins, and they were a major hit, if I do say so myself. I had written this recipe up before I got sick and I ended up making them midway through the week when I majorly needed a pick-me-up. Thankfully, they only take a few minutes to get into the oven. The cinnamon makes the everything smell so warm and comforting while these are baking – I could even smell it through my stuffy nose!
This banana nut muffin recipe is adapted from my paleo chocolate chunk banana bread, which is one my favorite recipes and the all-time most popular recipe on my site! It’s a winner, for good reason. Like that bread, these muffin have NO added sugar. None. All the sweetness here comes from your ripe bananas, so make sure you let them get nice and ripe. The darker and spottier, the sweeter your muffins will be!
The only flour these use is coconut flour, and you can’t sub anything else! Coconut flour is uniquely absorbent and no other flour will match the texture you get from using coconut flour here.
I opted for walnuts as the nut, which I feel are fairly traditional for banana nut muffins, but feel free to sub whichever nut is your favorite (or whatever you have). Pecans would be delish! You could also toss in some paleo chocolate chunks if you like a little chocolate in your muffins.
These muffins smell amazing coming out of the oven, and they taste even better! They’re sweet enough even without the sugar, allowing the banana flavor to shine. The texture is spot on fluffy, and the toasted walnut add a little extra crunch and warmth. I quickly devoured one, and I’m wishing I still had a few left! These are a real treat, whether it’s for breakfast, a snack, or a welcome lunchbox addition. Happy baking!
Remember to #bakerita if you try the recipe!
- 3-4 large ripe bananas (1⅔ cups mashed or 380 grams)
- 3 eggs, room temperature
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ⅓ cup almond butter
- ⅓ cup (50 grams) coconut flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup toasted walnuts, chopped
- Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and ⅓ cup almond butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients and mix well. Fold in the walnuts.
- Divide the batter between the prepared muffin tins.
- Bake in the preheated oven for about 16-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
- Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.