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Moist, fluffy and naturally sweetened with banana, these Paleo Banana Nut Muffins are studded with chopped walnuts. Most Paleo muffin recipes use almond flour—but coconut flour is the secret to these muffins light texture.
I need a little bit of cheering up today, so I’m focusing my energy on something that always makes me happy: healthier muffins! Fluffy, light, and delicious – muffins are being embraced wholeheartedly today.
I love all recipes with ripe bananas, because I know we’re all familiar with the feeling of thinking we’ll eat that bunch of bananas eventually…and then we watch them turn from golden yellow into a dark brown that has us hesitating to grab them for anything other than banana bread…or even better, these delicious banana nut muffins!
These coconut flour banana muffins were my major hit recipe of the month! I ended up making them midway through the week when I majorly needed a pick-me-up — and boy did they do the job. Thankfully, they only take a few minutes to get into the oven. The cinnamon makes everything smell so warm and comforting while these are baking.
No sugar added muffins?!
This paleo banana muffin recipe is adapted from my paleo chocolate chunk banana bread, which is one of my favorite recipes and the all-time most popular recipe on my site! It’s a winner, for good reason.
Like that bread, these banana coconut flour muffins 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!
Ingredients in these banana nut muffins:
- Ripe bananas: since these are our main source of sweetness, make sure you use very ripe bananas!
- Eggs: I wouldn’t recommend a vegan replacement here since this muffin recipe requires the structure eggs provide. Use this vegan banana muffin recipe instead!
- Coconut Oil
- Vanilla Extract
- Almond Butter: or any other nut or seed butter of your choice. Use sunflower seed butter for a nut-free options.
- Coconut Flour: you can’t sub anything else here! Coconut flour is uniquely absorbent and no other flour will match the texture you get from using coconut flour here.
- Cinnamon
- Baking Soda, Baking Powder & Salt
- Walnuts: for crunch! Any favorite nut will work, or skip, or replace with chocolate chips!
Are bananas Paleo-friendly? Yes, they are! Although most strict Paleo diets recommend only eating them in moderation due to their high starch and sugar content, they are Paleo-friendly. In this recipe, we capitalize on their sweetness by allowing them to sweeten the muffins on their own.
How to store banana nut muffins:
To store: Store these moist banana nut muffins at room temperature for 2-3 days or in the refrigerator for 5-7 days. Since these are moist muffins, I’ve found they keep better when loosely covered rather than in an airtight container when storing at room temperature.
How to freeze muffins:
To freeze: place the muffins in an airtight container or zip back, label and date, and store in the freezer for up to six months.
To reheat: microwave a muffin from frozen for about 30 seconds, thaw at room temperature for about an hour, or thaw in the refrigerator overnight. I love prepping these healthy banana nut muffins ahead of time and storing them in the freezer to have muffins-on-demand.
These banana coconut flour 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, tender, and the toasted walnuts add a little extra crunch and warmth. These are a real treat, whether it’s for breakfast, a snack, or welcome lunchbox addition. Happy baking!
If you like these gluten-free muffins, you’ll love these too…
- Paleo Morning Glory Muffins
- Gluten-Free Vegan Lemon Poppyseed Muffins
- Paleo Banana Blueberry Muffins
- Gluten-Free Blueberry Muffins
- Gluten-Free Vegan Carrot Cake Muffins
- The Best Double Chocolate Muffins
Paleo Banana Nut Muffins
Ingredients
- 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 or other nut or seed butter of choice
- ⅓ cup 50g coconut flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup toasted walnuts, chopped
Instructions
- 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.
- Store in an airtight container at room temperature for up to two days, or in the refrigerator for 5 days.
Notes
To Freeze
- Once completely cool, seal in an airtight container or zip bag, removing as much air from the bag as possible. Freeze for up to 4 months for best taste!
Just made a double batch of these in my jumbo muffin tin. Had to bake them a lot longer because of the larger size – about 30 minutes. I used pecans instead of walnuts. I also didn’t use muffin liners, just used coconut oil spray. They popped right out after cooling for about 10 minutes. My husband and I just each ate one. They are SOOOOOO good!!!! Great texture, lovely banana flavor, just the right sweetness. I am new to paleo baking, but honestly I don’t think I’ll ever go back to using regular flour and dairy. These are BETTER than non-paleo muffins. Who knew?!!
I can’t wait to check out your other paleo recipes!
Thank you so much for your feedback, Karen!! So thrilled to hear that you and your husband are loving them :)
I made these once and absolutely loved them, I’ve been trying to find this recipe again for over a year and am so happy I found it again! I will be making these ASAP!!
So glad you love them and were about to find them again, Kendra!
First, this is one of the most incredible coconut flour, no sugar muffin recipes I’ve ever tried. And I’ve been trying different ones for about 6 years. I used four bananas, 21 minutes of baking for my oven
* I started this recipe thinking I had 3 eggs when I only had two, so I subbed the 3rd egg with a flax egg (1 Tbs ground flax to 1 Tbs water). I will try this recipe again with three eggs and I’m thinking the bake time will decrease for me.
I feel so good about my kids eating these. Thank you! Love your blog.
Thanks for the feedback, Gia! So thrilled you enjoyed the muffins :)
I’ve made these a couple of times now and I’ve mixed up the add-ins. Blueberry walnut and I just made some mixed berry no nuts (out of walnuts). Hubby loves them. I make a batch on the weekends and have them for our weekday breakfasts. So good and store fine in the fridge! Thanks for creating this recipe!
So thrilled to hear they’re a hit! Love your combinations – those sound delicious. Thanks so much for the feedback!
These muffins were my first foray into Paleo baking. What an amazing muffin! Just sweet enough, fluffy, soft inside, melt in your mouth! I plan to try some of the other variations suggested. Sooo nice to have something besides eggs, etc. for breakfast. (I still miss oatmeal and the homemade granola seems very expensive.) I’m going to check out your other recipes. So happy to have found Bakerita! Lilly
Hi Lily, so glad you’re loving the muffins!! That makes me so happy to hear. I have a grain-free hot cereal as well you might like if you’re missing oatmeal – it’s my paleo take on it! Here’s the recipe if you’re interested: https://bakerita.com/quick-grain-free-hot-cereal-gluten-free-paleo-whole30-vegan/
Just made these and they are delish! I’m going to have to hide some for myself because the rest of the family is eating them fast! I’m not big on walnuts, so I added dairy free chocolate chips instead. They are moist and quite fluffy for coconut flour.
So thrilled to hear that! Sounds great with chocolate :) Thanks for the feedback, Shannon!
These are hands down the best healthy muffins I’ve ever had! The texture is perfect and they are really delicious.
I will be making these again. Often!
So thrilled to hear you’re loving them, Danielle! So grateful for your feedback :)
These muffins were so delicious the first time I made them – the first time I made them I did exactly what the recipe called for and they turned out great. My husband, however, has an egg intolerance and I have tried to make these 3 times since then with a variety of egg replacers (egg replacer powder, flax egg, and now aquafaba) and they never turn out. They collapse in the middle and are really dense and do not bake properly. It’s a bummer because I will make them for me, but I’ve never had a recipe in which the egg replacement techniques don’t work! :(
Hi Alix, yes these are not meant to be made without eggs. I wish you would’ve reached out sooner! This muffin recipe was developed without eggs, and you can leave out the coconut & sub macadamia nuts for your favorite nut to make a version of these banana nut muffins that is egg-free. Hope this helps!
I made these tonight with some super right bananas. Amazing!!! I will be making these again, thank you.
So glad you’re loving them!! Thanks so much for the feedback, Cindi.
My muffins came out too moist. I followed the directions exactly and the Toothpicks were dry and the muffins look done. But they are definitely on the too moist side. Almost tasting not all the way done. Do you have any suggestions for me?
Hi Amy, is there any chance you added too much liquid to the recipe? Or too many bananas? That could cause them to come out too moist and a little mushy! If you use extra bananas or liquid, I’d recommend adding a little extra coconut flour to make up for that. Hope this helps!