By Wendy Stoltz / Last Modified On January 15, 2023

These scrumptious Paleo Banana Muffins are simple to make, and ready to devour in less than thirty minutes.

A fresh-baked, tender, grain free banana muffin that’s healthy and satisfying. Add chocolate chips to these almond flour banana muffins for a delicious option.

Do you love grabbing a quick muffin for breakfast? My Paleo Chocolate Muffins are super tasty and healthy. If you’re more of a blueberry muffin person you’ll want to make my paleo blueberry muffins.

Paleo Banana Muffins Recipe

Are you looking for a simple, healthy grain0free banana muffin recipe? One that you can whip up in less than five minutes in the morning?

I love easy recipes, especially ones that I can throw together in a flash. And if you've got any ripe bananas on your counter, this almond flour banana muffin recipe is perfect.

Almond Flour Banana Muffins

With two little ones at home, and us having to get out of the house early each day, I usually bake up a batch of paleo muffins on Sunday night.

We usually rotate between several muffin recipes, including my Paleo Chocolate Chip Muffins.

Depending on what we did over the weekend, I don’t always get around to making a batch of paleo muffins. That’s when I turn to easy paleo muffin recipes.

I’ve been relying on these paleo banana muffins with chocolate chips lately.

How to make Paleo Banana Muffins

1. In a large mixing bowl, whisk almond flour, salt, and baking soda.
2. Add mashed banana, oil, maple syrup, eggs, and vanilla extract and mix until well combined.
3. Mix until combined.
4. Stir in the chocolate chips (optional).
5. Spoon batter evenly into your paper liners.
6. Bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes. For the full list of ingredient quantities and baking times see the paleo banana muffin recipe card below.

What can I use instead of maple syrup in paleo banana muffins?

You can use honey, agave, or a sugar free syrup in this recipe in place of the maple syrup. Just note that the flavor will be different. Maple syrup tends to be mild in flavor while still adding a touch of sweetness.

What oil can I use in almond flour banana muffins?

For these paleo banana muffins you can use your oil of choice. We tend to use avocado oil or coconut oil. You can also use melted and cooled ghee.

These are almond flour banana muffins. One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protein and fat, and less starch, so it reacts differently in recipes.

It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.

Always bring Almond meal or flour to room temperature before baking almond flour muffins with it.

If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be.

And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.

If you're looking for a muffin recipe that uses gluten free flour instead of almond flour you'll want to make these Gluten Free Banana Muffins. Have you tried breakfast cookies before? You'll love these Banana Breakfast Cookies.

For a sugar free muffin you'll want to check out these Low Carb Chocolate Chip Muffins.

Did you make these Paleo Banana Muffins? Please stop back by and let me know what you thought.

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Yield: 12

Paleo Banana Muffins

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These scrumptious Paleo Banana Muffins are simple to make, and ready to devour in less than thirty minutes. A fresh-baked, tender, grain free banana muffin that’s healthy and satisfying. Add chocolate chips for a delicious option.

Prep Time 10 minutes

Cook Time 24 minutes

Total Time 34 minutes

Ingredients

• 2 cups almond flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ cup coconut oil, melted and cooled (or oil of choice)
• ¼ cup pure maple syrup (or honey)
• 2 large eggs, room temperature
• ⅓ cup mashed banana
• 1 teaspoon gluten-free vanilla extract
• ½ cup paleo chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. In a large mixing bowl, whisk almond flour, salt, and baking soda.
3. Add in coconut oil, maple syrup, eggs, banana, and vanilla extract and mix until well combined.
4. Stir in the chocolate chips.
5. Spoon batter evenly into your paper liners.
6. Bake for 22-24 minutes or until the center is set.
7. Remove from the oven and let cool for 5-10 minutes before serving.
8. Store in an airtight container at room temperature.

Notes

• If you can't do maple syrup, you can use honey in this paleo pumpkin muffin recipe.
• Always spoon almond flour into your measuring cup, and then level it. Never scoop your measuring cup into the almond flour.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 219Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 110mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.