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.
For more breakfast ideas you’ll want to check out my Gluten Free Breakfast section.
Paleo Banana Muffins
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.
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
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add mashed banana, oil, maple syrup, eggs, and vanilla extract and mix until well combined.
- Mix until combined.
- Stir in the chocolate chips (optional).
- Spoon batter evenly into your paper liners.
- Bake as directed.
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?
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 protien 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 enjoy grain-free recipes and paleo muffins you might also like my Grain-Free Banana Everything Bars. For a chocolate version of these muffins check out my Paleo Chocolate Banana Muffins. 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.
Happy Baking and Cooking,
Serving Size: 1
Amount Per Serving:Calories: 219 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 31mg Sodium: 110mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 5g