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 grain-free 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 because they're just so easy.
We usually rotate between several muffin recipes, including my Paleo Chocolate Chip Muffins.
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.
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?
If you're looking to replace maple syrup in your paleo banana muffins, you have several paleo-friendly alternatives. Here are some substitutes:
- Honey: One of the most common substitutes for maple syrup in paleo baking. It's natural and has a slightly different but equally delicious flavor.
- Coconut Nectar: This is a sweet syrup made from the sap of coconut trees. It's less sweet than maple syrup but offers a unique flavor.
- Date Paste: Created by blending soaked dates, date paste is a dense, naturally sweet option.
- Molasses: Molasses provides a rich and robust sweetness but has a strong flavor profile.
- Agave Nectar: Though there's debate about its place in a paleo diet, some consider agave nectar an acceptable sweetener. It's lighter in flavor compared to maple syrup.
- Sugar-Free Syrup: For those monitoring sugar intake, sugar-free syrups made with alternative sweeteners can mimic the texture and sweetness of maple syrup.
Remember to adjust quantities as needed since the sweetness and consistency of these alternatives can vary from maple syrup.
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.
A note on using almond flour
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.
Did you make these Paleo Banana Muffins? Please stop by and let me know what you thought.
Paleo Banana Muffins
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.
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
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in coconut oil, maple syrup, eggs, banana, and vanilla extract and mix until well combined.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 22-24 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.
Notes
- If you can't do maple syrup, you can use honey in this paleo banana muffin recipe.
- Always spoon almond flour into your measuring cup, and then level it. Never scoop your measuring cup into the almond flour.
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Nutrition Information:
Yield:
12Serving Size:
1Amount 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.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Kris Ferraro
How long would you bake if making mini-muffins?
chrystal
I'd start with 9-10 minutes and watch them from there.
Best,
Chrystal