These paleo banana muffins are soft and tender with a nutty banana flavor. They're made with almond flour and only sweetened with bananas, plus flavored with warming spices like cinnamon, ginger and nutmeg. This muffin recipe is paleo, gluten free and dairy free.
Another paleo muffin recipe with bananas?! Well what else would you expect from me? Haha!
If you're new around here, I LOVE baking paleo muffins and breads, especially with ripe bananas. Fruit is the perfect sweetener for baked goods and I eliminate any added sugars where I can.
These paleo banana muffins are a slight variation of my almond flour banana bread recipe. They're soft and fluffy with a nutty banana flavor. I added ground cinnamon, ginger and nutmeg for flavor, but those spices are optional.
Why You'll Love these Paleo Banana Muffins
- paleo friendly - made with simple, wholesome ingredients you can feel good about.
- gluten free and grain free - these muffins aren't made with flour or oats, but instead use a blend of almond flour and tapioca starch. If you want the muffins to be nut free, you could even swap the almond flour for tigernut flour.
- dairy free - no butter or milk
- easy to make - you just need a mixing bowl and a whisk to make the batter; no fancy equipment.
- kid approved - all 3 of my kiddos loved this recipe! And you can always mix in chocolate chips, add a little sweetener or top the muffins with sprinkles to make them even more kid friendly.
Ingredients
The full recipe for these banana muffins can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- blanched almond flour - this recipe was formulated with almond flour, however tigernut flour will work as a nut free swap.
- tapioca starch - I used tapioca starch/flour in so many of my recipes because it helps with the texture of grain free baked goods. It adds structure to the batter and makes for fluffier, softer muffins. The best swap is arrowroot starch/flour.
- baking powder - so the muffins rise.
- salt - enhances the flavors.
- ground spices - these are all optional, but add to the flavor. I mixed in cinnamon, ginger and nutmeg.
- ripe bananas - since this is a banana muffin recipe! I recommend bananas that are yellow with a few to many brown speckles.
- eggs - to bind the ingredients and give structure to the muffins.
- avocado oil - adds to the muffin texture. A light olive oil will work as a swap. And although I have not tested them, yogurt or applesauce may work as a replacement.
- vanilla extract - for flavor.
How to Make Paleo Banana Muffins
The batter for these muffins is made in one bowl, scooped into a lined muffin tin and baked in the oven. Here are the step by step instructions:
- First, preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin liners.
- In a large mixing bowl, combine the dry muffin ingredients.
- Mix in the wet ingredients.
- Scoop the batter into your lined muffin tin, filling each slot about ¾ full.
- Place the muffins in your oven and bake at 350 degrees for 20-25 minutes.
- After baking, remove the muffins from your oven. Let them cool for 5 minutes in the muffin tin, then transfer them to a wire cooling rack.
Tips and Tricks
- Measure ingredients by weight - when given, measure the ingredients by weight using a small kitchen scale. This will give you the most accurate measurements, resulting in the best muffins.
- Use ripe bananas - since these muffins are only sweetened with bananas, I don't recommend using green bananas.
- Add mix-ins - feel free to mix chocolate chips, chopped nuts, dried fruit, a little maple syrup or coconut sugar into the batter.
Storage
Store these muffins in an airtight container or sealed baggie. They can be kept at room temperature for 2-3 days, in the fridge for up to 10 days, or the freezer up to one month.
FAQ
For this particular recipe, I recommend bananas that are yellow with a few to many brown speckles. This will result in the best muffin flavor and texture.
Yes! Swap the almond flour for tigernut flour to make this recipe nut free, while keeping it paleo friendly.
More Recipes You'll Love
Looking for more paleo muffin recipes with banana? Check these out:
Paleo Banana Muffins (No Sugar)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 11 muffins 1x
Description
These paleo banana muffins are made with almond flour and only sweetened with bananas. They're soft, tender and delcious!
Ingredients
- 2 cups blanched almond flour (180g) spooned & leveled
- ⅓ cup tapioca starch (42g)
- 1 ½ tsp paleo baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ tsp ground ginger (optional)
- ¼ tsp ground nutmeg (optional)
- 1 cup mashed bananas (245g) 2-3 large bananas
- 3 large eggs
- ¼ cup avocado oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin paper or silicone liners.
- In a large mixing bowl, combine the dry muffin ingredients. This includes the almond flour, tapioca starch, baking powder, salt and spices.
- Mix in the wet ingredients: mashed banana, eggs, avocado oil and vanilla.
- Scoop the batter into your lined muffin tin, filling each slot about ¾ full.
- Place the muffins in your oven and bake at 350 degrees for 20-25 minutes.
- After baking, remove the muffins from your oven. Let them cool for 5 minutes in the muffin tin, then transfer them to a wire cooling rack.
Katie
Hope you all love these banana muffins as much as we do!