Simple Paleo Banana Muffins using almond flour, nut butter, bananas and an egg. Easy, one bowl with no oil and no added sugars!
Guys… I kind of can’t get over how amazing these Paleo Banana Muffins are. I want to make them ALL. THE. TIME.
This is not my first grain-free, paleo muffin recipe but it is my first one using almond flour. I’ve been playing around baking with coconut flour for the past two years but I thought I’d try my hand at an almond flour recipe. I like switching things up and being able to share a variety of recipes for all types of diets. Experimenting and getting creative in the kitchen is my jam.
After I finished the Whole30 I REALLY wanted some muffins. However, because I was trying to somewhat follow the reintroduction protocol, I didn’t want to jump into my standard muffins recipes where I typically use wheat flour. So I thought I’d try some paleo muffins instead. I’ve also been more mindful of added sugars in baking. That is not to say I am going to avoid it altogether… that would be nearly impossible for baked goods. But I feel if I can maybe get away with using less of it here and there in some recipes, why not? For this muffin recipe I was able to go without any added sugars, and just use three super duper ripe bananas–like the ones you throw in the freezer because you forgot about them.
Simple Paleo Banana Muffins
What you need
- natural nut or seed butter
- bananas
- egg
- vanilla
- almond flour (I used *flour*, not meal)
- baking soda
- ground cinnamon
- ground nutmeg
- all spice
- salt
So basically just five main ingredients plus your seasonings and baking soda.
How to make almond flour paleo banana muffins
This recipe is so simple and everything can be mixed in one bowl.
You’ll need to mash your ripe bananas well first – I typically do this in a large glass measuring cup so I can keep track of the quantity.
Combine the egg, nut/seed butter and vanilla together until smooth (you can do this by hand or with an electric mixer) then add in the well-mashed banana.
The dry ingredients get mixed in – almond flour, baking soda, spices and salt – and then you just fold in whatever mix-ins you’d like before scooping into 9 muffin cavities.
Adding Mix-Ins
I like my options and thought I’d share a few different ways to enjoy these paleo banana muffins. I’m a people pleaser, what can I say?
- Walnuts
- Banana Slices
- Chocolate Chips
- Paleo Granola Topping
I will say I’m partial to the chocolate chips (duh) but honestly the plain ones are amazing on their own.
If you like the extra crunch, throw on some nuts.
And if you’re feeling fancy, add some paleo granola for a crumble topping.
These muffins are light, moist, naturally sweetened with just bananas, and no oil needed!
Seriously, you must try them.
Let me know if you try them by leaving a comment and review here on the blog! I always love hearing from you and this helps others find the recipe too!
Xx Ashley
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Simple Paleo Banana Muffins with almond flour
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 1x
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Pin RecipeDescription
Simple Paleo Banana Muffins using almond flour, nut butter, bananas and an egg. Easy, one bowl with no oil and no added sugars! Kid-friendly and parent-approved.
Ingredients
- 1/3 cup + 1 TBS natural nut/seed butter (I used homemade cashew)
- 1 large egg
- 1/2 tsp vanilla extract
- 3 small extra ripe bananas1, mashed very well (3/4 cup total)
- 1 cup almond flour2, 110g
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp all spice
- 1/4 tsp salt
Optional Add-Ins:
- 1/4 cup dairy-free mini chocolate chips
- 1/3 cup chopped walnuts
- 1/4 cup paleo granola for crumble topping
- 9 slices of banana for topping
Instructions
- Preheat oven to 350ºF. Grease muffin pan with oil, or use silicone muffin pan.
- In a large bowl add nut/seed butter, egg and vanilla. Use hand mixer to combine, or whisk together vigorously. Add in mashed banana (mine was more like a puree) and combine until smooth.
- Add in almond flour and evenly sprinkle on baking soda, cinnamon, nutmeg, all spice, and salt. Use large spatula to gently combine until no lumps are present in batter. Gently fold in your mix-ins if using. Muffin batter should have a medium thickness, but not too heavy.
- Evenly distribue batter into 9 muffin cups, about 2/3 of the way full. Top muffin batter with extra mix-ins if using.
- Bake muffins for 12-18 minutes, or until inserted toothpick comes out clean. Muffins will rise and cracks should appear when done. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely. Enjoy!
Notes
1I used frozen bananas that were extra ripe, and mashed down to almost puree consistency. 2This recipe was only tested with almond flour, not almond meal. So I can’t recommend substitutes. You may try using almond meal, but the consistency of the muffins may change. I do not recommend subbing with coconut flour or any other flour unless you’re comfortable making those substitutions and have experience baking with other types of flours. Store muffins in container at room temperature 2-3 days. Or store in fridge 3-5 days. Muffins will be moist.
- Category: Breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/9
- Calories: 213
- Sugar: 7g
- Sodium: 240mg
- Fat: 16g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 21mg
Keywords: banana muffins, paleo muffins, almond flour muffins
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Marina @ A Dancer's Live-It says
So glad I just bought a new bag of almond flour, I love baking with it now! These muffins look so awesome, Ashley! 🙂 LOVE the Blissful Eats granola too.
Ashley says
That maple crunch Blissful Eats is so addicting 😀
Karlie says
Ah these are so simple and sound amazing! I don’t eat paleo but I do eat gluten free and these are such a fun change to gluten free/oat flour. Can’t wait to try 🙂 xx
Ashley says
Oh I hope you enjoy! I couldn’t get over how “muffin-like” the texture was with JUST almond flour. I for sure thought I was going to need another flour or two but nope! Moist and light and fluffy 😀 Hope you try!
Ellie | Hungry by Nature says
I have an absurd amount of ripe bananas (3 on my counter and 6 in my freezer…) and need to use them – these muffins are going down in my house tonight!
Ashley says
<3 <3 <3
Katie @ Dinner'N'Dancing says
YUM! These look so good, I liked the different toppings idea.
Ashley says
It’s fun to change it up!
Izzy | pinch of delight says
These look so yummy – I love how simple they are! x
Izzy |https://pinchofdelight.wordpress.com
Ashley says
Simple is best sometimes!
Emily says
I think mix-ins can totally be the most fun part of muffins or sweet breads. 🙂
Ashley says
Yes they sure are! I always have such a hard time deciding 🙂
Liz @ pumpkin & peanut butter says
I just so happen to have a brand new package of almond flour in my fridge so therefore I MUST try these! They look amazing!
Ashley says
Hope you enjoy Liz! 🙂
Roclynn says
I’m going to try this recipe out! Sounds delicious!
Bri says
Just made these VEGAN using a chia egg and natural peanut butter for the nut butter. Everything else was the exact same. They came out PERFECT!!!! I immediately made a second batch into bars using an 8×8 tin 😋🍌
Patsy says
I’ve used flax eggs but never a chia egg. How do you make it? I’d love to use an egg replacement that has been tested in this recipe. Thanks!
Kate says
These were fantastic! Kid and husband approved! Will be making these again for sure!
Ashley says
So glad you and your family enjoyed Kate! Thank you so much for taking the time to stop by and share as well 🙂
Kate says
I also used whole wheat flour inatrad of almond, and they turned out great.
Ashley says
Awesome, Kate! Thanks so much for the substitution info 🙂
Jessica says
These came out so delicious! My whole family loved them, including me!! Thank you for the recipe.
Ashley says
YAY! Thanks so much for taking the time to stop by and let me know, Jessica! I really appreciate the feedback 🙂
Donna H. says
These look amazing! I am planning on making them tomorrow:) Do you happen to know the nutritional information on the muffins?
Ashley says
Hi Donna, I don’t typically track nutritional information any longer because I found it wasn’t that accurate or the best representation. I really encourage people to focus on whole, nutrient-dense foods over caloric information. Of course I do understand everyone’s needs are different 🙂 When I was tracking information, I was honestly just plugging ingredients into myfitnesspal.com. It will give you a rough guide as to what the nutrition is. Because this recipe is made with almond flour, it is going to be a higher fat and lower carb recipe compared to your average muffin. But again, also nutrient-dense with the almonds.
Hope that helps! Let me know if you have any questions!
Mindy says
I always used the same recipe for banana muffins but then I tried these and I’m not going back! These have all kinds of flavor and are perfect with some chocolate chips. Thank you!
Ashley says
So happy you love them Mindy! Thanks for sharing 🙂
SAra says
Can you sub coconut flour for almond flour?
Ashley says
Hi there! Unfortunately coconut flour is not a 1:1 sub for almond flour. I do Have a coconut flour banana bread on my blog though if you’d like to try that recipe out as muffins! Just check the baking time after about 15 minutes.
Kate says
I used 1 cup whole wheat flour and they turned out great!
Julie says
Day 20 in the Whole30 journey and these were just what I needed! Delish! Thank you.
Ashley says
Glad you enjoyed! <3
Erica says
Hi Ashley,
I just made these with my 3.5 year old and he LOVED them! We ate them all. So now I am making a second batch. I noticed that in the beginning of the post, you talk about the main ingredients, which includes vanilla. But then on the recipe at the bottom, you don’t include vanilla in it. I assume the vanilla is included? I usually add it to most of my baked goods!
Ashley says
Hi Erica,
Thanks for catching the vanilla! I made sure to update recipe card and added it – I often add it to most baked good as well 🙂
But so glad you and your kiddo loved the muffins! Thank you SO much for sharing with me – means more than you know!
Jeri-Lynne says
Wasnt seeing how vanilla nor how much in the recipe but see it is used and was checking to see if the amount 1tsp? Thank you. I am wanting to make these today and take to my gym peeps:) sounds so yummy. I will be using pb as it is what I have on hand. Thanks so much.
Jeri-Lynne
Ashley says
Hi! Sorry for the confusion there – yes to 1 tsp vanilla! I thought I fixed that a while ago but looks like I didn’t! Thanks for bringing it to my attention 🙂 hope you all enjoy!!
LuAnne Cadd says
These are delicious! I gave a couple to my sister who took them home, ate them, and called to say, “Why did you only give us 2!!” The first time I made it, we only had almond meal and I loved the almost grainy texture of them. Now I’m making them with half meal/half almond flour (a little cheaper as almond meal is expensive). I use frozen/thawed bananas and added about a cup and a half of frozen blueberries to a double batch. I’ve found I need to bake for about 20+ minutes, and even then they are a little undone in the middle but I like that. Probably the extra time is because of the extra liquid from the frozen bananas and the blueberries.
Thank you so much for this fabulous recipe, Ashley. It was Whole30 compliant when I was on the diet, but now I just make them because we love them.
★★★★★
Ashley says
Amazing, LuAnne! Thank you so much for sharing with me and thank you for your review! It really means so much and I am glad you and your sister loved them 🙂
Tawna says
Love these muffins! Thanks for sharing your recipe. I use organic PB from Costco and sprinkle different nuts on top each time I make them. Yum!
IMG_8600.JPG
★★★★★
andrea says
wonderful fluffy texture and good taste. I used a combo of sunflower seed butter and natural peanut butter and they took on a greenish tint on top section. bizarre. will make again using almond butter. did not look appetizing but tasted great. that was ok as it was just for us and not company!
★★★★
Ashley says
Ah yes sunflower butter can do that! But glad you still enjoyed them. Thanks so much for your review!!
Bridgett says
I made these this evening and they were amazing! I would love to make a few batches of them at one time to freeze. Have you tried freezing them?
★★★★★
Ashley says
Hi Bridgett! I am so glad you loved them 🙂 I haven’t tried freezing them in a while but I believe others have and do! You should be good 🙂
Renee says
These are, hands down, the best grain free banana muffins. We aren’t currently on Whole 30 so I used peanut butter and a little vanilla extract then added compliant chocolate and pecan pieces. Yum!! Now I’m sitting here devising all the possible add-ins. Thanks!
Ashley says
YUM! The pecans and chocolate addition sounds amazing. So glad you love them so much! Thanks so much for taking the time to comment – I appreciate it! <3
Brie says
Just made these with my little ones and we all love them! We used sunbutter and ended up with the greenish tint as well, but they still tasted great! I was so impressed with the fluffy texture and the taste with no added sugar or sugar substitutes – great recipe!
★★★★★
Ashley says
So glad you and the kids liked them Brie! And yes – sunflower butter does react with baking soda actually, causing the end result to turn green. I’ll add a note in the recipe page for future reference. Thanks so much for taking the time to comment and leaving a review!
Elisa says
Hi. I’m looking for the nutritional info. Did I miss it somewhere?
Ashley says
Hi Elisa, I don’t always include the nutritional info in my recipes – if I noted it somewhere it could be that it didn’t transfer over when I switched my recipe cards. But if I am calculating it myself, I just plug the ingredients into myfitnesspal for an approximate calculation.
Lori says
I’m new to paleo and was craving some sort of baked good. And these were amazing!! Plus, they are so fast and simple! I’ve already made them 3 or 4 times because everybody eats them. Thank you for such a delicious and healthy recipe!
★★★★★
Ashley says
That’s amazing Lori! Thanks so much for sharing here and for your review! 😀
Sabine says
Hi Ashley,
I made this recipe today and it’s a hit! The muffins are moist with delicate banana flavor, I love them! I have substituted almond flour for half wheat flour, half almond meal. And I put big chocolate chunks inside the dough with roasted hazelnut. Thank you very much for this perfect recipe 😍
★★★★★
J says
The recipe listed vanilla as an ingredient needed, but nowhere else was it listed to use it or how much. Hope they come out ok😳
Ashley says
Ah so sorry about that! I thought I updated that – it’s just about 1 tsp 🙂 It adds a nice flavor but it won’t affect the recipe really. Thank you for your comment!
Nancy LoCascio says
Hi, just about to make these. Only 3/4 cup banana? Doesn’t seem very “bananay” 😉
Ashley says
Correct – it’s the best ratio of wet-to-dry ingredients 🙂
Heather Hicks says
I am in love with these! Thank you for posting.
★★★★★
Ashley says
Glad you like! Thank you for your comment 🙂
Tara says
Hi Ashley, thanks so much for sharing this delicious recipe!
I made them, they taste amazing however.. they were all mushy on the inside but perfectly cooked on the outside. I left them in longer to see if the mushy would bake away but it didn’t 😞.
Any tips?!
Thanks for your time and I can’t wait to hear from you!
★★★★
Ashley says
Thanks for your comment and feedback, Tara! That is interesting… You could try raising your oven temp 25º, or if using frozen/thawed bananas it could be that you had just a bit too much liquid. Let me know if you try again!
Danielle says
I just made these with almond meal because it’s all I had in the pantry. I also doubled the recipe and used almond butter. These were absolutely delicious! Some of the best paleo muffins I’ve ever made! I had to bake for the full 18 minutes for them to be cooked all the way through, but they were light and fluffy inside and crispy on top. Amazingly good and easy!
★★★★★
Ashley says
Thanks so much for your feedback and review, Danielle! I appreciate you taking the time to report back here. Glad you enjoyed them!!
Sophie says
Hi! I absolutely love this recipe. Would the recipe change if I wanted to make it as a bread? Or would that not work for this one. Thank you!
★★★★★
Ashley says
You know I actually haven’t tried making bread with this recipe but I am sure you could. I would just check after 20 minutes, and if the top looks like it’s browning too much add foil. Also because this muffin recipe yields a smaller quantity, make sure you use a medium 8×4 loaf pan. I have a similar almond flour banana bread recipe here.
Carly says
Super yummy recipe!! Thank you 🙂
★★★★★
Zoë says
These turned out awesome! Thanks for the great recipe. I subbed almond meal insteadof almond flour (just a bit more than your recipe calls for) and also did 4 ripe bananas (just cause), and they turned out fine. I also did way more spices, but that’s just me. Thanks for the bass recipe though! Will use again, and again.
Xo
Cecilia Richter says
This is hands-down the best healthy muffin we’ve ever made, and we’ve been trying recipes at my house for years! I doubled the recipe and made a dozen larger muffins that took about 25 minutes to bake and look spectacular. Thank you – I’ll be looking for more of your recipes!
★★★★★
Ashley says
Wow thank you so much for your kind words and review! So glad you like them 🙂
Sara says
These are amazing! We’ve been baking paleo muffins for a while – all were fairly dry and tasteless, until now! Thank you!
★★★★★
Ashley says
Awesome, Sara! Thanks so much for your comment and review. Glad you like them!
Karina says
Delicious! I made healthy banana muffins before but they were very dry. These muffins turn out so nice and moist, currently baking them for a second time 😃 thank you!
Ashley says
Awesome thanks so much for your comment Karina! Glad you like them so much 😀
Linda says
Simply delicious!! My family loved them! Making a double batch next time!
★★★★★
Ashley says
Awesome! Thanks so much for your comment and review Linda! 🙂 Glad you and the fam enjoyed.
Weeping Willow says
Wow… these are fantastic! I needed a simple gluten-free banana muffin recipe and your website was the one I decided to go with. I was quite surprised at how delicious they were without any added sugar, although I did add some dark chocolate chips. I made 2 batches and attempted a small banana loaf.
I noticed another commenter inquired about banana bread, although I had mine in longer, it darkened the outside too much while the inside was still undercooked. Maybe it’ll deter future bakers from making the same mistake, but I’d stick to using this recipe for muffins unless you have ample experience in banana bread baking.
★★★★★
Ashley says
Thank you for taking the time to comment and leave feedback! I am sure others will find this review helpful as well. Much appreciated! xx
MeganMarie says
I love these muffins. I’m going on vacation and have bananas ripe now. Can these be frozen? How long? Thanks!
★★★★★
Ashley says
I would say you could freeze these for at least a couple of weeks, if not a month. Just make sure they’re fully cooled, tightly wrapped and put in a container so they don’t get any extra moisture freezing on them.