G suite code

Fit Mitten Kitchen

healthy baking. real food. fitness.

Breakfast Gluten-Free Muffins & Breads Recipes Snacks

Simple Paleo Banana Muffins [ 4 ways! ]

Jump to Recipe·Print Recipe

Simple Paleo Banana Muffins using almond flour, nut butter, bananas and an egg. Easy, one bowl with no oil and no added sugars!

upclose image of paleo banana muffin

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

paleo banana muffins with mix-ins

What you need

ingredients for banana muffins

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.

how to make paleo banana muffins

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? 

4 paleo banana muffins with toppings

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.

bite out of paleo banana muffins with fresh banana slices

 

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 

Print
Simple Paleo Banana Muffins using almond flour. Just one bowl and no added sugars! Sweetened with JUST bananas.

Simple Paleo Banana Muffins with almond flour

★★★★★

4.9 from 16 reviews

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 9 1x
Print Recipe

Description

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.

Scale

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

  1. Preheat oven to 350ºF. Grease muffin pan with oil, or use silicone muffin pan.
  2. 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.
  3. 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.
  4. Evenly distribue batter into 9 muffin cups, about 2/3 of the way full. Top muffin batter with extra mix-ins if using.
  5. 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

Recipe Card powered by

Save

Comments

  2. 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

    Reply

    • 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!

      Reply

  9. 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 😋🍌

    Reply

    • 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!

      Reply

  12. Donna H. says

    These look amazing! I am planning on making them tomorrow:) Do you happen to know the nutritional information on the muffins?

    Reply

    • 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!

      Reply

  13. 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!

    Reply

    • 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.

      Reply

  17. 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!

    Reply

    • 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!

      Reply

      • 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

        Reply

        • 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!!

          Reply

  18. 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.

    ★★★★★

    Reply

    • 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 🙂

      Reply

  19. 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

    ★★★★★

    Reply

  20. 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!

    ★★★★

    Reply

  21. 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?

    ★★★★★

    Reply

    • 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 🙂

      Reply

  22. 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!

    Reply

    • 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

      Reply

  23. 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!

    ★★★★★

    Reply

    • 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!

      Reply

    • 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.

      Reply

  25. 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!

    ★★★★★

    Reply

  26. 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 😍

    ★★★★★

    Reply

  27. 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😳

    Reply

    • 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!

      Reply

  30. 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!

    ★★★★

    Reply

    • 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!

      Reply

  31. 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!

    ★★★★★

    Reply

  32. 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!

    ★★★★★

    Reply

    • 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.

      Reply

  34. 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

    Reply

  35. 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!

    ★★★★★

    Reply

  36. Sara says

    These are amazing! We’ve been baking paleo muffins for a while – all were fairly dry and tasteless, until now! Thank you!

    ★★★★★

    Reply

  37. 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!

    Reply

  39. 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.

    ★★★★★

    Reply

    • 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

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

REAL TALK

Fit Mitten Kitchen © 2017