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
PrintSimple Paleo Banana Muffins with almond flour
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 1x
- Category: Breakfast
- Method: oven
- Cuisine: American
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.
Nutrition is only for muffin base.
Nutrition
- Serving Size: 1/9
- Calories: 135
- Sugar: 12
- Sodium: 354
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 21mg
Keywords: banana muffins, paleo muffins, almond flour muffins
Like this recipe? Pin it for later.
Diane says
Soooo good! I make a double batch every couple of weeks and freeze them to pull out for rushed mornings!
★★★★★
Becky says
These were so yummy and definitely tasted sweeter than I expected given no added sugar (except for the chocolate chips I added). I’ve made other almond flour banana muffins, but I think the nut butter in this recipe (I used Nutzo, which is a blend) helps to bring out the sweetness. They are a little under done in the middle even after baking longer, and I think it may be because I didn’t measure the banana, just used 3 (which may have been more like medium than small). So will change that next time, because I’m definitely making these again!
★★★★★
Charlotte Sorrell says
Made revised version of this recipe and am very pleased with. I used a mixture of almond, pecan, walnut flour/meal; I used a fresh blended peanut butter ( more carbs I know) but was simply peanuts no sugar. Everything else was same. I did add the Lily’s chocolate chips at end. I also added a cpl jumbo chips atop muffin which I cooked in a mini muffin which made carb per muffin less.
★★★★★
Cathy says
This was a big hit — even my four year old picky eater ate his entire muffin! I used sunflower seed butter that I didn’t realize was sweetened with sugar until after I opened the jar, and it works perfectly in this recipe! I’ll have to double the recipe next time. 🙂
★★★★★
Tracy says
How perfect are these??!!! I made them into mini muffins, about 8 minutes..thanks for the tip about the appearance to know when they are done. They are moist, sweet but not too sweet, and perfection. Thank you!!
★★★★★
Ashley says
So glad you are enjoying them, Tracy! Thanks so much for your comment and review – helps a ton!
Debi says
Yum, I made an assortment of toppings, Brazil nuts, choc chip and dates, and they were delicious ?
★★★★★
Ashley says
Awesome! Thanks so much for sharing 🙂
Hannah Sanchez says
This recipe is so easy and SO good! It has no added sugar and low I’m carb – they also come out so moist! I’m so impressed with this paleo muffin recipe!
Ashley says
Thanks for sharing Hannah!
Pam says
These muffins were amazing! Made during the holidays when family was visiting. My husband and I eat Paleo/Whole30 and we were looking for something the whole family could enjoy without sacrificing our eating plan or taste/texture. These muffins were the ticket! Everyone loved them and no one could tell they were Paleo until we told them! Thanks for a great family-friendly recipe
★★★★★
Ashley says
Thanks for sharing your review!
Sarah says
I LOVED these muffins! I made them exactly as-is without any add-ins and they were delicious. Moist, sweet, and flavorful – and I’m thrilled that there was no sugar required! Also, the recipe was easy to follow. Highly recommend!!
★★★★★
Ashley says
Thank you Sarah!
Grace says
We love these!!! I am really picky about the texture of baked goods because I love the “regular” stuff, and these are perfect. I follow the recipe exactly, though I do prefer adding 1 Tbsp coconut flour if I have it on hand.
My 10 month old can eat a whole one of these as a snack, and it’s great because he’s getting the healthy fats he needs + whole food ingredients, without added sweeteners.
★★★★★
Ashley says
Thanks for sharing your review! Glad you are enjoying them 😀