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
- almond flour (I used *flour*, not meal)
- baking soda
- ground cinnamon
- ground nutmeg
- all spice
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.
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?
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!
- 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
- 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!
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.
- 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
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