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Simple Paleo Banana Muffins [ 4 ways! ]

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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

  • natural nut or seed butter
  • bananas
  • egg
  • vanilla
  • almond flour (I used *flour*, not meal)
  • baking soda
  • ground cinnamon
  • ground nutmeg
  • all spice
  • salt

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? 

  • Walnuts
  • Banana Slices
  • Chocolate Chips
  • Paleo Granola Topping

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

Watch the video to see how they’re made

 

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 using almond flour. Just one bowl and no added sugars! Sweetened with JUST bananas.

Simple Paleo Banana Muffins with almond flour

★★★★★

4.8 from 10 reviews

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 9
  • Category: Breakfast
  • Method: oven
  • Cuisine: American
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.

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.

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

 

*IF YOU MAKE THIS RECIPE (OR ANY FROM THE BLOG!) DON’T FORGET TO TAG ME SO I CAN SEE! I LOVE SEEING WHAT YOU’VE MADE 🙂 

#FITMITTENKITCHEN

 

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Comments

  2. 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

    • 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. 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

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

    Reply

    • 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. 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

    • 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. 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

    • 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

      • 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

        • 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. 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

    • 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. 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. 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. 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

    • 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. 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

    • 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. 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

    • 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

    • 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. 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. 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. 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

    • 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. 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

    • 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. 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

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