Paleo Banana Bread Muffins are a healthy twist on the deliciously sweet classic. They’re made with no added sugar, no oil, and no dairy. Ingredients like almond flour, nut butter, and eggs create perfect, moist, fluffy muffins great for breakfast or snack time!
The most delicious gluten free banana bread muffins
You guys know that I love banana bread baked goods. I’ll take bananas and make them into just about anything, but bread is my all-time favorite. I’ve made my fair share of banana bread muffins, but I felt that it was time to create a paleo version. Lo and behold, these paleo banana bread muffins were born.
All of my standard banana bread recipes can be easily turned into muffins (like my Tahini Banana Bread and my Peanut Butter Banana Bread). For this recipe, however, I needed to do a bit of experimenting to figure out a paleo-approved ingredient combo that would work.
I made this banana bread recipe countless times because I wanted it to be perfect! So trust me, know that I am 100% certain that this recipe tastes absolutely fantastic. You’re going to love these, paleo or not.
Here is a video demoing how to make these muffins!
These muffins are as easy as mixing everything together in a bowl, tossing it into the oven, and baking. When all is said and done, this recipe will provide perfectly fluffy chocolate filled paleo banana bread muffins. They wind up perfect every single time!
They’re perfect for meal prep – just include one in your breakfasts for the week or take them on the go for your mid-day snack, and you’ll be good to go!
Ingredients in paleo banana bread muffins
This recipe uses classic banana bread ingredients like flour, baking soda, egg, and bananas! I add a twist by using a few spices, and you’ll notice a lack of dairy and gluten products (these are paleo, after all).
- Mashed bananas (about 2 large or 3 small bananas)
- Almond butter
- Almond flour
- Baking soda
- Chocolate chips
In terms of kitchen tools, you’ll need a muffin tin, muffin liners, nonstick spray (optional), two mixing bowls, and a stirring utensil. For measuring, you’ll need 1/4 tsp, 1/2 tsp, 1 tsp, 1/2 cup, and 1 cup.
Banana tip: The riper, the better. If your bananas aren’t ripe enough for mashing, heat them in the oven for 8 to 10 minutes at 350F. They’ll ripen right up!
What makes these muffins paleo?
To determine whether these muffins are paleo, let’s first go over what a paleo diet consists of.
First, a paleo diet includes zero wheat or grain products. Since these muffins are made with almond flour, we’re good to go there.
Second, paleo dieters do not consume peanuts, so peanut butter is off limits. We instead use almond butter. Check!
Finally, paleo diets do not allow dairy. Luckily, these muffins are completely dairy-free, and they can also be made vegan by simply substituting the eggs.
How to make paleo banana bread muffins
Though they’re paleo, these muffins are just as easy to make as any other standard muffin recipe. Start by mixing your ingredients, and then spoon them into a muffin tin and let them bake! They’ll be ready in just 30 minutes.
First, preheat the oven to 350F and line a muffin tin with liners. I like to spray them with nonstick spray as well.
In a large bowl, whisk the mashed bananas, almond butter, egg, and vanilla together.
Then, in a small bowl, stir together the almond flour, baking soda, and spices.
Add the dry ingredients to the wet, and then stir until combined.
Next, fold in the chocolate chips.
Fill the muffin tins until they’re about 3/4 of the way full and then add additional chocolate chips on top if desired.
Bake for 18 – 22 minutes or until a toothpick comes out clean.
Let the muffins sit in the tin for ten minutes, and then allow them to sit on a wire rack until they’re completely cool. Store on the counter or in the fridge, with a vented tent of aluminum foil to allow for air circulation.
How banana bread muffins are healthier
You’ll notice that this recipe uses a few less common baking items like almond flour and almond butter. That’s because I always use healthier ingredients in my baking, whether I’m making something that’s paleo or not! Here’s a quick run-down on the healthier items that I used to make these almond flour banana bread muffins.
Almond flour: As always, I’m using one of my favorite all-purpose flour alternatives: almond flour. This is one of my favorite paleo flours to work with because it tastes delicious and doesn’t include as many empty calories and carbs! My favorite brand comes from Amazon and has a fine texture perfect for baking.
Almond butter: I love to use all natural almond butter because it’s just better! It’s free of preservatives and tastes so rich and creamy. The goal with this item is that it should have only two ingredients: almonds and salt. When you open it, you should have to stir it! My favorite brands are those found at Whole Foods and Trader Joe’s.
Nutmeg: Nutmeg has so many health benefits! In addition to being helpful for treating indigestion and ridding the body of toxins, it’s also known to help insomnia, blood circulation, and brain function! It’s an easy way to make these muffins just as beneficial as they are tasty.
Optional: In the mood for banana nut muffins? Add some nuts to your recipe! You can use walnuts, almonds, or whatever you’d like! Crush them up and add them to the mix.
Here are some more delicious baked recipes that you’ll love!
Need some more baked good ideas? Try these! All are easy to make and double as a breakfast and a snack.
- Blueberry Banana Muffins
- Healthy Strawberry Banana Muffins
- Carrot Cake Banana Bread
- Healthy Pumpkin Bread
- 1 cup mashed banana (about 2 large or 3 small bananas)
- 1/2 cup almond butter
- 1 egg
- 1/2 tsp vanilla
- 1.5 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup chocolate chips
1. Preheat oven to 350F and line a muffin tin with liners or grease.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla.
3. In a small bowl, stir together almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined.
5. Fold in chocolate chips.
6. Fill muffin tins till about 3/4 full and add additional chocolate chips on top if desired.
7. Bake for 18-22 minutes or until toothpick comes out clean when inserted.
8. Let cool on wire rack after ten minutes in tin. Store on counter or fridge, with a vented tent of aluminum foil so there is some air circulation*
* Make an aluminum foil tent for storing these. I put them in a tupperware without a lid and make a tent. It helps to allow air circulation and not trap moisture. Some paleo goods can get too wet when stored.
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