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Paleo Banana Bread Muffins are a healthy twist on the deliciously sweet classic you will enjoy. 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 paleo banana 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! They also freeze great! So if you’re looking to prep a bunch of these muffins, store in an airtight container in the freezer and then just pop one in the microwave when you’re ready to eat!
Ingredients in paleo banana muffins recipes
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
- Egg
- Vanilla Extract
- Almond flour
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- 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.
Ripe 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!
If you want to add in any other mix-ins, go for it! I love to add dark chocolate chips, chopped pecans, or any other nut!
What makes these grain-free 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 and they are totally grain-free.
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 gluten-free banana 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.
Chocolate chips: Like with the other ingredients, I always go for organic, all-natural chocolate chips. You can also use dark chocolate in this recipe for a deeper taste and added antioxidants!
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
Paleo Banana Bread Muffins
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!
Ingredients
- 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
Instructions
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*
Notes
* 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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Leana J says
I am not usually one to write reviews, but these are delicious! Perfectly moist and not too dense. I sprinkled crushed walnuts over mine and it added a nice crunch. I highly suggest.
★★★★★
Erin says
Hi Leana, thank you so much for your review! I appreciate it and am so happy you enjoyed them and made them your own!
Christine says
Oh my goodness! Absolute heaven. I used pecan butter (instead of almond butter) and pecan pieces in the recipe, and I also used a loaf pan (add 15-20 minutes). So, so good! Canโt wait to make it again.
Erin says
Hi Christine, thank you so much for the kind words. I am so happy you like the muffins and added pecans to make it your own!
Christine says
My husband is devouring this recipe! He normally doesnโt like my healthy baking items, but by golly, this oneโs a winner!
★★★★★
Erin says
Yay! That makes me so happy! I’m so glad he loves them too!
julia says
Amazing! I have made it weekly for my family for the past month!
★★★★★
Erin says
Hi Julia! I’m so glad you and your family love the muffins!
Nicki says
My family LOVES these muffins! I canโt say enough good things about this recipe! And I just add the chocolate chips to the top (not through out) and they are still amazing! I made a batch yesterday & I have 2 left today – that will definitely be gone by this afternoon.
★★★★★
Erin says
Hi Nicki, so glad you and your family love the muffins and you made it your own. Looks like you’ll have to make another batch very soon! ๐
Lexxy says
You had me until you mentioned almond butter. GAG I don’t like it lol! Also do I really need to use a nut butter? I’m not a fan of any of them in the banana muffins what is a good sub? It’s not my thing.
Erin says
Hi Lexxy, I haven’t tried the recipe with any other substitutions, but some nut free butters include cookie butter, coconut butter, sunflower seed butter and others. Let me know what you choose to use and how the muffins come out! Happy baking! ๐
Molly says
Added some pecans & coconut too. Terrific recipe!!
Erin says
Hi Molly! Thanks for the kind words and love that you made it your own!
Bojana says
The best banana bread muffins ever! I make it often for my 2 year old twins and my 7 year old. They also love it. Itโs a guilty pleasure without the guilt ๐
★★★★★
Erin says
Hi Bojana! Thank you so much for your kind words! I am so happy you and your kids enjoy it!!
Meghan says
Are these freezer friendly?
Erin says
Hi Meghan, yes! Just wrap them in airtight container.
sandra says
I have made many GF paleo muffins and banana bread, but Erin these are by far the best ones yet. And they are so much easier to make then the other recipes I have tried. Can I freeze them? I look forward to trying your other GF paleo recipes. Thank you.
★★★★★
Erin says
Hi Sandra, thank you for the kind words and so happy you like them!! Yes, you can definitely freeze them or cut the recipe in half!
Katie Zaccardi says
Beware…this muffins are ADDICTING. So good, and easy to make. Highly recommend for a snack or breakfast!
★★★★★
Erin says
Hi Katie, I am thrilled you enjoyed them!! Thanks for all your kind words!
Sara Osmond-roberts says
How did these rise with baking soda without the acid ingredient?
Leslie says
My second time making these muffins and love them! A great snack on a busy work day, that feels like a treat with the chocolate chips. My new go-to banana muffin recipe.
This time, I used a flax egg instead of regular egg (didn’t have any left) and they were slightly more dense than with a regular egg but still delicious!
Thank you!
★★★★★
Erin says
Hi Leslie, I am so happy you enjoyed them!! Thanks for your kind words!!
Cheri says
OMG!!! I just made this. I used peanut butter instead of almond butter just because that is what I had and not going to the store due to quarantine. I made it in a loaf pan. I sprayed the pan and then sprinkled keto friendly cinnamon sugar all around before putting the batter in the pan. I can assure you this wonโt last very long at all. It is the most moist and delicious bread ever. I will definitely be making it every time bananas are over ripe. I might just buy the bananas and purposely let them get too ripe so I have an excuse to make this bread. Thank you so much for the recipe.
★★★★★
Sara Moore says
How long did you bake it for in a loaf pan?
Erin says
I would add about 15-20 minutes on the bake time.
Erin says
Hi Cheri, thank you so much for your kind words! I am so happy you enjoyed it and made it your own!! ๐
Mallory says
We love this recipe! I tried it with a flax egg this time so my daughter could eat them. They turned out a tad more dense but still really great!
Erin says
Hi Mallory, I am so happy you liked them and made them your own!!
Shelby says
These turned out so well and are a great excuse to *accidentally* end up with mushy bananas at the end of the week. Thank you for this recipe ๐
★★★★★
Erin says
Hi Shelby, thanks for the kind words! I am so happy you enjoyed them!!
Jenna says
What could I use as an egg replacement for this specific recipe?
Erin says
Hi Jenna, I haven’t tried it with that substitution, but feel free to and let me know how they come out!
Kelly Brown says
Can you sub king Arthurโs gluten free measure for measure flourish for almond flour? ๐
Erin says
I don’t think it will be a perfect match – maybe a little less flour. Sorry about that!
Danielle says
I love these muffins! And I love that there is no added sugar except the chocolate chips, but sometimes I donโt add them or only add to half the batch. These are a regular around my house now!
★★★★★
Erin says
Love this comment – thank you for sharing!!
Jackie Giordano says
I am doing a sugar free challenge and these fit the bill, I subbed pecans and raisins for the chocolate chips and they were so good. As soon I as I can get more bananas I will be making them again!
★★★★★
Erin says
YAY! I love to hear that! Thanks for sharing.
Leah D says
These muffins are the best muffins Iโve ever made! I loved the almond butter/flour. Super easy!
★★★★★
Erin says
Aw, love to hear that Leah!! Thank you for sharing ๐