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Home By Meal Breakfast

Paleo Banana Bread Muffins

★★★★★ 77 Reviews Recipe Print
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By: Erin3/19/20

This post may contain affiliate links. Please read my disclosure policy.

banana bread muffin on a rack

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!

banana bread muffin on a rack

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!

peanut butter on muffin half

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
  • Egg
  • Vanilla
  • 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.

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.

muffins fresh out of oven in tin

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.

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.

close up shot of paleo banana bread muffins

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
pinterest image for paleo banana bread muffins
★★★★★ 5 from 77 reviews

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!

Prep: 10Cook: 20Total: 30 minutes
Yield 12 muffins 1x
Print Pin it Rate

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.

Author: Erin MorrisseyCategory: snack, breakfast

Did you make this?

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Tami says

    Posted on 1/27 at 5:46 pm

    SO good! My boys love them too.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/29 at 12:12 pm

      Hi Tami, so happy you all enjoyed them! 🙂

      Reply
  2. Alexa says

    Posted on 12/7 at 8:26 pm

    Amazing! Added more cinnamon and some maple syrup for some extra sweetness!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/9 at 11:19 am

      Hi Alexa, so happy you liked them and made them your own!!

      Reply
  3. Melissa says

    Posted on 11/15 at 3:04 pm

    Is there a good sub for almond flour? I have learned that I am sensitive to almonds/almond butter/almond milk/almond flour. I love all the paleo recipe ideas, but unsure of how to make them grain free without almond flour!

    Reply
    • Erin says

      Posted on 11/16 at 4:28 pm

      Hi Melissa, I’d suggest trying my Banana Blender Muffins Four Ways because it uses oats! https://www.erinliveswhole.com/banana-blender-muffins-four-ways/

      Reply
  4. Andrea Huebbe says

    Posted on 11/12 at 9:35 am

    Easy to make and very delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/14 at 7:53 pm

      Hi Andrea, so happy you loved them!!

      Reply
  5. Robin says

    Posted on 10/10 at 10:49 am

    Best paleo muffin recipe I have found! Swapped chocolate chips with walnuts and they turned out great.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/10 at 8:29 pm

      Hi Robin, so glad you loved them! 🙂

      Reply
  6. Mary says

    Posted on 10/3 at 8:52 am

    I loved this recipe! I’m allergic to almond flour, so I used gluten free flour and they came out perfect with a splash of coconut milk! Instead of adding the peanut butter I added two tps of pumpkin purée to give it that pumpkin taste and did the Lilly’s no sugar white chocolate chips instead of chocolate. These were 10/10 (also snuck in some protein powder 😊

    Reply
    • Erin says

      Posted on 10/4 at 1:43 pm

      Hi Mary, so glad you loved them and made them your own!! 🙂

      Reply
  7. Megan Andrews says

    Posted on 8/22 at 3:12 pm

    So easy and so good!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/24 at 4:17 pm

      Hi Megan, so happy you loved them! 🙂

      Reply
  8. Melissa says

    Posted on 7/5 at 4:41 pm

    Have you any experience with freezing these?

    Reply
    • Erin says

      Posted on 7/10 at 5:40 pm

      Hi Melissa, they freeze great! Let me know how yours come out!!

      Reply
  9. Kathryn says

    Posted on 6/21 at 8:59 pm

    These are AMAZING! Just made them and am trying to figure out how to not eat them all tonight!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/22 at 11:51 am

      Hi Kathryn, so happy you loved the muffins so much!! 🙂

      Reply
  10. Yami says

    Posted on 5/4 at 3:05 pm

    Hi Erin! I LOVED these! I added 1 tsp of espresso powder and it was a perfect breakfast 😊 I have a question- do you know how much fiber are in these?

    Reply
    • Erin says

      Posted on 5/4 at 4:18 pm

      Hi Yami, so glad you loved the muffins and made them your own! My nutrition calculator does not account for fiber, but please feel free to use your own calculator that includes it!

      Reply
  11. Alicia says

    Posted on 4/3 at 4:42 pm

    I make these every week as part of my meal prep! Super easy and so good!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/4 at 6:04 pm

      Hi Alicia, so happy you loved the muffins so much!!

      Reply
  12. Jannelly says

    Posted on 3/23 at 12:41 pm

    I thought they were going to be gross, a muffing without sugar? I’m GF and people often bring me things they baked with almond flour and they are usually dry and crumbly. But these were a real muffin! I have shared this recipe with my diabetic MIL who loves baked goods. such a better option, fore everyone…really.

    I swapped Peanut butter for almond, cause PB and Banana is classic, and sprinkled the top with Maldon sea salt and dark chocolate chips. I did not stir the chips in as I wanted to highlight the banana flavor. The sea salt is really nice.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/23 at 3:07 pm

      Hi Jannelly, so happy you loved them and made them your own! 🙂

      Reply
      • Brittania Corbitt says

        Posted on 5/31 at 9:03 pm

        Absolutely delicious. Easy and turned out amazing.

      • Erin says

        Posted on 6/1 at 4:27 pm

        Hi Brittania, so glad you loved it!!

  13. Carrie says

    Posted on 3/22 at 10:37 am

    Hands down, my favorite muffin recipe! So easy to make and a great way to use up those overripe bananas. I often make a half batch for the week and break one on top of my yougurt and fruit bowls for lunch.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/22 at 5:39 pm

      Hi Carrie, so glad you loved them and great idea!!

      Reply
  14. Colleen says

    Posted on 3/6 at 11:34 am

    Great recipe for those bananas you just don’t get to eat in time. So easy. So good. Thanks as always Erin!!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/7 at 3:04 pm

      Hi Colleen, so glad you loved them!!

      Reply
  15. Renlyn says

    Posted on 2/26 at 8:38 pm

    I just took them out of the oven and tried one. They are just OK, not very flavorful.

    ★★★

    Reply
    • Erin says

      Posted on 2/28 at 1:51 pm

      Hi Renlyn, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one– bummed it didn’t work out for you.

      Reply
    • Andrea says

      Posted on 1/8 at 9:00 pm

      As with regular banana bread I think it’s best to wrap them up and let them sit overnight. I’d also make sure you’re using what I like to call *disgustingly* ripe bananas.

      ★★★★★

      Reply
      • Erin says

        Posted on 1/11 at 1:13 pm

        Hi Andrea, great tip! Thanks for sharing! 🙂

  16. Aubrey says

    Posted on 1/17 at 10:00 pm

    Help! I followed the instructions, but the batter is extremely dry… almost like a cookie, but thicker. I used a gluten free flour that’s 1 to 1. I’m thinking that may be the problem. Do I need to adjust if using a different type of flour? Thanks! 🙂

    Reply
    • Erin says

      Posted on 1/20 at 12:34 pm

      Hi Aubrey, yes, gluten free 1-1 flours are not a good sub for this recipe unfortunately! You would only need about 1/2 the amount of flour as it is far more absorbent. Hope that helps for next time!

      Reply
  17. Jenna Laviano says

    Posted on 1/6 at 6:24 pm

    Ok. One word. WOW. literally best muffins I’ve ever had in my life. I’ve made countless paleo recipes and These are perfect in every way. Won’t be making them for a while tho since I ate the entire tray 🥴 10 stars!!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/6 at 10:00 pm

      Hi Jenna, I am so happy you loved them so much!! Sounds like you need to make double batches!

      Reply
  18. Grace says

    Posted on 1/5 at 1:50 pm

    Loved these muffins! Perftectly sweet with no added sugar! Will definitely make again!

    Reply
    • Erin says

      Posted on 1/6 at 9:53 pm

      Hi Grace, so glad you loved them!

      Reply
  19. Regan says

    Posted on 11/26 at 12:08 pm

    Run and make these muffins if you haven’t already!! I have been making and freezing them constantly. Perfect for a quick snack or for dessert at night. I added crushed walnuts in one batch and they were delicious. Thank you Erin!!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/26 at 12:28 pm

      Hi Regan, so happy you loved them and great addition!! 🙂

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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