Paleo Banana Muffins
Moist, fluffy, and naturally sweetened, these paleo banana muffins are a quick, grain-free treat perfect for breakfast or snacks. Made with almond flour, ripe banana, and a touch of maple syrup, they’re ready in just 34 minutes.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American, Paleo
Ingredients
Scale
- 2 cups almond flour
- ¼ tsp salt
- ½ tsp baking soda
- ¼ cup coconut oil, melted and cooled
- ¼ cup pure maple syrup (or honey)
- 2 large eggs, room temperature
- ⅓ cup mashed banana (1 medium, very ripe)
- 1 tsp gluten-free vanilla extract
- ½ cup paleo chocolate chips (optional)
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk almond flour, salt, and baking soda.
- In another bowl, mix coconut oil, maple syrup, eggs, banana, and vanilla until smooth.
- Add wet ingredients to dry, stirring gently until just combined.
- Fold in chocolate chips if using.
- Divide batter among muffin cups, filling each ¾ full.
- Bake 22–24 minutes, until tops are golden and a toothpick comes out clean.
- Cool 5–10 minutes before serving.
Notes
- For nut-free, try cassava flour (texture will differ).
- Use very ripe bananas for best flavor.
- Store in airtight container at room temp 2 days, fridge 5 days, or freeze up to 3 months.
Find it online: https://paleo.recipes/paleo-banana-muffins/