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Paleo Banana Nut Muffins

Paleo banana nut muffins make for a healthy way to start the day. They’re light and fluffy, moist and delicious, gluten-free and dairy-free. These paleo banana muffins are easy to make (only takes one bowl) and will quickly disappear before your eyes.

Paleo banana nut muffins are easy to make, delicious and gluten-free and dairy-free. The perfect healthy breakfast recipe and snack!

Paleo Banana Muffins

Friends, I feel like this is a bit of a cheater recipe. In all honesty, it’s simply my Paleo Banana Bread recipe plus chopped nuts and baked in a muffin tin rather than a loaf pan. But sometimes a muffin is just more convenient, don’t you agree?

My Paleo Banana Bread recipe has been a reader favorite for several years so I knew I didn’t have to do much tweaking with that recipe.

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Not surprising, these Paleo Banana Nut Muffins have proven to be just as delicious as my banana bread. And bonus – they’re even easier and faster to make.

One thing you’ll probably notice right off the bat as well is that they’re light, fluffy and raised up. They’re not dense and flat on top, like most paleo banana muffin recipes. Yet, they’re still incredibly moist on the inside.

Paleo banana muffins ingredients

Paleo banana muffins with nuts

Paleo Banana Muffins – with or without Nuts

This is a simple paleo banana muffin recipe and you can choose to make it with or without chopped nuts. I used a combination of walnuts and pecans in this recipe, but you can choose one or the other or forgo nuts altogether. You could even add in chocolate chips for a sweeter treat.

Paleo banana nut muffins are easy to make, delicious and gluten-free and dairy-free. The perfect healthy breakfast recipe and snack!

Paleo banana nut muffins are easy to make, delicious and gluten-free and dairy-free. The perfect healthy breakfast recipe and snack!

How to Make Paleo Banana Nut Muffins

I love that this is an easy one bowl recipe and comes together fast. Just add all of the ingredients – mashed bananas, almond flour, tapioca flour, baking soda, cinnamon, salt, eggs and butter (or coconut oil), honey and vanilla extract to a bowl.

Use a hand blender to blend everything together for about 30 seconds until you’ve got a lovely batter, then stir in the nuts. Seperate the batter evenly between a 12 muffin-pan and sprinkle a little extra chopped nuts on top to make them extra nutty.

Pop the muffin pan in your 350 degree fahrenheit oven and bake for 22-25 minutes or until the top is just slightly golden. Let them cool for a minute (if you can wait that long), then enjoy!

Paleo banana nut muffins are easy to make, delicious and gluten-free and dairy-free. The perfect healthy breakfast recipe and snack!

Paleo banana muffins with nuts

More Paleo Quickbread Recipes You’ll Love

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Paleo Banana Nut Muffins

This is an easy paleo banana muffin recipe with chopped nuts. They’re light, fluffy and delicious. And if you want to make them extra special, add in some chocolate chips.

Ingredients

  • 2-3 ripe bananas (approx 1 1/4 cups mashed)
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup honey
  • 1/4 cup butter or coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans or walnuts (with extra for topping)

Directions

  1. Preheat your oven to 350 degrees fahrenheit.
  2. Mash the bananas with a fork in a mixing bowl. Add all of the other ingredients to the mixing bowl, except the nuts.
  3. Use a hand mixer on medium speed to blend all the ingredients together for 30 seconds. Add the chopped nuts and stir together.
  4. Line a muffin tin with muffin cups and evenly divide the batter between 12 muffin cups. Sprinkle a little extra chopped nuts on top.
  5. Bake the muffins for 22-25 minutes or until a toothpick comes out clean and they’re lightly golden on top.

Lisa's Tips

  • Make sure to use super fine almond flour for the best texture. This is the brand I use.

Nutrition Information

Yield: 12 muffins, Serving Size: 1 muffin

  • Amount Per Serving:
  • Calories: 251.2
  • Total Fat: 17.5g
  • Saturated Fat: 3.7g
  • Cholesterol: 41.3mg
  • Sodium: 167.5mg
  • Carbohydrates: 21.5g
  • Fiber: 3.4g
  • Sugar: 10.6g
  • Protein: 5.7g
All images and text ©Lisa Bryan for Downshiftology

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45 comments on “Paleo Banana Nut Muffins”

  1. OMG!! THESE. ARE. DELISH!! So glad I found a GF/Paleo recipe that even my husband will eat. Thanks for sharing!!

  2. Dying to try this. Any recommended substitute for tapioca flour it’s not easily available and is expensive as well for me

  3. Me again. So you were right about the nutrition info. My cronometer yelled at me about the fat, which made it so delicious, but unfortunately I can’t afford that many fat grams apparently. I gained weight this week so I’m looking for something to blame, LOL. I really would like to keep this recipe and lower the fat. Any ideas? If not, I guess I could just make these for special occasions. It’s so good.

    • Haha. I’d say keep them for a special occasion as is! ;) But as most of the fat is from the coconut oil and eggs, those would be the items you’d have to play around with in replacing.

      • Thanks for the tips. I think I figured out a solution! I substituted oat flour for almond flour in cronometer and it resulted in only 8.8 grams of fat and 209 calories. I’ll just sneak the leftover almond pulp in my husband’s smoothie instead. He’ll never know. Anyhow, you’ll have to forgive me for changing your recipe. I’m over 50 and it ain’t easy keeping the middle under control!

        One more thing. You are so professional. Don’t laugh but I binge watch some Youtubers that are changing their recipes *while they are shooting it.* One that I watch routinely adds three ingredients at the end “because it doesn’t taste right just yet”. Another one doesn’t post the recipes. Have to pay for that (eye roll). Love what you do!

      • Aww, thanks so much Joanne! Yes, YouTubers all take very different approaches to their videos. My goal is to keep the content free and make it as helpful as possible. I’m glad you love it! And that’s awesome you found an ingredient tweak that works for you on these paleo banana muffins. Perfect! :) x

  4. This is a fantastic recipe, thanks! I used up some almond pulp from making almond milk. Hopefully the muffins won’t turn green since that’s what happens when I used the pulp in a recipe that had baking soda and powder last time. So far so good. I had a lot of leftover nut snack packages so opened up three of those and threw them in along with some pumpkin seeds. Yum! I had two right out of the oven. I’ll be keeping this recipe.

  5. I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.

  6. This is one of the best gluten free muffins I have ever made. What am I saying? Decidedly the best. Moist, tender, rose up out of their cups. Delicious!

  7. Lisa, I wondered what type of muffin tin pan you suggest. I have had non stick and other kinds of metal but always have problems with sticking whether it’s to the metal or to the paper cup insert.

  8. How long can they be stored for at room temp? How do thy stand up to being frozen?
    I am looking for a recipe I can make in a large batch and freeze for the little ones. :)

  9. Hi Lisa! I was wondering if I could alter this recipe to include blueberries? I love your recipes because they taste great and turn out closest to the original glutinous versions, so I was hoping you could help me out or direct me towards a recipe that results in a moist, delicious, airy, blueberry muffin. 

  10. Thank you xxx
    These look delicious 😋 
    Has anyone tried this with a flax egg?

  11. Hi Lisa! I baked these muffins today, they are so good! Can the honey be replaced with maple syrup? Thank you!

    Rating: 5
  12. They look delicious! Do you think I could use some other flour instead of tapioca? Is it similar to potato/rice/corn flour? 

  13. Hi Lisa, this is a great version of your banana bread.  I had used your original recipe to make muffins and they were so good, looking forward to trying it with the nuts/chocolate chips when I get home. To France.  I am staying with family in the UK just now. Thanks again for your inspiration and I am so looking forward to what will be coming in 2019.  Have a wonderful Christmas,  xx

    Rating: 5
  14. This is really amazing…love it a lot

    Rating: 5
  15. These muffins are so delicious. I love your step by step photos:)

  16. These muffins are perfect for breakfast. My family would love these!

    Rating: 5
  17. Just gorgeous. I love almond flour in anything and these muffins look perfect!

    Rating: 5
  18. These would go down a treat in my house, they look super tasty!

    Rating: 5
  19. Love how simple these muffins are to make. Hard to beat this flavor combo!

    Rating: 5
  20. These Banana Muffins look so moist, healthy and delicious. Will make it for tea time this weekend.

    Rating: 5