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.

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 & Muffin Recipes You’ll Love

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

4.98 from 82 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 12 muffins
Author: Lisa Bryan
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

Instructions 

  • Preheat your oven to 350 degrees fahrenheit.
  • Mash the bananas with a fork in a mixing bowl. Add all of the other ingredients to the mixing bowl, except the nuts.
  • Use a hand mixer on medium speed to blend all the ingredients together for 30 seconds. Add the chopped nuts and stir together.
  • Line a muffin tin with muffin cups and evenly divide the batter between 12 muffin cups. Sprinkle a little extra chopped nuts on top.
  • 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

Serving: 1muffin, Calories: 251.2kcal, Carbohydrates: 21.5g, Protein: 5.7g, Fat: 17.5g, Saturated Fat: 3.7g, Cholesterol: 41.3mg, Sodium: 167.5mg, Fiber: 3.4g, Sugar: 10.6g
Course: Breakfast
Cuisine: American
Keyword: banana muffins, banana nut muffins, paleo banana nut muffins, paleo muffins
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241 comments on “Paleo Banana Nut Muffins”

  1. This is my second rave review for this recipe. Been making it for 3-4 years now, and it’s truly unbeatable. I swap out the bananas for squash purée (butternut, pumpkin, delicata), throw in a little pumpkin pie spice and it makes for the coziest fall breakfast. I prep and freeze these at least twice and month and they’re a lifesaver. Thank you for creating a classic in our home, Lisa!5 stars

  2. Can I use 2.5 cups almond flour instead of the .5 cup Tapioca flour? I just don’t have that kind of flour and would like to make these muffins tomorrow. Thank you!

  3. I make these muffins almost every week and eat them for breakfast. I add Chia seeds,  raisins, and use monk fruit maple syrup instead of honey. They are delicious! Thank you so much for sharing this recipe!5 stars

  4. Hi Lisa. Finally I am able to eat something for breakfast and not feel uncomfortable.  Thank you so much for your muffin recipies. I baked these Banana Nut Muffins in a Texas size pan for 30-35 minutes. Served one up with sliced banana and a drizzle of maple syrup for breakfast. YUM. 

  5. I love this recipe and the family loves when I sometimes add in chocolate chips! 5 stars

  6. Followed the recipe yet,
    Used 4 bananas and refined coconut oil, and omitted the vanilla . 
    Wonderful recipe!!!! 5 stars

  7. I’ve made this recipe twice, going on third time now making big 6 big muffins. When I cut mine in half, it doesn’t have the same texture with air pockets as yours, but the crumb is even and compact. Sometimes it comes out a little too moist in the center. How long would you recommend baking the big muffins? I was also wondering if it would be okay to substitute extra virgin olive oil instead of coconut oil? Thanks for the delicious recipe!5 stars

    • If you’re making bigger muffins, I’d cook them maybe 5 minutes longer. Then do the toothpick test.

  8. I made these muffins without nuts b/c I had none, but these muffins were the bomb – very moist & delicious! Lol. Thank you for sharing your delicious, healthy recipes.5 stars

  9. The muffins were so light and fluffy and delicious!
    In addition to the chocolate chips, I added a few yellow raisins.

    Glad that I baked the muffins in mini-cupcake baking pan, as they are so yummy, one-mall
    muffin satisfies.

    Needing a dessert for company, I split the mini muffins, spread each split side with
    cream cheese and added a healthy-cherry jam to the middle, pushing the two sides together.5 stars

  10. I would like to make mini muffins with this recipe. How long would you cook them for?

    Lee

    • I haven’t tried making mini muffins with this recipe, but I’m thinking start with 15 minutes and check on them from there.

  11. Moist and healthy. A great breakfast or snack grab n’ go. I just have to have the discipline to not eat too many at once!5 stars

  12. These were perfect! By the time I got to make them, there were only two bananas left in the house, but that was just enough. I used butter instead of coconut oil which gave a nice crispy muffin top. I also added half a bag of chocolate chips. My husband does not like banana muffins (and yet I still married him), so I will try this wth pumpkin next time. Thank you!5 stars

  13. I would like to try this recipe but make banana bread instead of muffins. Will this recipe allow that?  If yes, what would the temperature and timing in the oven be?

  14. Dear Lisa, I’ve recently discovered your website and videos and I am so grateful! Just made these muffins and they smell and taste so divine. Will definitely repeat and adopt this recipe. Thank you once more, Lisa!5 stars

    • If I haven’t said so yet, welcome to the Downshiftology community Ivelina! Glad you’re loving these banana muffins, so I’m excited to see what you make next!

  15. I used this recipe and added rhubarb also as I have an abundance. They smell great. Just waiting for them to cool down to taste :)4 stars

  16. This is so delicious!! Thank you Lisa! 5 stars

  17. These are great (as are all of the baked goods I’ve made from Downshiftology recipes) and so easy to throw together. If you’re on the fence about making them – go for it. I love making them to snack on throughout the weekend, but they’d also be nice for weekday breakfasts or an afternoon snack. The recipe is also VERY forgiving. I was very tired when I made them a couple weeks ago and forgot to add the bananas! They still came out okay (completely edible), and it took us until the next day to realize what happened. I wouldn’t actually recommend leaving out the bananas, but I was super impressed by how forgiving this recipe is!5 stars

  18. Best paleo muffins!! Perfect shape and easy to make. V yum. A tiny bit on the dry side but I may have cooked them jyst a bit long?5 stars

  19. Just as good as the blueberry muffins! I added pecans, and I only had 1 cup of almond flour so  I used almond meal for the second cup, and they turned out amazing. I got 15 muffins from the mix. This will be a staple recipe in my house. 5 stars

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