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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.


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.


  • 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)


  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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26 comments on “Paleo Banana Nut Muffins”

  1. 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. :)

  2. 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. 

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

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

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

  6. 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
  7. This is really amazing…love it a lot

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

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

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

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

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

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

    Rating: 5