Downshiftology
subscribe to new posts: via email via rss

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!
4.98 from 46 votes

Paleo Banana Nut Muffins

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 12 muffins
Author: Lisa Bryan
Print Recipe Pin Recipe
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

133 comments on “Paleo Banana Nut Muffins”

  1. I made these last weekend and was delighted with how well they turned out. Fluffy, perfectly moist & beautiful! They looked just like your pics. I subbed 1/3c arrowroot & 2.5T coconut flour for the tapioca flour. I’m SO glad to have found your website finally! I’d grown weary of having to modify paleo recipes so much or having subpar results. Can’t wait to try out lots more of your recipes! Thanks Lisa. 

    • Hi Ariel- I’m so glad you enjoyed these muffins! I always make sure to test my paleo baked goods til they’re perfect and taste just like the real thing. So I can’t wait for you to try my other paleo recipes :)

  2. This has been my go-to recipe since discovering it about two months ago. Hands down the best paleo baked good I have ever made! Thank you for taking your time to develop this recipe!

  3. How do you store these? Fridge? How long do they last? Thanks!

    • Hi Sarah- You can store them in the fridge for up to 4-5 days, but you can also freeze them for up to 3 months!

  4. I followed the recipe exactly as written and they are delicious!  Mine, however, do not look like yours.  They came out very moist (too moist).  They were cooked through, but the texture wasn’t right.  They were not light and airy as yours appear.  I always seem to have this problem with gluten free baking.  And the tops fell flat.  Do you have any ideas on what might have caused this?  I really like the flavor and would like to try to fix this.  Thank you!

    • Hi Julie – if you didn’t make any substitutions to the recipe, it might be your oven (assuming you’re not baking at high altitude as well). It’s amazing how much different ovens can impact cooking. Next time try reducing the amount of banana a smidge and see if that helps. :)

  5. Have you made these as mini muffins? What temp
    and how long would you bake them?
    Thanks 😊

    • Hi Morgan- I haven’t tried these as mini muffins yet, but I might keep the temperature the same, just decrease the time to 15-20 minutes. Just make sure to keep an eye on it and do the toothpick test!

  6. Wow! These are SO SO good. I actually wanted to make the banana bread and discovered I don’t even have a loaf pan in my house, lol. I’m not a big baker but every now and then get the motivation for a classic like banana bread. I noticed there was a link to the muffins which I do have a pan for, so I made them. I was really surprised and how easy these were to make. I followed the recipe to the letter and it was well explained and easy to follow. I’ve always thought paleo cooking would be more challenging for some reason. Mash the bananas, add the dry/wet ingredients, mix it all up and done. They turned out so light and tasty! This is going to be a new staple for me. Thank you Lisa for this easy and delicious recipe and showing me paleo cooking can be a breeze! 

    • Hi Anna- I’m so glad you found this muffin recipe! I always make sure that my baked goods are easy to follow, as well as taste like the real thing since they are paleo :)

  7. Seriously fantastic! Lisa, your recipe is spot on! I loved how fluffy and spongey the muffins came out! I chose to top half of my muffins with chocolate chips and the other half with raisins. I gave a few out to some co-workers and they had no idea they were paleo! Double win! Thanks again! :) 

    • Hi Keren- Love the additions of chocolate chips and raisins! Glad to hear you and your coworkers enjoyed this recipe :)

  8. Just made these!!! OMG. They are amazing.

    We used almond for nuts. And maple sirup, and arrowroot powder – that was what we had and they turned out amazingly fluffy and delicious. Amazing recipe Liza. 

    • Hi Josephine – Wonderful! Glad this recipe turned out great for you :) Looks like you’ll need to try my blueberry muffins next!

  9. Hello! I can not used almond flour, but have coconut flour. I know it will change the consistency, but can you suggest what ratio of coconut flour to use? Thanks!

  10. What other flour can I use besides tapioca? Thanks!

  11. Hi,
    I have tried the recipe with flax eggs. 2 tbsp golden flax and 5 tbsp water. I do not know much about baking, but it is not like the muffins that you got from regular bakeries. I guess this is also because of the consistency of gluten free flours. We got used to this kind of consistency. I mean inside was like – just a tiny bit gooey”, And it was rised up in the oven but the moment it was out from oven “pıfff” :). Maybe these are all the reason that I have used flax eggs, as I said I am not sure. If you have any idea, I am open to hear from Downshiftology family :) We really liked the muffins (3rd day – still eating). Thanks for all your recipes, suggestions and everything. Most of the ingredients I used for this recipe from Costco- just wanted to mention because I know brand makes the different especially for gluten free baking! Thanks sooo much again. 

    • Hi Duygu – This recipe shouldn’t come out goo-ey inside. Instead, it should be airy and fluffy like regular muffins, so I’m guessing it might be the flax eggs being used! Other than that, I’m glad you still enjoyed these banana muffins :)

  12. Delicious! Bready without being too moist. The Kids love them and the pumpkin ones!

    • Hi Lindsey- Happy to hear you and the children love these muffins! Looks like you’ll have to try my paleo blueberry muffins up next!

  13. I make your banana bread all the time and absolutely love it. This will be my first time making these but I was wondering what you suggest for an egg replacement. I’m going to be making these for my grandpa and he’s vegetarian/has never eaten an egg. Thank you! 

    • Hi Sharmaine – the ingredients in this are pretty similar to my paleo banana bread :) But in terms of egg replacements, I haven’t tried it yet using any substitutions. But, you might be able to add more mashed banana, arrowroot powder, or yogurt. If you do test with any of these, I would love to know how it turns out!