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Craving a wholesome treat that fits your paleo lifestyle? Paleo Banana Bread Muffins are moist, naturally sweet, and packed with nutrient-rich ingredients like almond flour and ripe bananas. Perfect for breakfast, snacks, or meal prep, these gluten-free banana muffins are dairy-free, grain-free, and kid-friendly, making them a guilt-free delight for everyone.

Why You’ll Love Paleo Banana Bread Muffins

Nutrient-Dense: Almond flour and bananas deliver protein and healthy fats.
Naturally Sweet: Ripe bananas and a touch of maple syrup, no refined sugar.
Quick and Easy: Ready in under 35 minutes with simple steps.
Versatile: Customize with nuts, seeds, or chocolate chips.
Meal-Prep Friendly: Freezer-safe for grab-and-go convenience.

Ingredients for Paleo Banana Bread Muffins

Here’s what you need for these gluten-free banana muffins (makes 12 muffins):

3 medium ripe bananas (about 1 cup/240g mashed)
2 large eggs
¼ cup (60ml) maple syrup (or honey)
¼ cup (60g) almond butter (or other nut butter)
1 tsp (5ml) vanilla extract
2½ cups (240g) almond flour
1 tsp (5g) baking soda
½ tsp (2g) ground cinnamon
¼ tsp (1g) salt

Equipment

Muffin tin
Silicone or paper muffin liners
Mixing bowls
Fork or potato masher
Measuring cups and spoons
Whisk or spatula

Ingredient Tips

Use very ripe bananas with brown spots for maximum sweetness.
Almond butter adds creaminess; cashew or sunflower butter work too.
Almond flour ensures a moist texture; avoid coconut flour due to absorbency.
Dairy-free chocolate chips keep it paleo; check for no added sugar.
Maple syrup can be swapped with honey or omitted for less sweetness.

Directions for Paleo Banana Bread Muffins

Let’s make these gluten-free banana muffins—moist, flavorful, and simple!

Preheat and Prep

I preheat the oven to 350°F (175°C) and line a muffin tin with 12 liners or grease with coconut oil.

Mash Bananas

In a large bowl, I mash 3 ripe bananas with a fork until smooth.

Mix Wet Ingredients

I whisk in 2 eggs, ¼ cup maple syrup, ¼ cup almond butter, and 1 tsp vanilla extract until fully combined.

Add Dry Ingredients

I add 2½ cups almond flour, 1 tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt, stirring until no flour patches remain.

Customize (Optional)

I fold in ½ cup dairy-free chocolate chips or chopped nuts, if using.

Scoop and Bake

I spoon the batter into the muffin tin, filling each cup ¾ full. I bake for 20–22 minutes until a toothpick comes out clean.

Cool and Serve

I let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. I serve warm or at room temperature.

Nutrition

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: ~30–35 minutes
Servings: 12 muffins
Calories: ~180 kcal per muffin
Macros per Muffin: 15g carbs, 5g protein, 12g fat, 3g fiber

Variations

Try these twists on this recipe:

Nut-Free: Swap almond butter for sunflower seed butter, inspired by LaylaCooks’ Pumpkin Protein Balls.
Protein Boost: Add ¼ cup paleo-friendly protein powder; add 1 tbsp almond milk if needed.
Flavor Add-Ins: Stir in shredded coconut or chia seeds.
Topping: Place a banana slice or sprinkle cinnamon before baking.
Spiced Up: Add ¼ tsp nutmeg or ginger for warmth.

Serving Ideas:

Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a light lunch.
Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca for a refreshing drink.
Serve with LaylaCooks’ The Best Peach Sorbet for a sweet treat.

Storage

I store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For freezing, I place cooled muffins in a freezer bag and store for up to 3 months. I thaw overnight in the fridge or microwave for 20–30 seconds to reheat.

Serving Tips

Presentation: Serve warm with a drizzle of almond butter for indulgence.
Pairing: Try with LaylaCooks’ Sweet Potato and Chickpea Curry for a hearty meal.
Portion Size: 1–2 muffins per serving.
Occasions: Ideal for breakfast, snacks, lunchboxes, or post-workout bites.

FAQs

Can I make these egg-free?
Try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), but texture may be denser.

Can I use coconut flour?
No, coconut flour is too absorbent; stick with almond flour for best results.

Are these kid-friendly?
Yes, the natural sweetness appeals to kids; reduce maple syrup if desired.

Can I add protein powder?
Yes, add up to ¼ cup paleo protein powder; adjust with 1 tbsp almond milk.

Do these muffins rise much?
They rise slightly due to eggs and baking soda, but stay flatter than traditional muffins.

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Conclusion

Paleo Banana Bread Muffins are a wholesome, flavorful treat that’s easy to make and perfect for any time of day. These gluten-free banana muffins blend almond flour and ripe bananas for a moist, nutrient-packed snack. Try this versatile recipe and enjoy a guilt-free favorite!

Paleo Banana Bread Muffins

Paleo Banana Bread Muffins are a wholesome, flavorful treat that’s easy to make and perfect for any time of day. These gluten-free banana muffins blend almond flour and ripe bananas for a moist, nutrient-packed snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 180 kcal

Ingredients

3 medium ripe bananas about 1 cup/240g mashed
2 large eggs
¼ cup 60ml maple syrup (or honey)
¼ cup 60g almond butter (or other nut butter)
1 tsp 5ml vanilla extract
2½ cups 240g almond flour
1 tsp 5g baking soda
½ tsp 2g ground cinnamon
¼ tsp 1g salt