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.
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
Instructions
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.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Don’t overmix—this keeps the texture light and tender.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Try variations with shredded coconut, seeds, or paleo-friendly chocolate chips.
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