Banana Muffins, Paleo

January 13, 2019



There is something about cooler weather that puts me in the baking mood.  I love the aroma of baked goods throughout the house, especially when my kids get home from school and can smell goodies the second they walk in the door.  They always get excited to see what's baking.  There's nothing better than a fresh batch of muffins, cookies, brownies, etc. waiting on the kitchen counter when you walk in the door!


I always seem to have extra bananas lying around so, recently, I've gotten on a Banana Muffin kick.  Since I like to keep things grain-free, I started playing around and came up with this recipe.  My family is usually my taste testers, so I knew I had a winner when my kids ate the entire batch in 2 days and asked for more.  I have now made these muffins a meal prep staple and always try to have them on hand for breakfast or snack.  You can make these with or without the chocolate chips but my kids definitely prefer the chocolate.  I use Enjoy Life chocolate chips to keep the muffins gluten, dairy and soy free but you can use whatever brand you prefer.  Walnuts also make a great add-in!


Next time you have extra bananas that are about to turn brown, whip up a batch of banana muffins.  They are so easy and the perfect treat!  Enjoy!



Banana Muffins, Paleo

  • ¼ cup almond butter (can use cashew butter)

  • 1 large egg

  • 2 tablespoons honey

  • 2 tablespoons flaxseed

  • 1 teaspoon vanilla extract

  • 3 small extra ripe bananas (mashed to a puree)

  • 1 cup almond flour

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • ¼ teaspoon all spice

  • ¼ teaspoon salt

*Optional mix-ins: ¼ cup chocolate chips, chopped walnuts or banana slices


Preheat oven to 350°.  Grease muffin pan with oil or use baking cups.

In a large bowl, combine nut butter, egg, honey, flaxseed and vanilla.  Use a hand mixer to combine or whisk together vigorously.  Add in banana and combine until smooth. 

Add in almond flour, baking soda, and spices and combine with large spatula until no lumps are present.  Gently fold in mix-ins if using.  

Pour batter evenly between muffin cups, filling about 2/3 full.  You can top with mix-ins as an option.

Bake muffins for 18-20 minutes or until inserted toothpick comes out clean.  Allow to cool in pan for 5 minutes before transferring to wire rack.

Makes 12 standard or 6 jumbo muffins.




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