Description
Paleo Banana Bread Muffins are moist, naturally sweetened, and perfect for a healthy breakfast or snack. Made with almond flour, bananas, and maple syrup, they’re gluten-free, dairy-free, and refined sugar-free—ideal for clean eating and meal prep.
Ingredients
Scale
- 3 medium ripe bananas (mashed)
- 2 eggs
- 1/4 cup maple syrup (or honey)
- 1/4 cup almond butter (or any nut butter)
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: dairy-free chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners or grease with coconut oil.
- In a large bowl, mash bananas until smooth.
- Add eggs, maple syrup, almond butter, and vanilla. Whisk until well combined.
- Stir in almond flour, baking soda, cinnamon, and salt. Mix until no dry spots remain.
- Fold in chocolate chips or nuts if using.
- Divide batter among muffin cups, filling each about 3/4 full.
- Bake for 20–22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 6g
- Sodium: 105mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Paleo Banana Bread Muffins, Paleo Muffins, Almond Flour Banana Muffins, Healthy Banana Muffins, Dairy-Free Muffins