Name: Paleo Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 3 large eggs; 1 1/2 cups almond flour; 2 tbsp coconut flour; 1/2 tsp baking soda; 1 tsp apple cider vinegar or lemon juice; 1/4 cup melted coconut oil or ghee; 1 tsp vanilla extract; 1/2 tsp cinnamon (optional); 1/4 tsp salt; Optional add-ins:; 1/3 cup chopped walnuts or pecans; 1/4 cup paleo-friendly dark chocolate chips; 2 tbsp unsweetened shredded coconut

Why You’ll Love This Recipe

These muffins are soft, fluffy, and loaded with natural banana flavor, without any refined sugar, dairy, or grains. They’re made with real, whole-food ingredients and come together in just one bowl, making cleanup a breeze. Whether you’re following a paleo diet or just looking for a healthier muffin recipe, these banana muffins will hit the spot without sacrificing taste or texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Eggs
Almond flour
Coconut flour
Baking soda
Apple cider vinegar or lemon juice
Coconut oil (melted) or ghee
Vanilla extract
Cinnamon (optional)
Salt

Optional add-ins:

Chopped walnuts or pecans
Dark chocolate chips (paleo-friendly)
Unsweetened shredded coconut

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs, melted coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined.
Stir in the almond flour, coconut flour, baking soda, cinnamon, and salt. Mix until a thick batter forms.
Fold in any optional add-ins like nuts or chocolate chips.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 10–12 muffins.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Nut-Free Version: Replace almond flour with sunflower seed flour (note: may turn muffins green due to reaction with baking soda).
Chocolate Lovers: Add a handful of paleo-friendly dark chocolate chips to the batter.
Tropical Twist: Stir in pineapple chunks and shredded coconut for a tropical flair.
Spiced Muffins: Add nutmeg, ginger, or pumpkin spice for extra warmth.
Protein Boost: Mix in a scoop of collagen or paleo protein powder for added nutrition.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.
They can also be frozen for up to 2 months. Thaw at room temperature or reheat gently from frozen.

FAQs

Are these muffins keto-friendly?

They are low in carbs compared to traditional muffins, but bananas are not keto-compliant. These are best for paleo, not strict keto.

Can I use just almond flour?

Coconut flour helps absorb moisture and gives structure, but if you only have almond flour, you may need to slightly increase the amount and reduce the wet ingredients.

What makes these muffins paleo?

They are free of grains, dairy, and refined sugar—made with ingredients approved in the paleo diet.

Can I make them vegan?

This recipe uses eggs for structure and rise. Replacing them with flax or chia eggs may work but the texture will be more dense.

Can I use frozen bananas?

Yes, thaw them completely and drain off excess liquid before using in the batter.

Why did my muffins sink?

Overmixing or too much moisture can cause muffins to sink. Be sure to measure your ingredients accurately and do not overmix.

Can I add sweeteners?

Ripe bananas typically provide enough sweetness, but you can add a tablespoon of maple syrup or honey if desired.

Do I need to refrigerate these muffins?

Not necessarily, but refrigeration extends their shelf life. They stay freshest in the fridge or freezer.

What type of almond flour should I use?

Use fine blanched almond flour, not almond meal, for the best texture.

Can I turn this into a banana bread?

Yes, pour the batter into a loaf pan and bake at 350°F (175°C) for 40–50 minutes or until a toothpick comes out clean.

Conclusion

Paleo Banana Muffins are a nourishing, naturally sweet treat that proves healthy baking can be both simple and satisfying. With their moist crumb, banana-rich flavor, and clean ingredients, these muffins are perfect for anyone seeking a better-for-you snack or breakfast. Enjoy them fresh, pack them for the road, or keep a stash in the freezer—they’re bound to become a favorite in your paleo kitchen.