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Paleo Banana Muffins

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Paleo Banana Muffins are moist, naturally sweetened, and made with wholesome, grain-free ingredients like almond flour and ripe bananas. These muffins are perfect for a paleo lifestyle and make a healthy snack, breakfast, or dessert.

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

Instructions

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

Notes

Use very ripe bananas for maximum sweetness.Do not overmix to avoid dense muffins.For nut-free version, use sunflower seed flour (note: may cause green color).Muffins can be frozen for up to 2 months.To make banana bread, bake in a loaf pan at 350°F for 40–50 minutes.

Nutrition

Find it online: https://cookibly.com/paleo-banana-muffins/