Ever since I was a kid, banana muffins were a staple in our house. My mom always made the most epically amazing banana muffins.
I could put three away in one sitting, no problem.
These paleo banana muffins are a fun twist on your classic banana bread muffin! They’re made with almond flour so they’re naturally gluten free. They’re also dairy free and refined sugar free!
Muffins are great for meal prepping! I love making a batch of muffins on a Sunday to have for easy breakfasts and snacks throughout the week. Plus, I can count on them always being a hit with my kids!
I love these paleo banana muffins because they’re a healthier option than your traditional banana bread.
We’re using almond flour as the base of these muffins. We’re also using some almond butter and our favorite mix-ins. I’m folding in some chopped walnuts and chocolate chips, but you can definitely experiment and have fun with different options!
Ingredients for gluten free banana muffins:
- ripe bananas: you want those brown spotty ones!
- almond butter: feel free to sub your favorite nut or seed butter
- agave nectar: use maple syrup or honey for paleo!
- blanched almond flour
- baking powder
- sea salt
- walnuts, chopped
- dark chocolate chips
How to make almond flour banana muffins:
In medium bowl, whisk together the mashed banana, eggs, almond butter, and agave nectar.
Add the almond flour, baking powder, and sea salt. Mix to combine. Fold in the walnuts and chocolate chips. Grease a muffin tin with some coconut oil and fill the tins with the batter until almost full.
Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.
How to store and reheat the muffins:
Store. Allow the muffins to cool completely and then place in an airtight container. They can stay at room temperature for up to three days. Then, place in the fridge.
Freeze. Muffins are best if they’re wrapped individually with parchment paper or foil and then in a ziploc bag, Store in the freezer for up to 3 months.
Reheat. Allow to defrost in the fridge overnight and them warm in the microwave for 30 seconds or oven until the muffins reach your desired temperature.
More banana recipes you’ll love:
- Tahini Banana Bread Skillet
- Banana Bread Breakfast Cookies (gluten free + dairy free)
- Coconut Almond Banana Bread
- Double Chocolate Banana Bread
- Gluten Free Chocolate Chunk Banana Cake
- 3 small ripe bananas, mashed
- 3 eggs
- 1/4 cup natural almond butter (any nut or seed butter works)
- 3 tablespoons agave nectar (honey or maple syrup works too)
- 2 cups blanched almond flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 – 1 cup walnuts, chopped
- 1 cup dark chocolate chips
- Preheat oven to 350F.
- In medium bowl, whisk together the mashed banana, eggs, almond butter, and agave nectar.
- Add the almond flour, baking powder, and sea salt. Mix to combine.
- Fold in the walnuts and chocolate chips.
- Grease a muffin tin with some coconut oil and fill the tins with the batter until almost full.
- Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.
- Serving Size: 1 muffin
- Calories: 253
- Sugar: 13g
- Sodium: 97mg
- Fat: 17.6g
- Saturated Fat: 3.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21.5g
- Fiber: 3.5g
- Protein: 7.5g
- Cholesterol: 41mg