These Paleo Banana Nut Muffins are simple to make and have no added sugar. They are one of my favorite quick grab and go breakfast recipes for those mornings when you have to get out the door in a hurry.
Baking can be a challenge on a Paleo diet, but these Paleo baking tips will really help and show you that you can still enjoy your favorite baked treats and keep your eating plan clean.
Cutting out sugar in your diet means that you have to get creative when it comes to baked goods. After all, most baked recipes have a healthy helping of sugar in them. This is where fruit can come to the rescue. Dried fruit is great for sweetening things like these lemon coconut energy bites. For today’s recipe, I am using Mother Nature’s natural sweetener – ripe bananas!
Bananas ripen naturally. So if you go to your fruit bowl only to find this looking at you, don’t toss them. Making banana muffins are not the only thing you can do with these. See other uses for ripe bananas here.
Let’s make some Paleo Banana Nut Muffins!
Start by adding the bananas, eggs, almond butter, coconut oil and pure vanilla extract to the bowl of a stand mixer and combine well. The riper your bananas are, the better, since there will be no sugar in these muffins.
In another bowl, whisk together the coconut flour, cinnamon, nutmeg, baking powder and soda and salt until well combined.
Stir the dry ingredients into the mixer and combine well. Paleo baked good use very little coconut flour compared with normal baked goods, so the batter will be thick and somewhat frothy.
The last step in making these muffins is to fold in the chopped nuts.
Add to 24 muffin cups lined with cupcake liners. Use good quality liners. The mixture is somewhat oily and Dollar store liners just won’t work well for this recipe.
I also added a few more finely chopped nuts to the top of the muffins for extra crunch and appearance. I used an ice cream scoop about 3/4 full. The mixture is very thick and scoops easily.
Bake in the oven for about 25 minutes. Can’t wait to try one!
Time to taste the muffins!
These Paleo banana nut muffins are hearty, crunchy and have just a hint of sweetness. After almost a month without sugar, my taste buds have really adapted and I love having a muffin that is not overly sweet now.
Serve these muffins for breakfast, as a snack or as an ending to a main meal. You will love knowing that they are good for you, and will fit into a Paleo, Dairy Free, Gluten Free or Sugar Free diet plan.
For more Paleo and ideas check out these recipes:
- Paleo Nutella Smoothie
- Whole30 Breakfast Bowl
- Grain free Muesli
- Gluten Free banana bread.
- Paleo Orange Chocolate Cookies
Store the Paleo banana nut muffins in an airtight container in the fridge for best results. With the high egg and oil content, plus the bananas, these muffins will last longer in the fridge. They also freeze well. Each muffin has about 148 calories.
- 6 ripe bananas, mashed well
- 6 eggs
- ¾ cup almond butter
- 3 tbsp coconut oil, melted
- 1½ tsp vanilla
- ¾ cup coconut flour (you can also use blanched almond flour)
- 3 tsp cinnamon
- ¾ tsp nutmeg
- 1½ tsp baking powder (check labels to make sure it is gluten free)
- 1½ tsp baking soda
- ½ tsp salt
- ¾ cup of chopped walnuts,
- ¼ cup finely topped nuts for the top of the muffins (optional)
- Preheat oven to 350 º F. Line a muffin tin with cupcake liners. In the bowl of a stand mixed fitted with a paddle attachment, add the mashed bananas, eggs, almond butter, coconut oil, and pure vanilla extract. Mix well to combine.
- In a large bowl, whisk together the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and sea salt. Stir into the wet mixture, and mix well scraping down the sides with a spatula. Fold in the chopped walnuts, reserving a few for the top of the batter.
- Add the batter evenly to the muffin cups, filling each about two-thirds of the way full. Top with the remaining walnuts
- Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the fridge in an airtight cpmtainer. They also freeze well.