Dessert

Banana Nut Paleo Muffins Recipe

ByCleo Brixton December 14, 2025December 14, 2025

Introduction

These Banana Nut Paleo Muffins are a wholesome and delicious treat, perfect for anyone following a paleo lifestyle or looking for a grain-free snack. Packed with ripe bananas, almond butter, and warm spices, they offer a moist texture and satisfying nutty flavor.

The image shows a dark gray metal muffin tray with twelve muffins in white paper liners, each filled with light brown batter. On top of each muffin batter is a piece of walnut, giving a textured look with uneven shapes and light brown tones. The tray is placed on a white marbled surface, and the lighting highlights the soft, slightly wet texture of the batter and the contrast of the nuts on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 bananas
4 eggs
1/2 cup almond butter
2 tablespoons coconut oil
1/2 cup coconut flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
Walnuts for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease a muffin tin or line it with baking cups.
Step 2: In a large bowl, combine the bananas, eggs, almond butter, and coconut oil. Whisk until the mixture is smooth and well blended.
Step 3: In a separate bowl, mix together the coconut flour, ground nutmeg, ground cinnamon, baking soda, baking powder, and salt.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Pour the batter evenly into the prepared muffin tin. Optionally, top each muffin with a walnut for added crunch.
Step 6: Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Enjoy!

Tips & Variations

For extra moisture, substitute half of the almond butter with unsweetened applesauce.
Feel free to add chopped pecans or chocolate chips for variation.
If you prefer a sweeter muffin, add a tablespoon of honey or maple syrup to the wet ingredients.
Make sure the bananas are very ripe for natural sweetness and better texture.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or pop in a toaster oven until warmed through.

How to Serve

A dark gray metal muffin tray holds twelve white paper liners, each filled with pale brown muffin batter that looks thick and slightly rough in texture. Each batter mound is topped with a piece of walnut, showing a mix of light and dark brown colors. The tray sits on a white marbled surface and the background is softly blurred, focusing on the muffin tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are these muffins gluten-free?

Yes, these muffins are naturally gluten-free since they use coconut flour and almond butter instead of traditional wheat flour.

Can I use regular flour instead of coconut flour?

It is not recommended to substitute coconut flour with regular flour directly, as coconut flour absorbs much more liquid. The recipe would need adjustment in wet ingredients and quantities to work properly.