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Banana Nut Paleo Muffins Recipe

★★★★★

4.5 from 119 reviews
  • Author: Cleo
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free

Description

These Banana Nut Paleo Muffins are a delicious and wholesome treat made with natural ingredients like ripe bananas, almond butter, and coconut flour. Perfect for a paleo-friendly breakfast or snack, they combine the warmth of cinnamon and nutmeg with the subtle richness of coconut oil and almond butter. Easy to prepare and naturally gluten-free, these muffins are moist, flavorful, and topped with crunchy walnuts for added texture.

Ingredients

Scale

Wet Ingredients

  • 5 ripe Bananas
  • 4 Eggs
  • 1/2 cup Almond Butter
  • 2 tablespoons Coconut Oil

Dry Ingredients

  • 1/2 cup Coconut Flour
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 pinch Salt

Topping

  • Walnuts (1 per muffin, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare your muffin tin by greasing it or lining it with baking cups to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the ripe bananas, eggs, almond butter, and coconut oil. Whisk the mixture thoroughly until it becomes smooth and well blended.
  3. Combine Dry Ingredients: In a separate bowl, mix together the coconut flour, ground nutmeg, ground cinnamon, baking soda, baking powder, and a pinch of salt to ensure even distribution of spices and leavening agents.
  4. Form Batter: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently but thoroughly to combine without overmixing, which helps maintain a tender muffin texture.
  5. Fill Muffin Tins: Pour the batter evenly into the prepared muffin tins. Optionally, place a walnut on top of each muffin to add texture and flavor.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before taking them out of the tin. Enjoy warm or at room temperature for a tasty paleo snack or breakfast.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • The almond butter adds protein and healthy fats, making these muffins filling.
  • Coconut flour is very absorbent; ensure you measure it accurately for best texture.
  • Optionally, you can add chopped walnuts or other nuts into the batter for additional crunch.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins make a great grab-and-go paleo-friendly breakfast or snack.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: banana muffins, paleo muffins, gluten free muffins, almond butter muffins, healthy breakfast, paleo breakfast, coconut flour recipe

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Find it online: https://cleobrixton.com/banana-nut-paleo-muffins-recipe/