Paleo Banana Nut Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
Breakfast just got a lot more delicious with moist and healthy banana nut muffins, made with coconut flour!
  • ½ cup Coconut Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 4 Large Eggs
  • 2 Large Bananas, Mashed (about 1 cup)
  • ⅓ cup Maple Syrup
  • 3 Tablespoons Coconut Oil, softened
  • 1 teaspoon Vanilla Extract
  • ½ cup chopped Walnuts or Pecans, optional
  1. Preheat oven to 375 degrees F.
  2. Prepare a 12-cup muffin pan by greasing with coconut oil or spraying generously with nonstick cooking spray. Set aside.
  3. In a medium mixing bowl, whisk to combine Coconut Flour, Cinnamon, Nutmeg, Cloves, Baking Soda, Baking Powder, and Salt. Set aside.
  4. In a large mixing bowl, whisk eggs well. Add in mashed Bananas, Maple Syrup, Coconut Oil, and Vanilla Extract, and whisk very well to combine. There may be a few small clumps of coconut oil that do not dissolve completely, and this is ok.
  5. Pour dry ingredients into the bowl of wet ingredients, and stir with a large spoon until no dry flour can be seen. Fold in chopped nuts, if desired.
  6. Spoon batter into 10 prepared muffin cups. Fill remaining 2 cups about ⅓ full with water to prevent the pan from warping.
  7. Bake for about 17-19 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs attached.
  8. Allow muffins to cool in the pan for about 10 minutes, before carefully removing them to cool completely on a wire rack.
  9. Store muffins in the refrigerator for up to 5 days, or in the freezer (in a ziploc freezer bag) for up to 4 months.
  10. Makes 10 muffins.
Recipe by SunnySideUps | Living Life Sunny Side Ups at