Paleo Banana Nut Muffins

Breakfast just got a lot more delicious with moist and healthy banana nut muffins, made with coconut flour!

PaleoBananaMuffins2  

I used to hate bananas growing up.

I honestly think that it was all a mental block against the fruit. Because of course, with the name Anna, your destiny is to be called Anna Banana by everyone and their mom from day one. I’m not sure if it’s because people really couldn’t think of anything else to say, or couldn’t think of any of the other words that rhyme with Anna, or what…but all I know is that I hated it. The ironic thing about it though, is that the older I got, the less people called me Anna Banana, and the more I started liking the taste of bananas! And now, they’re literally one of my very favorite fruits! I eat one probably every day, and when it comes to banana baked goods, I just can’t control myself! Banana bread is so irresistible…and these banana cupcakes? Like a taste of heaven. Bananas at my house usually get devoured way before they turn brown, but this week for some reason, I had brown bananas on my counter! So it was definitely time to bake.

PaleoBananaMuffins1

While I was teaching my Group Power class at the gym last week, a sweet lady in my class brought me some gorgeous fresh eggs from her chickens at home! Such a wonderful gift!! I knew I just had to make something extra fun and special with them! So with the brown bananas on the counter and the wonderful fresh eggs, this recipe was born.

PaleoBananaMuffins

They’re fast and easy to make (no mixer required!), and the banana keeps the muffins so moist and light! A little maple syrup keeps them slightly sweet, and the coconut flour offers a fabulous grain-free alternative to the traditional Banana Muffin you’d find at the bakery. Coconut flour is my go-to favorite grain-free flour to use, and even if you don’t typically stick to paleo foods, it should be a pantry staple! (It’s found in most grocery stores, or online on Amazon or Vitacosticon) So many delicious recipes out there now use the healthy and versatile flour, and I don’t want anyone to miss out!

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The whole family will love these irresistible muffins, and the recipe is so easy to half or double, depending on how many hungry eaters you’ve got at home! They also freeze beautifully, and they’ll thaw quickly in the microwave for a quick breakfast or snack on the go!

So go ahead, let those bananas on the counter get all freckled and brown, and bake away!!

Enjoy! :)

5.0 from 7 reviews
Paleo Banana Nut Muffins
Author: 
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!
Ingredients
  • 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
Instructions
  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.

*This post contains affiliate links.

More delicious Paleo choices:

Paleo Pumpkin Bread

PaleoPumokinBread3

Paleo Gingerbread Spice Muffins

GingerbreadMuffins

Paleo Marbled Banana Bread

MarbleBananaBread

*This post contains affiliate links
*I linked up at These Link Parties

Comments

  1. Megan O'Neal says

    Anna, these look so good! I’m excited to try coconut flour. Your blog is beautiful and your photography looks so professional! Love it!

  2. Loren says

    Just made these and followed exactly what the the recipe says but used cashews as my nuts.. these are delicious! thank you for sharing.

    • Anna BradleyAnna Bradley says

      Thanks so much Loren! I’m so happy you liked them! :) I LOVE cashews…I’ve gotta try them in this recipe now too! Fantastic idea!

  3. Melissa says

    I made these today, but put in chocolate chips instead of nuts. They are so yummy that my husband and I looked at each other after eating the first one and said: “tastes like more”.
    Thanks for the recipe!

    • Anna BradleyAnna Bradley says

      Oh my goodness, chocolate chips sound heavenly in these!! Amazing idea–I’m gonna make them that way too! :) I’m so glad you liked these! Thanks Melissa!

  4. Ginny says

    I made these this morning. I have Celiac disease and am always looking for tasty treats that don’t include a million carbs. These are so delicious and I shared the link to your recipe on my FB page. I know a lot of celiacs who are going to like these babies! Thanks for sharing. I look forward to trying more of your recipes.

  5. Jen says

    It’s so hard to find good Paleo baking recipes. Thanks for posting this. Could you sub maple syrup for honey? We don’t have any maple syrup and I want to try these!

    • Anna BradleyAnna Bradley says

      Hi Jen! You can absolutely use honey instead of the maple syrup! Just substitute the same amount of honey (1/3 cup) for the maple syrup called for in the recipe. There may be a slight difference in taste & texture, as compared to the maple-containing version, but overall the results should be pretty similar! :) I hope you enjoy these! Let me know they turn out!

    • Anna BradleyAnna Bradley says

      Hi Jeannine! I’m so sorry–unfortunately at this time I’m unable to provide the nutrition facts for the recipes on my site. However, websites such SparkRecipes can be very helpful if you would like to personally calculate the stats of this and other favorite recipes!

  6. says

    These were the absolute BEST muffins Ive ever had. I made them for valentines breakfast today. I used 1/2 cup of applesauce and 1 banana and OMG osh they were so moist and perfect. Didnt choke on them like I typically do on things I make with coconut flour. These will definately be a staple in my home

  7. Chasity says

    For those not wanting to use eggs I substituted 1tbs ground flax to 3 tbs water for each egg and still turned out great! Thanks!

  8. Stephanie says

    Absolutely amazing muffins! I had many friends and family approve also. I have already made them twice in the past couple weeks using our fresh chicken eggs. Thank you!

    • Anna BradleyAnna Bradley says

      Thank you Stephanie! Glad you all liked these! :) Ps-jealous of your fresh chicken eggs! Someday, hopefully, I’ll be able to have my own chickens!! 😉