The Best Paleo Banana Nut Muffins Ever (OMG!)

By Jess

5 from 57 ratings

We all have those no-brainer recipes that we make all the time because they’re so easy to make and always a hit. Mine has always been banana bread. There’s honestly nothing that I love more than a warm slice of banana bread with butter just melting into it. It’s truly like a little slice of heaven. At least, that’s what I used to think until I stumbled upon this paleo banana nut muffin recipe. Who knew banana nut muffins could be just as good, if not better than banana bread?

paleo banana nut muffins

The Best Paleo Banana Nut Muffins Ever- these are SO good!

I’m not sure exactly what it is about this muffin recipe but I genuinely think that it turns out way better than cooking an entire loaf of banana bread. I think that it’s due to a combination of using a few smart paleo friendly ingredient choices and the fact that the dough rises far easier with individual muffins than it does with a whole loaf.

Perhaps my favorite thing about this banana nut muffin recipe is the fact that not only do the muffins taste incredible, but they’re also quite good for you as well. Once again, this is thanks to the smart paleo friendly ingredients that are used to make the muffins.

Use Ripe Bananas for Naturally Sweet Paleo Banana Nut Muffins

For starters, you’ll obviously be needing to use some bananas (approximately four, mashed with a fork) in order to make banana nut muffins. In addition to making perhaps the best tasting baked paleo goods ever, bananas are also a fantastic source of quite a few essential nutrients.

Bananas contain a solid amount of dietary fiber, as well as a good mix of essential vitamins and minerals, not to mention a variety of bioactive compounds (antioxidants, polyphenols, carotenoids, etc.) that have been shown to help prevent several types of chronic degenerative diseases. (1)

Along with the four mashed bananas, you’ll also need to use four eggs when making these muffins. Eggs are easily one of my top five foods to use for just about everything, and they do an excellent job here of adding in a good amount of protein, saturated fat, dietary cholesterol, and a few more essential vitamins as well. The eggs act as an important binder in this paleo recipe.

baking the banana nut muffins

Almond Butter, a Paleo-Approved Dairy Butter Alternative

In an effort to keep things even more paleo friendly with this recipe, you’re going to end up swapping out dairy butter in favor of using ½ cup of almond butter instead. I love this ingredient choice because in addition to giving your muffins a delightfully nutty flavor, it also loads them up with even more great health benefits.

Almonds have always been one of my go to snacking choices because of how good they are for you. They’re an excellent source of dietary fiber, vitamin E (and other disease fighting antioxidants), and they provide you with an abundance of heart healthy monounsaturated fatty acids.

While eggs have been shown to increase the good level of HDL cholesterol in your bloodstream, almonds help to reduce levels of the ‘bad’ LDL cholesterol type. (2) The good news is that almond butter does indeed provide the same great benefits as eating raw almonds would, meaning that these muffins actually go a long way towards keeping your heart health in tip top shape.

Along with the almond butter, you’ll also need to add in a couple of tablespoons of melted coconut oil, which adds even more high quality fats into the mix. Unfortunately, a lot of folks still shy away from coconut oil because they’re concerned about the saturated fat content, but there’s really no need to worry.

The type of saturated fats that are found in coconuts are of the medium chain triglycerides (MCT) variety. MCT fats actually provide quite a few nifty health benefits, especially for anyone who may be following the keto diet. (3)

Ditch the Wheat Flour

I love using coconut flour in this recipe as a replacement for refined wheat flour for a few different reasons. First and foremost is the fact that certain proteins found in wheat have been linked to chronic inflammation, which in turn can develop into a variety of inflammatory diseases. (4)

Avoiding inflammation is reason enough alone to use flour alternatives like coconut flour. But in addition to that, using coconut flour also has the added benefit of providing even more dietary fiber and medium chain triglyceride fatty acids, all in a 100% gluten free package.

Using both nutmeg and cinnamon together in this recipe is also a delightful way to add a deliciously nutty hint to your muffins.

Once you have combined all of your dry ingredients, you can then blend them together with your wet mixture before distributing the batter evenly into your prepared muffin tins. Though I will say, if you’d like to bake this in a loaf pan instead, it would work wonderfully that way too.

paleo muffins

6 Banana Nut Muffin Recipes That Will Curb Your Dessert Cravings

It won’t take you very long at all to realize what I mean when I say that I prefer these banana nut muffins to banana bread. However, in the event that you’re not quite sold on this particular recipe, but you’re still craving a healthy paleo friendly banana dessert, then I’ve got a few other great recipe options for you from around the web:

Before we wrap things up with this paleo banana nut muffin recipe, I just wanted to go over a few extra topics that a few of my friends have asked me about when it comes to making this recipe. Maybe you’ll find some of the following information useful as well:

Are Bananas Really Paleo Friendly?

Since the basic approach of the paleo diet is to basically only eat the same foods that were available to our caveman ancestors, it should come as no surprise that yes, bananas are indeed 100% paleo.

While they aren’t the best option for anyone following a more strict low carb eating plan (like the ketogenic diet), bananas are an excellent carb option for individuals who are moderately active. Their potassium content and the fact that they’re such a quick-releasing type of carbohydrate makes them fantastic for athletes and anyone else living an active lifestyle.

The only important thing to keep in mind is that bananas do have quite a high sugar content, so you don’t want to go nuts eating them. With that being said, they’re still a better snacking option than anything that’s made with refined sugars – just don’t go overboard with them and you should be fine.

What Are the Benefits of Using Nut Butters in Paleo Baking Recipes?

One of the most common questions I get about the paleo diet is in regards to using nut butters.

Peanut butter is probably the most commonly used type of nut butter, but you can also use butter made from just about any other type of nut. I’ve personally used and enjoyed all of the following:

  • Almond butter
  • Cashew butter
  • Pecan butter
  • Macadamia nut butter
  • Hazelnut butter
  • Pecan butter

I’ve also heard good things about pistachio butter and acorn butter, although I’ve never tried either type.

Using nut butters in your baking recipes is a great idea for a few different reasons, especially for anyone out there who may be lactose intolerant (or otherwise sensitive to dairy products).

In general, with nut butters, you’ll get more of the following:

  • Dietary fiber
  • Heart healthy monounsaturated fatty acids
  • Protein
  • Essential vitamins and minerals
  • Antioxidants

In addition to all of that, they also add a delicious nutty taste to all of your baked goods. What’s not to love about that?

Can I Use Almond Flour Instead of Coconut Flour For This Recipe?

Speaking of nut butters, since this muffin recipe uses almond butter, I get a lot of questions about swapping out the coconut flour and using almond flour instead.

If that’s something that interests you, you’ll be happy to know that not only is almond flour a perfectly acceptable substitute, it actually works great when making these muffins.

Just as almond butter offers up nearly the same health benefits as eating raw almonds does, so too does almond flour. That means using almond flour will end up adding in even more healthy fats, fiber, protein, and essential nutrients to this recipe, while giving the muffins even more of a delightfully nutty flavor.

Can I Add Anything Else To These Muffins?

I wouldn’t recommend altering this recipe too much. These muffins are seriously already pretty spectacular as is.

With that being said though, there are only two changes that I would recommend trying with this recipe. The first change is swapping out the coconut flour in favor of almond flour instead, as mentioned in the previous point.

The second change I would make is to add in your choice of chopped nuts as decorative toppings to your muffins. It’s up to you what type of nut to use. I personally like to go with chopped almonds or walnuts when adding a topping to my muffins. Cashews or pecans are another great choice as well.

Again though, this is 100% optional, and these paleo banana nut muffins are good enough as is when following the base recipe!

(You may also like: Coconut Flour Chocolate Chip Banana Nut Muffins)


  • Ingredients
    • 4 bananas, mashed with a fork (the more ripe, the better)
    • 4 eggs
    • 1/2 cup almond butter
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla
    • 1/2 cup coconut flour
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp salt


  1. Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
  2. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
  3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.


Serving Size

1 muffin




Print Recipe

Paleo Banana Crumb Muffins

paleo banana crumb muffinsIngredients

2 cups almond flour
2 tsp baking powder
pinch of salt
4 medium ripe bananas, chopped
4 medium eggs
2 tbsp melted coconut oil
2 tsp pure vanilla extract

For the crumb topping:
¼ cup almond flour
2 tbsp unsweetened finely shredded coconut
1 tbsp honey
1 tbsp coconut oil, softened
1 tbsp almonds, chopped


1. Preheat oven to 350ºF. Line a 12-cup muffin pan with paper cups. Set aside.

2. In a bowl combine the almond flour, pinch of salt and baking powder. Set aside.

3. In a food processor place the bananas and process until smooth. Add the eggs and process until well combined. Add the melted coconut oil and pure vanilla extract and pulse to combine. Add in the almond flour mixture and pulse until well combined.
Scoop the batter into the prepared muffin cups. Set aside.

4. To make the crumb topping, combine the almond flour, unsweetened shredded coconut and chopped almond in a bowl. Add in the honey and coconut oil and mix with a fork until large crumbs form. Sprinkle the crumb topping evenly over batter in each cup.

5. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before serving.


Ask a Question 

  1. I made these muffins yesterday. Morning halted the recipie because I only had 2 1\2 frozen bananas. Only substitutions I did was sunflower seed butter instead of almond butter and I added agave to sweeten. They were delicious warm out of the oven. I let the rest cool then stuck them in a frezzer bag in the fridge. The next morning they had turned green , not sure if it’s mold or why this happend.

  2. This recipe is amazing! I wasn’t sure it would work when the batter was so wet, but they are moist, light and yummy. I added some dark choc chips. Thanks for sharing

  3. This was the best paleo “bread-type” recipe I’ve made so far! I used Almond Flour instead of Coconut, and they were great!
    Thanks for the recipe:)

    • I was wanting to use almond flour instead of coconut flour but wasn’t sure how they’d turn out. Thanks for posting this. Now I know!

  4. I love this muffins, this is the second time I make them and I am crazy about them. I am doing the wholelife challenge with my crossfit gym and all the ingredients are compliant 🙂

  5. Fantastic recipe! I added dark chocolate chips, and they were great! They also came out of the papers really easily, which I don’t usually find with paleo baked goods. Thanks for posting!

  6. Made these exactly the way you did and they are awesome!!! the only difference is I made 6 big muffins rather than 12, but the cooking time was still perfect. 20 minutes and they were perfectly ready and making my whole house smell amazing!!! Thanks!

  7. YUM! This was my first time baking with coconut flour and these muffins are delicious! I just scarfed one down out of the oven and am having a hard time not shoveling down the rest of them! I will be making these again as soon as my next bunch of bananas are spotty. Thanks so much for this great recipe!

    Rating: 5
  8. My kids loved these! I added a few tbs of raw honey for insurance and they gobbled them right up. Usually I have to coerce them to try anything new as they are always wary of anything paleo but not this time. Thanks for the awesome recipe!

    Rating: 5
  9. Yummy. Added dark (75%) chocolate chunks and crumbled walnuts. May play around with the coconut/almond flour mix and consider apple bits. But this is definitely a keeper. Thank you!

    Rating: 5
  10. I’ve made these several times now. Seems like the texture is better if I leave out the coconut oil. They don’t last long in my house! Yum!

    Rating: 5
  11. I’ve made these a few times now and I love them. They freeze well so I take out one or two at a time to stop myself eating them all at once!

    Rating: 5
  12. These are sooooo yummy! I followed the recipe exactly but added shredded coconut to the tops. Delicious.

    Rating: 5
  13. I make these regularly now and they are always delicious. Just wondering if anyone can work out how many calories are in them as I am trying to watch those too!

    • I worked out the calories. They are 156 cal per muffin if you follow the directions exactly (12 servings) and do not add nuts. I left out the vanilla and nuts and they are 144 cal / muffin.

  14. AWSOME…delicious… quick and easy. Love them! I also started adding other ingredient’s like blueberries ,chia seeds, hemp hearts, flax meal totally AWSOME!

    Rating: 5
  15. These were so delicious! I loved them and will definitely be making regularly! I used cashew butter and frozen bananas that were newly defrosted and pretty soggy (it didn’t affect the outcome).
    They stuck to the paper liners a bit…but it wasn’t a big deal.

    • Excellent! I have not tried using frozen bananas before but it’s great to know that they work in this recipe.

      • I am wondering if you have a good egg substitute for these. I love these but am allergic to egg whites and flax doesn’t agree with me wither.

  16. Has anyone tried this with a butter other than almond butter? Do you think Coconut butter might work? I’d like to make these for a girls’ night, but my friend is allergic to tree nuts…Thanks!

  17. Oh my goodness! How amazing are these muffins? They are so moist – and no sugar or sweetener needed. I used really ripe bananas and the sweetness from them was plenty.
    I substituted the almond butter with ABC butter (almond, brazil nut, cashew) and these were to die for.
    I’ve made two batches this week!

    Rating: 5
  18. They’re not even out of the oven yet and already I’m in love – just the batter tastes divine 🙂 I made my own almond/cashew butter to use in it. It means so much to find a recipe like this when there is so much you can’t eat. Thanks so much

    Rating: 5
  19. Hi~ I was just wondering if its possible to substitute the bananas with anything, possibly pumpkin puree? And also, may i omit the baking powder? Thank-you!

  20. My husband and I and two of our friends are in a 30 paleo challenge. I’m so thankful I found this recipe for banana nut bread! It’s amazing! I can’t keep enough of it made for a quick morning bite or a snack to make it until dinner. It’s delicious anytime if the day!

  21. For those that had issues with the muffins sticking to the liners, parchment paper muffin liners are awesome for paleo baking, especially with coconut flour. Nothing sticks at all on them!

  22. I am wanting to make these. Do you add the walnuts on top of the batter and then bake I them. I assumed you do but wanted to make sure first.

  23. Making these now and also tried your recipe for brownies! So amazing and delicious! Thanks for sharing your creations!

    Rating: 5
  24. I wasn’t very impressed with the recipe. I had to use almond meal instead of flour, maybe that is why it didn’t come out very well. Too much egg as well. Next time I will add one less egg, more cinnamon, and some honey.

    • Baking with coconut flour requires lots of eggs for moisture. Almond flour doesn’t usually need as many eggs. I’m still learning!

  25. Thankyou so much for this amazing recipe…. im eating righ now one of these muffins, and are soooo delish!! I just added some chocolate chips 😉

    Rating: 5
  26. These muffins are so great. I used natural Skippy peanut butter and halved the recipe. When I got to the coconut oil, I fogot to halve it. They where perfect.

    • Hi
      Did you substitute the almond butter for anything else? My kids have nut allergies, so would be interested to know what else works besides almond butter.

      • Try a bit more coconut flour and bit more butter or oil. As I didn’t use almond butter just almond flour n they worked fine

    • Just use almond meal or crush ur own almonds in food processor. That’s whati did as I can’t afford almond butter either

      • Using avocado is a great idea! That makes more sense than putting a nut butter in banana nut muffins. Traditional banana nut bread or muffins has chopped nuts added to the batter.

    • Darlene, I used a gluten free all purpose flour. I used a 1/4 of a cup more than the recipe called for and got a great result.

  27. One thing to say-make sure your bananas are RIPE. I just made some on a whim and my bananas weren’t quite ripe yet…needless to say, the muffins did not turn out as sweet as they would have been had the bananas been ripe. Oh well! I’ll try again another time.

  28. My son says these are awesome… probably better than “regular” muffins. I made a large batch and then froze them so he can eat one for breakfast every morning. (I don’t like bananas so I have no opinion, didn’t even try them!)

  29. I’ve made these twice so far this week. They are amazing! Hands down best paleo recipe I’ve tried! My picky 4 year old inhaled them! Even requesting them with her lunches. I added a bit of pure maple syrup and some enjoy life chocolate chips and they are definitely a keeper! I have shared your page in several “mom” groups I’m in. I never have extras to give out since we eat them so darn fast!

  30. Can somebody please advise how long the muffins will keep for? And do you sprinkle the nuts on after or whilst they cook for the last min? Thanks

  31. This was my first attempt using coconut flour for baking and the results were fantastic! My kids like these better than the old fashion recipe (from grandma) that was loaded with shortening and sugar. It’s so exciting to find recipes that I can use to make the transition to whole food eating and to see my kids gobble up something completely free of added sugar!

  32. My family loves these. I’ve made them at least five times (always with thawed frozen bananas and once with sunflower seed butter) and they are always delicious. Thanks for the awesome recipe

  33. Just fresh from the oven now (even though it’s 100 degrees here!). I sliced one in half and put a thick wedge of butter in the middle. Delicious! These may be the most light and fluffy and moist things I’ve baked since adopting a gluten-free diet. I did use peanut butter instead of almond, and made a half batch, but otherwise followed the recipe closely.

  34. Made recipe as is except added 1/2 tsp chia seeds and got 16 muffins. Easy and moist but as-is was a bit bland. I added 1/2 scoop of chocolate protein powder to last four muffins and that did the trick. I think this is better than adding chocolate chips. Definitely will make again but next time I’ll let the bananas ripen more.

  35. Tried these this morning. Just looking at transitioning to Paleo. Substituted Almond butter with Date butter and added some cocoa. Amazing. My daughter of 26, who does not follow a healthy diet 🙂 loved them and so did er 16 month old son. Will be a favourite recipe, so simple!!!

    Rating: 5
  36. Pt hank you for this recipe, our family is new to the paleo way of life and my kids are really missing breakfast type breads. These were a hit! I didn’t have enough banana, so I substituted 2/3 can of pumpkin purée plus one banana. I did add honey and a teaspoon of cocoa since pumpkin purée isn’t very sweet. Great texture and it was nice to have muffins rise like we are used too, so thanks for the temperature trick!

    Rating: 5
    • I don’t think so. I looked into whether you could replace it with almond flour and discovered that coconut flour is very very different from both wheat and almond flours. You use a LOT less of it as it sucks up a ton of moisture. You would probably need to use almost 2 cups of flour to equal 1/2 cup of coconut flour but Im not an expert and I would love to have this confirmed by the author.

  37. Just made these and wanted to know if the consistency is a little moist. I am not sure if the rising agent failed but they are dense and a little wet, the outer crust was perfect but the insides not quite as expected. If i had cooked further i think they would of burnt. I did have the oven up high and lowered as suggested, maybe causing the outside to cook too fast v’s the inside? I would definitely try again and maybe cook longer at a lower temp.

  38. I made these this morning and added a little honey as well for my boys. They were a hit. I didn’t have almond butter, so I used peanut butter (I know, not paleo) and I omitted the coconut oil because I didn’t have that either. Turned out great. Not overly peanut buttery either. Thanks for sharing the recipe!

  39. Since bananas can vary so much in size, do you have any comment on what size bananas to use, or how that would translate into cup measurement?

  40. They just came out of the oven and I sampled one…delish! Will be nice to have a ready made breakfast treat for the next few days.

  41. I was able to quickly make these this morning and the texture and taste are wonderful. Love that they have no added sugar except for the little bit in the almond butter. Next time I will use homemade almond butter. Do you happen to have the nutritional value figured for these? Love your sight, I will definitely be making many more of your recipes. Right now I am dealing with Hashimoto’s autoimmune disorder, adrenal fatigue, hormonal imbalances, high mercury and styrene, bacteria and other things and trying to gain weight instead of lose it like many people. Thanks for the delicious recipes!

    Rating: 5
  42. I made these today and they are delicious. Very moist and not dense at all. I used 3 large very ripe bananas instead of 4 because that’s all I had. I also sprinkled in some dark chocolate chips. It turned out amazing. Thanks for the recipe!

    Rating: 5
  43. These are so good! I just took them out of the oven. I didn’t have coconut oil so I used Olive oil — I imagine they’d be sweeter with the coconut oil, but they’re still sweat without.

    Any idea on how many carbs these might have? My mom is a diabetic and was wondering if they were good for her as well. I figured so but just curious!

    Rating: 5
  44. I have been trying various recipes and this one is the first one that not only looks like a real muffin but tastes amazing. I can’t thank you enough. Amazing. 🙂

  45. I never really leave comments on a recipe because most of the time I tweak it so much that it’s no longer the same. The only tweak I made to these was to use a little bit of Tuaca (vanilla and citrus liquor) instead of vanilla extract (as mine somehow disappeared and I rarely bake so didn’t even notice). 20 minutes in the oven was PERFECT and seriously these muffins are amazing. They’re light and fluffy and moist and not sweet (which is awesome). Thanks for a keeper!

    Rating: 5
  46. WOW! Wonderful texture and flavor. I’ve been looking for a banana muffin recipe the whole family likes and this is it. Thank you for sharing. Can’t wait to try some of your other recipes!

    Rating: 5
  47. I didn’t have any nutmeg, so i used one tsp cinnamon. I didn’t add any sweetener. It could have used some. Other than that, they turned out good. A good way of using up those really ripe bananas. Also I have the same question. Do you know the carb count? Thanks for a great recipe!!!

    Rating: 5
  48. This is the second time I’ve made these and they are sooo yummy. Slather grass fed butter and it feels like you’re cheating. Tip for banana’s: Whenever the bananas start to turn I just drop the whole thing in the freezer. This way when I’m ready to make something calling for ripe bananas, I just take them out of the freezer. I only let them sit out for a couple of minutes before I cut them in 3 chunks, run the knife down the side and peel the skin away. You only have a small window before the bananas become squishy.

    Rating: 5
  49. wondering what 4 bananas would measure out to be since they come in different sizes. I had 4 kind of small ones and my muffins needed a little sweetness. It would be good if we knew what their suppose to measure out to be in the recipe.

  50. Ours are currently in the oven and have been cooking for about 35 minutes, but they’re still not baking right! They’re soft and wet on the inside, not baking at all, though the outside seems to be getting dryer. Help?!

  51. These muffins were absolutely amazing! I was wondering what ratio of pumpkin purée I could use as substitution when we don’t have any bananas really?

  52. Amazing! I used cashew butter and it was soooo goood. I was wondering how many calories are in one muffin?

  53. These were very dry but taste was ok. Next time I’ll omit the bakingpowder and vanilla. Oh and maybe 5 bananas because I used rather small ones.

  54. Made them yesterday, we couldn’t wait until today’s breakfast to try them and we had one before going to bed. I was also wondering how many calories are in one muffin because I just want to eat them two at a time.
    I added blueberries in half and raw cacao nibs in the other half, both came out great. THANKS!

  55. In all my years of making banana muffins I have never ever had a recipe that was so amazing as yours! The muffins turned out so moist and absolutely delicious! I will have this recipe for a lifetime! THANK YOU!!!

    Rating: 5
  56. Wow! Finally! A baked paleo treat that doesn’t suck! I LOVE this recipe. The texture is like a muffin should be and really moist and delicious. I did add a couple tbsp of vermont maple syrup…….I like sweet…..and they are just delicious! Thanks for sharing this recipe and I’m so glad I decided to give baked Paleo another try 😉
    I’m definitely sharing this with my paleo crossfit friends!

    Rating: 5
  57. This was so yummy, I know I will make it again, and i was interested in having more detailed nutritional stats. I used My Fitness Pal app to scan all my ingredients and calculate the nutritional info, then I entered it for 1 serving inn the site. I would imagine it’s pretty spot on. My batch made 14 muffins, they came out 150 calories each. If you use MFP, search for Paleo Grubs – Banana Nut Muffin if you’d like to see the rest of the nutritional info!

    Rating: 5
  58. I’ve been meaning to comment on these for a while. I made them for myself to have at Easter while my family had the usual sweets. They are SO GOOD!!! I froze the leftovers and have been enjoying them here and there as a treat. I just pop them out of the freezer and defrost. I can’t believe how yummy they are without any added sweetener. They taste and texture are just like regular banana muffins! Thanks so much for this awesome recipe!! I’m currently waiting for more bananas to over-rippen so I can make more. 🙂

    Rating: 5
  59. Our first real success! We just had these for breakfast, and they were delicious. We just started eating Paleo as a family, and it is hard to please everyone even though we all agree that we feel a million times better. The breads have been the challenge. These were a hands down winner. The second my husband bit into his, he nodded and said, “Yep. This is it.” And the kids asked to have them in their school lunches for a snack. THANK YOU SO MUCH! The Chocolate Chip Cookie Bars are in the oven. I can’t wait to try them and many more of your recipes.

  60. Made these tonight using almond flour , they look great, but are spongy….any hints on what I did wrong?

    • Almond flour needs a little less egg that coconut flour, which soaks up a lot of moisture. Haven’t tried this flour substitution yet, but I’m guessing the almond flour needs one less egg than the coconut flour.

  61. These turned out pretty great! I followed the recipe exactly-might be good to edit for those who are new to baking with coconut oil and such-first, make sure your eggs are at room temp (very easily done by letting your shelled eggs sit in a cup of warm water While you’re prepping other ingredients.) Coconut oil doesn’t do well melted and then thrown in with cool ingredients. It will mess with the texture. Also, I baked for 20 mins exactly and they were perfect.
    Very moist and flavorful! I would probably make again but skip the nutmeg. I added Enjoy Life mini chocolate chips and they worked great! Yum- thanks for the recipe!

    Rating: 5
  62. The best muffin ever. Wanted something for the grandkids in the morning on the way to school. Didn’t tell them they were healthy or what was in them until…they said they loved them. I cheated a little put 3 chocolate chips in each on for bribery to get them on board. I make mini muffins so they can have 3. BTW…one batch I used organic peanut butter…could not tell the difference.

    Rating: 5
  63. I make these every other week for my daughter. She loves them!!! It’s taken awhile to get her off the processed food, but it’s worth it! For this recipe I will sometimes top the muffin with a dusting of cinnamon and a chocolate chip.

    Rating: 5
  64. I used 4 small bananas the first time so I do think that made the difference in the sweetness. I’m trying 7-9″ bananas next time to see how that goes. I also used freshly made almond butter from my grocery store and it has no sugar inherent in it, so I’m also thinking of adding some tidbits of pineapple for sweetness. For those that have never used coconut oil, it does NOT have any sugar in it. For those not doing a paleo diet, this is probably where the questions are coming from about carb count because you don’t have to count anything in a paleo lifestyle, you just don’t eat things like this on a regular basis- it’s just to have a treat, something other than the regular proteins for breakfast. The point is not to substitute things that could bring all your sweetness cravings back. But if you just want healthier versions of muffins, pancakes, etc then it’s the way to go.

  65. Making these right now, 7/20/2015 @ 1:52pm. Wish I could send you a picture of them baking in the oven, they are massive and smell delicious. Hopefully, they won’t sink when I take them out! I used three very large ripe bananas and three extra large eggs. I’ll keep you posted. 🙂

  66. So, I have one question. I made these on a Sunday as a snack for the week. By Tuesday they were already sour. How do you store them? Do you keep them in the fridge, or the freezer? I left them outside on a container so it doesn’t surprise me that they went bad, but I’m curious about how you deal with how perishable they are.

    • I bake these quite often. I store them in the freezer and refrigerator (depending on my plans for them). They freeze well!

  67. I halved the ingredient quantities (just in case), used tahini instead of almond butter and doubled the vanilla. They were missing a little sweetness so will add a tablespoon of honey next time. I didn’t play around with the oven temp and they still domed nicely. Perfectly light muffins … thank you.

  68. How much sugar is in these muffins? I am diabetic, and was wondering if you have low carb, sugar free recipes?
    They look great though 🙂

    • No sugar if you look at the recipe. The only natural sugar is from the bananas. The sugar in the bananas is fructose which is not a problem for diabetics – despite the fact that some people tell diabetics that they shouldn’t eat fruit. Fruit has a lot of fibre in it. Anythign with fibre in it slows down the absorption of glucose. This recipe is great for diabetics as it is low carb. You can also lower the fructose content fuerther by taking out two of the bananas and substituting with sugar free apple sauce.

  69. The recipe does not specify how much nuts. Also do I add them to the batter or just on top. I love nuts and would love to add to the batter and also on top. I added to the top before baking and they came out delicious. Will make them again.

  70. So delicious! I had some bananas to use up and my kids have allergies/intolerances so I searched for a paleo recipe. I’m so glad I picked this one!

    I used a food processor to make the mix (carpal tunnel). I missed out the Nutmeg (personal taste) and doubled the baking soda because I can’t use baking powder. I used a 2 litre loaf tin lined with Bakewell paper inside the slow cooker for 3 hours on high and I’ve sliced up the loaf ready for breakfast.

    (I bake in the slow cooker because I don’t have an oven that’s good enough for cakes/loaves )

    Rating: 5
  71. We love this recipe so much that we’ve been making it every week for over a year. Today I was out of coconut flour and substituted almond flour (1.5 cups) in its place. The muffins were even bigger and tasted just as delicious. We baked at 20 min and they were great! Think we still prefer the coconut flour, but the almond flour was a close second. Either way… this is our go to muffin all the time! Thanks for creating it 🙂

    Rating: 5
  72. Wow I have to say this recipe is really good. I’m a baker at heart and have been testing several paleo & low carb recipes. This one is a keeper! The muffins are moist & tasty. I added a 1/4 cup chopped walnuts to the mix rather than on top. I also added chopped dark chocolate to a 1/3 of the recipe for my son & he loved them. I really like that there is no artificial sugars or natural sugar replacements such as stevia added to the recipe. Can’t stand the after taste of any of them. I will definitely be making this recipe on a regular basis. Thank you Rebecca!

    Rating: 5
  73. I used sunflower butter because I didn’t have enough almond butter. I forgot to add crushed walnuts, I always forget the nuts & I love them! LOL Perhaps if you listed *nuts opt. in the ingredients list, I’d remember! I didn’t add anything other than banana to sweeten, but I would have tried honey had I thought of it! lol #oldagestinks

  74. Definitely the best paleo muffins I’ve made so far. I love the fact that there’s no need to add any sugar. I’m 36 weeks pregnant, and I can’t even begin to tell you how much of a blessing these are to my day. 🙂 Thanks a bunch for sharing the recipe.

    Rating: 5
  75. Thank you so much for this recipe. I have done it several times as regular and mini cupcakes and also as a cake for my daughter’s birthday. It is delicious! It is also the only recipe with coconut flour that I really like and don’t find that a characteristic taste of the flour is left in the cake.

    They freeze well and I can take one out at a time for my daughter’s school snack.

    The only change I made regards the almond butter. I use almond flour mixed with regular butter.

    I loved that it turns out sweet enough without any added sugar or sweetener!

    Rating: 5
  76. These were amazing! No one was the wiser that they were Paleo muffins. My husband who would’ve been very critical loved loved loved these muffins! I will make them again!

    Rating: 5
  77. I’ve been making these muffins for the past three years. I find them to be delicious and really hit the spot for when I am craving baked goods. I usually bake a large batch and then freeze as I like to bring them into work as breakfast for the next two weeks.

    Rating: 5
  78. The muffins are delicious. I had to make a few adjustments; I substitute organic peanut butter for the almond butter, 2 eggs with 1/3 cup egg whites instead of 4 eggs and I also added pecans. The muffins are sweet from the bananas and are very moist. Try them once and you will be hooked.

    Rating: 5
  79. These came out great. Everyone loved them and I agree with the other comments that these muffins have the texture of a muffin made with traditional ingredients minus the excess sweetness. I like that this recipe just uses the sugar from the bananas.

    Rating: 5
  80. So good, turned out much better than other recipes for banana muffins I have tried before! I added walnuts on top of some and dark chocolate chips on top of the other half, so yummy!

    Rating: 5
  81. Thank you!
    These are delicious!
    I have been gluten intolerant for almost 20 years. I get sick if I am not very careful. I have tried other gluten free recipes but they were not very good. I will make these again.
    I used raw nutty almond butter for extra crunch.

    Rating: 5
  82. I was curious what the texture of this would be with so little flour – but it is magical!
    Thanks for the great, easily adaptable recipe! This one is a keeper for sure!

    Rating: 5
  83. These muffins are amazing! Very moist and delicious! I’ve never had muffins that melt in your mouth like these do. I added a little extra coconut flour because the batter looked too thin. I used a hand help bender to mix the wet ingredients so I probably over processed it. My husband loves sugar so he isn’t as excited as I am about them. I’m going to add maple syrup to half the batter for him next time to see if he likes a sweeter version.

    Rating: 5
  84. Absolutely the BEST base recipe for banana nut/choc chip/muffins/bread/squares,etc! The kids, who were SO against baked goods without flour or butter, are now converts! I only used very ripe bananas to achieve the perfect sweetness (didn’t need the maple syrup). Thank you for this recipe…my family loves it!

    Rating: 5
  85. I made these on Sunday along with all my other food prep. They are easy to make and the recipe is solid. My friends were impressed that they are gluten and sugar free. They live up to the tilte “Best banana nut muffins”

    Rating: 5
  86. These are moist and delicious banana muffins. I realized I forgot the 1 tsp of baking powder but they still turned out well. I added a few blueberries in the middle of the batter and then added roasted unsalted slivers of almonds on top. This is my first time using coconut flour and I like the texture a lot better than almond flour recipes. Thank you!

    Rating: 5
  87. Delicious! These tasted buttery with no real butter in them. I’m amazed! I used half cashew butter because i ran out of almond and I made them into mini muffins because that’s all I had for liners and it made about 40 of them. I’ll definitely be making them again!

    Rating: 5
  88. I’ve made these muffins like100 times. Today I added chocolate chips to some of them. They are as delicious as ever!

    Rating: 5
  89. the recipe title says banana nut, but the ingredients list has no nuts, so what did I forget when making these muffins, NUTS…I haven’t tried them yet, still waiting for them to cool…

    Rating: 4
  90. These are some of the best muffins I’ve had. I’m absolutely dumbfounded. Definitely going to make them part of the weekly rotation. WOW!

    Rating: 5

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