Paleo Banana Bread Muffins

**UPDATED** Paleo, Kid-Approved, Gluten-Free, Sugar-Free, Minimal Ingredients, East

Turn your favorite Paleo banana bread into an on-the-go sugar-free breakfast (or snack) with these Paleo banana bread muffins!

Finished Paleo Banana Bread Muffins

I know we all love banana bread, especially my Paleo Banana Bread recipe, but eating it on-the-go can be difficult. Being a mom of two boys, I always seem to be on-the-go.

Between school pick up/drop off, playdates, and appointments, it’s hard to get a quick healthy snack that isn’t overly processed when out of the house.

While eating on the run isn’t optimal, sometimes we have no choice. That’s why I altered my famous banana bread recipe into muffins for those busy mornings!

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your banana bread muffins turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Banana Bread Muffins

1. Preheat the oven to 350 degrees. Grease your muffin pan with avocado oil or line with parchment cups.

2. In a small bowl, combine almond flour, baking soda, cinnamon, and salt.

3. In a large bowl, blend bananas, egg, almond butter, and vanilla on medium speed for 30 seconds or until smooth and creamy.

4. Slowly pour and combine the flour mixture into the large bowl while blending on medium speed.

5. Evenly distribute the batter into the prepared muffin cups, filling each cup roughly 2/3 of the way full.

6. Bake in the preheated oven for 15 to 18 minutes or until the tops are firm and brown or a toothpick comes out clean.

Tip: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before serving.

Paleo Banana Bread Muffins with Fresh Bananas

How to Store Paleo Banana Bread Muffins

Muffins can be stored in an airtight container for up to 2 days on the counter or 4 days in the refrigerator for optimal freshness. If you plan to store your muffins longer, place them into a freezer-safe container or resealable bag in a single layer, and freeze for 1 to 3 months.

Essential Equipment for Making Paleo Banana Bread Muffins

Muffin Pan – I’m old school and use a standard stainless steel muffin pan for all my muffin and cupcake needs. Feel free to use a silicone pan if you have one on hand and prefer to bake with it instead.

Muffin Liners – If you are anything like me, I ALWAYS forget the muffin liners since I tend to avoid the baking aisle. For times like these, grease the muffin cups with avocado or your preferred baking oil.

Hand Mixer – A hand mixer is used to combine all ingredients in one bowl for less mess! Hand mixers are amazing because they get the job done but don’t take up too much space for storage!

How to Make Paleo Banana Bread Muffins

More Paleo Banana Recipes

Banana Strawberry Dairy-Free ‘Ice Cream’ – Treat yourself with this easy to make three-ingredient ‘ice cream’ whenever the craving calls!

Frozen Banana Pops – This is the perfect Summer treat for the kiddos. Top your bananas with all your favorite toppings and freeze for an ice cold mid-afternoon snack.

Banana Bread – This is one of the most popular recipes here at Mom Eats Paleo! It’s made with easy to source pantry staples and your ripe bananas for a moist and delicious bread the whole family will love.

Chocolate Banana Smoothie – The kids will love this easy to make Paleo smoothie featuring cacao powder, coconut (or almond) milk, and a banana!

Basic Staples for Making Paleo Banana Bread Muffins

Bananas – Since bananas have a thick peel, I don’t worry about whether or not they are organic. Any ripe bananas will work for this recipe.

Egg – It’s best to source local eggs from pasture-raised chickens. If your location and budget do not allow for this, store-bought pasture-raised or organic eggs are second to best.

Almond Butter – Nothing beats the creaminess the almond butter adds to these banana bread muffins! Almond butter can be swapped out with equal parts of cashew butter or your favorite nut and seed butter.

Vanilla – I love the taste and smell of a homemade vanilla extract. For me, knowing where my ingredients are coming from is a big deal. Making a homemade version will save you money in the long run.

Almond Flour For this recipe, I used blanched almond flour and found that it gives these muffins the best texture and taste when compared to other alternative Paleo flours.

Ground Cinnamon – Add a little flavor to your muffins with some ground cinnamon! Or have fun with this recipe and add your favorite spices or toppings (walnuts, chocolate chips, pecans, etc.)

Shop Amazon For All Your Paleo Essentials & Staples

Baked Paleo Banana Bread Muffins
Baked Paleo Banana Bread Muffins
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Paleo Banana Bread Muffins

Turn your favorite Paleo banana bread into an on-the-go sugar-free breakfast (or snack) with these Paleo banana bread muffins!
Course Snack
Keyword Banana, Breakfast, muffins
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 9
Calories 170kcal
Author Angela Blanchard

Equipment

  • Muffin Pan
  • Muffin Liners
  • Hand Mixer

Ingredients

Instructions

  • Preheat the oven to 350 degrees. Grease your muffin pan with avocado oil or line with parchment cups.
  • In a small bowl, combine almond flour, baking soda, cinnamon, and salt.
  • In a large bowl, blend bananas, egg, almond butter, and vanilla on medium speed for 30 seconds or until smooth and creamy.
  • Slowly pour and combine the flour mixture into the large bowl while blending on medium speed.
  • Evenly distribute the batter into the prepared muffin cups, filling each cup roughly 2/3 of the way full.
  • Bake in the preheated oven for 15 to 18 minutes or until the tops are firm and brown or a toothpick comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before serving.

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 14g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 194mg | Potassium: 217mg | Fiber: 3g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.

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