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These paleo banana muffins are made from coconut flour and are gluten free, dairy free, and low carb! They also don’t contain any refined sugar, which makes them a healthy treat. That’s why I usually eat one of these paleo banana muffins on my way to work because they’re a healthy treat and filling.
I had such a great response to my recent recipe for paleo blueberry muffins, that I wanted to share this variation of the recipe with you!
I have to confess, this delicious recipe came about due to recipe mistake. A few weeks ago, after starting to mix the batter for a big batch of blueberry muffins, I realized I only had enough blueberries for half of the muffins. So, instead of running out to the store to get more, I threw in a banana and hadn’t planned on it turning out well. To my surprise, they came out amazing! These muffins didn’t even last one day, everyone had gobbled them up!
These paleo banana muffins are soo delicious, they are fluffy, moist and just the right texture.
Add Extra Flavor with Chocolate Chips and/or Nuts
If you’re looking to get more flaxseeds (Omega-3’s) in your diet, you can add a couple of tablespoons to this recipe or just sprinkle them on top of the muffins after your put them in the pan. Also, if you like nuts, you could add a handful of crushed nuts to these paleo banana muffins. For those who aren’t allergic to nuts in my family, I will add in some crushed walnuts. Yum!
You could also add in chocolate chips. Something about banana muffins and chocolate chips.. I love the taste of banana and chocolate together! I use these dairy free chocolate chips.
To add chocolate chips or nuts, just add about 1/4 cup of chocolate chips or nuts to the batter and stir.
Paleo Banana Muffins Recipe
- 2/3 cup of Coconut Flour
- 4 tablespoons of Coconut Oil
- 6 Organic Eggs
- 2 bananas mashed
- 3 tablespoons Raw Honey or Stevia (optional)
- 1 teaspoon Cinnamon
- 1/2 teaspoon Apple Cider Vinegar
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon sea salt
- Optional: 1/4 cup nuts or chocolate chips
- Combine all wet ingredients into a large bowl
- Combine all dry ingredients in a separate bowl
- Mix together wet and dry ingredients
- Mash the banana and add it to mixture
- *optional – add flaxseeds/nuts/chocolate chips to the mixture or sprinkle on top of muffins
- Pour the batter into muffin pans. I line the muffin pan with these unbleached and chlorine free muffin cups.
- Bake at 350 degrees for 20-30 minutes or until lightly browned.
*This recipe makes 6 large muffins or 8 to 10 small muffins. Baking time may vary a little depending on size of muffins.
This recipe doesn’t call for water or milk like your blueberry muffin recipe. Is that correct or was it mistakenly left out? I’m new to making paleo recipes, so I need all the help I can get.
I have every single ingredient in my pantry right now, I need to make these. Thank you!!
Can you please post the nutritional information for this recipe?
Is the baking time for the large muffins? How long for regular size muffins?
It’s for a medium sized muffin. If you make them very large, you may need to increase the time by 5 minutes.
I’ve always enjoyed your recipes. This looks like it will be no exception. I have a similar banana muffin recipe but uses regular flour and I prefer to no eat many grains so this is perfect. In my other recipe I add spinach to the mix. Do you think it would work with this one?
Thank you so much! Glad you like my recipes. That should work out great! I’ll have to try that sometime 🙂
We love this recipe! We recently went gluten free and I actually made these the first time before we did and loved them then. I will be trying the blueberry recipe soon too. Thanks. I do have a question though is there a print option for your recipes? Either I can’t seem to find it or it’s. It there. Thanks again
So happy to hear you like it! I am working on setting up a print option on all my recipes. Hope to have it set up in the next month 🙂
Can I substitute apple sauce, zucchini or pumpkin for the banana? I just want to make other flavors
Yes, that should work. Let us know how it turns out if you give it a try.
Can i subusite almond flour instead of the coconut flour?
Yes, you can. However, you will probably need to increase the amount of flour.
Do you know how much fat and carbs would be in these? They sound delicious. Even the blueberries ones do also. I would like o know the carbs and fat in them if you can help me out. Thank you.
I didn’t calculate it yet. You can plug it in an online calculator 🙂
These were really good! I subbed ghee for the coconut oil and I drizzled some paleo salted caramel and chopped pecans on top. I’ll definitely make these again!
Yum that sounds good!
Great website. I echo desire for nutritional values, especially carb count per muffin/ portion
Thank you so much!
Thanks Dennis! I’ll have to add that! There are some great websites you can type in the ingredients to and it will give you the full nutritional information.
Im doing weight watchers could you please put the nutritional facts for on your recipes . Thank- you
I can not stand the smell of vinegar so I don’t even have it in the house. I’ve always thought baking powder and soda helps baked goods rise. Can I skip the vinegar?
Lori, Health Extremist
The reaction of the baking soda and vinegar does help it to rise. I haven’t tried it without the vinegar, but if you do, let us know how it turns out. 🙂
Lemon juice will react with baking soda the same way apple cider vinegar does. However, I don’t know how lemon juice will affect the taste of the recipe.
Why do you use apple cider vinegar in many of your baking recipes? I haven’t seen many similar recipes before and i’m interested. Thanks!
Lori, Health Extremist
The vinegar helps the breads to rise.
Vinegar activated the baking soda. Baking soda requires an acid.