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4.9 from 141 votes

Simple Paleo Banana Muffins with almond flour

Simple Paleo Banana Muffins using almond flour, nut butter, bananas and an egg. Easy, one bowl with no oil and no added sugars! Kid-friendly and parent-approved.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 9
Calories: 135 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1/3 cup + 1 tablespoon natural nut/seed butter I used homemade cashew butter
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3 small extra ripe bananas1 mashed very well (3/4 cup total)
  • 1 cup fine almond flour2 110g
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon all spice
  • 1/4 teaspoon fine sea salt
Optional Add-Ins:
  • 1/4 cup dairy-free mini chocolate chips
  • 1/3 cup chopped walnuts
  • 1/4 cup paleo granola for crumble topping
  • 9 lices of banana for topping

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Grease muffin pan with oil, or use silicone muffin pan.
  2. In a large bowl add nut/seed butter, egg and vanilla. Use hand mixer to combine, or whisk together vigorously. Add in mashed banana (mine was more like a puree) and combine until smooth.
  3. Add in almond flour and evenly sprinkle on baking soda, cinnamon, nutmeg, all spice, and salt. Use large spatula to gently combine until no lumps are present in batter. Gently fold in your mix-ins if using. Muffin batter should have a medium thickness, but not too heavy.
  4. Evenly distribue batter into 9 muffin cups, about 2/3 of the way full. Top muffin batter with extra mix-ins if using.
  5. Bake muffins for 12-18 minutes, or until inserted toothpick comes out clean. Muffins will rise and cracks should appear when done. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely. Enjoy!

Notes

  • 1I used frozen bananas that were extra ripe, and mashed down to almost puree consistency. 2This recipe was only tested with almond flour, not almond meal. So I can't recommend substitutes. You may try using almond meal, but the consistency of the muffins may change. I do not recommend subbing with coconut flour or any other flour unless you're comfortable making those substitutions and have experience baking with other types of flours. Store muffins in container at room temperature 2-3 days. Or store in fridge 3-5 days. Muffins will be moist.
  • Nutrition is only for muffin base. 

Nutrition Information

Serving 1/9 Calories 135kcal (7%) Carbohydrates 4g (1%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Cholesterol 21mg (7%) Sodium 354mg (15%) Fiber 2g (8%) Sugar 12g (24%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 135

% Daily Value*

Serving 1/9
Calories 135kcal 7%
Carbohydrates 4g 1%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Cholesterol 21mg 7%
Sodium 354mg 15%
Fiber 2g 8%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.