These Paleo Banana Muffins are made with coconut flour and are free from dairy, nuts, gluten and grains. They make a delicious, perfectly moist Paleo treat or breakfast on the go and can be whipped up in one bowl.
You can find a plethora of banana bread recipes floating on the internet so why another one?
This recipe is free from common allergens such as dairy, nuts and gluten. It's subtly sweetened with maple syrup or honey. Its' perfectly moist (yet not soggy) texture makes a favorite baked treat in the afternoon for our family.
What makes these Paleo Banana Muffins the best.
They are....
- Free from common allergens such as gluten, grain, dairy and nuts
- One-bowl friendly - whisk everything in the same bowl before popping the muffins in the oven
- Quick to whip up - the batter can be ready in 10 minutes
- Naturally sweetened with maple syrup or honey (which is suitable for GAPS diet)
- A great use for those brown bananas that are attracting fruit flies
Healthy Banana Bread Muffins
These heavenly paleo banana muffins have no almond butter or any other butter that may often be allergenic to some, making them entirely nut and seed free. So if nuts are a no-go for you, you'll want to be sure to make these coconut flour banana muffins soon.
You'll notice that coconut flour is extremely absorbent and that's why we only use half a cup of this gluten-free flour. Anything more and the muffins will become too dense and dry.
What's better is that these banana muffins have no added sugar. Maple syrup and honey are not only paleo but in some regards are considered healthy as they contain important nutrients and minerals. As always in all the baking, start low and add more sweetener if desired. Honey is generally sweeter than maple syrup so go easy.
If you prefer, it's completely fine to omit the maple syrup or honey entirely and use bananas only. To boost up the sweetness factor, you may also add raisins or other dried fruit - but watch those labels to make sure they don't have added sugars.
Coconut Flour Banana Muffins
Admittedly, my family is not a big fan of coconut but these muffins pass the coconut taste test by my kids.
The batter itself is nut free and dairy free but should you desire, feel free to throw in your favorite nuts, dried fruit or even clean chocolate chips. We love these for regular diets and these are great for those following a low-carb diet.
If you don't care for coconut, below are a few tips to help hide that distinct flavor.
- Use refined expeller pressed coconut oil. It has a very neutral taste and aroma and can fool all the coconut haters.
- Use maple syrup instead of honey. I find that honey brings out more coconut in coconut flour. So if you're wanting to reduce the coconut flavor, use maple syrup as your sweetener.
- Use vanilla bean powder instead of vanilla extract. Vanilla bean powder is simply vanilla beans ground up. It is exceptionally more concentrated than vanilla extract and does a splendid job of hiding coconut flavor. You can find vanilla bean powder here.
What can I add to my healthy banana bread?
The batter itself is nut free and dairy free but should you desire, there are various add-ins you can throw in to upgrade your paleo banana bread.
- Chopped nuts such as walnuts, pecans, or almonds are all great.
- Seeds such as sunflower seeds or pepitas are great as toppings.
- Dried fruit such as raisins or dried berries (blueberries, cherries, cranberries) would also make a great addition but be sure to check those labels to avoid unwanted added sugars.
- And of course good quality chocolate chips are a wonderful addition. We love these for regular diets and these are great for those following a low-carb diet.
How to Convert Muffins to a Loaf
Are you wanting to make a healthy banana bread instead of muffins? No problem. This recipe easily converts to a Paleo Banana Bread with just a few tweaks.
Make sure your oven rack is in the middle position and decrease the oven temperature to 325 degrees Fahrenheit. Grease a loaf pan with coconut oil and add the batter and any desired toppings. Bake until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs attached. Baking the Paleo Banana Bread will take about 50-65 minutes.
Easy One Bowl Paleo Muffins
These healthy Paleo Banana Muffins are one of the most easiest and tastiest treats you'll ever make. With only 7 ingredients and one bowl, these muffins come together in no time. I love one-bowl baking because clean up is so easy. Start with mashing bananas in a large bowl, add eggs, followed by coconut oil and maple syrup (or honey) and whisk until blended well. Add your dry ingredients then fold everything together.
Is it necessary to combine dry ingredients separately before adding them to we ingredients?
I've not found that to be necessary as long as all the ingredients are free from clumps, they will blend in just fine. This is great news which means we can avoid unnecessary dishes.
Helpful Tools for these Coconut Flour Banana Bread Muffins:
- Mixing Bowls - I love this set and I use the medium size for these muffins.
- Ice Cream Scoop with Trigger - these are so convenient to spoon batter into the muffin pan.
- Stainless Steel Muffin Pan - I do my best to avoid aluminum as much as I can and instead opt for stainless steel.
- Unbleached Paper Baking Cups - Convenient to use as they slip out of the pan once baked. Avoid using silicone muffin cups as they have not been thoroughly tested when used in high temperatures.
- Loaf Pan - If converting these paleo banana muffins into sweet bread, these glass loaf pans will do the trick.
Paleo Banana Muffins (Dairy Free, Nut Free)
Ingredients
- 3 ripe bananas
- 3 large eggs at room temperature
- ¼ cup coconut oil* softened
- ¼ cup maple syrup or honey
- ½ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon vanilla bean powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- chopped walnuts, pecans, pepitas, or chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with baking cups. Set aside.
- In a large bowl, mash bananas with a whisk until smooth. Add eggs and whisk well until smooth.
- Add coconut oil and maple syrup and whisk again to make sure all is combined.
- Add coconut flour, baking soda, cinnamon, vanilla powder, and salt. Whisk until evenly combined.
- Spoon batter evenly into the prepared muffin liners. Top with chopped nuts or seeds if desired. Bake for 18 minutes for mini muffins or 25 minutes for regular muffins or until toothpick comes out clean.
- Keep muffins uncovered for the first day, then store them in a closed container in the refrigerator.
Video
Notes
Nutrition
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
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Need More Paleo Sweet Treats?
Flourless Chocolate Chip Pumpkin Bars (Paleo, Low Carb, Dairy Free)
4-Ingredient Paleo Crepes (Nut Free, Dairy Free, Grain Free)
Paleo Snickerdoodles
Lemon Poppy Seed Bundt Cake (Gluten Free, Paleo)
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This post was originally published April 2019 but has since been updated to include helpful information.
Kimberly says
Made these this morning, they were so delicious. I even doubled the recipe and had no issues. Add chocolate chips as we can't have nuts. Yummy, the whole family said they were good.
Anya says
Wonderful to hear, Kimberly! Thanks for your comment!
Dalsy says
Can I make one loaf of bread instead of muffins?
Anya says
Hi Dalsy,
Yes! I would just add more baking time and keep checking until toothpick comes out clean. Enjoy!
Emily says
Can i replace the coconut oil with anything else?
Anya says
Yes, Emily, you may use butter, ghee, or avocado oil.
Lori chapman says
Would you recommend a chia egg replacement or applesauce? I can't have eggs.
Thanks.
Anya says
Hi Lori,
You may try using a chia replacement. I haven't tried so I can't vouch for that but please let us know if you proceed.
Stephanie M says
I plan To make these with silicone mini cupcake liners. They are heat resistant up to 445 degrees F. I’ve never used silicone so do you think i would have to spray them to prevent sticking? Thanks.
Anya says
I don't like to bake using silicone muffin liners but I don't think you have to spray them to prevent sticking.
Terry says
Hi
Is it necessary to use the 1/4 teaspoon vanilla bean powder or is there something I can use?
Thanks
Anya says
Hi Terry,
You can use 1-2 teaspoons vanilla extract. The vanilla powder is more potent and feel like more flavorful than extract. Enjoy!
KimW says
very yummy but mine turned out more on the wet side than moist side. They looked like they were well cooked though, and toothpick came out ckean. I only had 2 bananas, and used maple syrup. I also substituted the vanilla bean, for only 1/2 tsp. vanilla extract. .I'd definitely make again, but maybe add a bit more flour.
Nicole says
I had the same issue! Have you tried them since with adding more flour?
Kelsy says
I’ll have to give these another try, mine came out wet too, but the smell & flavor was def really good.
Madeleine says
Coconut flour banana muffins were delicious and perfectly moist.
Naomi Armstrong says
I have tried many different recipes for banana muffins using almond flour and coconut flour and have always been disappointed with the outcome. I am so glad I found your recipe because these are delicious! I left out maple syrup and they have just the right amount of sweetness from the bananas! Thank you for sharing your recipe!!
Anya says
Yes! The bananas provide plenty sweetness! So yummy!
Robin halloran says
I made today and their yummy, I love cinnamon so I doubled the amount, and used pecans instead of walnuts. Thanks so much for your reciepe.
Angela Blevins says
Made these with vanilla flavoring and added a few blue berries to each muffin. Spot on! Will definitely make again. Thanks for the recipe.
Nikki says
Can I freeze these? Already have them stored in the fridge for a week we aren’t using them very quickly
Anya says
Yes, Nikki, they freeze very well.
mallory farah says
would it work to incorporate some protein powder or chia seeds in this to up the protein?
Anya says
Protein powder should work and I would keep chia seeds on the low side since they absorb moisture.
Momoko says
I baked for 23mins and they are done, a bit on the dark side. They are very moist and tasty. I've added walnut in the mix, Will make it again.
Becky Ek says
Has anyone tried using an alternative flour? I find that I don’t care for the absorbency/sponginess of foods made with coconut flour. I can have nut flours and am wondering if anyone has tried almond flour? I do like the muffins as they are but am looking for a less spongey texture. Thank you!
Emily says
These were delicious. I’d like to make more as a gift. Do they freeze well, so I can give a large batch to my sister? Thanks!
Anya says
Hi Emily,
Yes, they freeze wonderfully. Flash freezing works the best for these. 🙂
Tannya says
I made these and ate two out of the oven and so good! But they turned brown by the evening and now I'm scared they have gone bad? Its a hot day and they're out. Ade they supposed to change color? I would hate to throw them out!
Anya says
I've not experienced that myself but with bananas anything is possible (ha!). I would venture to say they are still good since it's only been one day. Enjoy!
Jade says
Love these muffins. Super easy to make and absolutely delicious!! They are my guilt free treat for the week 😁👌
Judith says
Made these and added chopped walmuts and mini chocolate chips. Delicious. Would using pumpkin in place of the banana also work? If so, how much pumpkin puree would you use?
Anya says
Hi Judith,
I would use 1-1/2 cups of pumpkin puree.