Description
Quick, healthy, and fuss-free paleo almond flour banana muffins perfect for busy weeknights or anytime you need a grab-and-go snack. Naturally sweet, moist, and grain-free.
Ingredients
- 2 cups almond flour (200g), finely ground
- 3 medium ripe bananas, mashed (about 300g)
- 3 large eggs, room temperature
- 1/4 cup raw honey (85g), can reduce to 3 tablespoons
- 1 teaspoon baking soda, fresh
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup melted coconut oil (60ml), can substitute avocado oil
- Optional add-ins:
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon cinnamon
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with silicone or paper liners, or grease with coconut oil.
- In a mixing bowl, mash the ripe bananas with a fork until smooth but slightly chunky.
- Add eggs, melted coconut oil, honey, and vanilla extract to the mashed bananas. Whisk until combined and smooth.
- Sprinkle baking soda, sea salt, and almond flour over the wet mixture. Gently fold together with a spatula or spoon until just combined; do not overmix.
- Fold in optional add-ins like walnuts, cinnamon, or chocolate chips if using.
- Spoon or scoop the batter evenly into muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes, or until muffin tops are golden and a toothpick inserted in the center comes out clean. Start checking at 20 minutes.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Best served warm or at room temperature.
Notes
Use super ripe bananas for natural sweetness and moisture. Do not overmix the batter to avoid gummy texture. Fresh baking soda is essential for rise. Line muffin tins or grease well to prevent sticking. Muffins freeze well; wrap individually and thaw before eating. Customize with nuts, cinnamon, or chocolate chips. For nut-free version, try sunflower seed flour but recipe not tested. Vegan option: substitute eggs with flax eggs (3 tbsp ground flaxseed + 9 tbsp water), though texture will differ.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: Paleo
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7
- Sodium: 120
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 3
- Protein: 5
Keywords: paleo, almond flour, banana muffins, gluten-free, dairy-free, healthy snack, quick recipe, grain-free, refined sugar-free