The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)

Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb and only 165 calories per muffin.The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)Thanks to coconut flour, making baked goods healthier has never been easier. Coconut flour has made these amazing banana muffins possible! They are super moist, fluffy and delicious. They can be easily made into a loaf, cake, pancakes, and even waffles. The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)This recipe is so simple and easy to make, that it’s become a staple in our home. To begin, simple combined the mashed bananas with almond butter (peanut butter also works really nice too!), butter (olive oil works too), eggs, and vanilla. Then add the dry ingredients. Bake and that’s all folks! Make sure to allow the muffins to cool before devouring!The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)

Paleo Banana Bread Muffins (Gluten free, Low-Carb)

4.1 from 12 reviews
Prep time:
Cook time:
Total time:
Serves: 12


  • 4 medium eggs (or 3 large)
  • 2 -1/2 cups mashed bananas (4-5 medium)
  • ½ cup almond butter (peanut butter can also be used)
  • ¼ cup butter (olive oil can also be used)
  • 1 teaspoon vanilla
  • ½ cup coconut flour (almond flour can also be used)
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of sea salt
  • ½ cup chocolate chips (optional and not included in nutritional facts)


  1. Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.

  2. Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined. Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of salt. Stir with a wooden spoon until fully combined.

  3. Spoon batter into muffin tins, ¾ full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.


Recipe adapted from: Civilized Caveman Cooking

The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb) Nutritional FactsThe Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)The Best Paleo Banana Bread Muffins (Gluten-Free, Low-Carb)


  • Mary Beth Wilson

    Just recently made these and they are delicious! It’s hard finding paleo muffins and they actually taste like a muffins! Will be making them on a regular basis!!

  • Cheerful cook

    I am just making these and added a little protein powder to them. I also swapped the coconut flour for sunflower flour so will be interesting to see how they turn out. The batter was pretty wet. Fingers crossed for a great result

  • Tetri

    Made these today dark chocolate in half the batter. They are awesome! Even my picky 4 yr old loves them! Thanks for the recipe! Definitely a keeper.

  • Carmen

    This recipe makes really nice muffins. I added a few drops of stevia. The choc chips and banana make a delicious combination. Will be making again. 🍌

  • Kelly

    Yum! I didn’t add any chocolate chips but did add a bit more cinnamon and splenda, which gave it the perfect amount of sweetness. It was just what I was looking for! Thanks 🙂

  • George

    These are great! The only issue is, as someone else mentioned, there is way too much batter for 12 muffins… I just put the rest in a pan and baked as a big cookie… no problem. I also added some honey on this batch… waiting to see how they are!!

  • Judy Escoto

    These muffins came out great, just took a little longer to cook and I did turn the pan around after cooking for 18 minutes and cooked another 3 minutes. Then I let them sit for about 20 minutes in the pan before removing them. They are so good! I also added in Butterscotch Chips instead of Chocolate and I also added in 1/4 cup Hemp Seeds. Delicious! Also I used the Coconut Flour as called for in the recipe.

  • Emily

    These completely flopped for me. So disappointed. They were completely wet and soggy and sunk in. I followed the recipe exactly. I even tried baking for an extra 5-10 min because they do not get done in 18. That didn’t help at all. Had to throw everything out. What a waste of time and money.

  • Erika

    I know, when replacing almond flour for coconut flour (or vice versa) you’re supposed to change the amount used. Is that the case here? I only have almond flour right now but really want to make these. Any thoughts on whether, and how, to change up the recipe to accommodate? Thanks! Looking forward to trying these!

  • Thea

    I followed the recipe exactly and ended up with way more batter than required to fill muffin cups as specified. I did use exactly 2.5 cups of mashed bananas. (It took me 5.5 moderately sized bananas to achieve this quantity.) I’m suspicious that this was just way too much banana, because the muffins took WAY longer than 18 minutes to bake (I honestly lost track of the time). We haven’t tasted them yet, but my kids liked the batter. I’m giving the low rating because of the technical issues.

  • Jen

    I made these yesterday for my children. Husband and I are new to paleo from Whole30. Feeling great and would like to stick to no gluten. These muffins we thought tasted awesome. I did not think that they were eggy at all. Of course a different texture is expected with coconut flour as opposed to reg flour. But these are so good you wouldnt even know!We added chocolate chips to half and blueberries. Will make again for camping and school lunches! Thanks!

    • Jen

      I’ve made multiple times since. Sometimes due to my own fault in measurements, bugger bananas etc I end up with way more batter, this just leads to bigger muffins – with a little common cooking sense- bigger muffins take longer to bake. I baked an additional 5-10 min til a knife came out clean. They are amazzzzzzing. Always use add ins. Dark chocolate chips are my fav!

  • Erin

    These are great! Made them the other day and it’s a good thing my husband doesn’t like bananas – because he’s not getting any of these! Has anyone tried adding toasted pecans or walnuts to them? I may experiment with that next time, but they’re yummy as is!

  • Nita

    I love these muffins! I make a batch every week and put half the batch in the freezer. I have celiac disease and these completely satisfy my craving for baked goods. I use dark chocolate chips, and I think they are plenty sweet. Thanks for the recipe!

  • Terry

    Can i leave the almond butter out – or replace it with something else? I noticed the recipe already calls for butter so why the almond butter (or peanut butter)? Just curious — plus I don’t have almond or peanut butter handy.

  • Mel

    I made these and personally I wouldn’t find them edible without the chocolate chips. They are very eggy (as in the light foamy texture and egg taste) and not the least bit sweet. I don’t know how to explain it but IF I try again I will add some Splenda, and 1 less egg. When adding the chocolate chips they aren’t really that low carb friendly anyway.

  • kathy

    Just finished making these. They are delicious. I did not use chocolate chips but I prefer a little more sweetness . Next time I will add some dried fruit.

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