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)

4.16 from 26 votes

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

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Author Layla


  • 3 large eggs
  • 2 cups mashed bananas 3-4 medium
  • 1/2 cup almond butter peanut butter can also be used
  • 1/4 cup butter olive oil can also be used
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour almond flour can also be used
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 1/2 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, 3/4 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 Notes

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)

  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • Leave a Reply

    Your email address will not be published. Required fields are marked *


    Melina Morin

    Thank you so much for this awesome recipe ! Those are the best muffins I ever made !

    Becky Fernandez

    It is great , next time I think I will add coconut.


    They are amazing! I used 4 bananas and no chocolate chips, yet they turned out just sweet enough. Definitely making them again in the future 🙂


    These are THE BEST low carb muffins I’ve ever eaten. I used peanut butter instead of almond butter and added 1/3 c stevia at the end to sweeten them just a bit. I also used sugar free chocolate chips instead of regular. They were moist and yummy and I had a hard time stopping at just one. It totally satisfied my banana bread craving.


      Yum, thanks for all the great tips, Julie!

    Stacey Ann

    Sorry , forgot to add the rating! 🙂 They are so good how can anyone not like these?

    Stacey Ann

    Made these today and they are delish! I will like your page and follow you on here for more good recipes! God Bless!


    I made them with blueberries instead of chocolate chips- and they were so good! Not as dry as most gluten-free baked goods I’ve made.


    Definitely one of the most moist muffins ever super delicious! Recommend trying you will not be disappointed.


    These taste so good. Definitely eggy but so good. The only thing I can’t figure out is why they turned a green color from halfway up? Super weird. I did use avocado oil instead of butter…any thoughts?


      I’m guessing it’s the avocado oil. Maybe something to do with its interaction with the eggs…

    Mrs Wright

    I just made these following the recipe and they turned out great! They’re still cooling, but I couldn’t wait 🙂


      Haha and I thought I was the only one that can’t wait until baked goods are done!! 😀

    Manya Wood

    This page is aggravating! It wont let me see the recipe without commenting😡


      That should not be the case. Are you on mobile or desktop?


    I just made these, and while they are delicious, I agree with other reviewers in that they are a bit “eggy”. Next time I will make it with one less egg and see if that makes the difference. Also, I added 1tsp xanthan gum to make the dough a bit more stretchy, and used almond flour (I didn’t have any coconut flour on hand). Oh, and I added more chocolate chips 😋, because, well, chocolate. Yum!

    Coleen Hawkins

    I read the comments and googled … substituting coconut flour for almond flour…. it says: 1/4 cup coconut flour=1 cup almond flour ….. I will try that ????

      Coleen Hawkins

      This also made 24 muffins


    I made these and my family loved them. Added some liquid stevia and chia seeds to the first batch. Using Justin’s almond butter in chocolate this time. Making another batch tonight, thank you!


    we love these! thank you for sharing. I’ve always subbed avocado oil instead of butter, added a drizzle of honey, and some Enjoy Life DF mini chocolate chips. My picky kids gobble them up. I’ve used sunflower seed butter successfully, and today i’m trying cashew butter. thanks again!


    The flavor of these were great. We added chopped up pieces of candy bars which added sweetness.
    The problem was it was very moist, I think one other review said “eggy”. Definitely like a banana-flavored quiche. We ate a few and tossed them 🙁 I will add more GF flour and I think it will be fine, basically taking it back to my regular GF banana bread recipe, but without the granulated sugar. At least trying this recipe taught me that we do not need to add sugar….with chocolate chips it will be sweet enough.


    Great recipe! I’ll be making these again. Slowly trying to eat a cleaner diet with lower carbs and less wheat in general. I followed the recipe & added the semi-sweet dark chocolate chips and some chopped walnuts in half the recipe – those were way better! Heading to check out your other recipes now. Thank you 🙂


      Enjoy! Hope you find other recipes to try 🙂


    I love these muffins. I made them with chocolate chips and my picky children eat them for breakfast. I use 3 ripe bananas and 3 eggs and bake them for 15 minutes and they are perfect!! They are moist and delicious. If you use very ripe bananas(and of course chocolate chips) they are sweet enough.

    Joanne Menta


    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


    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.


    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. ????


    can i sub coconut oil for the butter




      I make these all the time! My husband and I just LOVE THEM!!


    What is the serving size? One or 2 muffins?


      1 muffin. The recipe makes 12 muffins and each serving is 1 muffin.


    How much is one serving? One or 2 muffins?


    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 🙂


    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.


    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.

      Gianna Childers

      I have found, in GF baking, adding 1-2 teasp. Apple cider vinegar at the very end, mix in well and promptly pour in your pan (s) gives just a little more lift and I’ve never had a gummy doughy density to any of my baked goods since I began doing this. And I’ve never noticed any alteration of flavor.


    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!


    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.


    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!


      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!


    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!


    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!


    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.

      Yvonne M McIntosh

      For anyone looking to sub the nutter butters…use avacado! And please will you whiners lighten up about your muffins not coming out perfect…..different ovens, temps, eggs, etc, etc…variables matter….it’s not the persona fault that posted the recipe. And here’s a thought for you…when trying a new recipe…bake one or two muffins before baking the whole batch that way you know if the batter need some and adjustment or two.

      Unable to leave five stars as it will only accept four…


        Just found this recipe. They are baking right now. Yvonne, thank you for saying this. Couldn’t agree with you more. I just don’t understand the negativity. I’ve been using coconut flour for years and it is always a bit of a mystery how things will turn out because there is so much difference between the brands and even between different batches of the same brand. Also, if I may take this up a notch, I don’t understand you someone can make multiple changes to the recipe and then comment on the recipe that is posted.


    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.


    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.


    May i just see the recioe


    Why do I have to comment to get back to the recipe????


      You never have to comment to view a recipe on this site. I’m not sure what problem you’re having.


        When the page loads, it’s automatically sending people to the comments section. 🙁

    Colette Sherrill

    Can’t wait to try it


    Hate sites where you can’t see the recipe unless you give them your info. Sucks!


      That’s not the case on this site. What info were you asked for?

    Rachel @ Bakerita

    Coconut flour makes the best banana muffins! These look so delicious.

    Kayle (The Cooking Actress)

    Oooh these muffins look so tasty and like the perfect healthy grab and go breakfast!!!


      yes, they are so good for breakfast!

    Medha @ Whisk & Shout

    These muffins look incredible! Obsessed 🙂 Pinning!