The Best Paleo Banana Bread Muffins (Gluten Free)

Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb friendly and only 210 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)

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

Light, moist and fluffy banana bread muffins are paleo, keto, gluten-free, low-carb friendly and only 210 calories per muffin.

Course Dessert
Cuisine American
Keyword banana, bread, gluten free, keto, lowcarb, muffins, paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 210 kcal
Author Layla

Ingredients

  • 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

Instructions

  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

Nutrition Facts
Paleo Banana Bread Muffins (Gluten free, Low-Carb)
Amount Per Serving (1 muffin)
Calories 210 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 157mg 7%
Potassium 267mg 8%
Total Carbohydrates 19g 6%
Dietary Fiber 4g 16%
Sugars 10g
Protein 5g 10%
Vitamin A 4.4%
Vitamin C 4.2%
Calcium 7.5%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

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

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    Comments

    Colleen White

    YOU JUST CANNOT STRAIGHT ACROSS SUBSTITUTE ALMOND FLOUR FOR THE COCONUT FLOUR! hERE ARE RECOMMENDATIONS. “Can I use almond flour instead of coconut flour?
    You can use almond flour as a replacement for coconut flour, but you will have to adjust the whole recipe due to the extra absorbency of coconut flour.

    To replace coconut flour with almond flour in your keto recipe, follow these recommendations:

    Replace every 1/4 cup (1 ounce) of coconut flour with at least 1 cup of almond flour.
    Decrease the amount of liquid in the recipe by using one less egg for every 1/4 cup of coconut flour that the recipe initially called for.
    By using these two recommendations, you will be able to convert most coconut flour recipes into almond flour recipes.”

    Crystal r

    AmAzing! I made mini muffiNs and they turned out Perfect!

    Rebecca Long

    Since someone said that it turned out too Wet, I used coconut flour + 1TaBlespoon, olive oil, 3 medium bananas, barneys almond butter(drier than most almond butters). Since the almond butter was so thick, i had to INCORPORATE it with the egg mixture using a blender on pulse mode. I baked them a liitle longer and they were Great. The large amount of CINNAMON is needed to prevent them from tasting bland, but it does mask a lot of thE banana flavor. Eojoyed them!

    jayino

    Thanks for your good website and information !

    Suzanne

    I wonder abut two cups of bananas. That may account for the sogginess. Also you indicated that almond flour could be used and so I used it instead of the coconut flour and that may have accounted for the very very moist muffin! Tasty, but hoping they will dry out.

      Kimmy

      Did u compensate the measurement for changing flours, they dont measure the same

        Dixie Reynolds

        that is not in the recipe

    Gladys

    HI made these for my husb and he loved them, they came out brown, was the mesSurement for CINNAMON right?