Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb friendly and only 166 calories per muffin.
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. 
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!
Paleo Banana Bread Muffins (Gluten free, Low-Carb)
Ingredients
- 2 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
- Pre-heat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Coconut flour absorbs moisture but not right away. I followed the recipe quantities exactly, but after mixing in coconut flour (minus leavening), i left the mixture for about an hour or so, to absorb the liquid. Then I sieved in the baking powder/soda.
Texture was good. Not too moist.
As a home economist, I think you could make this the night before but not mix in the Baking powder/soda until ready to bake. Before baking sift it in, and it should work fine.
Best muffins! I make them weekly. Everyone in the house loves them. I do omit the almond butter and bake time is usually 30 min. So good !
Hi! Do you think I could substitute pumpkin for the banana?
My daughter loves them. She wants them in her lunch every day!
Can u use AP flour in place of coconut flour? If so, is it the same amount?
This recipe is the best one I’ve found on google. I love this recipe so much because it tastes good, it easy, and it’s the most muffin like consistency out of all the other recipes. Sometimes I don’t add the cinnamon, but instead I’ll do blueberries, strawberries, or chocolate chips. When I do add the cinnamon, I also add a bit of nutmeg with whatever nuts I have in the cabinet.
I used almond flour and realized straight away that the batter was too wet. I added about 1 full cup almond flour plus 1/2 cup coconut flour and the muffins were still soggy in the centre after fifteen minutes. I’ve put them back in for another 10 mins. I have no clue how 1/2 cup coconut flour on its own would soak up all that liquid even with its magic power of drying out baked goods. Maybe the oil in the natural peanut butter I used plus subbing oil for butter was to blame.
These came out fabulous! I measured out 5 ripe medium bananas but I only had 1.5 cups instead of 2. I was nervous this would ruin them but it didn’t. I just didn’t have any other bananas. I also subbed peanut butter, and as per the comments only used 1tsp cinnamon but I’d stick to the 1tbsp as the recipe stated because the cinnamon taste wasn’t strong enough for me with just a 1tsp. These came out the perfect texture!
I made it more keto by subbing mashed avocado for half the bananas. Worked great. No avocado taste. Yummy!
I really wanted to like this recipe, as I’ve been craving banana bread muffins all week. As others mentioned, they were not just moist, but very wet inside. I had doubled the recipe. I used a spoon to scoop the coconut flour into measuring cup. Perhaps it would have been better to do a packed cup? I used homemade almond butter, olive oil, and homemade baking powder (to keep it strictly paleo). I left in oven for 25 minutes and they just didn’t improve. for the next batch, I nearly doubled the amount of coconut flour which did help but was still wet. Perhaps that’s the nature of coconut flour recipes. Next time I will try cassava flour. I’m not sure where I went wrong and overall disappointed to waste such expensive ingredients on a recipe that didn’t work for me.
Same.. coconut flour and almond butter are more expensive ingredients. The top of my muffins are crusted but smooshy, and they’re very wet inside.
Bananas are not keto friendly. there is roughly 25 net carbs per banana not to mention 15g of naturally occurring sugar.
So 4 medium ripe bananas is 100 net cabs and 60g of natural fruit sugar. Is there a way to make this recipe with banana extract and something else to make up for the consistency of the mushy banana? Blowing 10 net carbs on a muffin is too much when you are on a 30 carb a day keto diet.
These are meant to be paleo, not keto.
If I wanted to bake this as a loaf, what temp/time would be best?
And out fantastic ! I used cashew butter not almond butter and pecans no chocolate chips! Very moist and delicious love this recipe !
Very good, made as directed but with peanut butter and only 1 tsp of cinnamon instead of 1 tbsp. Thank you for the recipe, tastes great!
Perfect! thanks for stopping by 🙂
Oh my goodness, thank you! I have tried so many low sugar and gluten-free muffins that just don’t taste great. These are a dream! My two year old is the ultimate, honest muffin o-meter, and she loves them too.
So glad your daughter enjoyed them!!
The flavor of these is great! Mine also turned out too wet. I did use almond flour. I noticed another commenter referred to something about wet and the use of almond flour. I keep trying to find something on this page describing how to adjust the recipe if you use almond flour and I don’t see anything. Could you tell me if the recipe should be adjusted when using almond flour? Or any other helpful hints as to what to adjust if they are too wet?
Did you adjust the amount of almond flour to refect the recipe? generally, you have to use about 4 times more almond flour than coconut flour so that may explain why they were wet.
Yes, that would probably be why! I am new to this and didn’t know the ratio between use of almond to coconut flour. Thanks! Either way, still am enjoying them
Good to hear <3
Thanks for the tip on increasing the amount of almond flour. I’ve just made these and popped them in the oven. The batter was way too runny so I added a bit more almond flour but probably not enough. I guess I’ll find out in fifteen mins! Yeah I find coconut flour superabsorbant and I don’t really like the dryness of the finished product when baking.
My kids loved them…. But they love any kind of muffin. A TBSP of cinnamon was way to much for me so I think I will use less the next time I make them.
Hi! So I know this would change the paleo nature of the recipe, but do you think AP flour could be substituted for the coconut?
Hi,
This recipe looks great but I have an inquiry before I make it. Since the chocolate chips are not included in the nutritional facts and I’m not seeing any added sugar where are the 10g of sugar per 1 muffin coming from? I even googled sugar content in bananas and it doesn’t seem to add up. I’m doing a lot of baking today so I apologize in advance if the answer is staring me directly in the face and I’ve missed it. I’ve reviewed the recipe multiple times at this point and it’s lost on me. HA! So I thought I’d reach out and ask and take the risk of looking stupid if I’ve missed it.
Thanks for pointing that out Jennifer! it looks like the chocolate chips were actually included in the calculation thus also increasing the calorie count. I’ve gone ahead and manually recalled the recipe and updated it. Hope that helps!
Could the almond butter be substituted with wow butter to make it school safe?
I have not tried this recipe with wow butter but I’m assuming it would work. Please do update us on how it goes for you 🙂
Would have been useful when saying could use almond flour ,to indicate that amount needed to change before the reviews segment