Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb friendly and only 210 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)
Light, moist and fluffy banana bread muffins are paleo, keto, gluten-free, low-carb friendly and only 210 calories per muffin.
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Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 210kcal
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
- 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
Recipe adapted from: Civilized Caveman Cooking
Nutrition
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 157mg | Potassium: 267mg | Fiber: 4g | Sugar: 10g | Vitamin A: 220IU | Vitamin C: 3.5mg | Calcium: 75mg | Iron: 1mg
Angela Mielke
Easy recIpe, good flavor, but i cant Give lore than 2 stArs when These are too wEt after bakikg 20 miNutes to stah togeTher. They doN’t even comE ljf kf the silicone lIners.
I Used 4 tbs sOftened Butter And i did Use the coconut flour. I onkg used 3 baNaNas. I think the recipe needs less butter ans maybe More flour.
Jenny Jimenez
Taste is great – just a little too “wet for my taste. could have been because i used almond flour and that doesn’t measure out the same , but overall great !
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?