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 200 calories per muffin.
Print
Rate
Servings: 12 muffins
Calories: 166kcal
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
Recipe adapted from: Civilized Caveman Cooking
Nutrition
Serving: 1muffin | Calories: 166kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 147mg | Potassium: 256mg | Fiber: 4g | Sugar: 4g | Vitamin A: 182IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @gimmedelicious or tag #gimmedelicious!
Moist n delicious, guilt free banana cake
Hi! I don’t have peanut or almond butter, can I go without or sub for regular butter??
Subbing the nut butter will change the texture and flavor so I don’t recommend it!
These were excellent! My boyfriend said what ever you did, do it again!
These were moist and delicious. I actually used 5 bananas. I didnt have chocolate chips. I did have cranberries and added them. Yummy! I didnt like the look of my almond butter so I used peanut butter. I added more vanilla accidentally. I baked them about 19 minutes total. I ate one warm last night and another one this morning. I think they were so much better completely cooled. So moist! I will experiment with nuts next!
Overall moist, mostly guilt-free treat. I used 4 bananas and noticed after 15 minutes they were still quite runny but I baked for 3 minutes longer. Pulled them out, let them sit and they sort of deflated but then they cooled and had just the right texture. My family loves them because they aren’t crazy about super sweet desserts. I added dark chocolate chips well because I love love sweets and chocolate.
Way too wet. Baked for 45 minutes and they still fell apart when I tried to remove them from the muffin pan. Needed honey or sugar …not sweet enough.
Just curious: How are these considered “Low Carb” at 19 carbs per muffin??
They have 4 grams of fiber for a net carb of 15 g. That’s not terrible for a treat. I wouldn’t recommend eating them everyday, however.
So much more easier than I thought. You could find the coconut flour at fresh market or whole foods. I really loved this recipe.
For those who only have a half a dozen pan, if you have parchment paper and aluminum foil you could could use the pan to mold 6 additional diy muffin holders.
Thanks for the recipe!
Made these and added blueberries!! Nice and fluffy!! Delicious!!
So good and easy! I used almond flour, almond butter and baked for 18 minutes – turned out great!
I made these exactly according to the recipe, using almond flour and avocado oil. I was worried after the reviews saying they would be too wet, but mine were fluffy and cake like. Only difference was that I forgot the eggs, so I beat them into the batter at the last minute. Baked 350 for 20 minutes.
Loved these, a lot of comments noted these were too wet, i just baked for an additional 15 minutes and they came out perfect. (Note: i used coconut flour and chunky pb)
I love these muffins for a guilt free treat. I Added a couple tAblespoons of chia seeds and it tHickenEd them up and turned out less wet.
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.
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 !
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.”
AmAzing! I made mini muffiNs and they turned out Perfect!
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!
I only had 2 bananas so I boiled 16 prunes in a little water. Then I blended just the stewed prunes into the batter. I only had white chocolate chips so I sprinkled a few on top before baking. Since the prunes made the batter darker, it made a nice contrast. I put parchment paper in a 13 by 9 pan and baked. It came out nice, spongy, not too wet, easy to cut and smother in butter. I also can’t tolerate nuts so I used sunflower butter.
Thanks for your good website and information !
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.
Did u compensate the measurement for changing flours, they dont measure the same
that is not in the recipe
HI made these for my husb and he loved them, they came out brown, was the mesSurement for CINNAMON right?
Are you supposed to use both butter/olive oil and almond butter? or just choose one?
You can use either butter or olive oil AND also use the almond butter.
I don’t usually leave comments but this was such a winner, I simply couldn’t not comment! I always have an abundance of overripe bananas on hand and have tried several LOW-CARb recipes, always with
Lacklustre results.
This time was PERFECT!!! I made it with light tasting olive oil instead of butter but otherwise exactly as directed. Baked for 18 minutes and the muffins were PoSITIVELY DELIGHTFUL!!! Perfectly cooked through yet still MOist. Note to the folks who attempt to use almond flour instead of coconut flour, it will likely turn out mushy. COCOnut flour absorbs MUCH more moisture… almost 4 times as much. Stick with the coconut flour and you wont be disappointed! THAnks for the fabulous recipe! 🙂
Thanks for the 5-star review, So happy to hear you enjoyed the recipe!
A couple questions, after the fact, unfortunately. I took one look at these and wanted them! I added 1/2 cup pecans, and filled 16 tins so was doing the math to adjust. You say they are 165 calories in the article, but in nutritional content they are 210.you say they are carb friendly, but really? 15 net carbs is almost half whaT i eat in a day. Can you please explain your logic? Thank you.
Hi Laura, I see how you may have been confused and I can clarify. Up to a few months ago, we were using a 3rd party macro calculator but switched over to our in-house nutritional calculator which is why the numbers have changed. The new calculator is more accurate and thus the 210 calorie count. I’ve updated the post to reflect the changes. As for the carbs, Many people consider 15 net carbs low-carb when it comes to muffins and baked goods!
Do I have to use baking powder? All I have is baking soda
I made it in a loaf and it was a huge fail. So wet and gross, not really even bread.
These are my go to muffins. I use overripe (black and mushy) plantains when I don’t have bananas. I leave out the choco chips and press a whole walnut, a few dried cranberries and pumpkin seeds into the top of the muffins.
I’m going to experiment with making savory muffins for use as dinner rolls by adding less ripe (less sweet) plantains, onion powder and rosemary, thyme etc. I think I can also tweak it a bit by adding a small piece of sausage or cheese to the center of each muffin…
I made this with Peanut butTer and almoNd flour. I added Honey bc of comments saying it wasnt sWeet enough. It turned out dark brown not light in the Photos. Definitely takes heAlthy.
SOoooo good. THe whole family enjoys them. I added a bit of stevia. THANKS again.
Thanks for the review, I’m happy your family liked these muffins!! <3
How many EGgs?!
3 large eggs.
I made these exactly how the recipe was and are they suppose to be mushy?
Thanks
CAME out soo good!!
i replaced choco chips with raisins.rest everything is same.:))
Fabulous! So moist…oven time is longer to dry batter out a bit.. used 1/2 coconut flour 1/2 Almond flour & peanut butter… sweet enough but next time may add tsp stevia just to up sweet flavor a bit…
Best and so yummy! Thankyou for sharing!!
THESE WERE AMAZING. MY KIDS LOVED THEM AS WELL. I USED COCONUT OIL WITH ALMOND FLOUR AND THEY WEERE PERFECT!
The first Successful recipe using coconut flour adter many failed attempts. I loVe that they’re lower carb and sugar free but don’t taste “healthy.”
GIRL – from one food blogger to another – these are amazing!!! I was looking for a good healthy recipe for when we had family coming in and I didn’t have one of my own. I made these 3 times this weekend for the family because the first batch went so quickly. yum! WE will be making these on repeat for awhile. also – I should add i’m not crazy about muffins but i cannot stop eating these lol.
Thank you for such a delicious and healthy recipe!
Thanks! I’m so glad your family enjoyed the muffins! <3
These look so delicious! I am wondering if there is anyway to reduce the amount of bananas and adding banana extract to give flavor while lowering the carb count? Not sure if it would work. Any advice?
I make these muffins every 1-2 weeks. I dont cook breakfast so these are a great BREAKFAST Onthe go and Sweet treat. I also do t feel guilty eating them. They are so good!! Thanks for this recipe!!!
OMG! These banana muffins are so delicious! You guys have to try the recipe!!!
dO THESE FREEZE WELL?
Love THIS RECIPE! I’VE BEEN HUNTING FOR A GOOD KETO FRIENDLY AND GLUTEN FREE BANANA MUFFIN RECIPE AND THIS IS IT! MY KIDS ARE ALLERGIC TO TREE NUTS (NOT PEANUTS) SO I CAN NEVER USE RECIPES WITH ALMOND FLOUR OR ANY OTHER TREE NUT PRODUCT WHICH IS OFTEN FEATURED IN THESE TYPES OF RECIPES. I LOVE THE FACT THAT YOU’VE INCLUDED ALTERNATIVE SUBSTITUTIONS FOR MANY OF THE INGREDIENTS, SO VERSATILE! MY 7 YEAR-OLD MADE THIS AS WRITTEN, USING LILY’S DARK CHOCOLATE BAKING CHIPS (STEVIA SWEETENED) AND THEY TURNED OUT WONDERFULLY! SHE FILLED THE CUPS TO THE TOP WITH BATTER AND THEY PUFFED UP SLIGHTLY, BUT DID NOT OVER FLOW. THE LEVEL OF SWEETNESS ISN’T QUITE ENOUGH FOR MY SWEET-TOOTHED SON, BUT EVERYONE ELSE LIKED THEM. I MIGHT TRY ADDING A BIT OF STEVIA NEXT TIME TO SEE IF IT CAN WIN MY SON OVER. ANYWAY, THANK YOU FOR A GREAT RECIPE!
i absolutely love this recipe! I tend to cOok mine 15/16 min close to under done to increaSe moistness. So yummy!
So very delicious! No need for chocolate chips – sweet enough as is 🙂 beautiful recipe and will surely make again.
These were so yummy! I subbed in Peanut butter and coconut oil, and added 1 tiny scoop of pure stevia powder. Fantastic! DEfinitely a keeper recipe.
Have you made These usiNg a mini muffin pan? Im wondering how to adjust the bake time?
I am 10 years old, and my sister and I love the muffins!!! SO good! 😁
Yay!! I’m so happy to hear you and your sister enjoyed these muffins, Jordan 🙂
Absolutely lovely, easy for children to make and no sugar!!!!
Being a diabetic bananas never features in my diet. My children loves bananas oooh my goodness these are just devine! Kids helped me make them recipe is soo easy and No sugar!!!! I grated a small block of dark chocolate in. Thank you so much!!! Finally a good muffin!
Oh my goooodness! Just made these tonight and they were Out of this world! I subsTitUted the foconut flour for 1.75 cups of almond flour, and added 1/2 cup of swerve icing sugar. I also ommited the cinnamon and only used 1 egg. MadE 12 delicious Muffins!!! Cant wait to make them again!
THEY WERE THE BEST BANANA MUFFINS EVER! LOVE IT AND WILL MAKE AGAIN FOR MY FAMILY!