Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb friendly and only 166 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)

4.39 from 90 votes

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

By: Layla
Light, moist and fluffy banana bread muffins are paleo, keto, gluten-free, low-carb friendly and only 200 calories per muffin.
Prep10 minutes
Cook15 minutes
Total25 minutes
Servings 12 muffins

Ingredients 

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: banana, bread, gluten free, keto, lowcarb, muffins, paleo
like this recipe? Rate & Comment below!

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



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167 Comments

  1. 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!

  2. i absolutely love this recipe! I tend to cOok mine 15/16 min close to under done to increaSe moistness. So yummy!

  3. So very delicious! No need for chocolate chips – sweet enough as is 🙂 beautiful recipe and will surely make again.

  4. 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.

  5. Have you made These usiNg a mini muffin pan? Im wondering how to adjust the bake time?

  6. I am 10 years old, and my sister and I love the muffins!!! SO good! 😁

    1. Yay!! I’m so happy to hear you and your sister enjoyed these muffins, Jordan 🙂

  7. Absolutely lovely, easy for children to make and no sugar!!!!

  8. 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!

  9. 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!

  10. THEY WERE THE BEST BANANA MUFFINS EVER! LOVE IT AND WILL MAKE AGAIN FOR MY FAMILY!

  11. I made these for an on the go breakfast for my husband this week, he enjoyed them.. I loved them! Super easy to make as well.

  12. omg, sooo good! Best low carb muffin ever!

  13. I made it as a loaf and added an extra egg and protein powder!!! Delicious!!

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

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

  16. 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 🙂

  17. 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.

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

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

  20. 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.

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

  22. 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?

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

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

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

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

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

  25. 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!

  26. 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 ????

  27. 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!

  28. 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!

  29. 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.