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.
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
Disappointed that they turned out too wet
Adjusted the amond flour per the comments and still wet. I did 1 tsp cinnamon also per comment, good suggestion, my daughter won’t eat anything with too much cinnamon. Melted the butter partially, recipe not clear if it should be melted or softened. Good flavor overall. May try again.
It doesn’t say, but should the butter be melted or just softened?
Do you have to refrigerate for 4 days before eating?
Nope! You can eat right away and store the remaining in the fridge 🙂
It’s a really good recipe. But the anti- paleo people in my life thought it was not as sweet as banana bread could be. I vote for a sweetener added to this. Everything else was fine.
These muffins turned out so delicious!! So moist + fluffy! I wanted to eat the whole pan! Doubled the recipe + will freeze some for later. Thanks for the recipe!
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.