Paleo banana nut muffins

Paleo, Gluten Free, Vegetarian

12 Servings, 1 Calories/Serving

60 Minutes

These simple, grain-free muffins are a breeze to whip up and are loaded with fiber and protein thanks to the almond flour and chopped walnuts. Remember, the riper the bananas, the sweeter these muffins will be


  • 4 ripe bananas
  • ¼ cup coconut oil - melted
  • ¼ cup ghee - melted
  • ? cup raw honey
  • ½ teaspoon vanilla extract
  • 4 large eggs
  • 1 cup almond flour - sifted
  • ¼ cup shredded coconut
  • 2 large pinches salt
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¼ cup chopped walnuts
  • Coconut butter



Make the batter

Heat the oven to 350°F.
  • Line a 12-cup muffin pan with paper liners.
  • Whisk the eggs until well blended.
In a mixing bowl, mash the bananas with a fork. Add the coconut oil, ghee, honey, vanilla extract, and eggs, and mix until well combined.
In a separate mixing bowl, combine the flour, shredded coconut, salt, cinnamon, and baking soda until well combined. Gradually stir into the banana mixture until well blended. Fold in the walnuts.


Bake the muffins

Pour the mixture into the prepared muffin pan and bake until a toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes.



Remove from the oven, transfer to a wire rack, and let rest for about 15 minutes before removing from the pan.
Serve warm with coconut butter.

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