Paleo Banana Nut Muffins
This easy muffin recipe will remind you of the classic you enjoy so much, while being low carb and free of refined sugars.
This recipe is Paleo, Keto, Gluten-Free, Grain-Free and Sugar-Free. Delicious as a snack and healthy enough to enjoy for breakfast.
HEALTHY BANANA NUT MUFFINS
This recipe was developed for a client looking for a healthy muffin as an afternoon snack or late-night dessert. They are gluten-free and prefer baked recipes using blanched almond flour.
I don’t prepare any food for my clients using refined sugars. There palate is use to the natural sweetness you can taste in fruit and vegetables. You’ll notice the subtle sweetness in this recipe.
Remember, the riper your bananas, the sweeter your muffins will be. Additionally, the type of banana you use will change the sweet level.
If you have access to apple bananas, use them in place of the traditional cavendish. Be sure to add 2-3 additional bananas as they tend to run small in size.
HOW TO MAKE PALEO MUFFINS
I use blanched almond flour by Bob’s Red Mill for this recipe. It has, what they call, a super fine texture from blanched whole almonds. You can find this flour in most grocery stores and markets in the baking section.
This flour is light yellow in color and different from the light brown almond meal you see sold in some markets. That flour will be denser and heavier.
HOW TO MAKE LARGE MUFFINS LIKE A BAKERY
To get the muffin size you love when you stop at a bakery or coffee shop, you want to use a large muffin pan, 6-well.
You will also want to use muffin pan liners (baking cups) for easy baking and clean up. I like the baking cups from If You Care which uses unbleached totally chlorine-free (TCF) grease proof paper. You can use the large or jumbo / extra large size for this recipe.
HOW TO SWAP INGREDIENTS FOR WHAT YOU HAVE
- Sub coconut oil for ghee or butter
- Sub chopped walnuts for slivered or sliced almonds, chopped almonds, chopped pistachios, cashews or macadamia nuts
- Sub walnuts for shredded coconut or dark chocolate chips
CHEF TIP
Ripe bananas are a must. They create the proper moisture for the recipe and provide the natural sweetness. Your bananas should have some brown spots.
I’ve used large and extra large muffin cups from If You Care when making this recipe. With both sizes I still used a ½ cup of batter in each cup.
The muffin tin I use for this recipe is a 6-cup large muffin pan. The large, or jumbo size gives you the muffin size you’ll find at a bakery. I like my muffins to be a full meal or afternoon snack with the fresh from the bakery feel.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Date Walnut Energy Balls
- Grain-Free Lemon Poppyseed Muffins
- Cast Iron Skillet Gluten-Free Cornbread
- Paleo Banana Bread
- Double Chocolate Chip Oatmeal Balls
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen #highvibrationfoods.
Print
Paleo Banana Nut Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Easy recipe for Paleo Banana Nut Muffins. Refined sugar free and grain free, made with blanched almond flour. Great for breakfast or a snack.
This recipe uses a large muffin tin to make 6 large muffins like the ones you love from your neighborhood bakery of coffee shop.
Ingredients
- 3 ripe bananas
- 3 large eggs
- 3 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 3 cups almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp sea salt
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Using a 6-cup jumbo muffin tin, line with extra large muffin liners.
- In a large bowl, mix together the dry ingredients, including the flour, baking soda, baking powder, cinnamon and salt. Set aside.
- Using a food processor, add the bananas and pulse till smooth. Add the rest of the wet ingredients, including eggs, coconut oil and vanilla. Add the wet ingredients to the dry ingredients and stir well till incorporated. Add chopped walnuts and mix to combine.
- Using a ½ cup measuring cup, scoop batter evening into muffin liners. Bake for 30 minutes. Let cool and store in an airtight container for up to 7 days.
Notes
This recipe is for large muffins that give you the fresh from the bakery feel. I use large and extra large muffin cups by If You Care. If you only have a regular muffin tin, reduce baking time to 20-20 minutes.
Ripe bananas are a must. They create the proper moisture for the recipe and provide the natural sweetness. Your bananas should have some brown spots.
Keywords: paleo banana nut muffins, keto banana nut muffins, sugar free banana nut muffins, healthy banana nut muffins, banana nut muffins with almond flour, banana nut muffins with blanched almond flour, how to use blanched almond flour, blanched almond flour recipe
Thank you for reading. Follow me on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams.
As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.
Leave a Reply