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Paleo Banana Muffins

Paleo Banana Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 182
Ingredients Method Notes

Ingredients
  

  • 2 cups (200g) almond flour
  • 1/4 cup (28g) coconut flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 3 large eggs
  • 1 cup (about 240g) mashed ripe bananas
  • 1/4 cup (60ml) melted coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with paper liners. Whisk almond flour, coconut flour, baking soda, salt, and cinnamon in a large bowl.
  2. In a separate bowl, mash the bananas. Whisk in eggs, coconut oil, vanilla, and maple syrup if using.
  3. Fold the wet mixture into the dry ingredients with a spatula until no dry streaks remain. Do not overmix.
  4. Divide batter evenly among the liners, filling each three quarters full.
  5. Bake on the middle rack for 20 to 25 minutes until golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

If your bananas are very ripe and sweet you can skip the maple syrup completely. For the most tender crumb, cool the muffins completely before storing; they will continue to set and the liners will release more easily.