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Paleo Almond Butter Banana Muffins – With Video!

Paleo Almond Butter Banana Muffins – These paleo banana muffins are a favorite among kids and grown-ups. Simple ingredients, an easy method, and delicious flavor. What else could you want? (Gluten free, paleo)

My kids LOVE these Paleo Almond Butter Banana Muffins - They're gluten free, grain free and are perfect for after school snacks or packing in lunches!

It was 115 degrees last week. Really.

So we’ve been living inside any time we’re not directly in the water (swimming) or eating a cold treat. Really.

That’s looked like a LOT of playing with LEGOS, and painting with watercolors, and listening to audiobooks (Matilda read by Kate Winslet was beyond fantastic), and doing a lot of cooking and baking projects. We’ve been doing a lot of these no-bake energy bites (because anything that doesn’t need an oven is my best friend right now), but they begged to BAKE last week, so we did! One of my favorite easy recipes to make with kids is these easy Almond Butter Banana Muffins.

Not only do they taste amazing and smell amazing, but they’re as easy as can be. Which is basically my favorite thing.

Tender, delicious Almond Butter Banana Muffins - These paleo, gluten free muffins that taste amazing!  (A healthy paleo breakfast or snack idea!) Tender, delicious Almond Butter Banana Muffins - These paleo, gluten free muffins that taste amazing!  (A healthy paleo breakfast or snack idea!)

These easy paleo banana muffins are made with simple ingredients, like almond butter, mashed bananas, almond flour, etc. I love that they’re so easy to mix up (just one bowl, a blender, or a food processor!) and they’re easy enough that my kids love to help me make them. It’s a quick, easy baking project that’s tough to mess up (my favorite kind!)

Related: 20+ Easy Recipes to Cook with Kids

We make these on the regular when we’ve got a bunch of ripe bananas we don’t want to waste. I love that they’re substantial enough for breakfast or enjoying for a snack in the afternoon. And you can bet they’ll be a regular part of school lunches when school starts back up in a few weeks. (See my tip below for making them the perfect size!)

Paleo Almond Butter Banana Muffins - These amazing paleo muffins are grain free, gluten free, dairy free, and completely delicious! Make them in the blender or a food processor if you like! Gluten Free muffins // Paleo Muffins // Banana Muffins // Almond Butter //

NOTES ON THESE PALEO BANANA MUFFINS:

The Best Muffin Pan Ever – I LOVE my silicone muffin pan and tell everyone about them. They’re completely nonstick, so after your first use things come right out without any need to grease or line them. I use them for paleo mini quiche, mini chocolate tarts, muffins, and so much more. Plus, they’re dishwasher safe and come in a bunch of cute colors.

Make ‘Em Mini! – My kids LOVE when I make these mini-muffins instead. I use the mini size silicone muffin pans and they’re the perfect little bite-size for kids. Mini muffins are the perfect size for tucking in their lunch boxes or snacking on.

Change Up the Flavor – Feel free to tuck in some chocolate chips or chopped nuts. Or, try swapping out the almond butter for another favorite creamy nut/seed butter (cashew butter, peanut butter, Nuttzo nut/seed butter, etc.).

Blender, Bowl, or Food Processor – You can make these any way you like, and I’ve included instructions for all 3 in the recipe card. I love using a food processor because it’s so handy to just toss everything in and mix in one bowl. If you’re doing them by hand, you’ll just need to mash or smash your bananas first.

Can I substitute…? – If you can’t do almonds, I’m sorry that these are probably not the muffin for you since they contain both almond flour and almond butter. For flavor reasons, you can totally swap the almond butter for your favorite creamy nut/seed butter (like cashew butter, this Nuttzo nut/seed butter, or even creamy peanut butter). But I haven’t tested any other flours with these and therefore can’t recommend a substitute. One thing I know is that coconut flour WILL NOT work as a 1:1 substitute. It absorbs MUCH more liquid, and would give you very dry, crumbly muffins unless you adjusted the other liquid ingredients.

LOVE THESE? YOU MIGHT ALSO LIKE:

Paleo Almond Butter Banana Muffins - These amazing paleo muffins are grain free, gluten free, dairy free, and completely delicious! Make them in the blender or a food processor if you like! Gluten Free muffins // Paleo Muffins // Banana Muffins // Almond Butter //

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Tender, delicious Almond Butter Banana Muffins - These paleo, gluten free muffins that taste amazing! (A healthy paleo breakfast or snack idea!)

Paleo Almond Butter Banana Muffins


  • Author: Emily
  • Total Time: 37 minutes
  • Yield: 18 muffins 1x

Description

These Paleo Banana Muffins are a family favorite. They’re a perfect healthy breakfast or snack, and they’re perfect for packing in lunches! Don’t miss my tips for making them mini! (Gluten Free, Dairy Free, Paleo) 


Ingredients

Scale
  • 3 medium-sized very ripe bananas
  • 1 cup smooth almond butter
  • 1/4 cup coconut oil, softened or melted
  • 3 eggs
  • 2 Tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Optional: 1/4 tsp almond extract OR 1/2 tsp cinnamon


Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a food processor* or blender, puree bananas until you reach your desired level of smoothness. (I prefer mine totally smooth. If you like some small pieces, feel free to leave some!)
  3. Add almond butter, coconut oil, eggs, syrup, vanilla extract (and almond extract, if using). Pulse or puree until smooth.
  4. Add almond flour, baking soda, and salt (and cinnamon, if using). Gently pulse until just combined.
  5. Scoop into a muffin tin (grease or spray if if you’re not using a nonstick pan).
  6. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Repeat with remaining batter until finished.

*Alternatively, you can make these in a bowl. You’ll just want to mash your bananas well with a fork first.

Notes

The Best Muffin Pan Ever – I LOVE my silicone muffin pan and tell everyone about them. They’re completely nonstick, so after your first use things come right out without any need to grease or line them. I use them for paleo mini quiche, mini chocolate tarts, muffins, and so much more. Plus, they’re dishwasher safe and come in a bunch of cute colors.

Make ‘Em Mini! – My kids LOVE when I make these mini-muffins instead. I use the mini size silicone muffin pans and they’re the perfect little bite-size for kids. Mini muffins are the perfect size for tucking in their lunch boxes or snacking on.

Change Up the Flavor – Feel free to tuck in some chocolate chips or chopped nuts. Or, try swapping out the almond butter for another favorite creamy nut/seed butter (cashew butter, peanut butter, Nuttzo nut/seed butter, etc.).

Blender, Bowl, or Food Processor – You can make these any way you like, and I’ve included instructions for all 3 in the recipe card. I love using a food processor because it’s so handy to just toss everything in and mix in one bowl. If you’re doing them by hand, you’ll just need to mash or smash your bananas first.

Can I substitute…? – If you can’t do almonds, I’m sorry that these are probably not the muffin for you since they contain both almond flour and almond butter. For flavor reasons, you can totally swap the almond butter for your favorite creamy nut/seed butter (like cashew butter, this Nuttzo nut/seed butter, or even creamy peanut butter). But I haven’t tested any other flours with these and therefore can’t recommend a substitute. One thing I know is that coconut flour WILL NOT work as a 1:1 substitute. It absorbs MUCH more liquid, and would give you very dry, crumbly muffins unless you adjusted the other liquid ingredients.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Muffins
  • Method: Baking
  • Cuisine: American

Keywords: almond butter banana muffins, almond flour banana muffins, paleo banana muffins, gluten free banana muffins, banana muffins, almond butter, almond flour, bananas, muffins,

Tender, delicious Almond Butter Banana Muffins - These paleo, gluten free muffins that taste amazing! (A healthy paleo breakfast or snack idea!)

24 Comments

  1. We just tried these with a few modifications (because this mom didn’t want to drive to the grocery store again today)
    1/4 cup canola oil instead of coconut oil
    and unbleached all purpose wheat flour instead of almond flour
    Natural peanut butter instead of almond butter
    and chocolate chips in half of the muffins

    a HUGE success! Thank you!

    1. WOW! I’m SO GLAD to hear that! And thank you for sharing your modifications! I’m sure other moms will REALLY appreciate it. 🙂

  2. I would love to know if anyone tried to make these with banana flour. I have banana flour in my pantry and I have not opened it yet. I may experiment after 8/9/18 since I am pretty busy until then.

    1. Alison – I’ve never tried banana flour before! That sounds so interesting! If you do give it a try, I’d love to know what you think and if it works!

    1. I haven’t tried them with flax eggs or a powdered egg replacement, but that’s probably where I’d start if I were trying to make them egg free!

  3. I have made them just as the recipe shows and they’re perfect. This morning I whipped up the same recipe but subbed canned pumpkin (1 cup) and tahini instead of but butter! I added the cinnamon as well as a bit of ginger. They’re a savoury version to go on the side of lunch salads I pack for work. My 3-year old ate 3 this morning when they came out of the oven. Thanks for such a versatile recipe!

    1. Nan – I usually do bake them that long, since there are 24 mini muffins in my mini muffin tin. (I start checking them right around 20 minutes). If you’re only baking 12 at a time, you may want to start checking them around the 16-17 minute mark. I hope that helps! 🙂

  4. This looks delicious. Any way to replace bananas with something else? My husband doesn’t like bananas 😏

    1. Nazia – Bananas are integral to the structure and flavor of these muffins. I haven’t tried substituting anything else, but you might be able to get away with sweet potato or pumpkin puree?

  5. Do you know if you can use frozen bananas? Some recipes when the bananas are frozen, the muffins turn out mushy. Have you ever used frozen ones?

    1. Kim – I have made these with frozen bananas. One thing that can help is thawing your frozen bananas and tossing out the extra liquid before mixing the bananas in. 🙂

  6. Have made these once and we’re devoured in two days!!! Wondering however if they’re suitable to freeze and if you have any tips? Thanks in advance.

    1. Amanda – I’m so glad you liked them! They always go fast at our house, too! I often freeze them. My biggest tip is to freeze them in a single layer (so they don’t stick together). Then, you can easily pack one for lunch or pull one out for a snack. My kids pack them frozen in the morning, and they’re perfectly thawed by lunch. My husband warms them up for breakfast (oven, toaster oven, or microwave).

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