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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

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5 from 1 review

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


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) 


  • 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


  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.


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