These Paleo Banana Muffins are a healthy, delicious option for anyone following a paleo lifestyle or looking for a gluten-free, grain-free treat. Made with almond flour and naturally sweetened with ripe bananas and a touch of honey or maple syrup, these muffins are moist, flavorful, and perfect for breakfast, snacks, or even dessert. They are quick and easy to make, and you’ll love the tender texture and rich banana flavor!
Ingredients:
- 3 ripe bananas, mashed
- 3 large eggs
- ¼ cup coconut oil, melted
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2½ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder (make sure it’s paleo-friendly)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional add-ins: ½ cup chopped nuts, dark chocolate chips, or shredded coconut
Instructions:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12 paper liners or grease the tin with coconut oil.
- Mix the wet ingredients:
- In a large bowl, whisk together the mashed bananas, eggs, melted coconut oil, honey (or maple syrup), and vanilla extract until smooth and well combined.
- Mix the dry ingredients:
- In a separate bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, and salt.
- Combine the wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter. If you’re adding nuts, chocolate chips, or shredded coconut, fold them in at this stage.
- Scoop the batter:
- Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
- Bake the muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and serve:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these moist and flavorful Paleo Banana Muffins as a perfect grab-and-go breakfast or healthy snack!
