Heavenly Paleo Banana Bread Muffins
These moist and fluffy Paleo Banana Bread Muffins are made with simple pantry ingredients, perfect for breakfast or as a cozy snack.
Ingredients
Dry Ingredients
- 1 cup almond flour, fine and blanched
- 2 tablespoons coconut flour
- 1 tablespoon tapioca or arrowroot starch (optional) can add bounce
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1 cup mashed ripe banana about 2 to 3 medium bananas
- 2 large eggs, room temperature
- 2 tablespoons almond butter or cashew butter
- 2 tablespoons melted coconut oil
- 1 to 2 teaspoons maple syrup, to taste
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/3 cup chopped walnuts or pecans plus more for topping
- 1/4 cup mini dark chocolate chips (optional)
Instructions
Preparation
- Preheat the oven to 350°F and line a 12-cup muffin tin with parchment liners.
- Whisk together almond flour, coconut flour, tapioca starch, baking powder, baking soda, salt, and cinnamon in a bowl.
Mixing Wet Ingredients
- In another bowl, mix mashed banana, eggs, nut butter, melted coconut oil, maple syrup, and vanilla until smooth.
Combining Ingredients
- Fold the dry ingredients into the wet ingredients until just combined.
- Stir in nuts and any chocolate chips. Do not overmix.
Baking
- Scoop batter into the muffin cups, filling each about 3/4 full. Sprinkle extra nuts on top.
- Bake for 18 to 22 minutes, or until the tops spring back and a toothpick comes out clean with a few crumbs.
- Cool in the pan for 5 minutes, then move to a rack to finish cooling.
Notes
Store in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. They freeze beautifully.