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Daniel Hayes

Paleo Banana Bread Muffins

Incredibly moist, naturally sweetened paleo banana bread muffins made with almond butter and almond flour. Bursting with banana flavor, warm cinnamon, nutmeg, and optional dark chocolate chips. No refined sugar, no grains, no dairy—just pure comfort food that happens to be healthy.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups mashed ripe bananas (about 3 medium overripe bananas)
  • ½ cup almond butter (runny, stirred)
  • 1 large egg
  • 1 cup blanched almond flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • ½ cup paleo-friendly dark chocolate chips (optional, dairy-free)

Equipment

  • 12-Cup Muffin Tin lined with paper liners or greased
  • Large Mixing Bowl
  • Whisk or fork
  • Spatula
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
  2. In a large bowl, mash the ripe bananas thoroughly with a fork until smooth and liquid.
  3. Add almond butter and egg to the mashed bananas. Whisk vigorously until well combined and creamy.
  4. Add almond flour, vanilla extract, baking soda, cinnamon, nutmeg, and salt. Stir until just combined—do not overmix.
  5. If using chocolate chips, fold them gently into the batter.
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and muffin tops are golden brown.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

Use overripe bananas with brown speckled skins for maximum sweetness and moisture. Ensure almond butter is runny and well-stirred. For fully paleo and dairy-free, use paleo-friendly dark chocolate chips (no dairy). Store in an airtight container at room temperature for 2 days or refrigerate for up to 1 week. No alcoholic ingredients used.