The cutest and most delicious mini paleo banana nut muffins are here! These healthy muffins are made grain-free and have zero added sugar. They are naturally sweetened just from ripe bananas! We love them for breakfast, at snack time or to take on the go. An easy paleo muffin recipe to enjoy all day long!
My first cookbook, Everday Muffin Party, is out! If you want to enjoy more healthy, refined sugar-free muffins, check it out HERE!
Mini paleo banana nut muffins
If you are team bake with less sugar, these are your muffins!
They taste like a healthy banana bread dessert, but all the sweetness comes from the ripe bananas (yup, not even any maple syrup or honey in these!).
The mix of coconut flour and almond flour leave them with a soft crumb and the nuts add the perfect extra crunch for some texture.
Just the right banana flavor you know and love in a good banana bread recipe.
They are just the perfect one-bite treat for an afternoon snack or to serve along with a healthy breakfast!
No sugar treats are my jam
For years, I’ve been making a healthy no sugar banana cake (AKA baby’s first smash cake) for my kiddo’s first birthday party.
It’s been a hit with you guys, and I love that it is still my #1 post here on the blog. It tells me you guys also love to feed your little kiddos recipes with no sugar, or lower sugar content.
This new paleo banana muffin recipe is an awesome alternative to that first no-sugar banana cake, but a grain-free option!
What you’ll need for mini paleo banana nut muffins
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- ripe bananas
- eggs
- coconut oil
- vanilla extract
- almond flour
- coconut flour
- cinnamon
- baking powder
- baking soda
- sea salt
- walnuts (pecans work really well too)
How to make them
- Preheat oven to 350 degrees F. Line 2 – 24 cup mini muffin pans with paper liners. Or use a couple of silicone 24-cup mini muffin pans.
- In a large bowl mash the bananas until they are a soft consistency. Add the eggs, coconut oil, and vanilla extract. Whisk together.
- Next, add the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt, and ¼ cup of the chopped nuts into the same bowl. Stir to combine, then pour into your banana mixture. Mix until just combined.
- Fill mini muffin tins until almost to the top with batter. Sprinkle the remaining nuts on top.
- Bake for 11-13 minutes. The muffins are done once you stick a toothpick in them and it comes out with a soft crumb instead of wet. Cool and then enjoy!
Watch me make this gluten free banana muffin recipe
The full how to video can be watched below, or on my YouTube channel!
Can you make regular muffins instead of mini muffins?
Absolutely!
Simply use a regular muffin pan. This recipe should make about 12-16 regular sizes muffins.
The bake time would increase to around 20-24 minutes.
What’s the best way to store these muffins?
These cute paleo banana nut muffins can be stored at room temperature for 2-3 days. You can also store them in the fridge for 5-6 days.
I suggest keeping them in an airtight container (these are my favorites).
Can you freeze paleo banana nut muffins?
Yes, definitely!
Cool the almond flour banana muffins fully before freezing. Place a sheet of parchment paper on a baking sheet. Put the muffins on parchment, making sure they are not touching so they don’t stick together.
Once the muffins are fully frozen, transfer muffins to a freezer bag, label and date them. Store muffins in the freezer for up to 6 months.
Here’s how to defrost muffins to eat
Either remove the number of mini muffins you want to eat and place them in the fridge to defrost overnight. Then place them on the counter to come to room temperature.
Or, if defrosting from frozen here’s what to do. Place muffins on a baking sheet and in a 300-degree oven until you have warm and delicious muffins.
Substitutions
Below you’ll find a list of substitutions that will work well in this gluten free banana muffins recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Ripe bananas – Substitutes for ripe and overripe bananas include very ripe plantain (it has a great banana flavor), or canned pumpkin puree. If you choose to use pumpkin you’ll want to add a little sweetness like coconut sugar or raw honey.
Coconut oil – A great alternative would be extra virgon olive oil, ghee, butter, or avocado oil.
Walnuts – The crunch of chopped nuts on the muffin tops should not be skipped! Pecans, almonds, and pistachios are all great alternatives.
More favorite recipes to enjoy:
- Almond flour pumpkin muffins with streusel topping
- Mini strawberry muffins
- Chocolate protein muffins with spirulina
- Mocha chocolate chip muffins
- Almond butter butternut squash muffins
- Almond butter zucchini muffins
- No sugar healthy smash cake
- 5 ingredient banana bread
- Banana nut protein muffins
- Chocolate orange banana bread
Mini Paleo Banana Nut Muffins
Ingredients
- 4 medium sized ripe bananas
- 3 eggs
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- ½ cup almond flour
- ¼ cup coconut flour
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ½ cup walnuts (pecans work really well too) chopped and divided
Instructions
- Preheat the oven to 350 degrees F. Line 2 – 24 cup mini muffin pans with paper liners. Or use a couple of silicone 24-cup mini muffin pans.
- In a large bowl mash the bananas until they are a soft consistency. Add the eggs, coconut oil, and vanilla extract. Whisk together.
- Next, go in the dry ingredients – add the almond flour, coconut flour, cinnamon, baking powder, baking soda, sea salt, and ¼ cup of the chopped nuts into the same bowl. Stir to combine, then pour into your banana mixture. Mix until just combined.
- Fill mini muffin tins until almost to the top with batter. Sprinkle the remaining nuts on top.
- Bake for 11-13 minutes. The muffins are done once you stick a toothpick in them and it comes out with a soft crumb instead of wet. Cool and then enjoy!
Nutrition
If you try this paleo banana muffins recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in December 2017. Updated January 2023.*
7 comments
[…] gluten free naturally sweet banana nut mini muffins […]
Delish!!
Healthy, easy to make!
So glad they were a hit Derelle!
These were delicious. I found that I had to cook longer. Maybe an oven temp issue for us?
Yeah ovens can be tricky sometimes with baked goods. Glad you baked them a bit longer and got to enjoy them!
Easy, tasty, healthy! Thanks for the great recipe!
You’re welcome, Jess! So glad you loved them!