Go Back

Paleo Banana Nut Muffins

Deliciously moist muffins bursting with banana flavor and crunchy nuts, perfect for a healthy treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Paleo
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 pieces ripe bananas, mashed The riper, the better for sweetness.
  • 2 large eggs
  • 1 cup almond flour
  • 1/2 cup chopped walnuts or pecans Can mix and match nuts.
  • 1/4 cup honey or maple syrup Use honey for a richer flavor.
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon (optional) Adds extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add in the eggs, honey (or maple syrup), and vanilla extract. Mix until combined.
  3. Stir in the almond flour, baking soda, sea salt, and cinnamon until just combined. Avoid overmixing—lumps are okay!
  4. Fold in the chopped walnuts or pecans, ensuring they are evenly distributed.
  5. Scoop the batter into the lined muffin tin, filling each cup about 2/3 full.
  6. Place the tin in the preheated oven and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat in the microwave for a quick snack.