Paleo Banana Muffin Recipe

By Corina Froese,

  Recipes    4

I’m not “strict paleo,” as they say. But I do find many paleo recipes to be absolutely delicious, and I generally try to stay away from breads, grains and carbs that make me feel bloated or inflamed any way. I’ve been experimenting with paleo cooking for about a year and a half now and I am a HUGE fan of eating this way because of how it makes me feel.

What is Paleo?

The Paleolithic Diet (also called hunter-gatherer, caveman diet or just paleo) is derived from our ancestral human eating habits during the paleolithic time period, which was roughly 2.5 million years ago.

For most, the diet today consists of modernized recipes using paleo-friendly fruits, vegetables and grass-fed and/or organic meats and eggs. Processed foods, refined sugars, grains, legumes and some oils are excluded from the diet.

Of course, during the paleolithic time period, man wasn’t cooking organic coconut curry chicken in his cave. Some paleo people really play up the whole “caveman” thing and go as far as eating raw meat and exercising barefoot–but most paleo dieters live by the motto: “100% paleo, 80% of the time.” Hence, most paleo recipes you find online or in cookbooks today do not contain raw meat, but instead have been developed or adapted to suit the culinary tastes of modern paleo diet participants.

The Perfect Paleo Banana Muffin Recipe

IMG_2077

There are a zillion similar recipes out there, but this is what I developed. I prefer using almond flour over coconut flour, because I find the latter to be a little too salty. If you prefer coconut flour, just switch out the flours and use the same amount.

The thing I love most about Paleo baking is that it’s no frills–you can literally just throw it all in a bowl, and slop it around until it looks good to you. This paleo banana muffin recipe only takes about 10 minutes to prepare.

0. Start by preheating the oven to 350F.

1. Mix the wet ingredients in a bowl together first: egg, vanilla, coconut oil and very ripe bananas.

(Note: By “ripe” I mean black, spotted and nasty. The riper, the better/sweeter.)

2. Add your almond flour and, if desired, flax meal and shredded unsweetened coconut.

3. Add baking soda, baking powder, cinnamon, nutmeg and chopped walnuts.

IMG_20873a. (Optional) I have a bit of a sweet tooth, so I like to add about 10-15 drops of liquid Stevia to my muffin mix. If you prefer, use organic raw honey instead (about 2 tbsp.) Stevia is considered by many to be paleo-friendly and is a great, natural zero-calorie sweetener.

4. Put a heaping scoop into baking cups. These will rise a little bit, but not like your traditional out-of-the-box cupcake mixes.

5. Bake for about 12 minutes. Check them with a toothpick, and if you prefer them a little less moist keep them in for a couple minutes longer.

Don’t forget… these are still MUFFINS! They contain sugar, albeit natural, from the bananas and should be eaten moderately as a treat. They are not “meal replacement muffins,” but a great healthy alternative to high-fat, high-sugar traditional banana bread baked desserts.

Enjoy!

Paleo Banana Muffin Recipe

 Cook Time: 20 Min

 Servings: 12 Muffins

Ingredients

3 Very ripe bananas
1 1/2 Cups Almond flour
1 Organic egg
5 Tbsp Organic coconut oil
1/4 Cup chopped walnuts
1/4 Tsp Cinnamon
1/4 Tsp Nutmeg
1 Tsp Vanilla extract
1 Tsp Baking soda
1 Tsp Baking powder
2 Tbsp Organic Flax Meal
2 Tbsp Shredded Coconut (unsweetened)
A pinch of salt

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  Comments: 4


  1. I have read the recipe multiple times and do not see cooking time or temperature…? I assume 10mins in the oven…?

    • Corina Froese


      Linda, so sorry about that! I have edited the post to include that these muffins bake for about 12 minutes (depending on how you like the consistency) in the oven on 350F. Thanks for reading, and thanks for the feedback!


  2. Hi Corina
    Sorry to harsh about this recipe. There was no moisture looked more like a topping on cobbler. Tasted terrible.


    • Hi Jim, not sure how that happened. Are you sure you added all the ingredients? Did you over-bake? Were your bananas good and ripe? I usually have a problem with these being almost too moist. Sorry you didn’t have better luck.

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