Banana Bread Muffins

Banana Nut Muffins

I recently read an article that had the nerve to announce that breakfast wasn’t the most important meal of the day.

I disagree.

Literally, I can’t function without having something satisfying before any work gets done.  Maybe it’s my obsession with food.  Or my obsession with breakfast.  Or both.

I mean, who wouldn’t want to stuff their face with a hearty meal after they’ve fasted a whole 12 hours?  Twelve hours without food?  That’s inhumane.

Growing up, I was raised to never, ever skip a good breakfast.  And most of my bowls were filled with a big serving of something warm that would stick with me until lunchtime.

So when I wake up I want something GOOD.  Hearty.  Full of flavor.  Stick to your ribs.

And when my cravings for banana bread resurfaced, I said, “yes, ma’am”!

Banana Nut Muffins

Now, there’s a lot of recipes that fit the requirements for being a Paleo Banana Bread but most of them aren’t all that good.  I know.  I’ve tried them.  I researched in the name of deliciousness five different recipes before finally making my own.  One was from a well-known blogger/cookbook author that came out a mushy mess from the oven, never to fully bake after many attempts.  Another was hard as a rock.  The others weren’t sweet enough.  But, finally, after much trial and error, I have the perfect Paleo Banana Bread Muffin recipe.

Banana Nut Muffins

We use a mixture of coconut and almond flour for this recipe instead of the gut-wrenching whole wheat flour.  Not too much almond flour ‘cause I totally understand how expensive that is.  (Side note: did you know you can make your own?  New post.)  There’s just the right balance of moisture to combat the dry coconut flour, which gives us a great texture and allergy-friendly dough without being dense as a brick.

Creamy almond butter helps with the moisture too.

Add melted butter, honey, peanut butter – whatever you like on top of these and start your day off right with warm, sweet, slightly spicy, and oh-so-yummy Banana Bread Muffins.

Feel free to leave out the nuts, if you’re truly nuts (sorry, but they’re so so so good!)



Banana Bread Nut Muffins
Author: Christine @ Refined Tastes
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 12
  • 3 bananas, mashed with a fork or masher
  • 3 eggs, whisked
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup smooth almond butter
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 cup chopped walnuts or pecans
  1. Preheat oven to 350 degrees.
  2. Mash bananas in a large bowl. Add eggs, maple syrup, almond butter and vanilla extract and mix to combine.
  3. Add almond flour, coconut flour, cinnamon, baking soda, baking powder, salt and nuts and mix well.
  4. Scoop batter evenly into 12 individual muffin cups.
  5. Bake for 25 minutes. Let cool 5 minutes in the pan before removing to cool on a rack.

4 Comments Add yours

    1. Rosana says:

      I’m trying to get off wheat and sugar, so I’ve been lniokog for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia. Still pretty delicious, so thanks great recipe, really simple and flexible!

  1. Laura says:

    Made these this morning while 6″ of snow fell in Milwaukee. Very cozy way to start the day! I used all almond flour and added a tiny bit of super dark chocolate, chopped up, to the batter. Delish! Thanks! I’ll be making these again.

    1. Christine says:

      Oh, I love the addition of chocolate! Great idea, Laura! I’m so glad you enjoyed them!

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