Dessert

Banana Nut Paleo Muffins Recipe

Name: Banana Nut Paleo Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Paleo
Ingredients: 5 ripe Bananas; 4 large Eggs; 1/2 cup Almond Butter; 2 tablespoons Coconut Oil; 1/2 cup Coconut Flour; 1 teaspoon Ground Nutmeg; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 pinch Salt; Walnuts (enough to top each muffin)

ByLuna Ryder December 14, 2025December 14, 2025

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Introduction

These Banana Nut Paleo Muffins are a wholesome and flavorful treat perfect for breakfast or a snack. Made with natural ingredients and free from grains, they offer a moist texture with a hint of warm spices and crunchy walnuts.

A dark gray muffin tray filled with twelve cupcake liners that are white with ridged edges. Each liner holds light brown batter that looks thick and slightly chunky, topped with a piece of walnut on the surface. The tray sits on a white marbled surface, and the scene is softly lit by natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ripe bananas
4 eggs
1/2 cup almond butter
2 tablespoons coconut oil
1/2 cup coconut flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
Walnuts for topping (optional)

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C). Grease a muffin tin or line it with baking cups to prevent sticking.
Step 2: In a large bowl, combine the bananas, eggs, almond butter, and coconut oil. Whisk together until the mixture is smooth and well blended.
Step 3: In a separate bowl, mix the coconut flour, ground nutmeg, ground cinnamon, baking soda, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Pour the batter evenly into the prepared muffin tin. If desired, place a walnut on top of each muffin for added crunch.
Step 6: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool before serving.

Tips & Variations

If you prefer a sweeter muffin, add a tablespoon of honey or maple syrup to the wet ingredients.
Replace walnuts with pecans or chopped almonds for a different nutty flavor.
For a chocolate twist, fold in a handful of dairy-free chocolate chips before baking.
Use overripe bananas to enhance the natural sweetness and softness of the muffins.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or enjoy them thawed at room temperature.

How to Serve

A dark gray muffin tin holds twelve white paper liners filled with light brown, chunky batter. Each scoop of batter is uneven with some texture and topped with one or two walnut halves. The muffin tin rests on a smooth white marbled surface, and the focus is sharp on the nearest cups, with the rest softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour is much more absorbent than regular flour, so substituting it one-to-one will not work well. If you want to use regular flour, consider finding a different recipe designed for that flour to maintain the right texture.

Are these muffins suitable for a nut allergy?

This recipe contains almond butter and walnuts, so it’s not suitable for those with nut allergies. You could try substituting almond butter with sunflower seed butter and omitting the nuts on top, but results may vary.