Description
Delight in these moist and flavorful Banana Nut Paleo Muffins, a gluten-free and grain-free treat made with wholesome ingredients like bananas, almond butter, and coconut flour. Perfect for a healthy snack or breakfast, these muffins combine warm spices and crunchy walnuts for a satisfying paleo-friendly bite.
Ingredients
Scale
Wet Ingredients
- 5 ripe Bananas
- 4 large Eggs
- 1/2 cup Almond Butter
- 2 tablespoons Coconut Oil
Dry Ingredients
- 1/2 cup Coconut Flour
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 pinch Salt
Topping
- Walnuts (enough to top each muffin)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Prepare your muffin tin by greasing it or lining it with baking cups to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the 5 ripe bananas and then add 4 eggs, 1/2 cup almond butter, and 2 tablespoons of coconut oil. Whisk everything together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together 1/2 cup coconut flour, 1 teaspoon ground nutmeg, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt. Mixing dry ingredients separately ensures an even distribution of leavening agents and spices.
- Incorporate Dry into Wet: Gently fold the dry ingredients into the wet banana mixture. Stir just enough to combine; avoid overmixing to keep the muffins light and fluffy.
- Fill Muffin Tins & Add Toppings: Pour the batter evenly into the prepared muffin tin cups. Place one walnut half on top of each muffin for added texture and flavor.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature for a wholesome snack or breakfast.
Notes
- Ensure bananas are ripe for natural sweetness and moisture.
- If you don’t have almond butter, you can substitute with any other nut butter, but it may affect the paleo compliance.
- Feel free to add vanilla extract or chopped dates for extra flavor and sweetness.
- If you want nut-free, omit the walnut topping or replace with seeds like pumpkin or sunflower.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- These muffins freeze well; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
Keywords: banana muffins, paleo muffins, gluten-free breakfast, almond butter muffins, coconut flour muffins, healthy muffins, paleo breakfast recipes
