Paleo Banana Muffins
Prep time
Cook time
Total time
As a fan of banana bread - adapted from this recipe, these paleo banana muffins are super easy to whip up and completely paleo.
Serves: 18 muffins
  • 4 ripe organic bananas, mashed
  • 4 organic cage-free eggs
  • ½ cup organic almond or coconut flour
  • 2 tablespoons organic coconut oil, melted (where to buy)
  • 1 teaspoon organic real vanilla extract
  • 2 teaspoons ground organic cinnamon
  • ½ teaspoon ground organic nutmeg
  • ¼ teaspoon ground organic clove
  • ¼ teaspoon ground organic ginger
  • 1 teaspoon aluminum free baking powder
  • 1 teaspoon baking soda
  • Optional: 1-2 Tablespoons organic honey or maple syrup
  1. Preheat oven to 350 degrees.
  2. In a bowl, mash the bananas well. I used my stand mixer and a wire whisk to mash the bananas, and then just added all the ingredients to the bowl.
  3. Add the eggs and beat well.
  4. Add the melted coconut oil and vanilla, and mix again.
  5. Mix the dry ingredients together in a separate bowl and add them a little at a time to the banana mixture. Mix well.
  6. Line a muffin tin with cup cake liners. Spoon batter into each cup, filling them nearly to the top.
  7. Bake for 25-30 minutes, or until they begin to brown and a knife inserted in the center of a muffin comes out clean.
  8. Remove the muffins from the oven and allow them to cool for about 5 minutes. Take them out of the tin and let them cool all the way on a wire rack (this is important, because if you leave them in the muffin tin the papers will get soggy).
  9. These muffins taste the best while they are warm. Store leftovers in the fridge in an airtight container, I suggest reheating them a little before eating them after they've cooled. Enjoy!
Recipe by Thank Your Body at