Easy Paleo Banana Bread Muffins

These Easy Paleo Banana Bread Muffins are made with real ingredients making them a healthier yet equally tasty option. With their moist texture and sweet banana bread flavor, they make a delicious and satisfying snack that is perfect for any time of the day. These muffins are gluten free, grain free, dairy free and refined sugar free.

I pretty much always have some sort of muffin in my house at all times. They make the perfect snack, breakfast on the go or addition to a meal. These Easy Paleo Banana Bread Muffins have been my muffin of choice ever since I created this recipe! It takes everything there is to love about banana bread and turns it into delicious muffins by using ingredients you can feel good about!

Ingredients:

• Bananas
• Eggs
• Coconut flour (my favorite brand is Bob’s Red Mill)
• Honey
• Vanilla extract
• Cinnamon
• Flaxseed
• Almond milk
• Salt
• Walnuts

What if I don’t like walnuts?

I totally understand that not everyone likes nuts in their banana bread. The good news is that you can easily leave them out of this recipe! These muffins will still turn out great and taste delicious without them. However, I would highly suggest giving them a try. My husband does not usually like nuts but in this recipe, he loves the addition!

Making this recipe work for you

Everyone has their own personal preferences when it comes to banana bread. Here are some substitutions and additions that you can make to this recipe to make it work for you!

• Milk: this recipe calls for almond milk but you can use the type of milk that you prefer. If I don’t have almond milk, I often use coconut milk instead.
• Chocolate chips: sometimes banana bread needs chocolate chips in it. The walnuts can be replaced with chocolate chips for a deliciously sweet alternative.
• Nuts: Like I mentioned above, you can easily leave out the walnuts if you are not a fan. On the other hand, if you want to add a different type of nut, like pecans or almonds, this will work too.
• Honey: Drizzling the honey on top gives these muffins a little extra sweetness. However, it is an optional step that you can definitely skip if you prefer!

How to store the muffins

To keep the muffins fresh, store them in an air tight container or bag for up to 3 days. You can also keep them in the refrigerator for up to 5 days. I like to keep them in a container in my refrigerator to enjoy them all week!

Can I freeze these Easy Paleo Banana Bread Muffins?

Yes, these muffins can be placed in the freezer to keep longer. Whenever I make these Easy Paleo Banana Bread Muffins, I make a double batch and keep some in the freezer! That way, when I run out, I can pull them out and let them defrost in the refrigerator overnight.

Let’s Get Baking!

To make these Easy Paleo Banana Bread Muffins, start by preheating the oven to 350 degrees. Add six muffin liners to the muffin pan and set aside. Then mash the bananas in a large bowl. Mix in the eggs using a wooden spoon until thoroughly combined. Add in the coconut flour, honey, vanilla extract, cinnamon, flaxseed, almond milk, and salt. Once the batter is combined, stir in 1/4 cup of the diced walnuts.

Scoop the muffin batter into the muffin tins, making a total of six muffins. To make this step easier, use an ice cream scoop. Top the muffins with the remaining 1/4 cup of diced walnuts, drizzle honey on top and sprinkle with cinnamon. Bake at 350 degrees for 40 minutes. Check the muffins with a toothpick to make sure they are finished baking. If batter sticks to toothpick, continue to bake for an additional 5 minutes.

Make sure to share the recipes you are making by tagging me on Instagram @theglutenfreegrasses so I can see what you are making! Enjoy!

-Kelsey