Paleo Banana Bread Muffins
The ultimate comfort food at its best! These Paleo Banana Bread Muffins are moist, healthy, and absolutely delicious. Made with ripe bananas and almond butter, they offer a naturally sweet treat perfect for any time of day. Bake these easy muffins tonight!
Equipment
- Wooden Spoon
- Oven
- Whisk
- Baking Sheet
Ingredients
- 2 large eggs
- 2 cups mashed bananas about 3-4 medium
- 1/2 cup almond butter peanut butter can also be used
- 1/4 cup butter olive oil can also be used
- 1 teaspoon vanilla
- 1/2 cup coconut flour almond flour can also be used
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch sea salt
- 1/2 cup chocolate chips optional and not included in nutritional facts
Instructions
- Preheat your oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.
- Combine eggs, bananas, almond butter, butter, and vanilla in a large bowl. Whisk until fully combined.
- Add the coconut flour, cinnamon, baking powder, baking soda, and pinch of sea salt. Stir with a wooden spoon until fully combined.
- Spoon batter into muffin tins, 3/4 full. Bake for 15 to 18 minutes or until golden.
- Cool for 10 minutes before removing from muffin tin.
- Store in refrigerator for up to 4 days.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Tip 2: These muffins freeze beautifully. Allow to cool completely before freezing.
- Tip 3: Enjoy these muffins as a snack or breakfast item!
- Tip 4: Customize with nuts or dried fruits.
- Tip 5: Use ripe bananas for the best sweetness.