Paleo Banana Bread Muffins

These Paleo Banana Bread Muffins are without a doubt THEE most popular recipe from my Instagram! It always makes my day when I receive messages about how easy and delish they are 🙂

I used to think this recipe was easy… until I started making them in the blender… now it is basically effortless. Hardly any mess to clean up either! I make a batch of these muffins almost every single week (sometimes twice a week) without fail. If I have to head out the door quickly in the morning, I’ll pack two of these along with some almond butter, a couple hard boiled eggs, a bulletproof coffee, and I’m good to go! I also love having them for a snack or an after-lunch/dinner sweet tooth fix.

They’re perfect for any time of day because they’re higher in protein from the eggs, higher in fiber from the coconut flour, contain healthy fat from the almond butter, and are only sweetened with bananas. YUP, THAT’S IT. But don’t be worried about the lack of sugar, I’ve made them with lots of kids I babysit, for my siblings, and for people who have no interest in health, and they’ve always been a hit!

The best part is that I never get tired of them because I switch up the toppings/mix-ins. I’ve used walnuts, dark chocolate chips, shredded coconut, almond butter, berries, more sliced bananas, the list goes on and on!

If you try them out, I would love to hear your thoughts! Or tag me on Instagram, @CallasCleanEats. You guys have no idea how happy that makes me!!!

Print Recipe

5 from 3 votes

Paleo Banana Bread Muffins

These babies are gluten, dairy, grain and added sugar-free! Made with only four main wholesome ingredients.

Course: Breakfast, Dessert, Snack

Keyword: banana bread, dairy free, easy, gluten free, grain free, muffins, no added sugar, paleo, quick, simple, sugar free

Servings: 8 muffins

Ingredients

• 3 bananas (the spottier, the better!)
• 2 organic eggs
• 1/4 cup coconut flour
• 1/4 cup nut butter
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tbsp cinnamon (or to taste)

Instructions

• Preheat oven to 350F.
• Line muffin tins (makes 8 larger or 12 smaller).
• Add all of the ingredients to your blender and blend on medium-high until everything is fully incorporated.
• Pour batter directly from blender or spoon batter into lined muffin tins.
• Bake for 14-16 minutes or until a toothpick comes out clean.

If you DON'T have a high speed blender or food proccessor

• Mash bananas in a bowl with a fork. Then add the rest of the ingredients and whisk until everything is fully incorporated. Follow the rest of the directions as listed above.

Notes

*make sure your nut butter is runny. If it’s too thick, you may want to melt in in the microwave for 30 seconds – 1 minute before adding it to the blender, food processor, or mixing bowl. 

**can be made vegan, just use flax eggs instead of regular eggs. Head to my Instagram, @CallasCleanEats, and see my highlight titled “flax egg” for a step-by-step tutorial on how to make a flax egg.