Paleo Mini Banana Muffins
These Paleo Mini Banana Muffins are a delightful, wholesome treat perfect for breakfast, snack time, or anytime you crave a little naturally sweet indulgence! Made with ripe bananas, almond flour, and coconut flour, these muffins are grain-free, gluten-free, and refined sugar-free, making them a healthy option for anyone following a paleo diet. Enhanced with a touch of honey, cinnamon, and vanilla extract, each bite is bursting with warm, comforting flavors. These muffins come together easily with just 10 minutes of prep and bake to golden perfection in 15 minutes. Perfectly portioned as bite-sized snacks and wonderfully moist, they’re great for meal prep or packing into lunchboxes. Whether you're living paleo or simply looking for a nutritious twist on classic banana muffins, this recipe delivers convenience and flavor in every bite!
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Recipe Information
Ingredients
- 2 large ripe bananas, mashed
- 2 eggs
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.25 cup coconut oil, melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease with coconut oil.
In a large mixing bowl, mash the ripe bananas thoroughly to ensure there are no large chunks.
Add the eggs, melted coconut oil, honey, and vanilla extract to the mashed bananas. Whisk together until well combined.
In another bowl, combine almond flour, coconut flour, baking soda, cinnamon, and salt. Mix well.
Add the dry ingredients to the wet ingredients and stir until they are fully incorporated into a smooth batter.
Using a spoon or a small cookie scoop, fill each muffin cup about three-quarters full with the batter.
Place the muffin tin in the preheated oven and bake for about 15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 75.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 397 mg | 31% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
