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Paleo Banana Bread Muffins |

Paleo Banana Bread Muffins

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  • 3 ripe bananas
  • 1 egg
  • 3/4 cup almond milk
  • 1/4 cup honey
  • 1/3 cup coconut oil, melted
  • 1/2 tsp vanilla
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 Tbsp baking soda
  • 1 tsp arrow root powder
  • 1/4 tsp salt


  1. Preheat oven to 350. Oil the bottoms of 10 spaces a muffin tin.
  2. Mash the bananas in a medium bowl, and add the egg. Whisk together until fully incorporated. Add the almond milk, honey, melted coconut oil and vanilla. Stir until smooth.
  3. In a separate bowl (or in the same bowl if you like to live on the edge) stir together the almond flour, coconut flour, baking soda, arrow root powder and salt.
  4. Carefully pour into the liquid ingredients and stir until fully mixed. The batter will thicken up a bit as it sits, so you’ll want to move quick!
  5. Pour the batter into the greased muffin tins. I filled mine all the way to the top, which worked out perfectly because they really didn’t rise much as they baked.
  6. Bake for 20-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.
  7. Let them cool for 5 minutes, then remove from the tins and finish cooling on a baking rack.
  8. Store in the fridge for up to a week! Heat in the microwave or (my preferred way) in the toaster oven for a delicious morning treat.


Add some dairy free and soy free chocolate chips to these muffins to add a little extra summin’ summin’ to them. :)