These are the absolutely best easy paleo banana muffins! They’re made with almond flour, soft and tender, moist and naturally sweetened with maple sugar. This quick one bowl recipe gives you the ultimate tall bakery-style muffins yet they’re gluten free, grain free, dairy free.
If you’re looking for the perfect paleo banana muffins, this simple one bowl recipe delivers soft, fluffy muffins with the best naturally sweet banana flavor!
Made with almond flour and lightly sweetened with maple sugar, they bake up tall and moist with a tender crumb and golden tops. They’re similar to my classic healthy banana bread recipe, with a little extra sweetness from maple sugar.
These almond flour banana muffins are everything you want in an easy homemade muffin! The batter comes together in one bowl in just minutes, making them perfect for breakfast, snacks, or meal prep during the week.
Unlike many paleo muffins that turn out dense or overly wet (guilty of this in my early days of testing!) this recipe uses the right balance of almond flour, eggs and tapioca to create a light texture and bakery-style rise.
The muffins are delicious on their own with no add-ins needed, but you can easily customize them with chocolate chips, nuts or berries if you like!
Whether you’re baking for a quick breakfast or looking for a healthy banana muffin recipe your whole family will love, these paleo banana muffins are simple, fool proof and full of cozy, nostalgic banana flavor.
Why You’ll Love These Paleo Banana Muffins
These muffins are:
- Soft, moist, and naturally sweet
- Tall bakery-style muffins made in just one bowl
- Perfect for breakfast, snacks, or meal prep!
What You Need to Make Almond Flour Banana Muffins
If you’re familiar with paleo baking, you likely have most of these ingredients on hand! Here’s everything you’ll need:
- 3 small-medium very overripe bananas*
- eggs
- maple sugar
- refined coconut oil**
- pure vanilla extract
- blanched almond flour
- tapioca flour (or arrowroot)
- baking soda
- baking powder
- cinnamon
- salt
*You will use 1 cup of mashed bananas. I like to wait until mine are extremely overripe for the best flavor and texture.
**Using refined coconut oil is ideal in all baking because it is completely flavorless, whereas virgin coconut oil has a distinct coconut flavor. You can find my current favorite refined coconut oil for paleo baking here.
How to Make Paleo Banana Muffins
- Preheat your oven to 400°F and line a 12 cup muffin pan with parchment liners.
- In a large bowl, whisk together the mashed bananas with the eggs, then stir in the maple sugar, coconut oil and vanilla until well combined.
- To the same bowl, add the almond flour, tapioca or arrowroot, baking soda, baking powder, cinnamon and salt and stir just until no flour spots show. Allow the batter to sit for about 3 minutes before scooping into the liners.
- Using a spoon or scoop, fill the muffin liners almost to the top to make 12 muffins. Bake in the preheated oven for 5 minutes, then lower the oven temperature to 350°F and continue to bake another 16-18 minutes or until golden brown, domed at the top, and a toothpick inserted near the center of one muffin comes out clean or with a few crumbs.
- Cool the muffins in the pan on a wire rack for 5-10 minutes, then remove from the pan, keeping them in the liners, and continue to cool on the wire rack until fully cooled, about 20-30 minutes.
Tips for Perfect Almond Flour Muffins
How to get tall, domed muffins
Make sure to follow the instructions to bake for the first 5 minutes at 400°F. This helps the muffins rise for gorgeous domed muffin tops!
Avoiding a dense or gummy interior
Measure bananas correctly and make sure to use the correct amount of almond flour and eggs. This recipe is practically fool proof to avoid a gummy texture.
Letting the batter rest
Allowing the batter to sit for just a few minutes before scooping into the muffin pan lets it thicken up a little, which is great for tall muffins.
Fill level tip
Fill your muffin cups at least 3/4 of the way up for the best tall muffins. This recipe makes 12 muffins with the batter reaching near to the top of the cups.
Easy Variations and Add-Ins
Here are some ideas for mix-ins for these banana muffins:
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Chocolate chips – no changes needed other than adding 2/3-3/4 cup of chips to the batter
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Walnuts or pecans – you can add about 2/3-3/4 cup of chopped nuts to the batter without making any other changes.
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Blueberries or dried fruit – if adding blueberries, use smaller ones, add 3/4 -1 cup and gently coat them in tapioca flour before adding to ensure they don’t sink to the bottom.
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Streusel or crunchy topping – you can add a streusel topping to these muffins by using the topping recipe for my banana nut coffee cake.
How To Store Banana Muffins
Room Temperature Storage
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Let muffins cool completely in the pan, then transfer to a wire rack.
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Place in an airtight container or bag to prevent drying.
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Store at room temperature for 2–3 days.
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Tip: Add a slice of apple in the container to help retain moisture.
Refrigerator Storage
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Only recommended if your kitchen is very warm or humid.
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Wrap muffins individually in parchment or place in an airtight container.
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Refrigerate for up to 1 week.
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Note: Almond flour muffins can firm up slightly in the fridge, so bring to room temperature or warm 10–15 seconds in the microwave before eating.
FAQ for Paleo Banana Muffins
Can I make paleo banana muffins without maple sugar?
Yes. If your bananas are very ripe you can reduce or omit the maple sugar for a naturally sweet version, similar to my banana bread recipe.
Why are my almond flour muffins dense?
Almond flour muffins can turn out dense if there is too much banana or not enough eggs. This recipe balances the moisture so the muffins bake up fluffy and tender!
Can I use coconut oil instead of butter?
Yes. Refined coconut oil works perfectly and keeps the muffins dairy free without adding coconut flavor. The recipe is written using coconut oil, though you can also sub in ghee or butter if you prefer.
Can I freeze these banana muffins?
Yes! Once fully cooled, store the muffins in an airtight container or freezer bag for up to 3 months. Make sure to thaw in the fridge for the best texture.
Can I make mini muffins instead of standard size?
Yes! Use a mini muffin pan with mini parchment liners, and bake the entire time at 350°F for a total of 15-18 minutes or until done in the center.
Tips for Long-Lasting Moisture
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Store muffins in their parchment liners for less handling and easier reuse.
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Avoid storing directly on a flat plate without covering since almond flour muffins dry quickly.
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Reheat briefly before serving if muffins feel slightly dry as this revives the crumb and flavor.
Meal Prep Tip
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Muffins can be a grab-and-go breakfast. Store 2–3 in individual small bags for quick mornings.
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Freezing in portions makes weekday breakfasts easy while keeping muffins fresh and moist.
These paleo banana muffins with almond flour are soft, fluffy, and naturally sweetened, making them the perfect one-bowl recipe for breakfast, snacks, or meal prep.
If you love these muffins, try pairing them with your favorite paleo spreads or check out my paleo banana bread for a larger, sliceable treat.
Remember, you can also customize them with chocolate chips, nuts, or berries for easy variations, but the plain muffins are already perfectly delicious on their own!
Don’t forget to save this recipe, share it with friends, and leave a comment letting me know how your muffins turned out — I love seeing your baking creations!
Best Paleo Banana Muffins {Almond Flour, One Bowl}
Ingredients
- 1 cup mashed overripe bananas about 3 small/medium bananas
- 3 large eggs at room temperature
- 1/3 cup maple sugar or coconut sugar
- 1/4 cup refined coconut oil melted and cooled
- 2 teaspoons pure vanilla extract
- 2 cups blanched almond flour
- 1/3 cup tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
Instructions
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Preheat your oven to 400°F and line a 12 cup muffin pan with parchment liners.
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In a large bowl, whisk together the mashed bananas with the eggs, then stir in the maple sugar, coconut oil and vanilla until well combined.
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To the same bowl, add the almond flour, tapioca or arrowroot, baking soda, baking powder, cinnamon and salt and stir just until no flour spots show. Allow the batter to sit for about 3 minutes before scooping into the liners.
-
Using a spoon or scoop, fill the muffin liners almost to the top to make 12 muffins. Bake in the preheated oven for 5 minutes, then lower the oven temperature to 350°F and continue to bake another 16-18 minutes or until golden brown, domed at the top, and a toothpick inserted near the center of one muffin comes out clean or with a few crumbs.
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Cool the muffins in the pan on a wire rack for 5-10 minutes, then remove from the pan, keeping them in the liners, and continue to cool on the wire rack until fully cooled, about 20-30 minutes.
Nutrition
Want More Healthy Paleo Muffins Recipes? See my full muffin roundup!
Try one of these easy paleo baking recipes for overripe bananas:
Healthy No Sugar Added Banana Bread
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