These deliciously hearty yet soft and moist Paleo cinnamon raisin banana muffins are made with no grains, dairy, and no added sugar. They’re gluten free, Paleo, sweetened only with bananas and perfect for breakfast or a snack! Kid approved and easy to make!
Here it is – the last non-fall-baking recipe you’re going to see for awhile!
I’m just itching (weird word) to break out all the pumpkin and apple goodness that I’ve been working on for nearly a month now, but for today, we’re going back to classic and simple with these no-sugar added cinnamon raisin banana muffins.
I really just can’t ever NOT make banana bread or muffins whenever I have a couple of ripe bananas leftover, which is actually pretty often lately since it seems my family is on some sort of banana strike.
It makes no sense to me, because bananas will always be a go-to snack for me, but then again, it means more banana muffins and THAT is always a good thing.
I based these muffins on my wildly popular hearty paleo banana bread because 1.) why not, it’s delicious and 2.) as it turns out, there’s really no need to add sweetener of any kind to banana bread. There, I said it, and now I’ll never be able to take it back!
Since I wanted these muffins to sort of ease us into the spirit of fall I decided to make them cinnamon raisin flavored. Not because cinnamon raisin is so “fall” but because for some reason my brain wants to make it that way, and so for me, it just is.
If you didn’t follow that last sentence, don’t worry, I’m not sure I did either 🙂
Anyway, these grain free and paleo banana muffins are just packed with natural sweetness and warmth from the bananas, cinnamon, and raisins.
They’re perfect, really – with great rise, moist (but not too moist), and hearty texture. And, I’m not just saying “perfect” because they’re my own recipe. I’ve been known to be quite the harsh critic (ahem) of my own baking, so when I say things like this, don’t take it lightly.
Well, that sounded oddly threatening, but, ignore the tone and just know that you’re about to make a delicious healthy snack that everyone in your family will enjoy, as long as they don’t hate raisins, cinnamon, or banana bread, of course.
I think we’re ready to go! Get your aprons on and bananas mashed – it’s time to bake the BEST banana muffins!
Cinnamon Raisin Banana Muffins {Paleo, No Added Sugar}
Paleo Cinnamon Raisin Banana Muffins {Banana Sweetened, No Added Sugar}
Ingredients
- 1 3/4 cups blanched almond flour
- 1/2 cup arrowroot flour or tapioca
- 3/4 tsp baking soda
- 1 tsp baking powder aluminum free*
- 1/4 tsp sea salt
- 1 tbsp cinnamon
- 4 large eggs
- 3 med overripe bananas or 4 small
- 2 tbsp organic coconut oil melted, refined
- 1 tsp pure vanilla extract
- 2/3 cup raisins plus more to sprinkle on top
Instructions
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Preheat your oven to 350 degrees and line a 12 cup muffin pan with parchment liners.
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Whisk together all dry ingredients and set aside.
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In a large bowl, whisk together the eggs and mashed bananas, then vanilla and coconut oil until well combined.
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Slowly stir the dry mixture into the wet (don’t use an electric mixer - you will overmix the batter and prevent it from rising properly) just until moistened and no visible flour remains. Gently fold in the raisins.
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Transfer batter to prepared muffin liners - you’ll make about 14 muffins filled 3/4 full.
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Bake in the preheated oven for 22-25 mins or until muffins rise and appear golden brown. Cool on wire racks completely before serving. Store leftovers loosely covered at room temp for the first day, then refrigerate for up to 4 days. Enjoy!
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture.
Nutrition
Shop Products and Ingredients:
Want More Paleo Banana Breads and Muffins? Try One of These Similar Recipes:
Hearty Paleo Banana Bread Sweetened with Bananas Only
Coconut Butter Banana Muffins {Nut Free}
Double Chocolate Banana Bread {Nut Free}
Almond Butter Chocolate Chip Banana Bread
Double Chocolate Banana Muffins with Tahini
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Carolyn Brown says
August 26, 2018 at 9:33 amHow much vanilla should you add please?
Jen J says
August 26, 2018 at 10:02 amWhat is the measurements for baking soda and vanilla please?
Judy says
August 26, 2018 at 11:19 am3/4 tsp
Judy says
August 26, 2018 at 11:25 amIn my paleo banana muffins I put in 1 tsp baking soda and 1 tsp Vanilla
Teri Hoehn says
August 26, 2018 at 10:03 am3/4 Baking Soda??
Paloma says
August 26, 2018 at 11:56 amHello! IS the baking soda ¾ tablespoons??? It only says ¾, but not of what! These look delicious!
Allison Rudin says
August 26, 2018 at 1:12 pmI am not a great baker, is it 3/4 cup or 3/4 tsp baking soda?
Thanks!
Allison Rudin says
August 26, 2018 at 1:13 pmJust saw the answers, thanks so much! We love all your recipes!
Thanks again.
Brittany Audra @ Audra's Appetite says
August 26, 2018 at 2:06 pmI was just recipe testing banana bread this past week, and I completely agree that the sweetness from the bananas alone is enough-no need for any additional sweeteners! 🙂
Ines says
August 26, 2018 at 7:50 pmVanilla is not listed in the list of ingredients but is mentioned in the directions. As others have asked, how much baking soda and how much vanilla (and please add it to the ingredient list). Otherwise, these sound terrific!
Randi says
August 26, 2018 at 9:15 pmWhat do you recommend for a good egg replacer??
Natalie says
August 27, 2018 at 12:18 amI love banana muffins! These looks so delicious and I like the addition of cinnamon and raisins – sounds amazing and perfect for brunch.
Jodi says
August 27, 2018 at 9:26 amHi (from Sydney), just wondering if these can be subbed using Cassava flour to avoid the almond? If so, what do you recommend? 😊
JLC says
August 27, 2018 at 9:28 amSuper delicious and approved by my super sweet tooth daughter! 🙂 Great warm, but very nice texture even right from the fridge.
Jenn T says
August 27, 2018 at 1:20 pmThese look great!!! To clarify the recipe, how much baking soda and how much vanilla do we use? Thanks!
Anna Debenedictis says
September 14, 2018 at 8:31 amSo normally I love everything you do and was so excited to make these but the directions and mistakes of the published recipe were too much for me to overlook. I figured 3/4 baking soda meant teaspoon and when you mentioned vanilla, I guessed the amount even though it wasn’t written in the ingredients list. But then when my muffins were almost done I realized I never added the raisins because it was never specified in the directions. I’m a decent home cook so it’s my fault for not double checking but you don’t even mention adding the raisins to sprinkle on top. So basically I just made cinnamon banana muffins haha which is fine. I want to try them again with the raisins. It’s not a big deal but just wanted to make you aware. Excited to try them again!
Michele says
September 14, 2018 at 7:54 pmApologies, I will fix it ASAP 🙂
Sarah says
October 24, 2018 at 10:18 amI was surprised how good these were. I may just add a touch of sugar next time. They were easy to make and had a great texture.
Lauren says
January 30, 2019 at 3:38 pmCould you use olive oil?
Mateo Pedersen says
February 12, 2019 at 4:30 amI have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
Dream Calendars says
March 11, 2019 at 9:19 amSo normally I love everything you do and was so excited to make these but the directions and mistakes of the published recipe were too much for me to overlook
Sharon Gore says
June 16, 2019 at 3:22 amI love banana muffins! Thank you