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
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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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I’ve probably made this recipe a dozen times! I love that there is not any sweetener, it doesn’t need any! Our family loves these – I keep them in the freezer for quick breakfasts! Thanks for another great one!
I’m so happy you guys love them!
My daughters love the muffins so much! Thank you for the recipe!
Made this several times already. Very good!
Simple and delicious! Made with cruising as well for a tasty variation. Even subbed some frozen berries when I didn’t have enough bananas.
I liked your post alot, definately going to try this one.
As usual, so so good! And kid-approved! Just pre-ordered your cookbook too!
These worked well. They rose (not a lot, but enough) and had a proper bread-like texture. So many paleo baked goods are puddingy in the middle, and these weren’t, so that’s a win in my book. Thanks!
I will definitely make these again and again! I didn’t have any tapioca or arrowroot on hand so I subbed cassava flour and they were perfect. They hold up so well and I love they don’t have added sweetener 🙂
I liked your post a lot, definitely going to try this one.
I have tried this recipe, thank for the instruction. I have whisk all the eggs together along with mashed banana, then vanilla and coconut oil until well combined.