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2.16.17

Paleo Almond Butter Banana Muffins with Flaxseed

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These grain free and Paleo almond butter banana muffins will become a family favorite for breakfast and snacks! Made with almond flour and flaxseed, these are healthy, kid friendly and perfect for your favorite mix-ins.

I’ve totally been slacking on my usual “thinking out loud” Thursday posts, I know.  I DO have lots of thoughts brewing since my January Whole30 and subsequent reintroductions, and I’ll be updating everyone on all of it next Thursday, for sure.

Until then, you are getting muffins from me.  Muffins I’ve been holding onto for way too long!

You see, I wanted to stay true to the Whole30 theme in January and it just felt WRONG to post muffins, even though I made these way back in December.  But now?  Muffins are back in style like perfectly distressed skinny jeans.   Which I recently pulled out of hibernation after months of wearing nothing but leggings.

Side note/question for you all – is it just me or do all jeans feel oddly tight after living in leggings for too long?

Anyway, muffins are back in style, and, they feel just right and taste even better.  I’m not particularly a muffin-for-breakfast kind of person, but MAN do I like having a muffin to grab for an afternoon snack.

Even during the Whole30, I always needed something around 4pm to hold me over until dinner, so I wouldn’t eat, you know, everyone else’s dinner while pretending to cook it.  That’s happened a couple of times to me, seriously, do not laugh.

Anyway, muffins suit me perfectly at 4pm, since I like to limit my actual cooking-sessions to 3 times per day.

And how are these muffins different from other muffins I’ve made, you may be wondering.  I’ve been known to put almond butter in my muffins a time or two, so that is not the answer.  The answer is flaxseed!

I’m not breaking new ground here – this I understand – but for myself, I wanted to experiment with omitting my usual tapioca flour (I have a thing for it, you might have noticed) and adding in flaxseed with the almond flour.

Something about bananas, almonds and flax just sounded wonderfully wholesome to me, and I had to go with it.

The result was a hearty yet fluffy and sweet muffin that’s a great base for all your favorite add-ins.

Over here, we’re talking mini chocolate chips!  You can do anything you want though – go naked (the honey/almond butter combo is so good on its own) or even do chopped nuts or raisins.  Or blueberries, almost forgot!

The Paleo “rules” are your limits.  Just kidding – go ahead and make your own rules, dammit!   Paleo or not, definitely give these muffins a shot – let me know what you think.  Now let’s bake!

Paleo Almond Butter Banana Muffins with Flaxseed

These gluten free and Paleo almond butter banana muffins will become a family favorite for breakfast and snacks! Made with almond flour and flaxseed, these are healthy, kid friendly and perfect for your favorite mix-ins.  #paleo #cleaneating #glutenfree

Paleo Almond Butter Banana Muffins with Flaxseed

These grain free and paleo almond butter banana muffins will become a family favorite for breakfast and snacks! Made with almond flour and flaxseed, these are healthy, kid friendly and perfect for your favorite mix-ins.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast/Snack
Cuisine: Paleo
Servings: 12 muffins
Print this Recipe
Did you make this recipe?
Leave a review
4.6 from 35 votes

Ingredients

  • 3 eggs
  • 2 overripe medium bananas mashed
  • 1/2 cup smooth almond butter unsweetened
  • 1/4 cup raw honey
  • 1 tsp pure vanilla extract
  • 1 1/4 cups blanched almond flour
  • 1/3 cup flaxseed meal
  • 1 tsp baking soda
  • generous pinch salt
  • Mini dairy free soy free chocolate chips (Enjoy Life brand) or chopped nuts - optional

Instructions

  1. Preheat your oven to 350 degrees and lightly grease a 12 cup muffin pan with coconut oil or line with muffin liners.
  2. In a large bowl, whisk together the eggs with the mashed bananas, almond butter, honey, and vanilla extract. In a separate bowl, combine the almond flour, flax, baking soda and pinch of salt.
  3. Stir the dry ingredients into the wet mixture until just combined, don't over-mix. If adding chocolate chips, raisins or chopped nuts, gently stir in about 1/3 -1/2 cup.
  4. Spoon the batter evenly among the muffin cups/liners to fill about 3/4 of the way (I made 12), scraping the bowl to use it up. Bake in the preheated oven for 20 minutes or until edges begin to brown and centers are just set.
  5. Cool in the muffin pan for about 2 minutes, then gently transfer to wire racks to fully cool. Enjoy!

Nutrition

Calories: 209kcal
Carbohydrates: 16g
Protein: 7g
Fat: 14g
Saturated Fat: 1g
Cholesterol: 40mg
Sodium: 123mg
Potassium: 203mg
Fiber: 4g
Sugar: 9g
Vitamin A: 70IU
Vitamin C: 1.7mg
Calcium: 79mg
Iron: 1.3mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Products I used to make my Paleo Almond Butter Banana Muffins:

Want more delicious, kid friendly Paleo muffin recipes?  Try one of these!

Simple Paleo Blueberry Muffins

Chocolate Chocolate Chip Banana Muffins {Nut Free}

Cinnamon Raisin Sweet Potato Muffins

Blueberry Coffee Cake Muffins {Nut Free}

Tell Me!

Are you a morning-muffin kind of person?

What are your favorite banana muffin add-ins?  Anyone prefer going naked?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Emily says

    February 16, 2017 at 5:38 pm

    hmmm… depending on the morning sometimes I do like a muffin with breakfast. 🙂 I also like it as a quick pre-workout snack. 🙂

    Reply
    • Michele says

      February 18, 2017 at 11:06 am

      Yes! A muffin in addition to my regular breakfast on the weekends is nice sometimes, I agree 🙂

      Reply
  2. Mel _OutRunCf says

    February 17, 2017 at 12:52 pm

    I need more proteins in the morning, especially after a run or hiit. I used to like a muffin before an afternoon training, but whole 30 (I am on day 28!) has shown me that I train better with proteins all day long. But I am sure I’ll find a reason to eat a banana blueberry muffin once in a while 😉

    Reply
    • Michele says

      February 18, 2017 at 11:03 am

      Interesting that you find you run better on protein after Whole30! Congrats on a successful accomplishment!

      Reply
  3. Rachel @ Bakerita says

    February 17, 2017 at 1:14 pm

    These muffins look absolutely amazing – almond butter and banana are one of my favorite combos, so I know I’d love these. Wish I had one for breakfast!

    Reply
    • Michele says

      February 18, 2017 at 11:03 am

      Thanks! Definitely a great combo! If only we could combine all our goodies for a big brunch party one day 🙂

      Reply
  4. Shaun says

    February 19, 2017 at 9:26 pm

    Delicious!!! Thank you ?

    Reply
    • Michele says

      February 19, 2017 at 9:30 pm

      Glad you liked them!

      Reply
  5. Marci says

    February 20, 2017 at 11:51 pm

    they are baking in the oven as we speak….. I cant wait to dig into them. Thank you for the recipe! I had an overstock of honey, almond butter and frozen bananas so this was the perfect recipe.

    Reply
  6. Lisa says

    March 31, 2017 at 1:50 pm

    how do you store these….I find if you put muffins in tupperware they tend to get soggy! I just made these and I used cashew butter because thats what i had enough of and I put in pecans and chocolate chips. They are awesome! I think next time I’ll leave out the chocolate chips though…But this is a wonderful recipe. Thank you for sharing it.

    Reply
    • Michele says

      March 31, 2017 at 3:55 pm

      Hi, glad you liked them! I typically store them loosely covered at room temp for the first day, then in the refrigerator after that covered. They do get a bit soggy but the toaster oven can help bring back the texture 🙂

      Reply
  7. Nina says

    April 9, 2017 at 5:00 pm

    Hi can I sub something for flax meal I don’t have any

    Reply
    • Michele says

      April 9, 2017 at 6:27 pm

      I believe if you use an extra 1/3 cup almond flour you’ll be good – banana muffins can be very forgiving! Since it’s an odd fraction I would just measure out the 1 and 1/4 cup, and then the 1/3 cup to sub for the flax, separately.

      Reply
      • Angela says

        May 3, 2017 at 9:22 am

        I had to hack this recipe a little since I was dying to make these muffins and lacked a few ingredients. I subbed chia seeds for flax meal and 1 cup almond meal +1/2 cup coconut flour for the almond flour and they turned out awesome. They probably have a little more texture than the original ingredients in the recipe but it’s very little and they were super yummy!

        Reply
        • Michele says

          May 4, 2017 at 11:41 am

          That sounds great! Love hearing when recipes go well even with subs, flexible recipes make life easier!

          Reply
  8. Susan says

    May 13, 2017 at 7:38 am

    These look so yummy! I’m so not a morning person so make ahead breakfast meals are huge for us!! Adding this into the meal plans!

    Reply
  9. Beth says

    July 30, 2017 at 7:42 pm

    5 stars
    These were phenomenal! The whole family loved them. Thank you for sharing ?

    Reply
  10. Amanda says

    November 6, 2017 at 10:09 pm

    Could you sub out the eggs?

    Reply
    • Michele says

      November 9, 2017 at 9:42 am

      I haven’t done that for this recipe, but if you try it, I’d use flax eggs. One flax egg is 1 Tbsp ground flaxseed combined with 2.5 tbsp water, allowed to sit for at least 10 minutes.

      Reply
  11. Yvette says

    March 22, 2018 at 10:01 am

    5 stars
    Just made them and they are amazing! I do paleo and love baking paleo but sometimes textures can be a little too wet for my liking especially with tapioca flour so this recipe is perfect. Moist but not too wet in the middle makes for a great texture for me. This one is going on repeat for sure!

    Reply
    • Michele says

      March 23, 2018 at 7:44 pm

      One of my favorites as well – glad you enjoyed!

      Reply
  12. Rosa says

    April 3, 2018 at 4:50 pm

    What would happen if I put whole flaxseeds instead of the meal? I suppose I could smash the flaxseeds with a mortar if really necessary…thank you!! I love your recipes!!

    Reply
  13. Kristin says

    April 7, 2018 at 9:19 pm

    5 stars
    Just made these and they are amazing. I used a nut and seed butter combination instead of straight almond butter.

    Reply
    • Michele says

      April 9, 2018 at 10:32 am

      Sounds great, glad you enjoyed!

      Reply
  14. Kathryn says

    April 10, 2018 at 2:38 pm

    These are insanely good!! Thank you for creating and posting these, they’ll be a regular around my house!

    Reply
    • Michele says

      April 14, 2018 at 10:48 pm

      One of my faves too, so happy you enjoyed!

      Reply
  15. Hannah Duff says

    May 8, 2018 at 7:12 pm

    5 stars
    I just made these and they came out delicious!! Thank you for the recipe! 🙂

    Reply
  16. Catherine says

    August 9, 2018 at 5:55 pm

    5 stars
    These are so good! I doubled the recipe and they turned out perfectly! My kids love them too.

    Reply
  17. Melissa says

    August 24, 2018 at 12:18 pm

    Can I sub maple syrup for the honey? I don’t care for the honey flavor. Thanks!

    Reply
  18. Shaun says

    September 1, 2018 at 5:51 pm

    5 stars
    I live for banana bread and have not been able to find a recipe that is gluten, dairy, and soy free that comes close…these fill the bill for me and they are toddler approved…which is EVERYTHING! I share this recipe with FB and everyone I know frequently I love it so much. Thank you for sharing!!!

    Reply
  19. Annie says

    October 5, 2018 at 12:03 pm

    5 stars
    These are, by far, the best banana chocolate chip muffins! So moist and not overwhelming sweet. I always make a double batch and they are usually devoured in one day.

    Reply
  20. Marian says

    November 25, 2018 at 9:52 pm

    5 stars
    Yum! My pantry was a little short so I had to substitute with Teddies peanut butter and Brown Rice Syrup, and threw in some chocolate chips. Enjoyed with a glass of cold milk… delicious!

    Reply
  21. Lacey says

    January 18, 2019 at 7:44 pm

    5 stars
    Love this recipe! It’s my go-to when we want a little sweet treat. No one would guess these are not made with the usual flour and sugar. Thanks for the great recipe!

    Reply
  22. Jana Leeper says

    February 24, 2019 at 9:01 pm

    5 stars
    My daughter absolutely loves these muffins. I make them every week for her to eat for breakfast before school!

    Reply
  23. Diane says

    April 18, 2019 at 9:48 am

    5 stars
    Just put this in the oven for the second week in a row so figured I should leave a comment! My 4-year-old son and I both love them. The first time I made them, I mixed the whole batter before realizing I had left my muffin pan at a friend’s house. So I baked the batter in a brownie pan and then cut into squares. Every day, my son asked for a “yummy banana square”! Thanks for another fantastic recipe. We love so many of the ones you post!

    Reply
  24. Gina says

    May 23, 2019 at 9:56 am

    5 stars
    I added cinnamon and chocolate chips. They are very tasty.

    Reply
  25. Anita Butler says

    August 26, 2019 at 5:56 pm

    Can I substitute the honey with maple syrup? Your recipe looks wonderful!

    Reply
    • Janine Snyder says

      September 2, 2019 at 8:14 am

      I did – it worked fine.

      Reply
  26. Janine Snyder says

    September 2, 2019 at 8:13 am

    5 stars
    After paleofying Melissa Clark’s olive oil banana bread recipe for many batches, I decided to try this one as it is more simplified. These were delicious! I used maple syrup instead of honey – worked great. Thanks for the recipe.

    Reply
  27. Victoria Dulmage-Abboud says

    April 5, 2020 at 4:58 pm

    Can I use 2 eggs instead of 3? Will it make a difference?

    Reply
  28. Natasha says

    April 22, 2020 at 12:34 pm

    5 stars
    These turned out absolutely perfect!! I was shocked at how “gluten like” in consistency they were. I did sub peanut butter for almond butter and turned out absolutely delicious. I did bake for 22 minutes and let the muffins cool completely in the muffin pan on a cooling rack before digging in. I’ve found this step to be very important in paleo baking. So good!!! Will definitely be my new go-to muffin!

    Reply
  29. Amita Batra says

    March 1, 2021 at 12:49 pm

    5 stars
    Absolutely delicious

    Reply
  30. sherry shondy says

    September 9, 2019 at 12:53 pm

    Been trying different banana muffin recipes to find a healthy version my kids will eat! Have these baking in the oven now and look forward to trying them! Thanks for the recipe!

    Reply

Trackbacks

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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