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
Paleo Almond Butter Banana Muffins with Flaxseed
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
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Preheat your oven to 350 degrees and lightly grease a 12 cup muffin pan with coconut oil or line with muffin liners.
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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.
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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.
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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.
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Cool in the muffin pan for about 2 minutes, then gently transfer to wire racks to fully cool. Enjoy!
Nutrition
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!
Emily says
February 16, 2017 at 5:38 pmhmmm… depending on the morning sometimes I do like a muffin with breakfast. 🙂 I also like it as a quick pre-workout snack. 🙂
Michele says
February 18, 2017 at 11:06 amYes! A muffin in addition to my regular breakfast on the weekends is nice sometimes, I agree 🙂
Mel _OutRunCf says
February 17, 2017 at 12:52 pmI 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 😉
Michele says
February 18, 2017 at 11:03 amInteresting that you find you run better on protein after Whole30! Congrats on a successful accomplishment!
Rachel @ Bakerita says
February 17, 2017 at 1:14 pmThese 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!
Michele says
February 18, 2017 at 11:03 amThanks! Definitely a great combo! If only we could combine all our goodies for a big brunch party one day 🙂
Shaun says
February 19, 2017 at 9:26 pmDelicious!!! Thank you ?
Michele says
February 19, 2017 at 9:30 pmGlad you liked them!
Marci says
February 20, 2017 at 11:51 pmthey 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.
Lisa says
March 31, 2017 at 1:50 pmhow 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.
Michele says
March 31, 2017 at 3:55 pmHi, 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 🙂
Nina says
April 9, 2017 at 5:00 pmHi can I sub something for flax meal I don’t have any
Michele says
April 9, 2017 at 6:27 pmI 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.
Angela says
May 3, 2017 at 9:22 amI 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!
Michele says
May 4, 2017 at 11:41 amThat sounds great! Love hearing when recipes go well even with subs, flexible recipes make life easier!
Susan says
May 13, 2017 at 7:38 amThese 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!
Beth says
July 30, 2017 at 7:42 pmThese were phenomenal! The whole family loved them. Thank you for sharing ?
Amanda says
November 6, 2017 at 10:09 pmCould you sub out the eggs?
Michele says
November 9, 2017 at 9:42 amI 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.
Yvette says
March 22, 2018 at 10:01 amJust 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!
Michele says
March 23, 2018 at 7:44 pmOne of my favorites as well – glad you enjoyed!
Rosa says
April 3, 2018 at 4:50 pmWhat 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!!
Kristin says
April 7, 2018 at 9:19 pmJust made these and they are amazing. I used a nut and seed butter combination instead of straight almond butter.
Michele says
April 9, 2018 at 10:32 amSounds great, glad you enjoyed!
Kathryn says
April 10, 2018 at 2:38 pmThese are insanely good!! Thank you for creating and posting these, they’ll be a regular around my house!
Michele says
April 14, 2018 at 10:48 pmOne of my faves too, so happy you enjoyed!
Hannah Duff says
May 8, 2018 at 7:12 pmI just made these and they came out delicious!! Thank you for the recipe! 🙂
Catherine says
August 9, 2018 at 5:55 pmThese are so good! I doubled the recipe and they turned out perfectly! My kids love them too.
Melissa says
August 24, 2018 at 12:18 pmCan I sub maple syrup for the honey? I don’t care for the honey flavor. Thanks!
Shaun says
September 1, 2018 at 5:51 pmI 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!!!
Annie says
October 5, 2018 at 12:03 pmThese 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.
Marian says
November 25, 2018 at 9:52 pmYum! 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!
Lacey says
January 18, 2019 at 7:44 pmLove 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!
Jana Leeper says
February 24, 2019 at 9:01 pmMy daughter absolutely loves these muffins. I make them every week for her to eat for breakfast before school!
Diane says
April 18, 2019 at 9:48 amJust 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!
Gina says
May 23, 2019 at 9:56 amI added cinnamon and chocolate chips. They are very tasty.