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?
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hmmm… depending on the morning sometimes I do like a muffin with breakfast. 🙂 I also like it as a quick pre-workout snack. 🙂
Yes! A muffin in addition to my regular breakfast on the weekends is nice sometimes, I agree 🙂
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 😉
Interesting that you find you run better on protein after Whole30! Congrats on a successful accomplishment!
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!
Thanks! Definitely a great combo! If only we could combine all our goodies for a big brunch party one day 🙂
Delicious!!! Thank you ?
Glad you liked them!
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.
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.
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 🙂
Hi can I sub something for flax meal I don’t have any
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.
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!
That sounds great! Love hearing when recipes go well even with subs, flexible recipes make life easier!
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!
These were phenomenal! The whole family loved them. Thank you for sharing ?
Could you sub out the eggs?
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.
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!
One of my favorites as well – glad you enjoyed!
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!!
Just made these and they are amazing. I used a nut and seed butter combination instead of straight almond butter.
Sounds great, glad you enjoyed!
These are insanely good!! Thank you for creating and posting these, they’ll be a regular around my house!
One of my faves too, so happy you enjoyed!
I just made these and they came out delicious!! Thank you for the recipe! 🙂
These are so good! I doubled the recipe and they turned out perfectly! My kids love them too.
Can I sub maple syrup for the honey? I don’t care for the honey flavor. Thanks!
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!!!
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.
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!
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!
My daughter absolutely loves these muffins. I make them every week for her to eat for breakfast before school!
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!
I added cinnamon and chocolate chips. They are very tasty.
Can I substitute the honey with maple syrup? Your recipe looks wonderful!
I did – it worked fine.
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.
Can I use 2 eggs instead of 3? Will it make a difference?
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!
Absolutely delicious
Made these they are really incredible moist and flavorful. I bake for a living but, healthy bake for my husband and I. Love to try new recipes. I put some shredded coconut in mine.
We make these all the time! My kids love them and so do I. They are moist and delicious. I use 2 eggs instead of one and cook for a couple of minutes less. This is just our preference. These are amazing though
I make these all the time. Just great. I just add a little applesauce to make them moisture.
I made these today and they are excellent!
I make these muffins all the time—at least once a week. My grandkids LOVE them and I don’t mind giving them one of these for breakfast or a snack after school because they are healthy. I just wanted to let you know that I made them again this morning, and didn’t have any almond flour (I forgot I was out!) so I substituted cashew meal instead and they turned out amazing!! I think I almost like them better!! And I always put chopped walnuts in them too…..sooo good!! Thanks for all your wonderful recipes—I haven’t tried one yet that wasn’t delicious!
Delicious! I subbed in sun butter because that’s what I had.
Any idea why my muffins turned blue? 😅 The kids love it but I’m so confused. 😆