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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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. 😆
I have never found an almond flour recipe that actually tastes good! These are fantastic!!
I had a lot of harvest after seeing this post of yours! Before, I used to play games, this is a fun game for entertainment, but now I will follow you, read your articles will have more knowledge.
These were good. Next time I am going to add some cinnamon and a little more salt.
These were really great! To half the batch I added mini choc chips and to the second half I added chopped pecans and a sprinkle of cinnamon/coconut sugar mixture on top – both were delicious. I think they could also be adapted into a “raisin bran” kind of muffin if you add raisons and omit the chocolate chips. Mine took exactly 20 minutes. Will definitely make again – I like how they are not overly sweet and filled with healthy ingredients. You are amazing, Michele – your recipes are always my go-to’s!!!!
We seriously make these every weekend to have on hand for the week as a quick breakfast or snack. I use mini muffins instead which works great for our young kids. I also do not use as much honey to decrease their sugar intake and it still turns out delicious. Thank you for an amazing recipe.