Coconut Flour Banana Muffins

Coconut and Almond Flour Banana Muffins

On-the-go eating can pose a problem for Paleo eaters. It can be challenging to find portable foods that are delicious, interesting, and fill you up. This can be especially true when you have kids. You want to give them something that is healthy and natural, but you also want it to taste good enough that they will actually eat it! Many people believe that they are limited to nuts, fruits and vegetables when it comes to their family’s snacking needs. And let’s be honest, you can only give your kids apple slices and bananas so many times before they start to want something else.

These Paleo Banana Muffins might be just the thing you are looking for. They have ripe bananas and are sweetened with just a hint of honey, which makes them just sweet enough that your kids might think they are getting a treat. However, these Paleo beauties are packed full of natural goodness, so you don’t have to worry about letting them dig in.

Don’t be fooled though, just because these muffins are sure to be a hit with the little ones…grownups are sure to enjoy them as well! The combination of almond and coconut flour gives the muffins a light soft texture while still providing a wonderful depth of flavor. The mashed bananas provide creaminess and can be tasted in every delicious bite.

Paleo Banana Muffins

These muffins are quick and easy to make, requiring less than 30 minutes from start to finish. They are perfect to whip up for a Saturday breakfast treat, or at the beginning of the week as a quick on the go breakfast or snack. The muffins are also easy to store and freeze really well. Freeze them individually, pack the frozen muffin in a lunch and it will be thawed in time to eat! Once you try these Paleo Banana Muffins you will be hooked! Warning…they are EXTREMELY addictive.

Paleo Banana Muffins Recipe

Prep Time

Cook Time

Total Time

15 Min

  10 Min

  25 Min


Makes 4 Servings

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp coconut oil, melted
  • 3 eggs
  • ¼ cup honey
  • 2 tsp vanilla
  • 2 ripe bananas, mashed


1. Preheat oven to 350 degrees F.

2. Line a muffins tin with cupcake liners and set aside.

3. In a large bowl whisk together the almond flour, coconut flour, baking soda, and salt.

4. In another bowl whisk together the coconut oil, eggs, honey, vanilla and ripe bananas.

5. Add the wet ingredients to the dry then mix with a wooden spoon until well incorporated.

6. Spoon the batter into the lined muffin tins, dividing equally.

7. Bake for 15-18 minutes, until a toothpick comes out clean.

8. Remove from the pan and allow to cool on wire racks.

Nutritional Facts  (Per Serving)













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