close up of banana walnut muffins on wire baking rack

Paleo Banana Muffin Recipe

Course Breakfast, Dessert
Cuisine North American, paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 184kcal
Author Judy



  • 2 bananas ripe
  • 1 1/2 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • Pinch of salt
  • 2 eggs whisked (at room temperature
  • 1/4 cup coconut oil melted and cooled
  • 3 tbs raw honey
  • 1/3 cup walnuts chopped


Let's Bake!

  • Preheat your oven to 350F/180C
  • Grease a muffin tin (makes 12 regular sized muffins)
  • In a large bowl, mix up all the dry ingredients: almond flour, baking soda, salt, cinnamon.
  • In a medium-sized bowl, mush up the banana, add the eggs, coconut oil, vanilla, and honey.
  • Mix the wet ingredients into the dry, but do it by hand.
  • Now I'm new to the Paleo way of baking, but if you've made muffins before, you know where I'm going.  Muffins don't like to be overmixed, so I applied the same principle here.  Just enough mixing to combine the wet and dry.
  • Stir in the chopped walnuts, but keep a 2 tbsp. back to sprinkle on the tops before baking.
  • And that's it!
  • Bake for 20 to 25 minutes, until a toothpick comes out cleanly.
  • The smell, when they are baking, is divine, and you will have a sweet reward for very little effort.
  • Enjoy!


Calories: 184kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 94mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1% | Vitamin C: 2.1% | Calcium: 3.8% | Iron: 4.6%