These simple paleo banana muffins are decadent, fluffy, and moist. They’re the perfect healthy breakfast treat or snack, and the entire recipes mixes up in one bowl. This recipe is freezer friendly and great for meal prep!
While I love a good banana bread recipe, for me, paleo banana muffins take the cake. They’re perfectly portioned fluffy and moist small domes of bread that make a delicious warm and comforting breakfast treat or snack. And while I love a variety of muffin flavors—including pumpkin muffins and chocolate zucchini muffins—my favorite combo by far is banana and chocolate. Mostly because of the chocolate.
This paleo muffin recipe is easy to make and easy to freeze, which means you can make big batches ahead of time and have them stashed for a month or two when you’re in the thick of a busy schedule. In fact, we made a ton of these before my second kid came. It was great to have a stash of paleo muffins in the freezer for both myself and my (then) almost two year old to snack on.
It’s often hard to get the texture right with paleo muffins, which is why I love using cassava flour. The combination of cassava flour and coconut flour gives these muffins a fluffy texture while still being gluten free. I personally use Otto’s Cassava Flour and Bob’s Red Mill Coconut Flour. Note: You cannot sub the coconut flour for other flours. You’ll be left with a soggy mess, as coconut flour needs more wet ingredients.
If you find yourself with some extra ripe bananas about to go bad, put them to good use and make this delicious paleo banana muffin recipe! And then invite me over.
The Secret to Perfectly Fluffy Muffins
There are two quick and easy tricks to getting moist and delicious banana muffins. The first is to use overripe bananas. We’re talking plenty of black and dark spots. Seriously, there’s no such thing as too ripe bananas when you’re making banana muffins.
As a banana ripens, the starch in the fruit turns to sugar. Bananas become sweeter the riper they are, which ultimately makes the banana muffins sweet, delicious, and moist.
The second trick is to make sure all of your ingredients are room temperature. This helps the ingredients incorporate better with the banana, and the banana muffins will rise better. If you forget to lay out your eggs prior to baking, just place them in a warm water bath for a couple of minutes.
How to Make Paleo Banana Muffins
Making moist and delicious paleo banana muffins couldn’t be easier! The paleo muffin batter whips up in one bowl, and you just pour it into a muffin tin to bake.
Start by preheating the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with parchment paper liners.
In a large mixing bowl, whisk together the bananas, eggs, coconut oil, and maple syrup. Then, add the salt, cinnamon, cassava flour, coconut flour, baking soda, and baking powder to the bowl and mix until combined. Fold ½ cup chocolate chips into the batter.
Transfer the batter to the muffin liners, filling each slot about ¾ full. Sprinkle the tops with the remaining ¼ cup chocolate chips.
Bake for 20-24 minutes or until a toothpick comes out clean. Cool on a baking rack prior to storing in an airtight container.
Can I Make Ingredient Substitutions?
Sure can! However, this is where I make that special note that you won’t get the same consistent results if you vary from the original recipe. But, if you find yourself short, here’s a few swaps you can make!
- Cassava Flour: I have successfully swapped out cassava flour with gluten-free all purpose flour.
- Maple syrup: You can swap this for raw honey. Honey is generally sweeter, so you’ll taste that difference in the muffins.
- Coconut oil: Feel free to use another mild cooking oil, like avocado oil.
- Dark chocolate chips: You can definitely use semi-sweet or even mini chocolate chips.
How Do I Store Paleo Banana Muffins?
You can store these paleo banana muffins in an airtight container at room temperature for up to three days. If you store them in the refrigerator, they’ll last 5-7 days.
And yes, these are freezer friendly and great for meal prep! After baking, let them cool slightly, then store them in silicone freezer-safe bags before placing them in the freezer. They’ll last in the freezer for up to three months. When you’re ready to eat one (or more!), thaw at room temperature or pop one in the microwave for 20-30 seconds.
Why I Love This Recipe
- This recipe makes fluffy and moist paleo banana muffins!
- The entire recipe mixes up in one bowl.
- I love that these are a great use of ripe bananas. If you’ve got extra around the house, don’t let them go to waste—make paleo banana muffins instead!
- This recipe is totally nut-free. If you’re sensitive to nuts, these are for you!
- You can very easily double this recipe. It’s freezer-friendly and great for meal prep.
- This paleo muffin recipe completely gluten free, grain free, and dairy free!
Baking Tips + Tricks
- Make sure your bananas are overripe. Color on the peel is a must.
- If using a stand mixer, use the paddle attachment to mash the bananas and then fold in the rest of the ingredients.
- If you forgot to lay the eggs out to bring them to room temperature, just place them in warm water to speed up the process.
- You cannot sub out the coconut flour for other flours.
- These muffins store well in the freezer! If you have a set of muffin tins, double the recipe and store the extra in silicone freezer-safe bags.
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, ghee, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- Gluten Free Chocolate Zucchini Muffins (Paleo)
- Paleo Chocolate Banana Bread
- Baked Paleo Chocolate Donuts
- Fluffy Paleo Cinnamon Rolls
- Paleo Pumpkin Muffins with Cinnamon Streusel (Grain-Free, Dairy-Free)
- 3 medium overripe bananas, mashed (about 1 cup)
- 3 large eggs, room temperature
- ¼ cup melted coconut oil
- ½ cup pure maple syrup
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 ¼ cup cassava flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup dark chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with parchment paper liners.
- In a large mixing bowl, beat together the bananas, eggs, coconut oil, and maple syrup.
- Add the salt, cinnamon, cassava flour, coconut flour, baking soda, and baking powder to the bowl and mix until combined.
- Fold in ½ cup chocolate chips.
- Transfer the batter to the muffin liners, filling each slot about ¾ full. Sprinkle the tops with the remaining ¼ cup chocolate chips.
- Bake for 20-24 minutes or until a toothpick comes out clean. Cool on a baking rack prior to storing in an airtight container.
- Make sure to use overripe bananas as this will give the muffins a tasty banana flavor.
- If you don’t plan to eat the muffins within 3-4 days, store in the refrigerator and they will keep for up to a week.
What did you think about this paleo banana muffin recipe? Please come back and let me know below!