These healthy muffins are loaded up with extra bananas to give them that next level banana flavor! And as a bonus, they are made with healthy fats and have no added refined sugar. I do provide options below though to make them sweeter.

An easy recipe if you want to prepare snacks for when you are busy, and don’t want to reach for those store-bought baked goods.

Recipe ingredient substitutions

Overripe banana substitutions

Using overripe brown bananas is the best, but you can also use bananas that are just starting to ripen and are yellow in color. I wouldn’t suggest using green bananas as they will be lower in sugar and higher in starch (unless that’s what you are going for!).

Cassava flour substitutions

Instead of cassava flour, you can also use tapioca starch/flour or arrowroot starch/flour. Or if you want to switch up the flour, you could use almond flour/almond meal or a combination of almond flour and coconut flour. Just be aware that other grain free flours absorb different amounts of liquid, and switching them may throw off your wet to dry ingredients ratio and affect the end result.

Egg substitutions

Instead of regular eggs, swap them out for egg substitutes such as flax, chia or gelatin.

Coconut oil substitutions

Instead of using melted coconut oil, you can also use MCT oil, light tasting olive oil, avocado oil, or any other paleo friendly cooking oil of your choice. Vegetable oil and vegan or regular butter would also work but are generally not considered paleo.

Baking soda substitutions

Instead of 1 1/2 teaspoons baking soda, swap it out for 1 tablespoon of baking powder.

Vanilla extract substitutions

Instead of vanilla extract, you can also use ground vanilla bean powder or vanilla bean paste.

Overhead view of two paleo banana muffins on blue ceramic plates on top of mosaic blue and white tiles and surrounded by ingredients

Recipe variations

Make these muffins sweeter

Even though these muffins have no added sugar and are sweetened entirely with bananas, if you really need to satisfy that sweet tooth you can add a bit of extra coconut sugar, pure maple syrup, raw honey, or agave syrup.

Make banana bread instead of muffins

If you want to make banana bread instead of muffins, follow my paleo banana bread recipe.

Make paleo chocolate chip banana muffins

Follow the recipe as is, but once you’ve got your muffin batter prepared, add roughly 1/2 – 3/4 cup of dairy free dark chocolate chips. You can also add nuts such as walnuts or pecans.

Mash your bananas without a stand mixer or food processor

If you don’t have any fancy kitchen gadgets, you can still mash your bananas with your old-fashioned potato masher in a large bowl. Simply peel your bananas, add them to the bowl and mash them with your potato masher until they form a paste that is (mostly) free of lumps.

Make oat flour banana muffins

If you want to try making these muffins with oat flour, follow my oat flour banana muffins or oat flour banana bread recipe.

Dietary modifications

Make this recipe AIP friendly

Instead of eggs, swap them out for gelatin egg substitutes. All other ingredients are AIP friendly.

Make this recipe elimination diet friendly

Swap out the regular eggs for egg substitutes such as flax, chia or gelatin. Some elimination diets may exclude bananas in which case this recipe would not be elimination diet friendly.

Recipe pairings

Eat these banana muffins with:

  • peanut butter, almond butter or any other nut butter
  • jam
  • vegan or regular butter
  • coconut whipped cream
  • melted chocolate chips or nutella
Side view of two paleo muffins on individual blue ceramic plates surrounded by ingredients on blue and white mosaic tile

Storage and reheating tips

Store your muffins in an airtight container for 2 – 3 days in the fridge. If you want them to last longer, store them in a sealed container in the freezer for 3 to 6 months. 

If you want to take these out each day for snacks, I recommend freezing 3 muffins in each glass container. Then take one container out each night and put it in the fridge for the following day.

Once you are ready to eat your muffins, heat them up in the microwave for 30 seconds so that they are extra moist and warm like they just came right out of the oven! 

Tried my healthy paleo banana muffins recipe?

Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌

You might also like

If you liked this recipe, check out my other paleo muffins:

If you are looking for more paleo recipes, download my free 7 day paleo meal plan!

Side view of two paleo muffins on individual blue ceramic plates surrounded by ingredients on blue and white mosaic tile

Paleo Banana Muffins Recipe

Tara Klippert
These healthy muffins are loaded up with extra bananas to give them that next level banana flavor! And as a bonus, they are made with healthy fats and have no added refined sugar.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12
Calories 205 kcal



  • Preheat your oven to 350°F.
  • Peel your ripe bananas and add them to your stand mixer or food processor. Beat them until they completely form a paste, free from as many lumps as possible.
  • Add the rest of your wet ingredients to your mashed bananas including eggs, oil and vanilla extract. Beat until everything is thoroughly mixed together.
  • Then add the remaining dry ingredients including cassava flour, baking soda, salt and cinnamon.
  • Mix until everything is thoroughly blended together.
  • Line your muffin pan with paper liners and evenly distribute your muffin batter into 12 muffin cups.
  • Bake your muffins in your preheated oven for 25 – 30 minutes or until a toothpick comes out clean. The tops of your muffins should be starting to brown up really nice.
  • Transfer your muffins over to your wire rack and allow them to cool to room temperature.
  • Store your muffins in an airtight container for 2-3 days, or in the freezer for much longer.


Above in the blog post I provide ingredient substitutions, recipe variations, dietary modifications, storage and reheating tips.


Calories: 205kcalCarbohydrates: 27gProtein: 3gFat: 10.7gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.2gTrans Fat: 0gCholesterol: 62mgSodium: 282mgPotassium: 330mgFiber: 2gSugar: 10g
Keyword dairy free, gluten free, grain free, Low FODMAP, paleo, soy free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.