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.
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
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:
- Tiger Nut Flour Blueberry Muffins
- Raspberry Cassava Flour Muffins
- Paleo Lemon Poppy Seed Muffins
- Paleo Pumpkin Muffins
If you are looking for more paleo recipes, download my free 7 day paleo meal plan!
Paleo Banana Muffins Recipe
Equipment
- Measuring cups and spoons
- Muffin tin
- muffin cups
- Cooling rack
Ingredients
- 6 overripe bananas
- 4 eggs
- 1/2 cup melted coconut oil
- 1 tbsp vanilla extract
- 1 1/4 cups cassava flour
- 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- 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.
Notes
Nutrition
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Welcome to my blog! I share my *healthified* comfort food recipes that work with a variety of different diet approaches. AND all of my recipes are 100% gluten and dairy free.
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