Banana Nut Muffins

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If you have bananas and almond flour in your refrigerator, I am going to bet you have the all the items to make this delcious muffin. It’s a very forgiving recipe, so if you don’t have coconut sugar use brown sugar or if you are totally sugar free just leave it out! These are such a treat, but are packed with protein,  vitamin E, magnesium, potassium, and fiber.

I adapted the recipe from Elana’s Pantry‘s basic almond flour muffin. She’s amazing and really one of the leaders in Paleo Cooking. Elana is a wonderful resource. Check out her blog.

I was most impressed with the texture of these. Frankly, it’s hard to get great flavor and have a normal texture when you aren’t cooking with all- purpose flour. However, these muffins are basically fail proof. I made them once and forgot the vinegar and baking soda (I should never multi-task) and we still gobbled them all up.

Banana Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 9 muffins

Serving Size: 1 muffin


  • 1 cup of almond flour
  • 2 eggs
  • 1/4 cup of coconut sugar (or brown sugar)
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of apple cider vinegar
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • Dash of salt
  • 1 banana mashed


  1. Preheat oven to 350.
  2. Line cupcake pan with parchment liners.
  3. Mash banana.
  4. Whisk in eggs.
  5. Stir in flour and remaining ingredients.
  6. Scoop dough evenly into 9 cupcake parchment cups.
  7. Bake for 15-20 minutes.


If you are totally sugar free, omit the coconut sugar and lean on the banana to lightly sweeten.

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I highly recommend using these Parchment cupcake liners as they keep the muffins from sticking! They are also great for making mini egg bites to reheat during the week like I did here. P.S. My kids eat these but won’t eat eggs anymore. What on earth? But, it makes for very little clean up in the morning, so I am thrilled about that!

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