Description
These Paleo Banana Nut Muffins are a delicious and healthy treat made with almond and tapioca flours, naturally sweetened with ripe bananas and honey. Perfect for a gluten-free, grain-free snack or breakfast option, these muffins are moist, flavorful, and loaded with crunchy pecans or walnuts.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2-3 ripe bananas (approx 1 1/4 cups mashed)
- 2 large eggs
- 1/4 cup honey
- 1/4 cup butter or coconut oil (melted)
- 1 tsp vanilla extract
Add-ins
- 1/2 cup chopped pecans or walnuts (with extra for topping)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the optimal temperature for baking the muffins evenly and thoroughly.
- Mash bananas and mix ingredients: In a mixing bowl, mash the ripe bananas thoroughly with a fork. Add all dry ingredients and wet ingredients except the chopped nuts into the bowl.
- Blend batter: Use a hand mixer on medium speed to blend the ingredients for about 30 seconds until smooth and well combined. Then, fold in the chopped pecans or walnuts gently with a spatula.
- Prepare muffin tin and fill: Line a 12-cup muffin tin with muffin liners. Evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full. Sprinkle a few extra chopped nuts on top of each muffin for added texture and flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden brown.
Notes
- Make sure bananas are very ripe for natural sweetness and moisture.
- You can substitute walnuts for pecans or vice versa depending on preference.
- Use melted coconut oil for a dairy-free option.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; thaw at room temperature before serving.
- Do not overmix batter once nuts are added to avoid tough muffins.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
