Use up your overly ripe bananas with these Paleo Banana Muffins with a grain free, cinnamon-sugar crumb topping. They can be prepped in one bowl and bake in about 30 minutes for a quick and easy wholesome treat! | Gluten Free + Paleo + Nut Free Option
Altogether these muffins can be made with only 1 bowl and only 10 ingredients (plus walnuts if you’re after a banana nut muffin). If you’ve done a lot of paleo baking then nothing out of the ordinary – just a simple blend of grain free flours, eggs, sweetener, coconut oil and of course banana. Taking a closer look:
- Coconut oil + eggs for moisture and fat – important when working with coconut flour.
- Sweetened with coconut sugar & flavoured with vanilla extract
- coconut flour + almond flour – makes for a soft, moist cake base very similar to gluten based cakes. I’ve also successfully tested this recipe using tapioca flour in place of the almond flour which is great if you’re after a nut free option
- Baking powder for a little rise – more on baking powder down below in relation to paleo baking.
- Bananas – you just need two ripe and spotty bananas and you’re all set!
HOW TO MAKE: PALEO BLUEBERRY MUFFINS
Making these muffins is really just a matter of mixing together your wet ingredients in a bowl and then stirring in the dry until no lumps remain. Then just spoon the batter into some lined muffin tins while you make the crumb topping.
Tip: For even easier mixing feel free to mix your batter together in a blender.
To make your crumb topping, just combine the flours, cinnamon and coconut sugar in a small bowl and whisk to combine. Once the dry ingredients are well whisked stir in your melted coconut until a course, sandy mixture forms.
Once you’ve filled your muffin liners just sprinkle the crumb topping over the top of the batter and that’s it! Pop everything in the oven and bake for about 30 minutes until set.
PALEO BANANA MUFFINS F.A.Q’S
CAN I USE DIFFERENT FLOURS?
You can make these paleo banana muffins nut free by using tapioca or arrowroot starch in place of the almond flour. I do not have any recommended substitutes for the coconut flour as this recipe was design with coconut flour in mind.
If you’re interested in banana bread recipes that don’t use coconut flour you might prefer my Gluten Free Banana Bread (uses GF all purpose flour) or my Chickpea Chocolate Chip Banana Bread (uses chickpea flour) instead.
CAN I MAKE THESE EGG FREE/VEGAN?
If you’re looking for an egg free muffin recipe I recommend trying these paleo + vegan blueberry muffins instead. You can also check out this Vegan Banana Bread made with chickpea flour. They’re not paleo, but they are grain free.
I also have this egg free coconut flour cake (nut free) that you might enjoy – but I have not tested it with added blueberries. I do think you could add blueberries to it but I’m not positive how much of a difference the extra moisture from the berries will make on the overall recipe with personally testing it myself.
DO I HAVE TO MAKE THE CRUMB TOPPING?
Nope! While I’m a total sucker for anything with a streusel topping you can absolutely leave it out here to cut back on ingredients, sugar, effort.
IS BAKING POWDER PALEO?
Technically no. Baking powder is usually contains corn starch which makes it not technically paleo friendly. Fortunately, it’s really easy to make your own baking powder at home by mixing together a small amount of arrowroot starch, baking soda and cream of tartar. I include the amounts needed in the recipe below if you’re interested in making it.
Don’t forget to #asaucykitchen on instagram if you try these paleo banana crumb muffins! We love seeing what you make! You can also post your pictures to my facebook page!
- 4 eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup coconut sugar
- 1/2 cup (104 g) coconut oil, melted & cooled
- 2 mashed ripe bananas , about 1 cup (the darker/spottier the better)
- 1/2 cup (50 g) almond flour (can be subbed with tapioca flour 55 g)
- 1/2 cup (56) coconut flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup walnuts, chopped (optional)
- 2 tablespoons almond flour (can be subbed with tapioca flour)
- 2 tablespoons coconut flour
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut oil, melted and cooled
- 2 tablespoons walnuts, chopped
- Preheat your oven to 400°F/200°C. Grease or line a 12 cup muffin tin. Set aside.
- Beat the eggs in a medium sized bowl. Add the vanilla, sugar and the oil to the eggs, mixing thoroughly. In a separate small bowl mash the bananas removing as many lumps as you can. Stir in the mashed bananas in with the egg mixture.
- Add the dry ingredients to the bowl: (almond flour flour, coconut flour, baking powder, cinnamon, salt and walnuts) and mix until well combined.
- Scoop the batter out and into the prepared muffins tins. Fill about 3/4 of the way full.
- Wipe down the bowl you used to make the batter and add the the flours, coconut sugar, cinnamon and walnuts (if using) for the topping. Once combined add in the melted coconut oil. Mix into a crumbly mixture.
- Sprinkle the crumb mixture over the top of the muffins and gently press the crumb into the top of the batter.
- Place in the bottom third of the oven and bake for 28-30 minutes or until cooked in the centre. To check for doneness prick the centre of the cake with a knife or toothpick - if it comes out clean it's done.
Make your own paleo baking powder by mixing: 1/2 teaspoon baking soda + 1/2 teaspoon arrowroot starch + 1 teaspoon cream of tartar
CAN I MAKE THESE EGG FREE?
- I don't recommend using an egg free substitutes with this recipe.
- If you're looking for an egg free blueberry muffin I recommend trying these paleo + vegan blueberry muffins instead. They don't have a crumb topping but you can always add the crumb from this recipe to that one. It is an almond flour based recipe though so if you're avoiding nuts it might not be the best option.
- I also have this egg free coconut flour cake (nut free) that you might enjoy - but I have not tested it with added blueberries. I do think you could add blueberries to it but I'm not positive how much of a difference the extra moisture from the berries will make on the overall recipe with personally testing it myself.