5 Minute Gluten Free Paleo Banana Muffins
Introducing the easiest paleo banana muffin recipe, yahoo!! This batch of tasty muffins is made in only 5 minutes. Everything goes in a blender or food processor. And it’s gluten free, sugar free, and paleo.
healthy banana muffins
These gluten free, sugar free, and paleo banana muffins take only 5 minutes to whip up! Then it’s in the oven and out comes a beautiful, soft, moist MEGA muffin! Super healthy delicious banana muffin recipe sprinkled with chocolate chips. These muffins are naturally sweetened with bananas and stevia. If you leave out the chocolate chips- there are only 4g of sugar (from the bananas) per muffin! Also, there is 29g protein per muffin!!! All that protein is coming from organic whole foods! Now that’s a muffin I can feel good about eating. Pretty rad, huh?
making muffins in less than 5 minutes
This muffin recipe is adapted from my very popular recipe for 5 minute paleo banana bread. Sometimes muffins are just better though:)
I use my Kitchen Aid Food processor for making this recipe. This food processor is the bomb! It combines, chops, and so much other good stuff. I am a strong believer that a food processor is an essential for every home baker. Because it is like a second set of hands. A blender like this one will also get the job done!
This whole blogging biz has me with both feet running as fast as I can to keep up! Not literally, of course. But in the midst of all the crazy hectic business side of things, I am still finding time to do what I love best. Enjoying snapping photos and styling all my favorite foods. I sure didn’t see this in my future a few years ago. But now that it’s happening- I can’t imagine my life without it!
I have been so wrapped up in new projects that the thought of recipes for this month totally slipped my mind. Whoops!
Once I got the ball rolling though, I couldn’t stop my imagination! All the yummy ideas came in like a flood. So I had to share them! Therefore, in a tribute to the holiday season, I have concocted a super rad recipe for paleo banana muffins.
all the holiday feels
If these muffins sprinkled in white dustings don’t scream Christmas breakfast, I don’t know what does. I would love to wake up on Christmas morning to one of these muffins and a mug of tea… or hot cocoa for that matter;)
- 2 cups almond flour
- 4 medium soft bananas
- 6 medium eggs
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon stevia liquid
- 1/2 cup chocolate chips for a paleo version- chop up a bar of paleo chocolate and use in place of the chocolate chips.
| Info |
| Cook Time | 40 minutes |
| Prep Time | 5 minutes |
| Servings |
regular or 5 large muffins
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Rate this recipe!
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Ingredients
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- Preheat oven to 350F. Line a large size muffin tin with paper muffin liners. You can also use a regular size muffin tin and it will make around 8 muffins.
- Combine all of the ingredients (except the chocolate chips) in a high powered blender or food processor.
- Scoop the batter into each muffin cavity. Fill the muffin tin until the batter comes just under the top surface.
- Sprinkle about 1 tablespoon of chocolate chips over each muffin (optional).
- Bake on 350F for 40 minutes until golden on top.
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Nutrition Facts
Gluten Free Paleo 5 Minute Banana Muffins
Amount Per Serving
Calories 490
Calories from Fat 360
% Daily Value*
Total Fat 40g
62%
Saturated Fat 9g
45%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 140mg
47%
Sodium 300mg
13%
Potassium 44mg
1%
Total Carbohydrates 23g
8%
Dietary Fiber 7g
28%
Sugars 9g
Protein 18g
36%
Vitamin A
3%
Calcium
22%
Iron
22%
* Percent Daily Values are based on a 2000 calorie diet.
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47Comments
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Just lovely. They look very delicious!
Thank you Jeanette!
They look great but I can not justify 784 calories and 65 grams of fat for one muffin. Is that correct?
These muffins come out HUGE (like Costco size), so if you are making a normal size muffin there are 490 calories.
784 Calories per muffin or all 5 muffins?
These muffins come out HUGE (like Costco size), so if you are making a normal size muffin there are 490 calories.
These look great! Could I replace the stevia with honey or maple syrup? If so, about how much would I need to use? Thanks!
Hi Laura, you can use about 2-3 tablespoons of honey or maple syrup in place of the stevia in this recipe:)
Thank you so much for sharing this!
Also, how do you wrap the muffins like that? Do you put parchment paper in the muffin tin?
Thanks!
Hi Amanda! Yes, the muffins are wrapped in parchment paper squares:)
I love these type of recipes. I just discovered your blog and I LOVE IT. Thanks for the paleo eats! I am going to through some tough fertility treatments and I need to eliminate gluten and sugar from my diet. I have a collection of paleo and gluten free baking recipes on my blog but this one really looks amazing! Thank you! I’m going to try it this weekend!
So happy to connect Jennifer! I am so glad you found my blog:) Enjoy!!
I’ok definitely be trying this recipe today! Where is all the protein coming from though? When I entered the recipe into MyFitnessPal, I got about 18 grams of protein per muffin if you make 5. Are you adding anything for the extra 11 grams of protein?
Oh that’s weird! When I entered it into my recipe program it calculated 29g.
These turned out amazing! I only made a small batch to try and I’m so excited by how tasty and easy they are. My ingredient swaps were frozen banana slices and maple syrup. I blended everything in my food processor and the batter turned out light and fluffy. They baked up moist and just slightly sweet so the chips and powdered sugar on top made them perfect. I quartered the recipe as best I could and made 6 small muffins. It’s a good thing I didn’t make a full batch because I want to eat them all!
Hi Sharon! Thank you for your sweet review, so happy you loved these muffins! <3
For those of us that have nut allergies/ intolerance could you use a different flour than the almond flour?
Hi Kristin, you could try using a gluten free flour blend. I haven’t tried this myself, so I cannot say how it will turn out. I hope it turns out. Happy cooking!
These look amazing but what is that white dusting? Is it powdered sugar or something else?
It’s arrowroot powder 🙂 🙂
Since doing the Whole30 and making lifestyle changes it has been hard for me to continue my passion for baking… However, I recently started using Paleo recipes and others that don’t have added sugars. This was a great place to start! Very simple and delicious. My boyfriend who is a picky eater absolutely loved them as well! I don’t know if it was just my oven though, but I would recommend lowering the temp to 315-325. Mine cooked to my muffin cups too much and didn’t get to cook 100% because they were burning a smidge. So I will definitely be lowering the temp next time, possibly even to 300 and just letting them bake longer… If you want to be compliant to Whole30 I would try nuts on top and only use 4 eggs and 1/4 cup applesauce to replace the extracts and still add some sweetness. 🙂
Hi Victoria! Thank you for you great suggestions 🙂 I haven’t had anyone say anything about them not cooking through, so it may be your oven, but I’m glad that you figured out how to make it work. Thanks so much for sharing! I’m so happy you are able to continue your love for baking… in a healthy way!
Love. Em.. we like them with walnuts too.
These are baking in my oven now and they smell and look delicious! I’m a bit terrified after looking at the nutrition. I made 12 muffins, but that still seems awfully high compared to a regular banana muffin recipe. Is that because of the almond flour and so many eggs? I should have made 24 muffins…
Hi Madeline! 🙂 Yes- that’s exactly right. Good healthy fats always have higher calorie count, but are awesome fuel that burns as energy instead of storing as fat.
I had the same problem someone else mentioned. The recipe made 9 regular muffins, I sprayed my muffin tin, and still I had to pry them out of the tin, tore them up, and they were pretty dark. Of course I ate them, and the flavors good, but they were a bit dry from the over baking. The outsides were dark and the insides were a bit under cooked. I think I’ll try baking them at a lower temp for the 40 min. or longer, and hope they cook through since it’s such an easy recipe and quick to make!
Hi Sherry, did you line the muffin tin with parchment paper like in the directions? This really helps! You will have no problem getting them out this way 🙂 Hope that helps. Happy baking!
Hi, is this 490 for one singular muffin? Because they taste great but I can’t justify that many calories for one muffin (I’ve made the smaller ones, not the huge Costco sized ones). Thanks!
Hi Kaylie! Quick question, what are your thoughts on substituting the almond flour for chickpea flour?? (Simply because that is all I have in my pantry at the moment) Would the results still be the same?? Thanks so much 🙂
Hi Kristina, I haven’t tried this recipe with chickpea flour, so I’m not sure. I actually don’t really use chickpea flour, so your guess would be as good as mine. 🙂 Let me know how it goes!
Delicious! Just made for 1st time. Watching them, my tops turned Brown after only about 30 minutes. Did the toothpick test and they were done. Very hearty!
Hi , can I replace the choc chips with blue berries?
Totally!
I am making a second batch of these as my kids LOVE them!! I make them in small silicone baking cups (Ikea cupcake cups) an I get about 16 a batch. Perfect portion for us. I’m very impressed with this recipe. They are moist but not overly so and a great density. I even freeze them after baked and then that a couple at a time and they come back out of the freezer well.
This was excellent! I modified a little using tapioca flour and adding fresh raspberries to the top before putting in the oven. I also left out the stevia which makes them a little less sweet but that’s just a preference. Baking powder is 100% paleo so noting for anything that’s using paleo as an elimination diet.
Made these today and I’m in love. Finally a Paleo friendly banana muffin that actually resembles the picture! Tasted great too- husband and kid approved!
These are so good. I didn’t add the stevia sweetener and they were still super sweet! Thanks Kaylie.
Great to hear Laurel!
These muffins are amazing! Thank you so much for sharing the recipe! My whole family gobbles them up! Everyone’s comments came in very helpful in my first batch (I’ve now made these 4 times in a few weeks!), so I wanted to post mine in case it helps anyone. I used about 6 tablespoons honey for sweetener. The batter was so thin, I’ve added about 3 tablespoons coconut flour. I’m now mixing the chocolate chips through the batter, to keep a child from eating only the tops 😉 . Also, for the regular size muffins, my bake time is about 32 minutes. For me, these make 14 very full regular size muffins. My most recent batch is 12 regular and 12 minis.
Thank you for this!! This is the first time I’ve ever bothered to comment on a recipe, but these are that good! I love that they are sweetened only with a touch of stevia (and the chocolate chips of course). I’ll be making this regularly!
Thank you Deanna!
Hi, I have been googling some banana muffin recipes and this looks divine. BUT I am in the UK so need some help 1) with the conversions …….because you cannot measure flour in Millilitres or Fluid ounces on account that it is not a liquid?! Is there any way that you could provide me with a recipe in Grams? 2) Is almond flour the same as Ground Almonds? 3) Can i take out the Chocolate Chips and get the same results? .
Hi Eleanor, my recipe plugin makes it so you can convert the recipe into whatever metrics needed- just change the option in the top right hand corner of the recipe card. 🙂
These muffins are awesome! Making a second batch today.
Thank you Linda, great to hear!
Hello! I’ve made this recipe twice before and they turned out fantastic!! Would never know they were paleo. But this is my third time making them and the batter turned out very dry and more like a crumble. I’m not sure what went wrong. Perhaps the bananas weren’t ripe enough? Any thoughts based on the description of the batter?
Hi Brittany, that might be why, if they weren’t as ripe it can make a difference! Or maybe the size of the eggs was different.