Paleo Banana Muffins – a healthier way to do banana muffins! Add pecans and chocolate chips to make them extra delicious! These aren’t eggy like typical paleo muffins.
I not-so-secretly really love Paleo baked goods. There are times when I would actually choose a Paleo cookie over a regular one.
I will pretty much always choose my Paleo coconut flour waffles over a regular waffle. And most days I’d choose a Paleo muffin over a normal muffin.
Paleo treats are just so good.
Paleo Banana Muffins!
These Paleo Banana Muffins are the current favorite in our house. My husband and I are both obsessed with bananas and sunflower butter and those are the main flavors in these guys.
Sometimes Paleo muffins can be way too egg-y, but these aren’t like that at all. The coconut flour gives them enough texture so you don’t feel like you just baked some egg with banana in it. Plus, they have pecans and chocolate chips, which are two of my faves!
The best part is that the sunflower butter can be difficult to completely mix in so every once in a while, you’ll find a big pocket of sunflower butter in a muffin and it’s the best surprise ever.
I have made them several times over the past couple months and it seems like as soon as one batch is gone, my husband is asking me to make another one! Most weeks I make a batch on Sunday and then we have them for breakfast or snacks throughout the week. Even my 3 year old is a fan!
One thing: store these muffins in the refrigerator or they will turn black on you. There’s not enough sugar (just a tiny bit of maple syrup) to preserve them like a normal banana muffin, so just store them in the fridge and eat them within a few days. Trust me, it is not fun to be excited for breakfast and then realize all your muffins have turned black.
But these are so good, I don’t think you’ll have them around longer than a few days anyway!
I’m the Paleo Fanatic over at Food Fanatic! This Paleo Banana Muffins recipe is one of many I’m sharing over there so make sure you check back!
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jenn Peas and Crayons says
I’m not a fan of overly eggy muffins so these will be perfect! I think I have everything on hand too – yay!
Amy @Very Culinary says
Who’s the unlucky mom with two peanut-allergic-kids? TWO! Ya, cruel joke #437. Sunflower butter is our life. Printed!
Debra says
I am not a huge paleo baked goods fan because they tend to be dry, to me anyway. But, I’m just gonna say this looks delicious. The ingredients sound great too. So who’s gonna be making a trip to the store tomorrow for some necessary items to make this one recipe? This girl. I am so excited to try these. Thanks for sharing the recipe.
Debra http://www.ncborn.com/
Rachel Farnsworth says
I’ll never be Paleo, but I am absolutely fascinated by Paleo recipes. Sometimes they are just super good! I’ll never be opposed to innovative recipes like this. I also have a bag of coconut flour that needs to be used (as well as some overly ripe bananas), so perhaps this will be breakfast.
cristina says
I haven’t tried Paleo baking but these banana muffins are tempting. I’m curious about the sunflower seed butter and looking into. Thanks for sharing and the intro to Paleo baking…
Lauren @ Wicked Spatula says
Ok these are getting made immediately. Bananas + Chocolate Chips = Heaven. Love this recipe!
allie @ Through Her Looking Glass says
I’ve never baked with coconut flour, not yet anyway. Thanks for the great tips. These muffins look amazing!
Stephanie @ Back For Seconds says
I have yet to try paleo baked goods, but these really do sound delish!
heather @french press says
we don’t follow a paleo diet, but I will say I agree with you on waffles and some baked goods, I LOVE using coconut flour especially for waffles and pancakes – and these muffins I can tell will be a HIT
Danae @ Recipe Runner says
You are so right about many of the paleo muffins being super eggy, 6 eggs in a muffin is a little too much for me. These ones look perfect, plus banana so I know I’d love them!
Cyndi - My Kitchen Craze says
Oohh I need to try these. Especially since I want to start dieting. This whole food blogging stuff is catching up to me. ;) I also realized that I have sunflower oil. Yay!! Now I just need bananas. Pinned!! ;) Happy Week!
Julie | This Gal Cooks says
I haven’t used coconut flour in baked goods yet but I’ve used it and I love it! Gotta try these muffins stat!
Karly says
I’ve always had that eggy problem with Paleo muffins too, so I cannot wait to try this!
nicole @ I am a Honey Bee says
okay, I soooo need to make these before doing Whole30 again next month!
Csenge says
I love paleo recipes, and I especially like this one, because of the natural sweetness of the bananas! I also like to make the two ingredient oat meal and banana cookie for breakfast, and spicing it up with some nuts or dark chocolate chips! Great post <3
Kisses from Hungary xoxo
http://www.csengespoint.blogspot.hu
Magen says
Hi there, I just tried these muffins. I have a friend who is dairy free, gluten free, sugar free and I am trying to find baked goods recipes to try for her. I was a little confused that your recipe says only 1/4 coconut flour. With all the wet ingredients mixed first I used at least 3/4 of a cup to get it to the proper consistency. Is this by chance a typo? or do you just bake them very liquid-y. I haven’t baked much with all these particular substitutes so I am just curious. Thanks for the recipe.
amanda says
Yeah, the batter should be pretty liquid-y. The coconut flour requires a lot of liquid (compared to almond flour or regular flour) so it should bake up fine. Too much coconut flour would probably make them dry and dense. Let me know how it turns out!
Julie Monda says
These just came out of the oven, and the verdict is…………..delicious! I didn’t have sunflower seed butter, so I used peanut butter. Next time I’ll get the sunflower seed butter. Anyway, these muffins are super moist and yummy. These are really the only paelo muffins I’ve tried that don’t taste like an egg muffin. Bake these, you won’t be sorry!
amanda says
Yay! So glad to hear it! I need to make them again soon. :)
Julie says
I made these the other day, and they came out fine. Made another batch today (the only difference was that I used half peanut butter and half sunflower seed butter). After an hour, the tops of the muffins are black…..when I open the muffins, they are a weird dark green, black—almost looks like mold. It looks awful, although they taste ok. Why would one batch look fine, but the next looks so terrible?
Courtney says
I got the same thing! Used Maranatha sunflower butter if that makes a difference. Taste is still great, but the tops are hunter green.
amanda says
How weird! I did a quick google search and it looks like the sunflower seeds contain chlorogenic acid which can turn baked goods green. The article I read said to reduce the baking soda or baking powder in order to balance out the acid. Seriously weird.
Beth says
Can I sub coconut flour for wheat? Would I need more wheat flour in there?
amanda says
I haven’t tried it so I can’t be 100% sure. If you were going to give it a try, you would probably need more wheat flour. The coconut flour absorbs a ton more liquid than regular flour.
Yu says
I’ve just made it and it tastes so good and smell really nice..only deviation is it’s too oily! I assume because I sub coconut oil for the butter. Will try again with less oil. Thanks for the recipe!