Simple and sweet — this paleo & gluten-free banana nut muffin recipe is sure to become a favorite!

The first batch was gobbled up right away so I had to make a second batch, ha! I wasn’t mad about it though because it takes just a few minutes to mix everything together in the blender and then pop in the oven. Plus, that’s always a good sign that a recipe is worth keeping, isn’t it?

What we love most about these paleo & gluten-free muffins is that they are fluffy, moist, and light just like a classic muffin but pack a much more nutritious punch!

Feel free to experiment with the nuts you add. Pictured above are pecan pieces but walnuts and seeds would probably be tasty too!

Enjoy :)
Heather

Paleo & Gluten-Free Banana Nut Muffins
Prep: 5 mins  Total time: 30 mins  Yield: 8 standard-sized muffins

Ingredients:
2 ripe bananas (peeled)
1 tablespoon melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 cup almond flour
1 teaspoon baking powder
pinch of sea salt
1/4 cup pecan or walnut pieces
1-2 tablespoons coconut sugar (for topping)

Directions:
1. Preheat oven to 375°F.
2. Combine all ingredients in a food processor and pulse until smooth and creamy. Stir in nuts and pour batter into non-stick or lined muffin pan — filling 8 cups equally. Sprinkle coconut sugar and additional nuts on top as desired.
3. Bake for 15-20 minutes or until tops of muffins are golden brown. Remove from oven and allow to cool. Enjoy!

SAVE THESE PINS FOR LATER: