Banana & Almond Butter Paleo Muffins (GF)

Updated: Sep 5, 2021

Welcome back, beautiful people! Let me preface by saying that these muffins rarely last more than 24 hours in our house... They're just that good!

If you're unfamiliar with Almond Flour (Almond Meal) and Coconut Flour, no problem. Both are becoming more and more popular as gluten free alternatives in the health space, and can be sourced from your local Wholefoods or Coles/Woolworths in the health food isle.

As always, I deeply encourage the use of a high quality organic brands. I source mine from the local whole-foods shop (you could try Scoop Wholefoods, The Source Bulk Foods, or Naked Foods if you're local to Australia). When it comes to baking, the more fun you have, the better! You have total permission to experiment and play here!

The following recipe will make approximately 10 small muffins (give or take a muffin). Before you 'double' the batch to make more - I recommend making two separate batches. I've found 'doubling' the ingredients doesn't always work out so well. But hey, knock yourself out!

Ingredients (Roughly):

Dry Ingredients:

1/4 Cup + A Small Handful Almond Flour

1/4 Cup + A Small Handful Coconut Flour

2 Tsp Cinnamon

1 Tsp Baking Powder

1/2 Tsp Baking Soda (Bicarb Soda)

1/2 Tsp Pink Himalayan Salt

Wet Ingredients: 2 Medium Ripe Bananas, mashed in a separate bowl

2 Large Organic Eggs, lightly whisked in a separate bowl

2 Tbsp Organic Pure Maple Syrup (organic honey could also work)

2 Tsp Organic Vanilla Bean Extract

1/4 Cup Almond Butter (Peanut Butter might also work... yolo!)

1/4 Cup Coconut Oil


Turn the oven on to approximately 150-170 degrees celsius (fan-forced), and use olive oil or coconut oil to line your muffin tin or non-stick silicone muffin tray.

Combine the dry ingredients in a separate bowl and put aside.

Combine the bananas, eggs, maple syrup and vanilla in a separate bowl and put aside.

Heat a small saucepan of boiling water over the stove. Once it's boiling, combine almond butter and coconut oil in another bowl and pop it over the boiling water. Stir until the coconut oil melts and is thoroughly combined with the almond butter. Tip - I don't mind some almond butter chunks, they taste amazing once cooked!

Add the almond butter and coconut oil mixture to the rest of the wet ingredients and mix together.

Add the dry ingredients to the wet ingredients and stir together.

At this point, all ingredients should be well mixed in one bowl. If your mixture feels a little 'wet', add a small handful of coconut and/or almond flour until it appears more 'fluffy'.

Using a tablespoon, spoon the mixture into your muffin trays and place in the oven for 15-25 mins.

Enjoy, beautiful human! (don't forget to tag me in your muffin making adventures ;))


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