Paleo Banana Walnut Muffins
These muffins, guys. These muffins… They’re out of this world, I tell you.
Plain and simple, they’re the best Banana Walnut Muffins I’ve ever had. As I was eating them, could not believe that they were paleo and entirely free of refined sugar.
I could not. I almost wanted to cry tears of joy with every new bite that I took. Especially when they were still warm from the oven!
That said, I nearly had a heart attack as I got ready to write this post and couldn’t locate the recipe anywhere. I frantically launched many folder searches which, for some obscure reason, would return all kinds of results except THE ONE I was hoping for.
Finally, as a last resort, I hit the “Start” button, typed the word BANANA in the search field and skimmed through the hundreds of files that popped in the “results” window.
At last, I found it! There it was, in the very folder where it belonged…
I swear, I think it went in stealth mode there for a while. But what a sigh of relief I sighed when I double clicked that file and saw the screen project my precious recipe, complete and unharmed.
What a major waste it would have been for me to lose this recipe!
A disaster, even! The simple thought of never being able to replicate these muffins exactly as I’d known them almost made me want to cry, tears of sadness this time. I was panicked, I tell you. PANICKED.
Oddly enough, it almost seems as though this recipe did not want to be immortalized… When I decided to whip up this batch of muffins, all I really wanted to accomplish was use up some very ripe bananas that had been sitting in the fruit basket for a whee while too long. I wasn’t really planning on logging this and at all.
So I didn’t take pictures of the process or anything. I didn’t even use fancy bowls! Still, thank goodness, I wrote down the recipe, just because… this was my first go at making paleo muffins and I thought it would be a good thing to take notes.
But then I tasted the batter. OMG! I totally flipped and KNEW these would turn out fantastic and I’d wanna share the recipe with you. Without another second wasted, out came the camera and props: these puppies were going to be officially and publicly cataloged.
I’m telling you, when biting into one of these, there is no way one can tell that they are healthy and nutritious. No kid will ever turn their nose up at them that’s for sure! They are so sweet and moist and fluffy and rich and buttery…
Oh maaaaaaan, I’m salivating just thinking about it. I so badly want one now!
I have to say, though, that these muffins are at their extreme bestest best when slightly warm.
As such, I strongly suggest that you pop them in the microwave for 30 seconds to revive their “fresh out of the oven” fluffy warm goodness, then top ’em with a little bit of Ghee or Raw Cashew Butter.
You’ll feel like the world has suddenly come to a complete halt, guaranteed.
Fresh out of the oven fluffy warm goodness
Topped with a dollop of creamy organic ghee. Who could resist this?
Paleo Banana Walnut Muffins
- 3 ripe bananas
- 3 large eggs
- ¼ cup coconut oil, melted
- 1½ cup almond flour, sifted
- ½ cup tapioca flour
- ¼ cup coconut flour, sifted
- ¼ cup unsweetened shredded coconut
- 1 tbsp ground cinnamon
- 1½ tsp baking soda
- 1 tsp cream of tartar
- ¼ tsp himalayan salt
- ½ cup walnuts, chopped
- ½ cup pitted dates, chopped
- 2 tbsp unsweetened shredded coconut
- 8-10 walnut halves, chopped
- 8-10 pitted dates, chopped
- Preheat oven to 375°F and line muffin pan with 12 large parchment paper cups.
- In a large mixing bowl, mash bananas with a fork and whisk until slightly frothy in consistency. Add eggs and coconut oil and mix until well combined. Set aside.
- In a separate bowl, mix almond flour, tapioca starch, coconut flour, shredded coconut, cinnamon, baking soda, cream of tartar and salt until fully incorporated. Mix in chopped walnuts and chopped dates.
- Add reserved mashed banana mixture and mix delicately with a wooden spoon or rubber spatula until well combined, without over-mixing the batter.
- Divide between prepared muffin cups.
- Mix the chopped walnuts, dates and shredded coconut listed under "Garnish" and sprinkle over each muffin.
- Bake in the oven for about 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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38 Comments on “Paleo Banana Walnut Muffins”
That’s why I like to print out my recipes (sometimes I even write them down); because no matter what they say (they as in the IT people) a hard copy is still safer than a soft one.
You can call me old fashion if you want, but I’d rather go through a stack of papers than a stupid search on my Mac.
Anyway, I’m glad you were able to locate the “lost recipe” because those are indeed some pretty uh-mazing banana muffins. I could definitely use a couple right now for breakfast. 🙂
Ah, but not with this foodie it isn’t! Paper and I just don’t get along all that well. You cannot trust me with a piece of paper, I swear. You can almost be certain that I will lose it, somehow. Or misplace it… Even my notes and scribbles are in the “digital” form. I hate paper. With a passion. Except if it’s used to line delicious muffins such as these. Or to wrap a present, maybe. Okay. Maybe paper isn’t all that bad after all. Only, it doesn’t sit well with me. Especially not when it says “amount due” on it somewhere! 😉
These look soooo delicious!! I am always looking for a better, healthier muffin recipe and I cannot wait to try these!! ….And I have 15 bananas on my counter…don’t ask…I don’t know what came over me at the store.
15 bananas!??!?!? Oh my! By all means, Lindsey, make a double, no, a triple batch of these!!! 😉
These look so yummy! Kind of wish I didn’t see the nutritional information… But they looks so tasty nonetheless!
Just close your eyes, Tereza, that way you won’t see it anymore. Nutritional information becomes fairly irrelevant when you feed your body nothing but real, whole, nutritious food. And these muffins contain nothing but this! 🙂 You can eat them without feeling a single ounce of guilt! 🙂
These are seriously one of the best paleo baking recipes I have found so far! These muffins, are moist, the perfect amount of sweet, and have great texture… I think they will soon become a staple in my house 🙂
Oh my, thank you so much for this, Shannon, you are making me blush. That is such a HUGE compliment and so very, very nice of you to say. You are a real gem, my friend, and you just made my day! 🙂
Love this sonia. Whenever I’ve made Paleo muffins in the past I’ve just used coconut flour. The texture of it is always really weird, which is sad because I am a huge texture person when I eat. If it doesn’t have the right texture then I won’t eat it. Can’t wait to try this one, especially with all the different flour combinations. Great pics and recipe, glad you didn’t lose it! 🙂
Well, I really hope you like these, Krista. And please, please, share your impressions if you end up trying them. I’m real curious to find out what you think of the texture!
These are seriously the best muffins!!! I have tried several gluten free muffin recipes and I gave up because I didnt like the texture. I’m so glad I tried these. You found the perfect flour combination. Thank you! I am so excited to have a great tasting muffin! Have you ever tried freezing them?
Thank you so much for this great feedback, Lisa, I truly appreciate your taking the time to share this!
As for freezing them, I currently have 4 in the freezer that are patiently waiting for my Whole30 to be over to get out of there… I’ll be testing them in a couple of weeks, but honestly, I really don’t see why they wouldn’t freeze well. There’s just no reason why they wouldn’t. I’ll keep you posted! 🙂
Please do let me know how they freeze. Mine were gone before I got the chance to put one in the freezer! I might have to make these again as soon as my bananas ripen 🙂
Will do, Lisa! 🙂
Is there a replacement for cream of tarter? I don’t have any…can I just use more baking soda?
Unfortunately, the cream of tartar is used as a leavening agent and works with the baking soda to create a baking powder, so to speak. I’m not sure what the consequences of leaving it out would be… you could try using lemon juice or vinegar instead, or if you do consume grains, you could simply use baking powder instead of the cream of tartar and baking soda.
I want to make these but don’t have any coconut flour. Could I just add extra almond meal?
Not sure, Jemma… without trying it first, it’s hard for me to say but if I were to do that, I would use close to a full extra cup of the almond meal instead of the coconut flour. Or maybe do 3/4 cup almond meal and up the tapioca starch by 1/4 cup.
Let me know how it turns out if you end up giving it a try!
This recipe is light, no fuss & quite tasty with the additions of dates. The only change I made to this recipe was to substitute arrowroot flour for tapioca flour. Just sweet enough to call these a treat. Thank you for posting!
Glad you liked, Sara! Thanks a bunch for taking the time to leave this great feedback! I truly appreciate that! 🙂
i make these for my breakfasts for the week and they are sooooooooooooo good (minus the walnuts) and easy to make. i am going to just add more dates instead and i don’t use the extra topping. thanks for this recipe!
Awesome! So happy to hear you liked the muffins, Jess! Thanks a bunch for the great feedback, too. I truly appreciate your taking the time to share this! 🙂
They’re really good but a little dry. Have you ever tried adding shredded carrot to moisten these up a bit? Thanks
I was a little disappointed with this recipe. It was a lot of extra work and ingredients for the sake of texture. I have made a lot of paleo muffins, and while I agree the coconut flour doesn’t stand out here, I think you could get a similar taste with fewer ingredients and steps. I mean, who has time to sift?
VERY delicious muffins!
I DO think it makes a difference when sifting the flour and it wasn’t too much extra effort – in my opinion. If I didn’t have time to sift I would have just made them without sifting and my guess would be to just get a bit more dense crumb. But I’m sure the taste would still have been amazing!
Made them for a brunch with girl friends this AM and they were a huge hit!
(Leftovers went in the freezer so hopefully they don’t dry out;-)
I totally agree with you, Britta. Sifting doesn’t take all that long and does hold many advantages. For one, it does make the final product fluffier, and it will also catch any larger pieces of nuts, shells, lumps or debris that may be present in the flour. I’m a fan. But it’s totally optional, of course. If one finds that it takes too long to sift, they can totally skip that step! 😉
That said, I’m really happy to hear that you and your friends liked these muffins, and I truly appreciate your taking the time to let me know! As for freezing them, I’ve done it myself and felt the muffins were even sweeter and moister after they had been frozen and thawed. 🙂
By far the best GF/Paleo muffins I have ever made, they rocked it!
Aw, thank you so much Sherri. So very happy to hear! 🙂
I followed the recipe exactly and I have to say this is hands down the BEST paleo muffin I’ve ever tasted. I also followed your advice and ate one a few minutes after taking them out of the oven, while they were still warm. Excellent! Thank you for this recipe!
Aw, thank you so much, Eric, that’s super kind of you to say! Real glad you feel this way, and real happy the muffins satisfied! 🙂
So light and moist, I’m in Australia..I’m assuming you’re in U.S. I used our standard measuring cups/spoons and these have turned out delicious.
I’ve only just started Paleo and have been having sweet cravings these muffins have completely hit the spot. I cannot wait to try your other recipes….
Thanks for sharing this one 🙂
Thanks a bunch taking the time to leave such great feedback, LadyNikki, I always appreciate that SO very much! Glad to hear the muffins turned out great and were to your liking, and I hope you like the next recipe you try just as much! 🙂
I stumbled across your website last night while trying to find a paleo chocolate tart recipe for Xmas and found yours with the cacao butter then fell asleep with that amazing cake in my dreams! Can’t wait to cook it.
But today doing these coz they look amazing and like others have said I’m not a fan of just coconut flour texture, tastes soo ‘fiberery’!
Have to add I’m so excited to find ur website because im not the most confident of bakers and you include all those beautiful as u go photos, makes my heart dance!
Thank you so much Julie, that is very kind of you to say. You know, I often wonder about those “step by step” or “progress” pictures, because they are a lot of work and people sometimes find them annoying… but every now and then, I get comments from people like you who tell me just how much they appreciate them and it makes all that extra work very well worth the while.
Thank you for taking the time to leave such great feedback, I sincerely appreciate that! 🙂
I LOVE these muffins, but I omitted the chopped coconut on the garnish because my daughter doesn’t like it.
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My husband really liked these and he thinks every paleo sweet or dessert I’ve made up til now has been horrible!
So thank you, thank you, thank you, these were delicious. I’ve just made another batch and they’re out of the oven now, can’t wait to eat them!!!
Hahahaha! Thank you so, SO much Nur, you just made my day. Now I take this as one HUGE compliment! 😀
The most delicious paleo baking recipe I’ve ever found! Moisturizing, sweet, and with an excellent texture, these muffins are a delight to eat.