Banana muffins: that quintessential, melt-in-your-mouth, perfectly spongy, slightly sweet combo. These muffins are perfect for back-to-school shenanigans, whether you're rushing out the door and need a little something, or they're perfect for lunchboxes and after school treats. No matter how you slice it, banana muffins are always a good idea! Jazz these up with some chocolate chips or chopped walnuts (or both!) and you're well on your way to total muffin madness!

Since many paleo and gluten-free recipes tend to be nut-heavy, I've made not just one, but TWO versions of these delightful little nibbles for whatever your needs! The nut-free version is extra soft and pillowy, and the almond flour version lends extra buttery flavor with a slightly more dense texture. Better yet, try 'em both and freeze the extra for a rainy day! 

Nut-free Version: 

Makes 12 regular muffins, or approx. 24 mini muffins

Ingredients: 

• 3 ripe bananas

• 1/4 cup maple syrup

• 2 pastured eggs

• 2 tsp vanilla

• 1/4 cup sunflower seed butter (any other nut or seed butter will work here as well)

• 3/4 cup cassava flour

• 1 tsp baking powder

• 2 tsp cinnamon 

• Optional: chocolate chips, walnuts, cacao nibs, or other add-ins

Directions: 

1. Preheat oven to 350 degrees and line muffin tin with muffin papers, or use a silicone muffin mold.

2. In a medium bowl, mash bananas with a fork and add maple syrup, eggs, vanilla, and sunflower seed butter. Stir to combine. Some banana lumps are ideal!

3. Sift in cassava flour, baking powder, and cinnamon and stir to combine. Add 1/4 cup of batter to lined muffin papers.

4. Bake for approx. 15-18 min (oven temps may vary) until golden brown and springing back to the touch. Remove and let cool*

*Note: because of a perfectly harmless chemical reaction between the baking soda and sunflower seed butter, the tops of these muffins may take on a greenish hue after cooling. This is perfectly normal and in no way affects the taste or texture! 

Almond Flour Version: 

Makes 12 regular muffins, or approx. 24 mini

Ingredients: 

• 2 ripe bananas

• 1 cup almond flour

• 1/4 cup coconut flour

• 1 tsp baking powder

• 1 tsp cinnamon

• 2 eggs

• 1 tsp vanilla

• 1/2 c maple syrup

• Optional: chocolate chips, walnuts, cacao nibs, or other add-ins

Directions: 

1. Preheat oven to 350 degrees and line muffin tin with muffin papers, or use a silicone muffin mold.

2. In a medium bowl, mash bananas with a fork and add maple syrup, eggs, and vanilla. Stir to combine. Some banana lumps are ideal!

3. Mix in almond flour, coconut flour, baking powder, and cinnamon and stir to combine. Let sit for a few minutes to absorb coconut flour, then add 1/4 cup of batter to lined muffin papers.

4. Bake for approx. 15-20 min (oven temps may vary) until golden brown and springing back to the touch. Remove and let cool.

Whether it's weekend brunch, school or work lunches, or just a little "treat yo self" moment, these banana muffins are the perfect thing! They freeze easily, although I'd be surprised if they make it that long ;)

To more muffins for all!

Ashley

Note: This post contains affiliate links. While a little extra moolah is always nice and helps keep this blog up and running, the sole purpose of sharing these links is to help you find quality ingredients with ease and take out some of the guess work. It is my hope that your experiences in the kitchen are free of stress and frustration, and this is my way of helping you get there. I also never advocate for anything that I don't 100% believe to be a quality item. All recipes are solely mine. Sharing is caring, and I kindly ask that you give credit appropriately.