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Paleo Banana Muffins

Get Back-to-School Ready With Gluten-Free Banana Muffins

For a gluten-free and Paleo-friendly banana bread that will satisfy nostalgic cravings, bake up a batch of these breakfast muffins. Higher in fiber and protein than a standard breakfast pastry, these moist and warming muffins are low calorie and will start your day off on a healthy high note. Even better, they're a quick and easy back-to-school breakfast that can be cooked ahead of time and enjoyed all week long!

Banana Muffins

Banana Muffins

Paleo Banana Muffins

Ingredients

Oil, for greasing muffin tin
1 1/2 cups almond meal
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon ground nutmeg
2 large eggs
3 ripe bananas, mashed
1/4 cup applesauce, no sugar added
1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with oil.
  2. Mix the almond meal, pecans, cinnamon, baking soda, and nutmeg in a medium-size mixing bowl.
  3. In a separate medium-size mixing bowl, whisk the eggs. Stir in the bananas, applesauce, and vanilla, and mix until just combined.
  4. Fold the dry ingredients into the wet ingredients, being careful not to overmix, then spoon the batter into the wells of the greased muffin tin.
  5. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle of each muffin comes out clean.

Source: Calorie Count

Nutrition

Calories per serving
273
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