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Paleo Banana Muffins


A good friend bestowed this recipe upon me in the midst of a food and fitness challenge (no sugar, no alcohol, no gluten) The moist texture and natural sweet/salty flavor make these muffins a keeper long after the diet has ceased.

Note: The source url for this is NOT the recipe below. Key Ingredient requires a source URL, but a friend e-mailed the recipe to me which didn't come from a website.

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  • 2 cups of almond flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 1 Tablespoon of cinnamon
  • 1/2 cup of pitted dates
  • 3 ripe bananas
  • 3 eggs
  • 1 teaspoon of apple cider vinegar
  • 1/4 cup of coconut oil
  • 3/4 cup chopped walnuts (optional)


Servings 12
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

Preheat oven to 350 degrees.
In a small bowl, combine flour, baking soda, salt and cinnamon.

In a food processor, combine dates, bananas, eggs, vinegar and oil.

Combine wet and dry ingredients and mix well until completely blended. We used the Vitamix and it was, once again, brilliant. (If using walnuts, fold in gently.)

Spoon mixture into paper-lined muffin cups. Bake at 350 for 25 minutes.

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