Paleo Banana Bread Muffins

6 Jan 2013 by Vanessa, 16 Comments »

Banana Bread! Yes! So tasty and what better way to make use of over-ripe bananas? This recipe turned out WAY better than I anticipated. A lot of paleo baking recipes leave you with tough, packy little bricks of “bread” or “muffins”. This is moist and not overly dense at all. I might even call them fluffy. I didn’t use any additional sweeteners in the recipe as 4 ripe bananas seemed like plenty of sweetness. But if you want to try a little honey, have at it.


*Disclaimer: I have to be honest when I say I really don’t think paleo baking is a great idea on a routine basis. It only allows you to hang on to old unhealthy habits and let’s face it, paleo baking usually includes a LOT of calorie dense nut butters and natural sweeteners. That’s really not the best for weight control or body composition. Also, almonds (the go-to for paleo baking) contain quite a bit of Omega 6 fatty acids which can be inflammatory if you eat them excess. But, every once in a while (like when you have 4 VERY ripe bananas sitting on the kitchen counter) and you are trying to help your family (my wonderful brother who has lots nearly 10 lbs in only one week of Paleo eating) stay on track, I think it’s fine. I also made a conscious effort to avoid adding a ton of almond flour, almond butter, and kept out all dairy. I might have used grassfed butter or ghee but we are doing a strict 30 days of no grains or dairy so that was a no go. If you want to give that a go, try it and let us know how it turns out. Also, this recipe is a variation of one I found on


Serves 12


4 ripe bananas (mine were BLACK and this turned out fantastic)

4 eggs

6 tablespoons coconut oil

1/2 cup coconut flour

1/2 cup almond flour

1 tbs cinnamon (I used a Saigon Roasted variety but the plain stuff will work just fine)

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

pinch of sea salt



  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl blend eggs, bananas, and coconut oil. I used an immersion blender but a regular hand held blender, stand up blender, or whatever blending apparatus should work well.
  3. Add flours, cinnamon, baking soda, baking powder, vanilla, and sea salt. Blend well. The batter will be thicker than a regular muffin or bread recipes so don’t freak out!
  4. I used baking cups and put in my baking ban (a regular sized muffin tin which made 12 muffins). If you aren’t using the cups, grease the pan with a little coconut oil or grassfed butter or ghee.
  5. Spoon batter into muffin cups.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Don’t overbake!
  7. ENJOY! Top with your paleo topping of choice or just eat plain. If you want a quick on the go breakfast make these ahead of time and eat this and a boiled egg for a more balanced/zone meal.

*If you want to make bread use a 9×5 baking pan and extend baking time to approximately 50 minutes.

Nutrition Info:

Per muffin:

Calories- 173

Carbs- 14 g

Fiber-3 g

Fat- 12 g

Protein- 5 g

Sugars- 6 g


Let us know what you think of the recipe and any variations you try! 



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  3. Sarah franklin says:

    I just baked these – they smell delicious baking and look great. Thank you for the recipe!

  4. Gina says:

    I made these. They are delicious. I figured I would make and
    Freeze them and when I need a little something just pop
    One in the microwave. I shared the recipe on Facebook
    As I have alot of friends doing paleo as well.

  5. Nicole says:

    I’ve made these twice now and they are PERFECT. The balance here in your recipe is the best mix of flour and eggs (not too eggy, doesn’t fall to pieces on you). Thank you for sharing! This is a perfect thing for my kids, too. And they smell divine when they are baking. YUM!

  6. […] think banana bread could possibly be good without those things, try this recipe I found from Perfect Couple. It is amazing! I’ll be making a batch after my 10-mile run […]

  7. Ash says:

    Very disappointed. Real lack of rise with this recipe. Taste was good but like eating a brick. I’d separate and whip egg whites to soft peaks and add organic honey at the end then fold through batter to get some more rise.

    ***Ours muffins were not very dense. Wonder what happened? We did talk about really whipping the crap out of the egg whites next time we made it though. Keep in mind that “paleo” baking won’t rise.

  8. Kathya says:

    They were fantastic. Thanks

  9. Jennn says:

    I just made them and Hubby said they were good. I can’t eat eggs or bananas so I’ve got to take his word for it. I suggest letting the batter sit for a few minutes after stirring but before baking. This gives the baking soda or baking powder time to start working. I don’t know the technical stuff, just see it working.

  10. Nic says:

    I dont know what I did, but my batter mix was very runny!
    It was 1/2 cup of coconut and 1/2 cup of almond flour wasn’t it?
    They turned out okay though and were moist so cant complain, just want to know if I missed anything.

    ***Hmmm. Yes, that was the recipe. I’m not sure why it would’ve turned out runny on you. Ours was very thick. I hope they tasted good! My only thoughts are perhaps your bananas and eggs where larger than ours? We’ll have to try them again soon and see if we get the same results two times in a row.

  11. Sarah says:

    Just out these in the oven. I only had three bananas, and I added 1/3 cup of raisins to sweeten them just a bit. I used less cinnamon and more vanilla. The batter smells amazing. My little boys are super excited about them. Thanks!

  12. […] Perfect Couplet » Blog Archive » Paleo Banana Bread Muffins. […]

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  15. […] Perfect Couplet » Blog Archive » Paleo Banana Bread Muffins – Banana Bread! Yes! So tasty and what better way to make use of over-ripe bananas? This recipe turned out WAY better than I anticipated. A lot of paleo baking recipes leave you with tough, packy little bricks of “bread” or “muffins”. […]

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