These paleo banana muffins are tender and perfectly moist, filled with toasty butter pecan flavor but grain free, dairy free and refined sugar free! Enjoy these simple and delicious muffins with coffee or tea for breakfast or an anytime snack!
It’s been a serious while since I’ve posted a new banana-baking recipe! So this week, you’re getting two!
The first is this comforting, cozy, delicious and easy recipe for butter pecan banana muffins.
But no worries, there’s no actual butter in the recipe.
To get the butter flavor, we’re using ghee. You can also sub in vegan butter if ghee is a problem.
The toasty pecans add extra crunch and nuttiness to these tender, perfectly moist banana muffins.
Let’s get into the details so you can make them ASAP!
What You Need To Make Butter Pecan Banana Muffins
If you’re familiar with grain free baking, you’ll probably have many of these ingredients ready and waiting in your pantry!
Just make sure to have some ripe bananas on hand and you’re ready to go!
Here’s everything you’ll need to prepare the muffins:
- blanched almond flour
- golden flaxseed meal (or regular flaxseed meal)
- tapioca flour, or arrowroot
- baking soda
- ground cinnamon
- fine sea salt
- overripe medium bananas
- eggs
- pure maple sugar
- ghee, grass-fed butter, or vegan butter
- pure vanilla extract
- chopped pecans
How to Make These Paleo Butter Pecan Banana Muffins
In a large bowl, combine the almond flour, flaxseed meal, tapioca or arrowroot, baking soda, cinnamon and salt, then set aside.
In a separate large bowl, mash the bananas and whisk together with the eggs, maple sugar, ghee or butter and vanilla.
Add the dry ingredients to the wet and mix until combined, then fold in the chopped pecans. Scoop the batter into the prepared muffin liners, the sprinkle a few more chopped pecans on top, if desired.
Bake in the preheated oven for 22-25 minutes or until the muffins rise and set in the center and begin to turn golden brown.
Cool in the pan for 5 minutes, then transfer to wire racks to fully cool. Serve at room temperature or slightly warm.
How to Store Paleo Banana Muffins
Store leftovers loosely covered at room temperature for the first day, then refrigerate, covered to keep longer.
These muffins can also be wrapped individually and frozen. If you freeze them, thaw in the refrigerator.
You can lightly toast the muffins to warm them after thawing.
I know you’re going to love these banana muffins as much as I did!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Butter Pecan Banana Muffins {Paleo}
Butter Pecan Paleo Banana Muffins
Ingredients
- 1 1/2 cups blanched almond flour
- 1/2 cup golden flaxseed meal *
- 1/3 cup tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 3 med overripe bananas mashed (about 1 1/4 cups)
- 3 large eggs at room temperature
- 1/3 cup pure maple sugar
- 6 tablespoons ghee or grass-fed butter, or vegan butter, melted
- 2 teaspoons pure vanilla extract
- 3/4 cup chopped pecans
Instructions
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Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners.
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In a large bowl, combine the almond flour, flaxseed meal, tapioca or arrowroot, baking soda, cinnamon and salt, then set aside.
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In a separate large bowl, mash the bananas and whisk together with the eggs, maple sugar, ghee or butter and vanilla.
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Add the dry ingredients to the wet and mix until combined, then fold in the chopped pecans. Scoop the batter into the prepared muffin liners, the sprinkle a few more chopped pecans on top, if desired.
-
Bake in the preheated oven for 22-25 minutes or until the muffins rise and set in the center and begin to turn golden brown. A toothpick inserted near the center of one of the muffins should come out clean or with a few crumbs.
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Cool in the pan for 5 minutes, then transfer to wire racks to fully cool. Serve at room temperature or slightly warm. Store leftovers loosely covered at room temperature for the first day, then refrigerate, covered to keep longer. These muffins can also be wrapped individually and frozen. Enjoy!
Recipe Notes
*Golden is preferable for color, but regular flaxseed meal will work well too.
Nutrition
Want More Paleo Friendly Muffins? Try One of These!
Double Chocolate Banana Muffins
Chocolate Chip Zucchini Muffins
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LOVE LOVE LOVE! They are amazing I just made them and they taste amazing!! Plus my house smells amazing as well. I substituted the maple sugar for maple syrup and they came out amazing!
I agree with you. This food is so yummy. Enjoying it while playing geometry dash breeze is an awesome experience.
These grain free creme pies are chewy and sweet with a creamy filling that you won’t believe is dairy free! Easy to make, paleo,
do you have an alternative for almond flour?
The only alternative to almond flour is oat flour, and you may have to adjust the amount.
extremely attractive cakes that require a long process to make
They are amazing I
I really like the flavor of this muffin. A little dense, but I had to tweek some of the ingredients.
Ok, thanks for the information and have a good day! mobdro 2022
Absolutely amazing!!!! I like these even better than the banana bread recipe…and I love that. I didn’t have maple sugar so I used coconut sugar and the muffins turned out great.
Wowww amazing…
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These were fabulous! Very moist and flavorful.