Paleo Cinnamon Bun Banana Muffins recipe

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This Cinnamon Bun Banana Muffins are the perfect healthy treat. They are full of banana flavor and a sweet cinnamon note, And it only takes 5 minutes to prepare!

Overhead of two muffins on the counter.

Easy gluten free banana muffins

These Cinnamon Bun Banana Muffins are the perfect breakfast, snack, or even dessert.

They’re easy to make, paleo-friendly, gluten-free, refined sugar-free, and dairy-free… Oh, and they’ll make your kitchen smell amazing, too!

Whip up a large batch of these Paleo Banana Muffins and keep them on hand for quick snacks throughout the week. Everyone will love them!

Muffins on a silver tray.

Ingredients needed:

  • Flour: For the perfect structure and texture, we use my trusted blend of almond flour and coconut flour.
  • Salt
  • Baking powder: The baking soda will keep the muffins fluffy and fluffy.
  • coconut oil: You can use melted coconut oil or substitute an equal amount of grass-fed butter.
  • eggs
  • Honey: My natural sweetener of choice. I recommend pure organic honey.
  • vanilla extract: Adds depth to the flavor and a touch of extra sweetness.
  • Banana: You will need 1 ripe banana, mashed.
  • Cinnamon Strudel: Cinnamon, Maple Syrup, Coconut Oil.
Muffin ingredients in bowls.
Cinnamon Strudel ingredients in bowls.

How to make healthy banana muffins

This banana muffin recipe is as easy as it gets!

  1. Mix the dry ingredients: In a bowl mix both flours, baking powder and salt.
  2. Add the wet ingredients: In a separate bowl, mix together the egg, melted coconut oil, vanilla, honey, and mashed banana. Add the wet ingredients to the dry ingredients and mix well.
  3. Add the swirl: Pour the batter into a muffin tin lined with parchment paper. In a bowl, mix together the ingredients for the cinnamon roll, then top each muffin with 1 teaspoon of the mixture. Stir into the batter with a toothpick.
  4. Bake: Bake the muffins at 350°F until a toothpick comes out clean from the center.
Place dry muffin ingredients in a bowl.
Place wet muffin ingredients in a bowl.
Pour the finished muffin batter into a bowl.
Place the cinnamon strudel mixture in a bowl.
Pour the muffin batter into a muffin tin.
baked muffins in a muffin pan.

Why Are Banana Muffins Dry?

No more dry muffins! Here are a few of my tips for baking perfectly soft, moist, and fluffy muffins:

  • Measure out the flour carefully. Too much flour will result in dry muffins. To ensure an accurate flour measurement, I recommend spooning the flour into a measuring cup and then gently leveling it with your finger. This prevents packing.
  • Don’t bake too long. We want to bake the muffins long enough to cook through, but not so long that the moisture dries out. I recommend checking them after 20 minutes and then only adding time as needed.
A gluten-free banana muffin is lifted from a stack.

tips and hints

  • Use extra ripe bananas. Ripe bananas are sweeter bananas. Make sure the banana you use is nice and ripe for the best flavor.
  • Lay out the pan. Muffin cases make it much easier to remove the muffins after baking.
  • To check the doneness of your muffins, Stick a toothpick in the middle. If it comes out clean, they’re done. If a few more wet crumbs come out, they’ll need a few more minutes.

variations

  • Add nuts. Who doesn’t love a Banana Nut Muffin? To add a nutty, crunchy flavor to your muffins, add a handful of chopped walnuts or pecans.
  • Make them chocolatey. Add a scoop of your favorite chocolate chips to make your muffins a little sweeter.
  • add fruit. Try mixing in a handful of fresh or frozen blueberries or raspberries. You can also add dried fruits like raisins or dried cranberries.
Close up of paleo banana muffins on a silver tray.

How to store it

Leftover gluten-free banana muffins can be stored in an airtight container at room temperature for up to 4 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.

To enjoy again, thaw overnight if frozen or reheat in the microwave.

More healthy paleo muffin recipes to try

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Close up of paleo banana muffins on a silver tray.

For the muffin:

  • 1 Cup blanched almond flour
  • 2 teaspoon coconut flour
  • 1/8 teaspoon Salt
  • 1/4 teaspoon baking powder
  • 3 tablespoon coconut oil melted
  • 2 eggs
  • 3 tablespoon pure organic honey
  • 1 teaspoon Organic vanilla extract
  • 1 ripe banana mashed

For the cinnamon strudel:

  • 2 tablespoon Cinammon
  • 2 tablespoon maple syrup
  • 2 tablespoon coconut oil melted or grass-fed butter, melted
  • Preheat the oven to 350°F and line the muffin tin with muffin cases.
  • In a bowl, mix together the almond flour, coconut flour, baking powder and salt.

  • In a separate bowl, combine egg, melted coconut oil or pasture butter, vanilla, honey, and mashed banana and mix well. I mash bananas with a potato masher.

  • Mix wet and dry ingredients.

  • Fill muffin molds 3/4 full. Top each muffin with 1 teaspoon of the cinnamon swirl mixture and mix with a toothpick.

  • Bake for about 20-25 minutes or until a toothpick comes out clean.

Calories: 153kcalCarbohydrates: 14GProtein: 2.2GFat: 10GSaturated Fatty Acids: 6GCholesterol: 36mgSodium: 120mgFiber: 2GSugar: 9G



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