These Paleo Banana Nut Muffins are the perfect start to a chilly fall morning - and a huge favorite with my small children! Thankfully, with just 8 ingredients, they're also a snap to make!
With the first cool mornings of late August, it never fails - muffin fever strikes our house. I don't do a lot of breakfast baking over the summer, so by the time pumpkins are fattening, and leaves are thinking about turning, we are ready for ALL the muffins! Banana, zucchini, pumpkin, cranberry...you name it!
While I have favorite recipes for almost every different kind of muffin we enjoy, until now, I've been settling for a paleo banana muffin recipe that somehow always managed to be too damp and too dry...flavorful, but just not quite fabulous.
I decided this is the year I'd just have to tinker until I came up with a recipe our whole family just loves. And kids - I think we have it. Thankfully, it's actually a super simple recipe - just 8 ingredients. I'm in a stage of life where simple is a virtue and a necessity. If something has more than 10 ingredients, this mama just keeps flipping. Anyone with me?
It does call for flax seed meal, which I know a few of my readers are super allergic to. Feel free to substitute extra almond flour for that flax meal - it works just fine. The flax gives these muffins a hearty texture and a nice crumb that I really love, but it's still a great muffin even without the flax.
We've been making these quite often, and right now they're the kids' favorite. Some days, I think my 2 year old could polish off a whole batch on his own! My 4 year old loves them so much she asked if she could take "delicious muffin" pictures for this post...she took the one above, and was super proud. Those muffins did NOT last long after the pictures were taken! ; )
I hope your family loves them as much as ours does!
Paleo Banana Nut Muffins
These Paleo Banana Nut Muffins are the perfect start to a chilly fall morning – and a huge favorite with my small children! Thankfully, with just 8 ingredients, they’re also a snap to make!
- Preheat oven to 350 degrees.
- Beat bananas, honey, and eggs together until well blended.
- Add all dry ingredients except nuts, stirring until fully mixed. Gently fold in nuts.
- Divide batter evenly into the 12 cups of a well-greased muffin tin. Bake for 28-30 minutes, until muffins are set in the center and starting to turn golden brown.
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.