Paleo Banana Walnut Muffins

These muffins are light, moist and flavorful; kids of all ages will love these little gems. Paleo-friendly!



    • ¼ cup coconut oil, melted
    • 3 eggs, large
    • ¼ cup honey
    • ¼ cup coconut milk or water
    • 1 teaspoon vanilla
    • 2 medium bananas, mashed (about 1 cup)
    • ½ cup Pamela’s AlmondFlour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅓ cup chopped walnuts

    Preheat oven to 350°. Prepare standard size muffin pans by lining with paper liners and spraying them well with nonstick cooking spray. In a medium bowl, mix together coconut oil, eggs, honey, coconut milk, and vanilla. Add mashed bananas and mix well. Add Coconut Flour, baking powder, baking soda, salt, and walnuts, and stir to just combine. Batter will be thick. Scoop into muffin pans, filling almost to the top. Bake about 25 minutes, or until a toothpick comes out clean and the tops are a golden brown.

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews

What an easy recipe to remember and the muffins were moist and sweet. The texture of this recipe is perfect. I used water and it turned our great.

Mary Beth

These are delicious! I subbed buttermilk for the liquid because of another recipe we like. A few notes: with my scoop I got 12 perfect muffins, you don't need to spray the paper liners, and it took 40-45 minutes to bake them. I made them twice to check that baking time. They tested well with a toothpick when the tops were the color of maple syrup. These keep really well in a container right on the counter for several days.