These Paleo Banana muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They’re gluten-free, grain-free, dairy-free, refined sugar free, and paleo. If you love banana bread and a delicious cinnamon pecan streusel then these bites of heaven are for YOU! 

Health Tip: Bananas are a great source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. They are great for heart health, digestion, your bones, and are also a natural way to replenish your energy and electrolytes after a tough workout. All that being said…I bet you’re wondering how you can make these yummy muffins. Lets get to it!

Paleo Banana Bread Muffins with a Cinnamon Pecan Streusel

These Paleo Banana Muffins are so moist, sweet and the perfect snack or quick breakfast! If you love banana bread, then these little bites of heaven for YOU! 

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author The Clever Coconut

Ingredients

For the muffins

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt (Check out the brand I use at the bottom of this recipe card)
  • 1 Teaspoon Vanilla extract
  • 1/2 cup mashed ripe bananas *approximately 1 1/2 bananas
  • 1/2 cup pure maple syrup
  • 2 Medium Eggs
  • 1/4 cup coconut oil *melted

For the cinnamon pecan streusel

  • 1 tablespoon coconut oil *melted
  • 2 tablespoons coconut palm sugar
  • 1 tablespoon almond flour
  • 1/4 cup chopped pecans *raw
  • 2 teaspoons cinnamon
  • 1/4 teaspoon sea salt

Instructions

For the muffins

  1. Preheat oven to 350 degrees. Line a cupcake pan with 12 cupcake liners. Set aside.

  2. In a large bowl combine almond flour, coconut flour, cinnamon, baking soda, and sea salt. In a medium bowl combine eggs, mashed banana, pure maple syrup, vanilla extract, and melted coconut oil. Then pour the wet mixture into the dry mixture and thoroughly combine.

  3. Scoop batter into lined cupcake holders. Flatten each muffin with your hand.

For the cinnamon pecan streusel

  1. Combine coconut palm sugar, almond flour, chopped pecans, cinnamon, sea salt, and coconut oil. Once a crumble forms, top each muffin with approximately a teaspoon of streusel.

  2. Bake for 25 minutes or until a cake tester comes out clean. Place each muffin on a cooling rack until completely cooled. Enjoy immediately or store in an air-tight container for up to a week. 

Recipe Notes

The sea salt I use to get the perfect salty taste is Redmond's Sea Salt. Click HERE to check it out!