Paleo Banana Muffins

By contributing writer Tessa

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul’s favorite combination: bananas and peanut butter. But peanut butter is not paleo and with so many peanut allergies, it is banned in many schools. So any nut or seed butter will do in this recipe.

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.

 

Muffin Recipes

Healthy muffins like this can be eaten for breakfast, lunch, or snack time. We have more muffins you might enjoy too:

Paleo Banana Muffins
Serves: 14
 
Ingredients
  • ¾ cup (280g) any nut or seed butter (I used sunflower seed butter)
  • 3 very ripe bananas (~300g) , peeled
  • ¼ cup (60g) coconut oil, palm shortening, or butter
  • ½ cup palm sugar or other granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup (70g) cassava flour
  • ¼ cup (27g) coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder (use grain free brand for paleo)
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350° F and prepare a muffin tin.
  2. In a food processor or a powerful blender, process the nut butter, bananas, coconut oil, sugar, eggs, and vanilla until smooth and creamy.
  3. In a large bowl, whisk the flours, baking soda, baking powder, and salt, making sure there are no lumps.
  4. Pour the wet ingredients into the dry and mix until blended.
  5. Place the batter in the muffin pan about ⅔ of the way up.
  6. Bake in a preheated oven for 18 - 22 minutes until the tops are just set.
Notes
If you are using sunflower seed butter, you can add a splash of lemon juice
to avoid the greenish tint to your muffins!

 

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Banana Nut Bread

This quick and easy banana nut bread recipe is loaded with flavor and perfect for breakfast or an after school snack. The kids will love this sweet treat.By contributing writer Beth

This quick and easy banana nut bread recipe is loaded with flavor and perfect for breakfast or an after school snack. Your kids will love this sweet treat! I like to serve it with a big mug of warm, spiced apple cider.

You know the best time to have banana bread? When there are soft, brown bananas hanging from your banana tree! I don’t know how we ever have leftover bananas since we eat so many, but it’s possible that my kids hide a few just so I’ll make this recipe.

Tip: If you ever have more brown bananas than you can use, just peel them and throw them in a freezer bag. They freeze beautifully and come out sweet and mushy – just like you need them for baking anyway!

This recipe whips together in around 10 minutes and then fills the whole house with its delicious aroma while baking. Even though this recipe is great any time of year, I particularly like it during the cooler months when I don’t mind turning on my oven.

Banana Nut Bread
Serves: 16
 
Ingredients
  • ½ cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 cup mashed banana (about 2 medium bananas)
  • ⅓ cup plain yogurt
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped pecans
Instructions
  1. PrehHeat oven to 350 degrees F.
  2. Spray a 9 x 13 inch pan with non-stick cooking spray.
  3. In a large mixing bowl, combine the sugar and butter, scraping down the sides of the bowl. Whip about 1 minute until light and fluffy.
  4. Stir in the eggs one at a time and beat well after each addition.
  5. Add bananas, yogurt, and vanilla. Blend well.
  6. In a small bowl, combine the flour, baking soda, salt, and cinnamon. Stir to combine.
  7. Add the dry mixture and pecans to the banana batter. Stir quickly just until dry ingredients are combined.
  8. Pour batter into the prepared pan. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Since ovens vary, you might need to cook an additional 10 minutes to get the center cooked.
  9. Remove from the oven and allow to cool on a rack for about 45 minutes or until completely cooled.
  10. Cut into squares and serve. Wrap any leftovers in an airtight container and refrigerate for up to 5 days.

This quick and easy banana nut bread recipe is loaded with flavor and perfect for breakfast or an after school snack. The kids will love this sweet treat.

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Simple Banana Muffins

Muffins are so easy to make and are a great breakfast, lunchbox item, or after school snack. They also freeze well, so you can individually wrap them and reheat when needed.

I’ve been making this simple banana muffins recipe for over twenty years. You probably have all these ingredients in your kitchen and can whip up a batch before the kids get home from school or wake up from their nap.

I’ve made this recipe with white flour, whole grain flour, and half and half. It makes perfect muffins every time. You can also substitute the oil for applesauce for a healthier muffin.

I almost always double the recipe so we have enough muffins to last the entire week.

You probably have all these ingredients you need to whip up a batch of these simple banana muffins before the kids get home from school or wake up from their nap. Found at The Happy Housewife

 

Simple Banana Muffins
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These banana muffins are delicious served warm straight from the oven or freeze for a quick breakfast or snack.
Ingredients
  • 1½ cups flour (white, wheat, or half and half)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 shake of cinnamon
  • 1 egg
  • 2 mashed bananas
  • ¾ cup sugar
  • ¼ cup oil or applesauce
Instructions
  1. Mix together bananas, eggs, and oil.
  2. Add flour, baking powder, baking soda, cinnamon, and sugar. Mix together until the dry ingredients are completely mixed in.
  3. Scoop into a greased muffin tin (or line with muffin cups), and bake at 350 F for approximately 15 minutes.
  4. Remove immediately from the muffin tin and serve.

More Muffin Recipes

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Hearty Peanut Butter Chocolate Chip Muffins

Hearty Peanut Butter Chocolate Chip Muffins at The Happy HousewifeBy contributing writer Beth

The flax and oats in this Hearty Peanut Butter Chocolate Chip Muffins recipe make the muffins a healthy choice for breakfast or snack time. They’re also sweet enough for a quick summer dessert.

Hearty Peanut Butter Chocolate Chip Muffins
Recipe type: Muffin
Serves: 12
 
Ingredients
  • 1 cup oats
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup dark brown sugar
  • 2 tablespoons flax seed, ground
  • 1 cup creamy peanut butter
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup milk
  • 1-1/2 cups semi-sweet chocolate chips
Instructions
  1. Heat oven to 375 degrees. Prepare muffin pan with muffin cups or non-stick cooking spray.
  2. In a small bowl, combine oats, flour, baking powder, salt, brown sugar, and flax seed. Stir to combine. Set aside.
  3. In a large mixing bowl, combine peanut butter, coconut oil, vanilla, eggs, and milk. Use a hand mixer to cream the mixture together.
  4. Add half of dry mixture to the wet mixture in the large mixing bowl. Blend them together and add the rest of the dry mix. This will keep the flour mixture from flying around too much when you mix it in.
  5. When those are well combined, add the chocolate chips and mix in by hand.
  6. Scoop the batter into the prepared muffin pan and bake at 375 for 15 - 20 minutes until the muffins are set and golden brown on top. A toothpick inserted in the center will come out clean.
  7. Remove the muffins from the pan immediately and allow to cool on cooling rack about 5 minutes before serving.

Hearty Peanut Butter Chocolate Chip Muffins at The Happy Housewife

 

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