Paleo Banana Oat Muffins
Paleo Banana Oat Muffins
Muffins are definitely a staple in this house! We always have a batch on hand whether they’re blueberry, zucchini, cranberry, banana, you name it. But these paleo banana muffins are one of my favs! They’re gluten-free, dairy-free, and have no sugar added; they are only sweetened with bananas. They have wholesome ingredients like almond flour, flaxseed, and nuts to keep you fuller longer and give you more energy. My husband and I both eat breakfast at work, so it’s great to have packable things that we can easily take with us.
These muffins are perfect for on-the-go! I usually make a batch as part of my meal prep for the week which saves us so much time Monday to Friday when the time comes to pack breakfast/lunch. I love adding chopped walnuts and chocolate chips but you can add in whatever you prefer for mix-ins. They are only sweetened with bananas so if you prefer a sweeter muffin then you can add a splash of maple syrup into your wet ingredients.
Paleo Banana Oat Muffins
Paleo Banana Oat Muffins
Ingredients
- 4 ripe bananas
- 4 free-run eggs
- ¼ cup organic coconut oil, melted
- 1 tsp pure vanilla extract
- 1 ¾ cup almond flour
- ½ cup tapioca flour
- ¼ ground flaxseed
- ½ sprouted oats, plus more for topping
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp sea salt
- ½ cup sugar-free chocolate chips
- ½ cup walnuts, chopped
Instructions
- Preheat your oven to 350F and line 14 tin muffin cups with parchment paper liners.
- Mash the bananas and whisk in the melted coconut oil. Add eggs and vanilla to banana mixture and mix until combined.
- In the same bowl, add almond flour, tapioca flour, flaxseed, oats, baking soda, baking powder, cinnamon, and salt. Mix until just combined.
- Fold in chocolate chips and walnuts.
- Fill your muffin cups almost full and top with additional oats. Bake for 20-23 minutes.
- Enjoy warm with a slab of salted butter!