Cinnamon Bun Banana Muffins (Paleo!)
These Cinnamon Bun Banana Muffins are the perfect weekday or weeknight treat. Loaded with cinnamon, bananas, and my trusty almond flour and coconut flour blend, absolutely no one will be able to tell they are gluten-free!
Cinnamon Bun Banana Muffins
Muffins are the perfect mid-week snack or Mother’s Day brunch recipe! These paleo muffins are easy to make and are loved by so many!
These muffins are:
- Light
- Fluffy
- Moist
- And SO flavorful!
They also make your kitchen smell amazing!
Like this healthy paleo muffin recipe? Try these other favorites:
Watch the video:
Cinnamon Bun Banana Muffins
Ingredients
- 1 cup blanched almond flour
- 2 teaspoons coconut flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoon coconut oil, melted
- 2 eggs
- 3 tablespoons organic pure honey
- 1 teaspoon organic vanilla extract
- 1 ripe banana, mashed
- 2 tablespoon cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted or grass-fed butter, melted
For the muffin
For the Cinnamon Swirl
Directions
Nutrition
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79 Responses
made these tonight. they are insane. perfect indulgence and real easy to make. definitely gonna make em again. keep the recipes coming!
Thanks Dave! So happy you loved them!!
Just made these and they turned out absolutely amazing, and so simple to make. I’ve been following your IG for a while and I love the new blog- thanks for the great recipe! xo
I’m so happy you liked them Kaitlin! Sorry for the delayed response! Xoxo
Hello! Just made these and they are wonderful! I realized after they were in the oven that I forgot vanilla! Oops! Question- do you happen to know the nutritional value?
So happy you loved them! I don’t, but you can put the ingredients into a nutrition calculator to find out, there are a million online.
Looks awesome! Just curious why most of the baked goods need to be stored in the fridge?
Hi Jess! So delicious! They really don’t, just preserves freshness 🙂
Made these and the paleo brownies tonight…WOW! So delicious! Will definitely be trying more of your recipes! 🙂
So happy you liked them!!! XOXO
If I don’t have coconut flour could I use that amount more of almond flour?
Hi Joe! Coconut flour does add a bit of a different texture but it should still be fine. Let me know how it goes!
i made these because my dad loves these type of muffins but never usually eats my kind of food haha i mean like clean eating .. so i gave this to him tonight HE LOVED IT and im really happy i found your page
Ana, I am so happy he loved them!! And I’m happy you’re here. Thank you for taking the time to write!
I am allergic to nuts and therefore probably cannot have almond flour. Can you recommend another kind of flour to use to replace it in your recipes? Thanks 🙂
Loved these. Swapped in some oat flour to accommodate my son’s allergies. Love the site and look forward to making many more recipes!!!
Perfect!! Glad you found an easy substitution, Joy!
Made these last night and they are definitely my favorite paleo baked good. Perfect texture and the cinnamon, syrup, and honey combo satisfied my sweet tooth perfectly. 🙂
YAY 🙂
OH MY GOSH!!!! These are amazing!!!!! Thank you so much for the recipe!! I’ve just started eating clean and the biggest thing for me was sweet stuff but this has hit the spot!!
Thank you xx
SO glad you love them!
Lexi, I tried this recipe last night…and again today. Both times they have tasted amazing, but they look nothing like yours. They have been very flat and not baking all the way. Last night I thought it was maybe because the bananas I had on hand were rather large, so I added an extra 1/8c almond flour today. They were better, still seemed awfully wet (banana wet, not uncooked wet) and they puffed up a tad more ( I added 1/4 tsp baking powder as well this time). Your’s actually look like muffins, mine not so much. I need them to look pretty too, not just taste great. Any thoughts? Thanks!! Loving your recipes 🙂 Amber
Hi Amber! Have you checked the expiration date on your baking soda? Try filling them a bit higher, too.
Did you follow it exactly? They should rise a bit!
I just took my batch of your muffins out of the oven. They smell great. But I do have a question or two….
I decided I wanted a full dozen, so I doubled the recipe and followed the directions, the only difference being I put paper cups into my standard 3″ diameter muffin tin. When I went to fill the muffin cups, I was only able to complete 8 muffins, and even then there was barely enough to put more than a dollup on top of the cinnamon mixture.
Are my muffin cups to large? Mine did rise a small bit, reaching the top of the muffin cup and the tops are all very flat unlike yours which are crumble looking. I am not concerned about the flat tops but doubling a recipe for 6 muffins should have yielded 12 muffins.
Any help with this dilemma would be appreciated for further batches.
Regards,
Leah
That’s weird. They should make 6-7 large muffins with the recipe as made above.
Hi Lexi
Thanks for the great recipe! I tried this evening and they taste great, however I have put them in the fridge and now they have gone completely soggy.. Is this meant to happen???
Sophie
Did you let them cool before putting them in the fridge?
Just re-stating what Leah said, above. I LOVE your recipes, my family loves these muffins, but doubling the recipe I can get to 9 muffins. Seems like the quantities are a bit off?
Thanks for your website!
SO glad. They should make 6-7 large muffins.
Just made these as a spur of the moment – best clean muffins I have made to date! I agree with some of the ladies, I managed to make about 4 muffins with the above quantities – but you also stated it would make 6 small muffins so I was anticipating less anyways. Mine also turned out all brown rather than a light colour, but the texture was spot on!
Will definitely make this again! Thank you!
They definitely yield 6-7 big muffins!
These are delicious, and my kids love them too! Thanks so much for a great recipe.
Just made these and turned out great! Wonderful texture! Doubled the recipe and made 9 nice size muffins 🙂 But realized I forgot the vanilla 🙁 Still taste great but followed the recipe, vanilla listed in ingredients, but not in the wet ingredient list as I was following instructions
There should be 6-7 large muffins with the above recipes.
These are amazing! So easy to whip up and I love that there isn’t a lot of flour in them. Better texture than most paleo baked goods. Thanks so much!!
I am so happy to have found your website through Instagram. I absolutely love your recipes. They are so simple to make and delicious! I tried three types of muffins and we loved them all. These were my husband’s favorite! I also love that you have small batch recipes. So perfect!!
Another excellent recipe that my daughter and I loved. The muffins were moist and flavorful and reheated well. Thank-you!
So happy you loved!
So glad!
I just made these muffins. They are delicious! I doubled the recipe and got 12 small muffins, filled about 3/4 the way. They didn’t rise and are pretty flat but I don’t mind as I’m just making them for my family. I didn’t add the maple syrup ‘topping’ I just made the base batter and added 2 tablespoons of cinnamon to it (I love cinnamon). I also added a few frozen blueberries to the top of each uncooked muffin. I love how these turned out! The muffin is VERY moist, but I knew with bananas and coconut oil they wouldn’t be your typical fluffy muffin. Even without the maple syrup these are PLENTY sweet for me, and my toddler loves them!
Did you follow it exactly? They shouldn’t be that sweet!
Lexi,
I am cooking my way through your cookbook but have recently been craving muffins. I am making these for the second time tonight. Quick, easy, and delicious!! Your recipes are quickly become staples in my home.
Thank you!
I am so glad!!!
So happy you love them!
I noticed a lot of your muffin recipes call for almond flour. My daughter has an allergy….is there another flour I could substitute?
Thanks!!
Made these muffins this morning. They are delicious!!! Moist and flavourful! Will definitely be making them again!
YUM! These look so good and moist – perfect as a breakfast in the weekend 🙂
So good! Made my house smell like a bakery!
The cinnamon swirl was delicious! However, they were not fluffy at all but ended up soggy and gummy
🙁
Did you follow the recipe exactly? I haven’t heard that at all with these!
May I use regular flour instead of the almond flour?
I can’t eat regular flour so haven’t tested it with white flour – let us know if you do!
Just curious – did I miss or or does paleo diet not count calories, etc.
Wondering if you have calories and nutritional content? The muffins look amazing! Thanks.
This is now one of my favorite muffin recipes, gluten-free or not. It’s the first time I have made a gluten-free muffin that did not taste soggy in the middle. I will definitely be making this one often
Just made these and they turned out great! Mine yielded 6 large, fluffy muffins. A few things I did to make sure they’d be light and fluffy: I used Wellbee’s blanched super fine almond flour (from Amazon), which is much finer than brands I can find in stores (such as Bob’s Red Mill). I also stirred wet and dry together just until combined (no over-stirring) and then put them in the oven immediately. Baking soda reacts to wet ingredients immediately, and if added too far ahead of hitting the oven, won’t create a rise in the muffins. Thanks for a yummy recipe!
These are seriously life changing. So easy and taste pretty dang close to a cinnabon, but made with all clean ingredients. Definitely keeping this muffin recipe on rotation!
Hi! I’ve made these a few times and absolutely love them! I am working on a post for my blog and have included the ingredients list with a link back to you for the full recipe/instruction. Thanks for sharing!
I am cooking my way through your cookbook but have recently been craving muffins. I am making these for the second time tonight. Quick, easy, and delicious!! Your recipes are quickly become staples in my home.
Can you send the nutritional facts for these please?
Yum, cinnamon anything! I made these this week and love them, will definitely make these often. I gave one to a friend who does not eat paleo or gluten-free and she liked it so well that she asked for the recipe!
Update – my husband likes these as well, and he doesn’t eat wheat free. To save time and making another kitchen mess, after I make and bake one batch, I measure out the dry ingredients for 3-4 more batches into mason jars and keep them in the fridge or freezer. I usually get 18 small muffins from this, my muffin tins are not the larger size and I’m happy to have a lot. This last time I used too much of the topping and ran out leaving four without, so I sprinkled chocolate chips and walnuts and stirred them into the muffins with the toothpick. They were great too! Thanks so much for this recipe.
Delicious! Turned out perfectly. I doubled the recipe and it made 16 nice size muffins. Thank you!
Can I substitute canola oil for coconut oil?
Any oil should work fine.
SO, SO good! These just came out of the oven and I am in love! I love cinnamon anything, so when I had some really ripe bananas on the counter, I knew these needed to be made! Hubs requested chocolate chips in them. These muffins do not disappoint! I made a double batch and will freeze half. Make these muffins!!
these were awesome!
i was so looking forward to these being amazing based on the photos and description but they were so greasy from the coconut oil in the recipe and swirl on top it tasted like a very oily banana muffin with a little cinnamon on top so bad
Looks amazing!!! Can you give any suggestions on how to make them more low carb? Thanks !!!
I do not have a muffin tray can I make them in a regular glass Pyrex pan? How long will the baking time be?
Thank you 🙂
Lexi, I tried your recipe. They smelled delicious but the muffin was soooooo oily. It was so hard to finish a muffin. I followed the recipe exactly! What went wrong?!
It’s hard to tell–as this is a beloved recipe. Neither Lexi or I have ever had this issue when making this muffin! What oil did you use for the topping? -Kelli (Food Editor)
Quick and delicious!
While I love all of Lexi’s recipe, this one has become a front runner! The muffins are moist, not too sweet, and healthy! I used coconut oil for the base and melted grass fed better for the topping. Delicious!
love the recipe, gonna try it for sure, thanks for sharing it.
Doubled the recipe and made in a loaf pan. Baked it for 45 minutes came out great.
So glad! Thanks for sharing!
These were really good! I used 2tbs oil in the muffin instead and only 1tbs for the topping. I love all things cinnamon so these hit the spot. They had a nice muffin like texture. Thank you!