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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 (Paleo!)
Ingredients
For the muffin:
- 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
For the Cinnamon Swirl:
- 2 tablespoon cinnamon
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil melted or grass-fed butter, melted
Instructions
- Preheat oven to 350°F and line muffin tin with muffin liners.
- In bowl combine almond flour, coconut flour, baking soda, and salt.
- In a separate bowl combine egg, melted coconut oil or grass-fed butter, vanilla, honey, and mashed banana and mix well. I mash banana with a potato masher.
- Combine wet and dry ingredients.
- Fill muffin tins 3/4 of the way. Top each muffin with 1 teaspoon of the cinnamon swirl mixture and mix with a toothpick.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
Nutrition
Calories: 153kcalCarbohydrates: 14gProtein: 2.2gFat: 10gSaturated Fat: 6gCholesterol: 36mgSodium: 120mgFiber: 2gSugar: 9g
Can you freeze these?
Absolutely delicious and easy as can be. You will never know they are gluten/dairy free.
Omg! These are delicious! My 5yr old approved and said we should definitely make them again!
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!
Doubled the recipe and made in a loaf pan. Baked it for 45 minutes came out great.
So glad! Thanks for sharing!
love the recipe, gonna try it for sure, thanks for sharing it.
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!
Quick and delicious!
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)
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 🙂
Looks amazing!!! Can you give any suggestions on how to make them more low carb? Thanks !!!
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
these were awesome!
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!!