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!

Delicious Paleo Banana Muffins

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!

Paleo Muffins

Like this healthy paleo muffin recipe? Try these other favorites:

Paleo Cinnamon Bun Banana Muffin Recipe

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Cinnamon Bun Banana Muffins (Paleo!)

  • Author: Lexi
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 9 1x

Ingredients

Scale
  • 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: 153
  • Sugar: 9g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 2.2g
  • Cholesterol: 36g

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82 comments
June 3, 2013

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82 Responses

  1. Absolutely delicious and easy as can be. You will never know they are gluten/dairy free.

    5.0 rating

  2. Omg! These are delicious! My 5yr old approved and said we should definitely make them again!

    5.0 rating

  3. 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!

  4. 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!

    5.0 rating

  5. 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?!

    1. 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)

  6. 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 🙂

  7. 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

    1.0 rating

  8. 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!!

    5.0 rating

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