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These Cinnamon Bun Banana Muffins are the perfect healthy treat. They’re loaded with banana flavor and a sweet cinnamon swirl, and they take just 5 minutes to prep!
Easy Gluten Free Banana Muffins
These Cinnamon Bun Banana Muffins are the perfect breakfast, snack, or even dessert.
They’re simple to make, paleo-friendly, gluten-free, refined sugar-free, and dairy-free…Oh, and they also make your kitchen smell amazing!
Whip up a big batch of these paleo banana muffins and keep them on hand for quick snacks all week long. Everyone will love them!
- Flour: We’re using my trust almond flour and coconut flour blend for the perfect structure and texture.
- Baking Soda: The baking soda keeps the muffins light and fluffy.
- Coconut Oil: You can use melted coconut oil or swap it out for an equal amount of grass-fed butter.
- Honey: My natural sweetener of choice. I recommend pure organic honey.
- Vanilla Extract: Adds flavor depth and a touch of extra sweetness.
- Banana: You’ll need 1 ripe banana, mashed.
- Cinnamon Swirl: cinnamon, maple syrup, coconut oil.
How to Make Healthy Banana Muffins
This banana muffin recipe is as simple as it gets!
- Combine the dry ingredients: In a bowl, mix together both flours, baking soda, and salt.
- Add the wet ingredients: In a separate bowl, combine the egg, melted coconut oil, vanilla, honey, and mashed banana. Pour the wet ingredients into the dry ingredients and mix well.
- Add the swirl: Portion the batter out into a lined muffin tin. In a bowl, mix together the cinnamon swirl ingredients, then top each muffin with 1 teaspoon of the mixture. Use a toothpick to swirl it into the batter.
- Bake: Bake the muffins at 350ºF until a toothpick comes out of the center clean.
Why Are Banana Muffins Dry?
Dry muffins no more! Here are a few of my tips to baking perfectly soft, moist, and fluffy muffins:
- Measure the flour carefully. Too much flour equals dry muffins. To ensure an accurate flour measurement, I recommend spooning it into a measuring cup, the leveling it off gently with your finger. This prevents it from getting packed in.
- Don’t over-bake. We want to bake the muffins for long enough that they cook all the way through, but not so long that you end up drying up the moisture. I recommend checking them at 20 minutes, then only adding time as needed.
Tips and Notes
- Use extra ripe banana. Riper bananas are sweeter bananas. Make sure the banana you use is nice and ripe for the best flavor.
- Line the pan. Muffin liners make it so much easier to get the muffins out after they’re done baking.
- To check your muffins for doneness, insert a toothpick into the center. If it comes out clean, they’re done. If it comes out with a few moist crumbs still on it, then they need a couple more minutes.
- Add nuts. Who doesn’t love a banana nut muffin? To give your muffins a nutty, crunchy twist, toss in a handful of chopped walnuts or pecans.
- Make them chocolatey. Add a scoop of your favorite chocolate chips to make your muffins a little sweeter.
- Add fruit. Try mixing in a handful of fresh or frozen blueberries or raspberries. You could also add dried fruit like raisins or dried cranberries.
How to Store
Leftover gluten free banana muffins can be stored in an airtight container at room temperature for up to 4 days, in the fridge for up to a week, or in the freezer for up to 2 months.
To enjoy again, thaw overnight if frozen or microwave to warm.
More Healthy Paleo Muffin Recipes to Try
Watch The Video Here:
Cinnamon Bun Banana Muffins (Paleo!)
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
- 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.