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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!
Ingredients Needed:
- Flour: We’re using my trust almond flour and coconut flour blend for the perfect structure and texture.
- Salt
- 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.
- Eggs
- 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.
Video:
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.
Variations
- 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!)
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.
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!!
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!!
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 delicious, and my kids love them too! Thanks so much for a great recipe.
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!
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.
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?
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.
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!
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!
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 🙂
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!
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 🙂
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!
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!
Made these and the paleo brownies tonight…WOW! So delicious! Will definitely be trying more of your recipes! 🙂
So happy you liked them!!! XOXO
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 🙂
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.
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
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!!