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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.
Can I substitute canola oil for coconut oil?
Any oil should work fine.
Delicious! Turned out perfectly. I doubled the recipe and it made 16 nice size muffins. Thank you!
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.
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!
Can you send the nutritional facts for these please?
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.
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!
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!
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!
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 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.
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!
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!
So good! Made my house smell like a bakery!
YUM! These look so good and moist – perfect as a breakfast in the weekend 🙂
Made these muffins this morning. They are delicious!!! Moist and flavourful! Will definitely be making them again!
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!!
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 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!
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!