Paleo Cinnamon Bread Banana Muffins Recipe

These Cinnamon Bun Banana Muffins It’s the perfect healthy treat.They’re rich in banana flavor and sweet cinnamon, They’re ready in just 5 minutes!

Easy Gluten-Free Banana Muffins

These Cinnamon Bread Banana Muffins are the perfect breakfast, snack, or even dessert.

They’re easy to make, paleo-friendly, gluten-free, refined sugar-free, dairy-free…oh, and they’ll make your kitchen smell great too!

Make a big batch of these Paleo Banana Muffins and keep them on hand for quick snacks throughout the week. Everyone will love them!

materials needed:

• flour: We use my trusty blend of almond flour and coconut flour 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.
• Egg
• Honey: My natural sweetener of choice. I recommend pure organic honey.
• Vanilla extract: Adds depth of flavor and a hint of extra sweetness.
• banana: You need 1 ripe banana, mashed.
• Cinnamon Swirl: Cinnamon, maple syrup, coconut oil.

How to Make Healthy Banana Muffins

This banana muffin recipe is so easy!

1. Combine dry ingredients: In a bowl, combine flour, baking soda, and salt.
2. Add wet ingredients: In a separate bowl, combine eggs, melted coconut oil, vanilla, honey, and mashed bananas. Pour wet ingredients into dry ingredients and mix well.
3. Add swirls: Divide batter into lined muffin tins. In a bowl, combine cinnamon roll ingredients, then top each muffin with 1 teaspoon of mixture. Swirl it into the batter with a toothpick.
4. bake: Bake muffins at 350ºF until toothpick comes out clean in center.

Why are banana muffins dry?

No more dry muffins! Here are some of my tips for baking perfectly soft, moist and fluffy muffins:

• Measure the flour carefully. Too much flour equals dry muffins. To ensure accurate flour measurements, I recommend spooning it into the measuring cup and smoothing it out lightly with your fingers. This prevents it from being packaged.
• Do not over bake. We like to bake the muffins long enough that they cook all the way through, but not so long that you end up soaking up the moisture. I recommend checking them at 20 minutes and only increasing the time as needed.

Variety

• Add nuts. Who doesn’t love Banana Nut Muffins? For a nutty, crunchy texture to your muffins, add a handful of chopped walnuts or pecans.
• Make them chocolate. Add a scoop of your favorite chocolate chips to sweeten your muffins a little.
• Add fruit. Try mixing in a handful of fresh or frozen blueberries or raspberries. You can 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 refrigerator for up to a week, or in the freezer for up to 2 months.

To enjoy again, freeze and thaw overnight or microwave.

Try a Healthier Paleo Muffin Recipe

Watch the video here:

For the muffins:

• 1 cup blanched almond flour
• 2 teaspoon coconut powder
• 1/8 teaspoon Salt
• 1/4 teaspoon baking soda
• 3 tablespoon coconut oil melted
• 2 Egg
• 3 tablespoon Organic Pure Honey
• 1 teaspoon Organic Vanilla Extract
• 1 ripe banana mashed

For the cinnamon swirl:

• 2 tablespoon Cinnamon
• 2 tablespoon Maple sugar
• 2 tablespoon coconut oil melted or grass-fed butter, melted

• Preheat oven to 350°F and add to muffin tins muffin liners.
• exist bowl Combine almond flour, coconut flour, baking soda and salt.

• In a separate bowl combine eggs, melted coconut oil or grass-fed butter, vanilla, honey, and mashed banana and mix well. I use a potato masher to mash the bananas.

• Combine wet and dry ingredients.

• Fill muffin tins 3/4 full. Top each muffin with 1 teaspoon of cinnamon swirl mixture and mix with a toothpick.

• Bake for about 20-25 minutes or until a toothpick comes out clean.

Calories: 153kcalcarbohydrate: 14Gprotein: 2.2Gfat: 10GSaturated fat: 6Gcholesterol: 36mgsodium: 120mgfiber: 2Gsugar: 9G