Paleo Banana Muffins

Okay, I'm going to say it .... these banana muffins are MOIST.  Urgh, that word.  But it's true, they are MOIST.  And they are very loved by others who aren't used to Paleo Baking too.  So definitely add them to your recipe list, whether you're eating Paleo or not.  Oh and thanks to the lovely Pete Evan's for the recipe.

Heat oven to 180 deg C


  • 200 g (2 cups) almond meal

  • 60 g tapioca flour (just under half a cup - so do a half cup measurement and take a tablespoon of tapioca flour out)

  • 1 ½ teaspoons bicarbonate of soda

  • ¼ teaspoon sea salt

  • 1/3 cup honey (melted)

  • 3 tablespoons coconut oil (melted)

  • 1 ½ teaspoons vanilla powder or extract

  • 3 large eggs, at room temperature, whisked

  • 1/2 cup milk (almond or rice milk is a good option)

  • 3 ripe bananas


  1. Grease a 12-cup muffin tin, or line each tin with paper cases.

  2. Combine the almond meal, tapioca flour, bicarbonate of soda and salt in a bowl. Use a fork to crush any almond meal clumps, then mix to a fine crumb.

  3. Using an electric mixer on medium speed (or I just do it by hand), beat the honey and oil for 2–4 minutes, or until creamy.

  4. Add the vanilla and eggs and continue mixing until well combined.

  5. Add the almond meal mixture and mix to combine. Slowly mix in the almond milk with a wooden spoon until just combined.

  6. Mash three of the bananas with a fork and gently fold into the batter.

  7. Divide the batter between the paper cases or muffin tins.

  8. Bake for 25 minutes, until the tops are golden brown and a toothpick inserted in the centre of a muffin comes out clean.

  9. Transfer the muffins to a wire rack and allow to cool before serving.

  10. Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.


Makes 12