Living Healhty With Chocolate eBook

Banana Crumb Muffin (Grain Free, Gluten Free, Paleo)

These banana muffins I made last night came out incredibly moist, soft and delicious. They are grain free, made with almond flour instead and sweetened with bananas and just 1 tbs of raw honey, which is completely optional here since the bananas are already sweet. I really like nuts in my muffins so I added 1/3 cup of chopped pecans. I have to say these were one of the best banana muffins I’ve had. If you make them, I would love to hear your opinion.

Paleo Banana Crumb Muffin

5.0 from 1 reviews
Paleo Banana Crumb Muffin (Grain Free, Gluten Free, Low Carb)
Author: 
 
Ingredients
  • 1½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas (I used apple bananas)
  • 1 tbs raw honey
  • 1 egg, beaten
  • 5 tbs butter, melted
  • ⅓ cup raw pecans, chopped
Crumbs:
  • 2 tbs almond flour
  • ⅛ tsp ground cinnamon
  • 1 tbs butter
Instructions
  1. preheat the oven at 350°F
  2. in a bowl mix the almond flour, baking soda and salt
  3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
  4. pour the banana mixture into the flour mixture and stir to combine
  5. fold in chopped pecans
  6. spoon the batter into paper lined muffin pan cups
Crumbs:
  1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
  2. bake for 17 minutes or until tops turn golden brown

    Makes 8 banana muffins

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Posted in: Desserts, muffins / cupcakes
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Love to hear your comments on this!

Comments: 47

  1. Diana March 22, 2013 at 8:43 am Reply

    Could coconut oil be substituted for the butter?

    • adriana March 22, 2013 at 8:48 am Reply

      I have not tested, but I think it would be ok to substitute in the recipe for the muffin, but I don’t think it will work for the crumbs. Let me know if you do this and how it turns out. Thanks.

    • Katie Laudon July 11, 2013 at 8:21 am Reply

      I subbed 3 table of applesauce and 2tbl of coconut oil for the butter, and they were delicious. Thanks for the recipie!

  2. Jackie Rogers March 25, 2013 at 2:01 am Reply

    How many calories?

    • adriana March 25, 2013 at 8:23 pm Reply

      Jackie,
      I don’t post or calculate the nutritional facts of my recipes. I don’t find it necessary to do so since I am not using any process ingredients or any refined flours, oils and sugars. By eliminating those foods you will automatically be reducing your carb and calories intake. If you still would like to know the caloric content, I suggest you look at the label for the products you will use and calculate the nutritional facts with this free nutritional content calculator

  3. Londa March 25, 2013 at 5:44 pm Reply

    So happy I found your blog! All of your recipes look AMAZING! Can’t wait to try them! LOVE your professional athlete page too–wow, you are so talented!!! Hopefully, one day I’ll escape snowy Iowa for a fun visit to Hawaii!

    • adriana March 25, 2013 at 8:19 pm Reply

      Thank you Londa! :)

  4. Tony March 26, 2013 at 2:34 pm Reply

    Could coconut flour be used? If so, should I use the same amount listed for the almond flour?

    • adriana March 26, 2013 at 5:01 pm Reply

      You could use coconut flour, but the amount will not be the same as for almond flour. I would have to experiment with it to be able to tell you how much coconut flour exactly to add.

  5. Tracy April 15, 2013 at 5:50 am Reply

    You desserts look so yummy. We are egg free also and having a hard time going paleo because of this. Do you have suggestions for subbing eggs in your recipes? flax, chia?thanks so much! Tracy

    • adriana April 15, 2013 at 8:21 am Reply

      Tracy, I can not tell you exactly what to substitute the egg for without doing some testing. You could however experiment with the following:
      1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder
      1/3 cup of cooked pumpkin = 1 egg
      1 tbsp ground Flax seeds + 3 tbsp Water = 1 egg

      Let me know if you do and how it turns out.

  6. Michelle April 25, 2013 at 4:46 am Reply

    I truly LOVE your recipes and so do my kids! We just recently started eating Paleo and are easing into it. We normaly eat healty anyway, but my daughter has epilepsy and sugar and certain other sweets can trigger a seizure. So I decided instead of her having to completely cut out sweets, we would try some of your recipes. At first I didn’t tell them when I made the muffins that they were a healthier option, until they said how AWESOME they were and asked if I could make more! Im glad my 9 year old daughter doesn’t have to feel left out anymore on special ocasions when everyone else is having treats and she can’t. I just make something from your website and our family enjoys our “treat” too.

  7. Amy April 29, 2013 at 12:59 pm Reply

    Wondering if you have used Ghee in your recipes instead of butter?

    • adriana April 29, 2013 at 1:55 pm Reply

      Hi! I dont have an intolerance to casein, the protein in butter, so I use it instead of ghee. As you may know ghee is just clarified butter in which the casein has been removed. You can substitute ghee for butter in this recipe.

  8. RuthAnn May 8, 2013 at 2:16 pm Reply

    I was wondering if I could use Almond Meal instead of Almond Flour.

    • adriana May 9, 2013 at 10:32 am Reply

      Almond meal and almond flour are the same. Here is the one I use:

  9. val {oh, hopscotch!} May 22, 2013 at 2:45 am Reply

    I made these last night, and they are fantastic! Definitely the best banana bread/muffin recipe I’ve ever found (paleo or not)! Thank you for sharing this. It’s sure to become a staple in my house :)

  10. Kristina June 9, 2013 at 3:49 am Reply

    FYI, butter is not paleo

    • adriana June 12, 2013 at 8:13 am Reply

      You are missing out on an amazing source of fat, vitamin A, D and K, and Conjugated Linoleic Acid just because you think butter is not labeled “paleo”. Also do a search for “butter and paleo” and you will find that a lot of the big names in the paleo community consume butter and ghee.

  11. Gayla June 28, 2013 at 11:33 am Reply

    You can use Kerrygold pastured butter for Paleo. Ok in all the cookbooks I see.

    • adriana June 28, 2013 at 11:36 am Reply

      yes

  12. Mimi July 26, 2013 at 8:08 am Reply

    We don’t have apple bananas in Québec. Which quantity represent three mashed bananas?

  13. Artemis August 1, 2013 at 1:50 pm Reply

    Ok, just made these…I cooked until tops were brown, pulled them out and looked amazing. But then tops caved in, are super mushy. I even baked them longer then 17 min. Followed the recipe exact. Taste amazing though. Want to make them again…any ideas what happened?

    • adriana August 2, 2013 at 10:33 am Reply

      not sure why yours got mushy. Maybe you used more bananas than I did? Apple bananas are small, and 3 bananas are about 1 1/2 cups total.

  14. Chrissy P August 11, 2013 at 5:52 am Reply

    I can’t have almonds. Can you sub with cashew flour?

    • adriana August 11, 2013 at 9:40 am Reply

      I am really not sure if the consistency of cashew flour will give you the same results. If you do try it make sure the cashew flour is ground very fine. Please let me know how it goes.

  15. Sharon Milne September 1, 2013 at 6:57 pm Reply

    Just made these for breakfast, substituted coconut oil for butters( as I’m not doing dairy) and walnuts for pecans and they turned out fab!

  16. Summer October 22, 2013 at 4:44 am Reply

    Just made these specifically for my 16 month old and he loved them! My husband and I enjoyed them. Want to keep my son grain free as long as I can and see no need to go to traditional recipes. I love that I can make him something yummy without all the sugar! Thank you for the recipe. I’ll be making the blueberry ones next

  17. Julie November 8, 2013 at 6:05 pm Reply

    I used organic maple syrup instead of honey because I was out…still turned out great!

  18. Kerrie November 24, 2013 at 10:47 am Reply

    My husband eats a paleo diet and hasn’t eaten any cakes for months! I made these for him and now I’m officially the best wife ever!

  19. Logan January 2, 2014 at 12:57 pm Reply

    So sad! I loved the flavor but the bottoms of mine were so soft that they completely caved in – I even baked them for almost 10 mins longer than the recipe called for. The flavor is still AWESOME and my husband and I are totally enjoying them but the bottoms were just too soft and didn’t hold up. I can’t figure out where I went wrong! :(

    • adriana January 6, 2014 at 8:29 pm Reply

      I’m not sure, but maybe you used too much bananas? 3 bananas is about 1 1/2 cups. If you used more than that I can see why your muffins were too wet and didn’t hold up.

  20. Mila January 8, 2014 at 7:35 am Reply

    Hi Everyone!

    I just made these muffins. I made a couple of adjustments as well. For those who do not have apple bananas I found using 2 1/2 regular to small bananas did the trick, Also, I used coconut oil instead of butter and it only need 2-21/2 tbs. I also threw in a 1/2 cup of unsweetened shredded coconut just to add more texture. I baked them for 19mins at the recommended temp and they turned out lovely!

    Great blog! Using your brownie recipe for my boyfriends upcoming birthday.

    Cheers!

  21. […] banana nut muffins (original recipe found here) […]

  22. Aimee February 27, 2014 at 9:52 am Reply

    My whole family LOVES these and prefer them to conventional banana nut muffins. They are incredibly moist and so full of flavor!! I’m going to try using less bananas because mine did cave a little (but still yummy!) and I’m going to try coconut oil instead of butter because that’s what we prefer.

    • adriana February 27, 2014 at 9:53 am Reply

      Thanks Aimee!

  23. Cathy March 8, 2014 at 6:54 am Reply

    First batch only lasted 3 days so making a double batch now, these are truly amazing, you would have no idea they are wheat free and are so moist and delicious I put crushed walnuts in instead of pecans because I have tons, and added some Penzeys baking spice to the batter and the topping. We rate them 10 stars!!!!!

    • adriana March 8, 2014 at 12:54 pm Reply

      Thanks Cathy :)

  24. Rachel March 24, 2014 at 4:52 am Reply

    I can’t wait to make these! What shape are the bananas in when you make these, fully yellow, turning brown…? I don’t use sweeteners except for fruit, so could unsweetened apple sauce replace the honey (and at what amount)? Or is it not even necessary to replace the honey?

    • adriana March 24, 2014 at 10:42 am Reply

      Rachel, I never tried substituting apple sauce for honey, so I can’t tell you how much apple sauce to use. My guess is that you would need to add double the amount, but this will affect the consistency of the muffin and they might not turn out well. If you are used to eating very low sugar like me, you will find that if you omit the honey and use just a very ripe banana, the muffins will be sweet enough. You could also add a few drops of pure liquid stevia to the batter if you wish.

  25. Rachel March 24, 2014 at 2:08 pm Reply

    Thank you!

  26. Cathy April 12, 2014 at 3:58 pm Reply

    Thank you for this recipe Adriana! These banana muffins are truly scrumptious! Personally I think I will reduce the amount of salt to 1/4 tsp. next time I make them but really they are quite perfect. I think this recipe could possibly be made into a cake for a birthday or other special occasion. I love your blog. Your recipes are so delicious, satisfying, and nourishing!

    • adriana April 12, 2014 at 5:32 pm Reply

      :) thank you Cathy.

  27. […] I have tried many of them), but I came across a gem and modified it a bit. I found a recipe called Banana Crumb Muffin on a website called Healthy Living with Chocolate. While the website name didn’t convince me […]

  28. Tess June 20, 2014 at 6:30 am Reply

    What can i use instead of honey?

    • adriana June 20, 2014 at 10:58 am Reply

      Tess, you can use maple syrup, raw coconut palm sugar, stevia or any other sweetener of your preference.

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