Kid-Approved Healthy Paleo Banana Muffins/Bread

Every time I post about these banana muffins/bread on my Instagram story I get lots of questions about the recipe, which gets a little tricky because I modify one I found online! Before I did Whole30 in January I would make this recipe from Cookie and Kate and it definitely felt healthy enough for us. But once I did Whole30 I wanted to experiment and see if I could make a few easy substitutions to make the recipe paleo and make me feel even better about giving these to the kids. Simply subbing almond flour and nut milk does the trick for the most part! The muffins are sweetened with maple syrup or honey, so they are refined-sugar free and made with coconut oil — a much healthier alternative to all the butter you usually find in banana bread!

You can make this recipe into muffins or banana bread. The muffins tend to be my go-to, even though I’m not sure why because they become way too easy to just grab and scarf in no time at all! The kids are seriously obsessed with these and I end up having to hide the muffins after we make them (out of sight out of mind??) so they aren’t asking for literally seven a day HAHA! We love these as an afternoon snack or something easy to grab on our way out the door in the morning. They are SUPER moist and don’t taste “healthy” at all. Hope you enjoy them in your home as much as we do in ours!

KID-APPROVEDHEALTHY PALEOBANANA MUFFINS

Kid-Approved Healthy Paleo Banana Muffins/Bread
recipe adapted from Cookie and Kate healthy banana bread recipe

INGREDIENTS

  • ⅓ cup melted coconut oil
  • ½ cup honey or maple syrup (we almost always use Trader Joe’s 100% Pure Maple Syrup)
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup homemade almond milk (or any unsweetened almond milk or other nut milk) or water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 2 cups almond flour (I use Trader Joe’s Blanched Almond Flour)
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) Grease a 9×5-inch loaf pan if baking bread or line a cupcake pan with cupcake liners
  2. In a large bowl, beat the oil and honey/maple syrup together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and nut milk or water. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes if baking bread and 22-25 minutes if baking cupcakes (or until a toothpick inserted into the center comes out clean) Let the bread/muffins cool in the loaf pan for 10 minutes, then transfer  to a wire rack to cool for 20 minutes before slicing.

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