These are my all-time favorites, and for good reason – dense, rich, flavorful, they’re hearty but still sweet enough to be a treat. Also, it’s texture makes it very forgiving to first time grain-free bakers. If you’re nervous about dipping your toe into the “gluten free” pool, this is the perfect recipe to ease the transition. These lovely muffins are perfect as is, but you could even add chocolate chips, nuts, or dried fruit to have some fun.
Jumbo Banana Muffins with Almond Butter Honey Filling
For about 6 to 8 Jumbo Muffins, or 12 standard muffins
2 cups almond flour or almond meal
2 tablespoons coconut flour
1 ½ teaspoon baking soda
1 teaspoon Himalayan pink salt
4 tablespoons coconut oil
4 over ripe bananas, smashed
¼ cup maple syrup
1 tablespoon ground cinnamon
Filling (Stir the following all together)
¼ cup plus 2 tablespoons almond butter
1 tablespoon honey
1 teaspoon cinnamon
Preheat oven to 350F
Line muffin tins with parchment paper or use a silicone muffin tin.
Stir together all dry ingredients. Whisk together all wet ingredients except banana. Stir the wet ingredients into the dry ingredients, then add the banana. Pour ¼ a cup (if using jumbo cupcake pan) of batter into cupcake tins. Pour one tablespoon of filling over batter then pour one more ¼ cup of batter over filling. Bake muffins 20-25 minutes. Allow to cool in pans about 15 minutes then remove from pan. Enjoy.
These look delicious., and I love your photography 🙂
Thank you so much! All the photos are by Claire, from The Kitchy Kitchen 🙂 Lots of fun recipes to come!
These look delicious; however, I cannot eat coconut. Laurel, what do you suggest as a substitute for coconut flour and coconut oil?
Hi SmarteCookie, I suggest you use another nut flour instead of the coconut flour. Replace the coconut oil with grapeseed oil! Happy Baking ;).
Can I mix in the filling? My girls aren’t filling lovers.
Yes, or leave it out entirely!
I’m so excited about your blog launching! I’ve been following you on Instagram and have been loving the pics. Can’t wait to try the recipe myself.
Thank you Meritt! So happy you’re enjoying our Instagram and photos. Many of the photos are taken by the amazing and super talented Kitchy Kitchen. Happy Baking!
I love this recipe!! We made it this afternoon, and it was a big hit. Thank you for sharing!
These are the best paleo muffins I’ve ever made. So good! My husband is obsessed with them too. I hope you post one of your cake recipes in the future.. we aren’t local I’d love to be able to back delicious and beautiful whole food cakes at home!
can these be made vegan with maybe a flax egg substitute? Have you tried it?
Hi! These will definitely work with flax eggs! I would try 3 tablespoons of ground flax with 9 tablespoons of water. Happy Baking!