Name: Gluten-Free Banana Lemon Muffins with Honey Butter (paleo)
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 6-9
Cuisine: European
Ingredients: PALEO BANANA MUFFINS; 1 1/4 cup almond flour; 1/2 cup tapioca flour; 2 eggs; 2 very ripe bananas (around 3/4 cup mashed); 3 tbsp avocado oil; 1 tbsp raw honey; one lemon, zested; 1 tbsp lemon juice; 1/2 tsp pure vanilla extract; 3/4 tsp baking soda; HONEY BUTTER; butter, softened; honey; lemon zest (optional); 

This recipe for these Gluten-Free Banana Lemon Muffins is amazing! The muffins are healthy made gluten-free, dairy-free, keto (without the honey butter) and paleo friendly. They’re also super moist and absolutely delicious! Top them off with a simple homemade honey butter!

GLUTEN FREE ALMOND FLOUR BANANA MUFFINS

These are the best paleo banana muffins ever! They’re super easy to make and they taste incredible. You won’t be able to tell they’re low carb, gluten-free, no sugar added and paleo friendly! Blend of almond and tapioca flour makes an incredible soft and moist texture.

WHAT YOU NEED

Almond flour – made by grinding almonds. It’s high in protein, lower in carbohydrates than wheat flour and contains no gluten.

Tapioca flour – almond flour tends to have more moisture than wheat flour, so you need to reduce the amount of liquid and fat by adding a starch. Can be substituted with cassava or arrowroot starch

eggs – pasture raised if possible

ripe bananas

avocado oil – can be substituted with coconut olive or evoo

raw honey – I added only one tablespoon of honey, since the muffins have enough sweetness from bananas. But if you like them even sweeter, add some more! If you’re keto, substitute that for the keto friendly sweetener!

lemon, juiced and zested

pure vanilla extract

HOW TO MAKE ALMOND FLOUR BANANA MUFFINS

Start with preheating oven to 350F and lining a muffin pan with 9 muffin liners. In a large bowl, whisk together mashed bananas, eggs, oil, honey, lemon zest, lemon juice and vanilla.
In a separate bowl mix almond flour, tapioca flour and baking soda. Add dry ingredients to wet and mix until combined (don’t overmix it).
Divide the batter between the prepared muffin cups filling it almost full. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let them cool on a wire rack.

HOW TO FILL AND BAKE THESE BANANA MUFFINS

Use a cookie scooper or 1/4- 1/3 measuring cup to to scoop out the batter. Fill out the muffin liners 3/4 of the way.

This recipe makes 9 muffins and they bake for around 30 minutes. To make sure they’re done, stick a toothpick in the center to make sure they’re completely baked through (toothpick should come out clean when done).

To add a little extra something, I whipped up some honey butter that makes these paleo banana muffins taste super special!

HOW TO MAKE HONEY BUTTER

It’s honestly the easiest thing to make and you’ll probably want to eat it on everything!

What you need is unsalted butter (pasture-raised if possible) in a room temperature, honey, and a little bit of lemon zest for a nice kick. Simply mix all the ingredients together and there you have it, simple and addicting honey butter!

HOW LONG DO GLUTEN-FREE BANANA LEMON MUFFINS KEEP?

The muffins dry out pretty fast so they will be fresh for up to 3-4 days if kept in an air container. I bet they will be gone by then anyway! They’re obviously the best the day you make them. You can also warm them and they’ll taste like new!

FOR MORE ALMOND FLOUR PALEO RECIPES, CHECK OUT:

PALEO LEMON RASPBERRY CAKE, PALEO BLUEBERRY NAKED CAKE, PALEO STRAWBERRY SHORTCAKE CAKE and GLUTEN-FREE ORANGE AND ALMOND CAKE

If you make these easy gluten free banana muffins yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!