Banana Cinnamon Muffins With Optional Cinnamon Glaze – Paleo Friendly, Gluten Free

I love muffins. I’ve never been much of a fan of cupcakes, but muffins are amazing – especially these gluten-free banana cinnamon muffins. I could eat them all day long, which is why I often stick them in the freezer shortly after I bake them. I had 3 paleo muffins today, and that was probably 2 more than I should have had.

I’ve gotten pretty good at making paleo bread, but paleo muffins are another story. It took me forever to figure out how to make grain-free muffins with a texture that rivaled wheat muffins, but I finally got it down. Whew.

Before we go any further, let me just say that you CANNOT sub almond meal for coconut flour in this recipe. I get that question a lot from friends and family members, and 95% of the time the answer is no, these two flours are not interchangeable. If you’re feeling adventurous and/or you’re convinced I’m wrong about the almond meal, go ahead and try it. Subbing almond flour for coconut flour won’t ruin the taste of these banana cinnamon muffins, but it will affect the texture.

Anyway, enough about that. These delicious muffins aren’t going to bake themselves, so it’s time to get started.

Preheat the oven to 325 degrees Fahrenheit.

Mash the bananas in a large bowl, then add vanilla extract, eggs, honey, and ghee. Blend well.

banana muffin batter

Add in your other ingredients, saving the coconut flour for last.

Slowly stir in the coconut flour and allow your mixture to sit for 3 to 5 minutes. This gives it time to absorb the flour.

Pour the mixture into 12 nonstick, reusable muffin liners or liners coated with coconut oil.

paleo banana muffins

If you’re making a cinnamon topping, combine the 3 ingredients in a bowl and then spread clumps of it on top of the uncooked muffins. It doesn’t have to look pretty (mine didn’t). Add in a couple teaspoons of coconut sugar if you prefer a grainy texture or need more sweetness. If you’re not paleo, add brown sugar.

banana muffin cinnamon crumb topping

Bake your paleo banana muffins for 20 to 22 minutes. The muffins are done when a fork comes out clean.

paleo banana muffins

Notice that only half of my gluten-free banana muffins have a cinnamon crumb topping? That’s because half of my family prefers plain muffins and the other half likes muffins sprinkled with fragrant cinnamon crumbs.

Let these paleo banana muffins cool for about 10 minutes before you eat them.

Top with grass-fed butter and/or maple syrup if you want. My kids claim this makes the muffins taste like French toast, and I agree.

Mmmmmm, hot banana cinnamon muffins fresh out of the oven:

paleo banana muffins

So delicious. Do you see why I ate a bunch of these?  Totally worth every calorie.

Check out the inside of these banana muffins. They have an amazing texture similar to non-paleo baked goods.

paleo banana muffins

Let’s get a little closer:

paleo banana muffins

Ready to make your own gluten-free banana muffins with a cinnamon crumb topping?

Here’s my printable, Pinnable recipe for paleo banana muffins with an optional cinnamon topping:

Banana Cinnamon Muffins With Optional Cinnamon Glaze - Paleo Friendly, Gluten Free
Print Recipe
Gluten-free, grain-free banana muffins coated with a heavenly cinnamon crumb topping
Servings Prep Time
12 muffins 10 minutes
Cook Time
17 to 22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
17 to 22 minutes
Banana Cinnamon Muffins With Optional Cinnamon Glaze - Paleo Friendly, Gluten Free
Print Recipe
Gluten-free, grain-free banana muffins coated with a heavenly cinnamon crumb topping
Servings Prep Time
12 muffins 10 minutes
Cook Time
17 to 22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
17 to 22 minutes
Ingredients
Banana Muffins
Cinnamon Crumb Topping
Servings: muffins
Instructions
  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Mash the bananas in a large bowl, then add vanilla extract, eggs, honey, and ghee. Blend well.
  3. Add your other muffin ingredients, saving the coconut flour for last. Slowly stir in the coconut flour and allow your mixture to sit for 3 to 5 minutes. This gives it time to absorb the flour.
  4. Pour the mixture into 12 nonstick, reusable muffin liners or liners coated with coconut oil.
  5. If you’re making a cinnamon crumb topping, combine the 4 ingredients in a bowl and mix gently. Spread clumps of the cinnamon crumb mixture on top of the uncooked muffins.
  6. Bake for 17 to 22 minutes at 325 degrees Fahrenheit.
Share this Recipe

What’s your favorite type of muffin?  Do you plan to make these with or without the cinnamon topping?

Got something to say? I'm listening. :)