Paleo Banana Espresso Muffins

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This perfect pairing comes together in these delicious Paleo Banana Espresso Muffins recipe. These sweet, moist and zippy muffins are the perfect grain- and gluten-free breakfast item or anytime treat!

Paleo banana espresso muffin with a bite out of it.

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What I Love About This Recipe
Ingredients
Possible Substitutions
How to Make Gluten-Free Dairy-Free Banana Bread
Commonly Asked Questions
Dietitian Notes
Recipe Tips
Try These Other Great Gluten-Free Treats
📖 Recipe

Two of my favorite things... coffee and banana bread. These paleo banana espresso muffins are the perfect combination of flavors. The bold espresso, sweet banana, cinnamon and vanilla are perfectly balanced and incredibly complimentary.

You are going to love this recipe! These muffins are a healthier treat, free of gluten, grains and refined sugar.

If you are looking for other great paleo baked goods, try this Almond Butter Banana Bread (Paleo & Gluten-Free), the Paleo Sweet Potato Brownies, or this Almond Flour Cocoa Cookies.

What I Love About This Recipe

These paleo banana espresso muffins go quick in our house. Here is why I love it:

Healthy & Refined Sugar-Free — These muffins are the perfect healthier treat! Made with almond flour and coconut flour, and sweetened with coconut sugar for a delicious baked good with 4 grams of protein and only 16 grams of net carbs.
Delicious & Moist — Arguably the perfect paleo baked treat, these muffins have the best texture and are so satisfying.

Ingredients

Overripe Bananas - Spotty, brown bananas work best! I prefer measuring the bananas after they have been mashed to ensure I have the perfect amount. If you have more overripe bananas, try these Almond Butter Banana Bread (Paleo & Gluten-Free).

Almond Flour - Fine blanched almond flour makes all the difference in baked goods.

Cassava Flour - Cassava flour adds some airiness to the muffins.

Coconut Flour - Coconut flour is drying and helps prevent the muffins from being soggy.

Coconut Sugar - The perfect toasty-flavored, unrefined sugar to compliment the espresso.

See the full ingredient list and measurements in the recipe card below.

Possible Substitutions

Cassava flour can replaced with tapioca starch.
Coconut sugar can be substituted with brown sugar or regular granulated sugar (though not paleo). I have not tested any liquid sweeteners.
Avocado oil can be replaced with any neutral-flavored cooking oil, including melted (slightly cooled) coconut oil or butter.
I have not tested any egg replacements in this recipe.

If you try any substitutions in this recipe, please let us know what works in the comments below!

How to Make Gluten-Free Dairy-Free Banana Bread

Step 1: Peel bananas and add to a large mixing bowl. Use a fork to mash bananas until there are no large lumps. Measure out 1 cup of mashed banana and return to the mixing bowl, discarding any excess.

Step 2: Add the coconut sugar, oil, almond milk, eggs, and vanilla to the bowl with the bananas. Mix together until well incorporated.

Step 3: In a separate mixing bowl, add the almond flour, cassava flour, coconut flour, instant espresso, baking powder, and salt. Whisk together until there are no lumps.

Wet ingredients and dry ingredients being combined in mixing bowl.

Step 4: Pour the dry ingredients into the bowl with the wet ingredients and stir until there are no lumps or streaks of dry ingredients. Avoid over-mixing.

Batter for paleo banana espresso muffins inside a muffin tin.

Step 5: Line a 12-count muffin tin with silicone or non-stick paper liners. Divide the batter among the muffin wells, ensuring each is about ¾ of the way full.

Baked paleo banana espresso muffins in a muffin tin.

Step 6: Place muffins in the oven and bake for 25-30 minutes (27 minutes was perfect for my oven), or until the muffins can be pierced with a toothpick and come out cleanly. Remove from the oven and allow to cool.

Tray full of paleo banana espresso muffins.

Commonly Asked Questions

How do I store leftover paleo banana espresso muffins?

You can store these muffins in an airtight container or resealable bag on the counter for up to 2 days or in the fridge for 4-5 days.

To freeze, store muffins in an airtight container in the freezer for up to 1 month. Simply thaw at room temperature for about an hour when you are ready to eat them.

Can banana muffins be made with almond flour?

Yes! I love making banana muffins with almond flour. These muffins are soft, moist and have added protein from the almond flour. This recipe using a combination of paleo flours, for a recipe that uses only almond flour, try these Almond Flour Banana Bread Muffins.

How can I prevent my banana muffins from being soggy?

Measuring the banana after it is mashed is key! Bananas vary in sizes. Measuring after they are mashed in a measuring cup will give you the perfect amount.

Dietitian Notes

With no refined sugar, 4 grams of protein and 2 grams of fiber, these muffins make a great snack or addition to your morning meal.
Made with almond flour and coconut flour, these muffins only have 16 grams of net carbs.

Recipe Tips

Try adding ½ cup of dark chocolate chips for chocolate banana espresso muffins!
You want super ripe (I'm talking all sorts of spots!) and to ensure your recipe is sweet and moist. If you have more overripe bananas, try this grain-free Chickpea Flour Banana Bread.
If using frozen bananas, thaw completely either on the counter or in the microwave. Once thawed drain off some of the excess water before adding to the recipe. Measure after mashed and drained.
Because of the espresso powder, these muffins will appear dark. Don't worry, they are most likely not burning! To make sure they are cooked all the way through, I will prick a muffin with a toothpick to see if it comes out clean. If the toothpick is clean then the center of the muffin is cooked through and the muffins are done.
Silicone muffin liners or nonstick paper liners are a must for this recipe. They will stick to traditional muffin liners.
A high-quality, lighter roast espresso works best so that it is not overpowering.