Coffee and banana bread. This perfect pairing comes together in this ultimate Paleo Banana Espresso Muffin recipe. These sweet, moist and zippy muffins are the perfect grain- and gluten-free breakfast item or anytime treat!
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.
Some of my favorite add-ins for this recipe are things like chocolate chips, pecans and walnuts!
Possible Ingredient Substitutions
- Cassava flour could be substituted with tapioca starch if that is what you have on hand.
- An all-purpose paleo baking flour mix can be substituted for the almond flour, coconut flour, arrowroot starch and cassava flour (all four). You will need 1 ¾ cup total.
- Coconut oil can be replaced with any neutral flavored cooking oil or even melted butter for a non-paleo option.
- Coconut sugar could be replaced with any granulated sweetener. Brown sugar would be the best non-paleo option. Maple sugar would work really well also!
- Instant espresso can be replaced with instant coffee, but sure to select a high quality coffee for best results!
You want super ripe (I'm talking all sorts of spots!) and relatively large bananas for this recipe. This will ensure your recipe is sweet and moist.
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.
When mixing these ingredients together, it is best to mix the dry and wet ingredients separate. This will help ensure that the baking soda and salt are distributed evenly throughout the batter while also preventing over-mixing.
When muffin batter is over-mixed it can ruin the much desired "fluff" in the muffin. Mix well so that there are no lumps, but avoid over-mixing so that your muffins don't turn out too dense.
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.
If it comes out with batter on it then I will keep the muffins in the oven for few more minutes. Undercooking will result in a gooey center and muffins that sink.
The magic number for my oven was 35 minutes.
Silicone Muffin Liners
This is just a reminder that silicone muffin liners and silicone muffin pans are the ticket. They are reusable, affordable and you will never have to deal with a muffin that is stuck to a paper liner ever again. That is all.
How To Store These Muffins
I love these muffins frozen and reheated! They will keep in an airtight container in the freezer for about 1 month. I haven't experimented with any longer than that.
You can also store them on the counter for up to 2 days or in the fridge for 4-5 days. Always store in a Ziploc bag or airtight container.
Fresh out of the oven the muffins will have a nice crispy top which is one of my favorite parts. Once they have cooled they will no longer be crispy, but they are still 100% delicious!
- Crispy Paleo Waffles
- Paleo Cinnamon Coffee Cake Muffins
- Chickpea Flour Banana Bread
- Paleo Banana Flour Pancakes
Did you try this Paleo Banana Espresso Muffin recipe? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
Paleo Banana Espresso Muffins
- Mixing bowl
- Silicone muffin pan
- 2 Overripe bananas
- ¼ cup Coconut oil Melted
- ¼ cup Almond milk
- 1 tsp Vanilla extract
- 1 tsp Apple cider vinegar
- 2 Eggs
- 1 cup Almond flour
- ¼ cup Coconut flour
- ¼ cup Arrowroot starch
- ¼ cup Cassava flour
- ½ cup Coconut sugar
- ½ tsp Salt
- 2 tsp Baking powder
- 1 tbsp Powdered instant espresso
- ½ tsp Cinnamon
- Preheat oven to 350 F.
- Combine all dry ingredients together in a large bowl. Mix together with a fork.
- In a separate mixing bowl, mash the bananas and add the top 6 ingredients. Mix together, then slowly mix in the bowl of dry ingredients. Mix until there are no streaks of white powder but avoid over mixing.
- Line a muffin tin with silicon muffin liners. Fill each muffin well about ¾ of the way full. Bake for 35-40 minutes. You should be able to pierce a muffin with a toothpick and have it come out clean. The tops will appear dark from the espresso.
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