Jumbo Banana Nut Muffins (Gluten Free, Paleo)

Jumbo banana nut muffins are large bakery style banana muffins made with almond flour and tapioca flour! They have the perfect texture and are made with simple and wholesome ingredients!

Prep Time10

Cook Time22

Course: Breakfast

Cuisine: American

Keyword: bakery style banana muffins, jumbo banana muffin recipe, Jumbo banana muffins, Jumbo banana nut muffins

Servings:

Calories: 292kcal

Ingredients

Dry Ingredients

2 cups almond flour
1 cup tapioca flour
2 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
½ tsp salt

Wet Ingredients

3 eggs room temperature so the butter doesn't solidify
1 cup mashed banana
⅔ cup coconut sugar OR pure maple syrup
¼ cup butter OR coconut oil melted
¼ cup almond milk
2 tbsp lemon juice
1 tsp vanilla extract
chopped walnuts, about ½ cup

Instructions

Preheat your oven to 350 degree. Grease 9 tins in a regular muffins pan.
In a large bowl, whisk together the eggs, mashed banana, coconut sugar, coconut oil, almond milk, lemon juice, and vanilla extract.
Now add in the almond flour, tapioca flour, baking powder, baking soda, cinnamon and salt. Mix until combined.
Using a 1/4 measuring cup, scoop the batter evenly into 9 muffin tins.
Add crushed walnuts on top of each muffin.
Bake the muffins at 350 degrees for 22-24 minutes. Let them cool slightly, remove them from the tins, and enjoy!

Nutrition