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Banana Crunch Muffins

  • Author: Laura
  • Total Time: 45 minutes
  • Yield: 12 muffins and mini cake 1x


Elevated banana muffins loaded with coconut, pecans, walnuts, and topped with a banana chip.  Breakfast is served.



3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

1 tablespoon ground cinnamon

½ teaspoon ground cardamom

1 ½ cups coconut sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

1 cup olive oil

2 large eggs

¾ cup unsweetened almond milk

1 tablespoon pure vanilla extract

1 ½ cups mashed ripe bananas

1 cup shredded unsweetened coconut

¾ cup chopped walnuts

¾ cup chopped pecans

Banana or plantain chips for garnish


Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil a muffin pan and a ramekin or oven proof bowl for leftover batter.


In a large bowl, stir together oil, eggs, vanilla, and sugar until well combined.  Stir in half the flour, followed by the milk.  Stir in the remaining flour, cinnamon, cardamom, baking powder and soda, and salt.  Finish the batter with the milk before stirring in the banana, coconut, walnuts, and pecans.


Fill each cup in the muffin tin all the way to the top.  Pour the remaining batter in the ramekin.  Top with banana chips, and bake about 25 minutes until golden brown and puffy, and a toothpick inserted in the center comes out clean or with a few crumbs.  Ramekin will need to bake for about 10 additional minutes.


Serve warm or cool completely in the pan.  Muffins may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the microwave 30-60 seconds.


Recipe adapted from Ina Garten

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes