Banana Nut Muffins

These aren’t your average banana nut muffins. Don’t be fooled by their crumbly, rustic exterior; inside, a gooey, cinnamon-almond butter filling awaits your discovery. I like to pop these in the oven right before breakfast to ensure their interior is fully melted…it’s about as close to a molten lava cake as I’m going to get! 


Banana Nut Muffins 

  • 1 cup organic raw pecans
  • 4 ripe bananas, blended or mashed 
  • 4 organic pasture-raised eggs 
  • 1/2 cup organic dry-roasted almond butter 
  • 4 tablespoons organic unrefined coconut oil, melted
  • 1/2 cup organic coconut flour 
  • 2 teaspoons organic ground cinnamon 
  • 1 teaspoons organic baking soda
  • 1 teaspoon “baking powder” (baking powder isn’t paleo because it contains cornstarch or potato starch and sometimes gluten. Mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to substitute for one teaspoon).
  • 1 teaspoon organic pure vanilla extract
  • 1/4 teaspoon Pink Himalayan or Celtic sea salt 


  • 2 ½ tablespoons organic dry-roasted almond butter
  • 1 teaspoon organic ground cinnamon

Crumb topping:   

  • 4 tablespoons organic almond flour
  • 2 tablespoon organic raw pecans 
  • 2 teaspoons organic unrefined coconut oil, melted 
  • 1 teaspoon organic ground cinnamon


[Optional technique to ease digestion]: Place the raw pecans in a large bowl and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the pecans in a dehydrator and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry. 

Alternatively, preheat the oven to 350 degrees. Roast the pecans for 10 minutes, or until toasted. Set aside to cool, then chop coarsely. 

Line the muffin pan with 12 unbleached paper baking cups. 

To make the batter, mix together the blended bananas, eggs, coconut oil, vanilla extract, and almond butter in a medium bowl. 

In a separate bowl, mix together the coconut flour, cinnamon, baking soda, baking powder, and sea salt. Add the dry ingredients to the wet ingredients and stir until fully combined. Fold in the toasted pecans. Fill each baking cup halfway with the batter. 

Knead together the almond butter and cinnamon and roll into 12 uniform balls. Place one ball in the center of each half-filled baking cup. Top off each cup with the remaining batter. 

Combine the crumb topping with a fork and sprinkle across each muffin top. 

Bake for 22-25 minutes or until an inserted toothpick comes out clean. Let the muffins cool for 10 minutes before transferring them to a cooling rack.