Paleo Banana Bread – Egg & Nut Free

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I am very excited to share this recipe with you all!  I have made it more times than I can count, but each time the muffins get scarfed down so quickly, I don’t get a picture in!  I plan on re-doing these pictures too…but wanted to get this great recipe in your hot little hands.

One of the best things about this paleo banana bread is that you don’t even have to use any sweeteners if you do not want!  The bananas provide a lovely sweetness…which is plenty for me…but of course, a few tablespoons of palm sugar or stevia is a great option too.

Here are some ingredients that are good to have to cook with recipes like this (buying through any of these links supports my time and effort in blogging activities, thanks!):

WHOLE 30?  You can not have sweeteners of any kind if you are doing the Whole 30, so leave out the palm sugar. Although technically any muffins at all are not allowed!


Paleo, Egg Free, Nut Free Banana Bread Muffins-5543

4.8 from 5 reviews
Paleo Banana Bread - Egg & Nut Free
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1 cup mashed, or about 12-14 ounces super ripe bananas (lots of black spots!), this is about 3 average size bananas
  • ¼ cup palm shortening or coconut oil
  • ¼ cup favortie non-dairy milk or water
  • 3 tablespoons palm sugar (optional, depends on sweetness of your bananas!), or more to taste
  • 3 tablespoons coconut butter (I make my own coconut butter: cheap & easy!), any nut butter would work here, but I needed it nut free!
  • 2 tablespoons psyliium husks, (2T chia meal + 1T gelatin works like a charm too!)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 6 tablespoons coconut flour
  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, whir all ingredient except the coconut flour until smooth and creamy, about 1-2 minutes.
  3. With the motor running, add the coconut flour. If your dough seems to thin and not loosely handable, it is ok to add another tablespoon to three of coconut flour.
  4. Add in any chopped nuts or chocolate chips and pulse to combine.
  5. Using your hand or a 1.5T cookie dough scoop, roughly roll a generous spoonful of batter in your hands to form a ball. The dough is wet and soft, but if you handle it gingerly, you can loosely form it into a ball.
  6. Place in a greased mini muffin (regular muffin tin will work too, just slightly more dough per cup!)
  7. Bake for 20 25 minutes until just firm to the touch. They will continue to firm up as they cool.
  8. Let cool completely for best texture (the psyllium makes them gooey when they are still warm)



Paleo, Egg Free, Nut Free Banana Bread Muffins-5566



This post was shared on  Natural Living MondayMostly Homemade Monday Fat Tuesday,Tuesday Talent Show, Totally Talented TuesdaysTasty Tuesdays Hearth & SoulGluten Free WednesdaysWaste Not Want NotWildcrafting WednesdayReal Food Wednesday, Fresh Foods Wednesday Wellness Wednesdays,  Full Plate Thursday,  Simple Lives Thursday,  Pennywise Platter, Whole Foods Friday,  GF Friday,  Real Foods FridayFight Back FridaySimple Meals FridaySavouring Saturday,



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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

Posted in Appetizers & Snacks, Breads & Muffins Tagged with: , , , ,
34 comments on “Paleo Banana Bread – Egg & Nut Free
  1. Raia says:

    Definitely trying these! I’m always on the lookout for new muffin recipes. :)
    Raia recently posted…Soaked Granola MuffinsMy Profile

  2. LydiaF says:

    Love the color on those muffins. Thanks for sharing with Real Food Fridays :)

  3. Your banana breads look wonderful, Tessa. I love the individual servings – they are so cute. I’ve pinned this recipe to my Paleo board on Pinterest. Thank you for sharing it with us at the Hearth and Soul hop.

  4. Marla says:

    Sounds and looks delicious and such healthy ingredients. Thanks for sharing on Real Food Fridays Blog Hop! Have a healthy happy day!
    Marla recently posted…Real Food Fridays Blog Hop #36 – The Road To HealthMy Profile

  5. Miz Helen says:

    Good Morning Tessa,
    I am having my second cup of coffee and your muffin would be perfect right now. Thanks so much for sharing with Full Plate Thursday and have a great day!
    Miz Helen
    Miz Helen recently posted…Ladies Club Chicken SaladMy Profile

  6. Wow! These look awesome, Tessa! I could certainly use one right now. 😉 And I thought the whole world was like me … with never anything but green bananas or overripe bananas. LOL Thanks for sharing these goodies at Gluten-Free Wednesdays, dear!

    Shirley @ gfe & All Gluten-Free Desserts recently posted…Tasty Tortilla Soup for Gluten-Free Cinco de Mayo Progressive DinnerMy Profile

  7. Magda says:

    Hi Tessa,
    Do you know if gelatin would work instead of psyllium? About how much?

    • Hi Magda! I guessing you are on some form of the AIP? I do not know yet if gelatin would work. I don’t know if it is strong enough…although if I were testing it out, I would bloom probably 2-3 teaspoons in with milk instead of the psyllium. If you let it set for a couple of minutes, it should be VERY thick, if not, add some more. If you do try it, PLEASE let me know! It could help a lot of people on auto-immune protocols!

      • Lulu says:

        I tried this replacing the seeds with 2 tbsp of gelatin, but didn’t think to bloom it first. I made half in a thin layer in a cake pan and mixed in nuts (for my honey) and it worked great. Just had to bake a little longer. (The other half I made in regular muffin silicon liners with a ton of berries, and those, um.. burst and made them very wet even after much longer baking, but that’s on the berries!)

  8. Magda says:

    Thanks – I will definitely try it and let you know. No, I’m not on AIP but I don’t have psyllium and don’t plan to order it, but I do have high quality gelatin that I’d like to use as a sub.

  9. amber says:

    This recipe looks just delightful, Tessa. You are the queen of egg-free paleo recipes! Great job.

  10. But I hope they taste sweet.
    Judy Charlotte recently posted…Ruby Weight LossMy Profile

  11. Danni says:

    would this work with a cups worth of another purée?
    (I’m allergic to bananas, unfortunately:( )

    Thanks so much!!

    • sure Danni! Maybe a combo of date paste and another fruit or veggie puree of your choosing, or just some more sweetner to compensate for the removal of the banana! Let us know what you come up with and how it turns out!

  12. sarah says:


  13. sarah says:

    THANK YOU SO MUCH FOR POSTING SOMETHING EF, DF, AND NF! Paleo is so hard when you can’t eat dairy, eggs, or nuts! I’m so excited to try this!!!!!!!!!

  14. AV says:

    These look delish! But paleo treats/sweets are specifically out when it comes to Whole 30. I will try these in 2 more weeks!

  15. Kristin W. says:

    These look fantastic but these are definitely NOT whole 30.

  16. EF says:

    Can I bake this in a bread loaf pan?

  17. Sara says:

    Hi Tessa,

    Wondering if you have found an egg-psyllium ratio in your development of these recipes? I do have psyllium but would prefer to use the eggs for the food value they add. Thanks!

  18. Angi says:

    Thank you for these! We made them and used xanthum gum instead of psyllium since I didn’t have any and my daughter w allergies plus the whole family loved them! Win!

  19. Jennifer says:

    @Angi – how much xantham gum did you use instead of the psyllium.

    has anyone used ground flaxseeds instead? Tessa, would you use 2 tablespoons or up it to 3?

    Thanks, Jennifer

  20. abby says:

    I made these and they were wonderful!! So light, fluffy, soft, and moist. Excellent recipe!!!!

  21. amy borisuk says:

    these are so good, thanks for the recipe Tessa!

  22. Cindy says:

    Hi Tessa, Did you put chocolate chips in these? Looks like it.

    • In the ones pictured, yes! The pictures turned out a wee bit more interesting! Add in options are fun to play with per your own tastes! I like shredded toasted coconut and chocolate best!

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Welcome, I am happy you are here!

My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!

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