Paleo Mini Banana Muffins :: Gluten Free, Grain Free, Dairy Free, Nut Free, Kid Friendly & Easy Prep!

Head out the door with fast prep Paleo mini banana muffins, packed with filling, nutritious ingredients to fuel your little ones for the day!

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Third kid in, and I’m still learning…!

I am definitely not one to pretend that I have this motherhood thing all figured out. How could you when each child is so individually different and beautiful? Certain lessons pass from one kid to the next, making little aspects of subsequent kiddos added to the mix run a bit smoother, but for the most part, I still take one day at a time figuring this thing out just like everyone else!

My how my mornings have changed!

One routine that looks quite different from my first born in the toddler/preschooler years to my third born is breakfast. Sure, the nutrition is still there, and my standards for quality, nutrient dense meals still remains my number 1 priority, but the mornings themselves just look different. With that first and even the second kid, there was time to help with getting those last few bites down by helping feed them a little if there was an appointment or work to attend. I dare say our mornings were pretty laid back. Even though I worked outside the home during those days, overall there were just fewer distractions and it made for easier meals.

Little hands, little bellies…and busy mornings

The youngest in my house has had to tag along for school drop offs, appointments, and after school activities and play dates since the day she was born. She basically was groomed to go with the flow, but we still struggle with this age that can be pokey at the breakfast table – especially when the big sisters have to be to school by 8:15. There are mornings she sleeps in, and I’m literally popping her from bed to the car seat in her jammies, and other mornings where she has it in her head she is going to play instead of eat when she gets up in the morning – and darn it I’m going to let her do that because she’s 4!

It never fails on those mornings though…she will remind me how hungry she was right as we are loading up the van for school 😉

Mini muffins to the rescue!

One of the reasons breakfast cookies are such a popular and abundant recipe selection on my blog, is because they were my go-to for my youngest for on the go breakfast. I recently saw some mini muffin pans for sale, however, and I thought I might mix things up a little and try some muffins. Larger muffins tend to get pretty messy, or in those smaller ages, sometimes they eat half of a large muffin and don’t need the rest. I never thought to try mini muffins – and it has been on of those lessons learned on this third kid that has really been a life saver!

Priorities…

Because of our busier schedule, my kitchen routine has also evolved a bit with more kids. When babies are home and you are pretty “stuck” at home, it is really easy to have kitchen time almost daily. I really don’t have that privilege anymore, and so prep days are vital, and I need food that can be made in big batches to eat throughout the week or freeze to pull out easy on a busy morning. With that said, here are the goals I had for the development of these muffins!

• Nourishing ingredients
• *Minimal* ingredient list (less than 10 ingredients)
• No fuss prep (batter is done and in the muffin tin in the time it takes the oven to pre-heat!)
• Keep well on the counter for a few days
• Freeze-able
• Pack well in school lunchboxes (because I might as well make these bad boys do double time as not only an option for a school morning, but as a quick add-in for lunchboxes!)
• Taste good!

But what about filling up the older kids?

I’m all about making each meal fit for every kid in the house – you don’t need to be in the kitchen all day, dear momma.

I am also finding that as the kiddos get older, they ebb and flow in and out of times of what feels like you can never keep them full! Bottomless pits if you will! During times like these (that can also happen with toddlers by the way!), just be sure to have other options around to add to their bowl or plate of food. The muffins are part of the meal. Easy sides like hard boiled eggs, breakfasts meats (bacon, sausage, jerky, or even meat from dinner last night), yogurt, smoothies, etc are just as easy to add to the meal and will fill growth spurting kids up easily.

Mini muffin breakfast side items {that are fast!}

These little muffins are a great source of fiber (coconut flour) and fat (coconut flour, healthy oil, and eggs), but unless you want the whole pan gone in one shot, here are some fast side items to balance out the plate.

• Eggs (hard boiled eggs can be made ahead of time on a prep day – I make a dozen at a time for easy pull out snacks or breakfast)
• Raw milk or coconut milk tonics (this is a fatty blend of nourishing ingredients – the recipe I use is in my cookbook Nourished Beginnings)
• Yogurt or coconut yogurt
• Breakfast meat (sausage, bacon, jerky, or even whatever meat was served for dinner last night)
• Green smoothies

Batching & Freezing Tips

I am loving my 48-cup mini muffin tin! This recipe fills between 36 and 40 of the mini muffin cups, so if you have 2 of these muffin trays, you could definitely double up and put them in at the same time. To freeze the muffins, let them cool completely, and put them into a freezer bag to freeze. They can pull out to the lunchboxes and thaw by lunchtime, or you can leave them out the night before to be ready to go in the morning.

Print Recipe

5 from 14 votes

Paleo Mini Banana Muffins

Head out the door with fast prep Paleo mini banana muffins, packed with filling, nutritious ingredients to fuel your little ones for the day!

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Course: Breakfast

Cuisine: American

Keyword: gluten-free banana muffin recipe, gluten-free banana muffins, Paleo banana muffins

Servings: 48 mini muffins

Author: Renee - www.raisinggenerationnourished.com

Ingredients

• 2 small bananas peeled (If your bananas are larger, or you are going to use applesauce, my 2 small bananas have been measuring out to about 2/3 cup)
• 4 eggs
• 1/2 cup avocado oil or melted coconut oil
• 3 tbsp coconut sugar raw honey or pure maple syrup would work too
• 2 tsp vanilla extract
• 1/2 cup coconut flour
• 1/4 cup tapioca flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

• Pre-heat the oven to 375 degrees.
• Put the bananas in a medium mixing bowl and mash them with the back of a fork until smooth. Add the rest of the wet ingredients (eggs, oil, coconut sugar, & vanilla) and blend with hand beaters for 1 minute until smooth and creamy.
• Add the flours, baking soda, and salt and blend to combine until smooth.
• Scoop the batter into a mini muffin pan. I like to use this safe avocado oil spray to lightly grease the tin before scooping. You could use mini muffin liners or butter - I find the spray faster for so many little muffins. I get about 36 mini muffins out of this batter.
• Bake the mini muffins at 375 degrees for 12 minutes until golden brown and cooked through. Let the mini muffins cool for a couple minutes before turning them out onto a cooling rack. The muffins hold up really nice and are ready to eat in a just a few minutes of cooling! To freeze the muffins, let them cool completely and then toss them in a freezer bag to freeze.

More real food fast breakfasts you might like ::

• Apple Cinnamon Grain Free Granola
• Gluten Free Lemon Breakfast Cookies
• Quick Skillet Fritatta 
• Paleo Fig Breakfast Bars
• Paleo Breakfast Cookies
• Cranberry Baked Oat Cups
• Grain Free Blueberry Granola
• GF Molasses Protein Breakfast Cookies