Looking for a healthy bite size snack? These paleo Cinnamon Banana Bread Mini Muffins are exactly what you need for pregnancy cravings and postpartum nursing when healthy snacks are a must! Bonus: they are ready in less than 45 minutes. Loaded with fiber and healthy fats, and no refined sugars, they’ll satisfy that sweet tooth without a crash!

A healthier muffin option

These dairy and grain-free bites are a healthy answer to first trimester pregnancy carb cravings. Most baked goods call for refined flours, sugars, and crappy oils that aren’t ideal for your or that growing babe’s health. These cinnamon banana bread muffins are made with nutrient rich almond flour, coconut oil, ripe bananas and coconut sugar.

Healthy Postpartum Snack Win

Pop a batch of these healthy muffins in the freezer for those postpartum days, when one-handed snacks for nursing are a must! They’ll stay fresh in the freezer for up to four months. Nursing or pumping is a calorie intensive task and you may find yourself RAVENOUS at a moment’s notice. To support your energy, healing, and milk supply, you need to eat plenty of whole, nutrient-rich food. These muffins tick all those boxes in the most delicious way!

More Muffin Recipes

Lemon Poppyseed Muffins (Nut-Free, Paleo)

Banana Zucchini Muffins (Paleo)

Maple Bacon Pancake Muffins from Fed & Fit 

Cinnamon Banana Bread Mini Muffins

Liz Winters

Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Servings 24 mini muffins

Ingredients

  

• 1/2 cup coconut oil softened, but not melted
• 1/2 cup coconut sugar
• 2 eggs
• 1.5 cups mashed bananas about 3 medium very ripe bananas
• 1.5 tsp vanilla
• 2 tsp cinnamon
• 1/2 tsp salt
• 1.5 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/2 cup raisins

Instructions

 

• Preheat oven to 375F
• In a food processor, puree coconut oil, sugar, eggs, bananas and vanilla until smooth.
• Scrape down the sides and add cinnamon, salt, almond flour, coconut flour and baking soda. Process until a thick batter forms.
• Remove blade from food processor and fold in raisins.
• Scoop dough into lined or greased mini muffin tin, filling each cavity 3/4 full.
• Bake for 20-22 minutes. Allow to cool slightly before removing from tin.
• Store covered loosely, at room temperature for 2-3 days.