Banana Streusel Muffins | Our Paleo Life
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5 from 1 vote

Banana Streusel Muffins

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12
Calories: 157kcal
Author: Kendra Benson



  • 3 Large Eggs room temperature
  • 2-3 Tbsp Raw Honey optional
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Coconut Oil softened
  • ½ tsp Apple Cider Vinegar
  • ½ cup Coconut Flour
  • ¼ cup Almond Flour
  • ½ tsp Cinnamon
  • 2 tsp Baking Soda
  • ½ tsp Sea Salt
  • 3 Ripe Bananas lots of brown spots, the more brown, the sweeter
  • ¼ cup Unsweetened Almond Milk
  • ¼ cup Enjoy Life Chocolate Chips or Chopped Pecans optional

Streusel Toppings

  • ¼ cup Pecans chopped
  • 1 Tbsp Raw Honey
  • 1 tsp Cinnamon
  • 1 Tbsp Cacao Nibs or Enjoy Life Chocolate Chips cacao nibs offer more crunch
  • 1 Tbsp Unsweetened Shredded Coconut
  • 1 Tbsp Unsweetened Banana Chips chopped


  • Preheat oven to 350F.
  • In a stand mixer with a paddle attachment, combine the honey, vanilla, and coconut oil and cream until light and slightly fluffy (it won't fluff up like butter and sugar). Alternately, you can whisk the ingredients in a large bowl.
  • Add in the eggs one at a time, mixing completely each time. Mix in the vinegar.
  • In a separate bowl, combine the flours, cinnamon, baking soda, and salt. Slowly incorporate the dry ingredients into the wet ingredients until combined.
  • In the same bowl you used to mix the dry ingredients (so we can save on dishes here) mash the bananas and almond milk together until smooth (you'll still have a few small lumps of banana).
  • Fold the bananas into the muffin mixture until evenly combined.
  • Add the chocolate chips or pecans, if using them
  • Fill silicone muffin cups about 3/4 full. If you have extra batter beyond the 12 muffin cups, top off the 12 muffins with a bit more batter, it should be fine.
  • For the streusel topping, combine all those ingredients, except the honey. Stir to make sure everything is combined evenly.
  • Add the honey and use a fork to mix/mash/distribute everything evenly. Sprinkle the topping evenly among all 12 muffins.
  • Bake in the preheated oven for 15-20 minutes (closer to the 20 minute mark), or until a toothpick inserted in the center comes out clean.
  • Remove and let cool on a wire rack.
  • Store in an airtight container and eat within 4 days.