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Home » Desserts » Muffins

Almond Flour Banana Muffins

Sep 2, 2021 · Modified: Oct 4, 2022 · This post may contain affiliate links · 16 Comments

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Almond Flour Banana Muffins are gluten free, grain free, oil free and delicious. You can mix in nuts or chocolate chips to spice up these healthy muffins!

This post contains affiliate links. Please read our Privacy Policy HERE.

Hand holding almond flour muffin.

I made this recipe a few times before perfecting the ratios. Almond flour can be difficult to work with since it doesn’t have the same binding qualities as wheat flours do. BUT… I did it. These muffins are fluffy, tasty and moist. Let’s just say that you may want to make a second batch!

Almond Flour Banana Muffins are...

Easy to make - It takes under 40 minutes to have fresh homemade muffins on your kitchen counter. This is a one bowl recipe. All you have to do is combine the wet ingredients and the dry ingredients. Then, toss the batter into your muffin pan and bake!

Lower in carbs - These muffins are much lower in carbs compared to traditional muffins since almond flour is taking the place of wheat flour. Also, there is much less added sugar which brings down the carb content as well.

Perfectly sweet - These muffins are super low in added sugar. There is only ¼ cup of coconut sugar added into the batter. The rest of the sweetness comes naturally from the bananas. Omit the coconut sugar and then these muffins will have no added sugar.

Great for breakfast, snack or dessert - My personal preference is to have these muffins for an afternoon snack, or I like to call it... “lunch dessert.” My boyfriend loves to have a couple of these for breakfast in the morning.

A nice change from banana bread - Banana bread is always a good idea, but sometimes we want to switch things up. If you have a couple of ripe bananas sitting on your counter, try these muffins instead!

ingredients in almond flour banana muffins

Overview of the ingredients

  • mashed banana - Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.
  • eggs - I have not tested this recipe with flax eggs to know if it works. Let us know if you try!
  • coconut sugar - You can use cane sugar in place of coconut sugar, or omit the sugar entirely for an even lower sugar muffin.
  • vanilla extract
  • almond flour -  Do not use almond meal for this recipe. Blanched almond flour is best.
  • baking soda
  • baking powder (gluten free)
  • salt
  • Optional - Mix-ins of choice - I used dark chocolate chips. You can also use your favorite chopped nut. I recommend walnuts or pecans.

A complete list of ingredients, amounts and instructions is located on the recipe card below.

muffin pan with muffin liners

First, preheat the oven to 350 degrees F. Line your muffin pan with liners.

bowl with wet ingredients and a whisk and a bowl with mixed muffin batter

Then, add all of the wet ingredients into a bowl and whisk. Next, add in the dry ingredients. Combine. When the almond flour is almost all mixed in, fold in any mix- ins like chocolate chips or nuts.

muffin pan with muffin batter

Spoon the batter into the liners and bake. Allow the muffins to cool in the muffin pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.

Expert Tips

Use spotty-brown bananas opposed to yellow or green. The darker in color they are, the sweeter they will be.

Mash the bananas on a plate - It’s so much easier than chasing the bananas around the bowl with a fork.

Measure the mashed bananas once mashed completely - You will need ¾ cup for this recipe which is about 2 - 2 ½ bananas.

Mashed banana in a plate with a fork.

Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.

Don’t over bake the muffins or they will be dry. Remove them from the oven between 20-25 minutes. I suggest inserting a toothpick into the middle of one muffin. If the toothpick comes out pretty much clean, they are done.

Muffins on Cooling Rack

Frequently Asked Questions

Can I make these muffins vegan?

You can try a flax egg, but I don’t think the muffins would be fluffy or rise well. Try out my 5 Ingredient Vegan Banana Bread instead!

Can I use another flour in place of almond flour in this recipe?

No, stick with almond flour. Coconut flour, oat flour, wheat flour etc. all have different textures and require different amounts of wet and dry ingredients.

How to store almond flour banana muffins?

Store them in an airtight container at room temperature and enjoy within 2 days. To freeze, wrap each individual muffin in plastic wrap. Place the muffins into a freezer bag. Keep them in the freezer for up to 3 months.

If you love baking with almond flour, try my…

  • Gluten Free Olive Oil Cake
  • Almond Flour Oatmeal Chocolate Chip Cookies
  • No Bake Brownie Bites
  • Almond Flour Chocolate Cake
  • Healthy Coffee Cake
hand holding a banana muffin

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Hand holding almond flour muffin.

Almond Flour Banana Muffins

Almond Flour Banana Muffins are gluten free, grain free, oil free and delicious. You can mix in nuts or chocolate chips to spice up these healthy muffins!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 25 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9 muffins
Calories 186 kcal

Ingredients
  

  • ¾ cup mashed spotty-brown bananas - the more brown the bananas, the sweeter the muffin 🙂 (about 2 - 2 ½ bananas)
  • 2 eggs
  • ¼ cup coconut sugar
  • ½ teaspoon vanilla extract
  • 2 cups almond flour -  Do not use almond meal for this recipe. Blanched almond flour is best.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder (gluten free)
  • 1 pinch salt
  • ⅓ cup Optional - Mix-ins of choice - I used dark chocolate chips. You can also use your favorite chopped nut. I recommend walnuts or pecans.

Instructions
 

  • First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
  • Then, add the mashed bananas, eggs, coconut sugar and vanilla extract into a bowl and whisk.
  • Next, add in the almond flour, baking soda, baking powder and salt. Combine with a rubber spatula. When the almond flour is almost all mixed in, fold in any mix-ins like chocolate chips or nuts.
  • Spoon the batter into the liners with a large cookie scoop.
  • Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out pretty much clean.
  • Allow the muffins to cool in the muffin pan for 5 minutes. Then, transfer them to a cooling rack to cool completely.
Nutrition Facts
Almond Flour Banana Muffins
Amount Per Serving
Calories 186 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.1g
Sodium 150mg7%
Potassium 78mg2%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 13IU0%
Vitamin C 2mg2%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. Jessica

    August 08, 2022 at 1:16 pm

    Looks healthy & tasty, can I make Banana bread with this recipe instead ? I would prefer that! 🙏🏼🙌🤞🏼

    Reply
    • krista

      August 08, 2022 at 3:27 pm

      I haven't tried, but I don't think there would be enough batter to make a fluffy loaf. I suggest trying my Gluten Free Chocolate Banana Bread instead!

      Reply
  2. Debbie

    August 08, 2022 at 9:55 pm

    5 stars
    Do you have nutritional information on this receipt?
    I’m going to definitely try it either way!!

    Reply
    • krista

      August 09, 2022 at 8:31 am

      I purposely do not provide nutritional information because numbers can be triggering for some. I want this to be a safe space for all. If interested, you can type the ingredients into an online calculator and find the nutritional info for any recipe. It’s also much more accurate since we probably use different brands.

      Reply
      • Heidi

        August 14, 2022 at 6:08 pm

        5 stars
        These are absolutely delish!! I personally like them cold right out of the fridge. 🙂
        Thank you for this recipe as I will be making more since I have bananas to use up!😊

        Reply
        • krista

          August 14, 2022 at 8:42 pm

          This makes me so happy! 🙂

          Reply
  3. Ariel

    August 13, 2022 at 9:02 am

    5 stars
    I can’t stop making these muffins!!!! 3rd batch. So good

    Reply
    • krista

      August 14, 2022 at 8:43 pm

      Whoot whoot!

      Reply
  4. Lynn

    August 24, 2022 at 11:08 am

    Can I use honey or maple syrup in place of coconut sugar?

    Reply
    • krista

      August 24, 2022 at 12:36 pm

      No, since those are liquid sweeteners. You can use cane sugar or leave out the sugar entirely.

      Reply
  5. Carey

    January 31, 2023 at 11:56 am

    These muffins are absolutely delicious 😋

    Reply
    • krista

      January 31, 2023 at 12:40 pm

      So glad that you love them!!

      Reply
      • Apurva Aditi

        March 04, 2023 at 11:23 am

        There is no oil in this recipe. Can i add some peanut butter or ghee? I am making this for my baby as well( family batch) , so not adding coconut sugar.
        Btw my family loves your recipes

        Reply
        • Apurva Aditi

          March 04, 2023 at 11:24 am

          Can i add blueberries as well , as my baby loves them

          Reply
          • krista

            March 04, 2023 at 11:31 am

            Try out my Almond Flour Blueberry Muffins instead!

        • krista

          March 04, 2023 at 11:30 am

          So glad you love them! There is no oil needed for this recipe. If you add or take away certain ingredients, the texture and taste will most likely change.

          Reply

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