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!
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!
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)
- 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.
First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
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.
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.
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.
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.
Frequently Asked Questions
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!
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.
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.
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Almond Flour Banana Muffins
- 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.
- 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.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.