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I love banana muffins, and these Almond Flour Banana Muffins came out super soft, moist, and delicious. Naturally gluten-free, these muffins are perfect as a breakfast option, snack, or dessert.
There’s always an abundance of ripe bananas at my house, and I am always looking for ways to use them. I decided to make gluten-free banana muffins using almond flour. Similar to my oatmeal chocolate chip banana muffins, these muffins turn out moist and dense with 8 grams of proteins per muffin.
Ingredients needed
Below is a list of ingredients you will need to make these muffins. Full measurements are listed further down below in the recipe card.
- Ripe bananas or about 1 and 1/4 cups mashed
- Eggs– you will need 3
- Maple syrup or honey
- Vanilla extract
- Almond flour, not almond meal- see recipe notes for substitutes in the recipe card.
- Baking soda
- Cinnamon adds a hint of flavor.
- Baking powder
- Dark chocolate chips: you may use sugar-free or dairy-free
How to make almond flour banana muffins
Below are the steps you will need to follow to make these banana muffins. Further instructions, nutrition facts, and notes are found further down in the recipe card.
Preheat oven to 350 F and line a muffin tin pan with muffin liners. Spray the liners with cooking spray.
Step 1: In a large bowl, add the mashed bananas, eggs, maple syrup and vanilla. Whisk well to combine. Set aside
Step 2: In a separate bowl, add the almond flour, baking soda, cinnamon, and baking powder. Mix to combine.
Step 3: Pour the flour mixture over the banana egg mixture. Using a spatula, fold them together to combine.
Step 4: Fold in the chocolate chips and mix again.
Step 5: Divide the batter equally into the 12 prepared muffin pan.
Step 6: Top with more chocolate chips or chopped walnuts.
Step 7: Bake for 25-30 minutes or until a toothpick comes out clean.
Step 8: Allow the muffins to cool for 5-10 minutes before serving.
Tips from my kitchen
- Almond meal works differently from almond flour. I used blanched almond flour.
- You won’t need any oil or butter. The almond flour makes the muffins moist and dense so no oil is needed.
- Ovens vary, so the muffins will take anywhere between 24-30 minutes. I like to use a toothpick to check if they are done.
- Allow the muffins to sit and cool for 5-10 minutes before transferring them to a wire rack or serving.
- Replacing almond flour: to replace the almond flour, use 1 and half cups of any flour of your choice and use one egg instead of 3.
Common Questions
You can store these muffins in a sealed container in the fridge for 5-7 days. They can be frozen for up to 3 months.
If you don’t like bananas, use one cup of pumpkin puree or one cup of mashed cooked sweet potatoes.
I do not recommend using coconut flour in place of almond flour. Coconut flour is more dense and will need more eggs. You can swap the almond flour with any other flour like all-purpose flour or gluten-free flour. Instead of 3 cups of almond flour, use 1.5 cups of any other flour and instead of 3 eggs using 1 egg.
More muffin recipes
- Oatmeal Protein Muffins
- Flourless Chocolate Muffins
- Olympic Village Chocolate Muffins
- Sweet Potato Muffins
- Lemon Blueberry Muffins
- Carrot Cake Muffins
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Almond Flour Banana Muffins
Ingredients
- 3 large ripe bananas, or 1-/14 cup mashed
- 3 large eggs
- 2 tablespoons maple syrup , or honey
- 2 teaspoons vanilla extract
- 3 cups Almond flour, not almond meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/3 cup dark chocolate chips, plus 2 tablespoons for toppings
- Cooking oil spray
Instructions
- Preheat oven to 350 F and line a muffin tin pan with muffin liners and spray with Cooking oil spray.
- In a large bowl, add the mashed 3 large ripe bananas, 3 large eggs, 2 tablespoons maple syrup , and 2 teaspoons vanilla extract. Whisk well to combine. Set aside
- Add the 3 cups Almond flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon baking powder in a separate bowl. Mix to combine.
- Pour the flour mixture over the banana egg mixture. Using a spatula, fold them together to combine.
- Fold in the 1/3 cup dark chocolate chips into the batter and mix again.
- Divide the batter equally into the 12-prepared muffin pan. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool for 5-10 minutes before serving.
Notes
- If you do not like bananas you can use mashed sweet potatoes or pumpkin puree.
- You may use honey or agave instead of maple syrup.
- The chocolate chips are optional and can be swapped with chopped walnuts.
- The muffins are moist, so allow them to cool for at least 5 minutes before serving.
- I keep the muffins on my kitchen counter covered overnight and then store them in a container in the fridge for up to 5 days.
- Replacing almond flour: to replace the almond flour, use 1 and half cups of any flour of your choice and use one egg instead of 3.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
