This banana muffins with almond flour recipe is inspired by my Almond Flour Banana Bread. These muffins are a quick, easy, portable alternative and add to my library of Recipes with Almond Flour.
If you love baking with almond flour, be sure to also check out my Apple Almond Flour Muffins, Carrot Almond Flour Muffins, Almond Flour Blueberry Muffins, and Zucchini Almond Flour Muffins.
Ingredients You’ll Need
These banana almond muffins are made with simple ingredients you probably already have in your pantry and fridge. We will need:
- Almond Flour: Go for blanched almond flour for best results. You can either pick up a bag from the store or make your own DIY Almond Flour. Almond meal (ground almonds with the skins) can be used instead, but the muffins will turn out more dense.
- Baking Powder
- Baking Soda
- Ground Cinnamon: A hint of cinnamon adds a delicate background warmth.
- Kosher Salt: A pinch of salt is needed to enhance that banana flavor.
- Extra Ripe Bananas: For best results, use overripe bananas. Brown-speckled bananas provide natural sweetness and make super moist banana muffins.
- Sweetener: My favorite sugar is coconut sugar, but using an equal amount of brown sugar or pure maple syrup would also work. Alternatively, your favorite keto sweeteners, like monk fruit or Erythritol (affiliate link) can be used as well. If you have less of a sweet tooth, omit the sugar for a no added sugar version.
- Large Eggs: Eggs provide the right amount of lift and structure, especially for gluten-free almond flour. Bring the eggs to room temperature before mixing.
- Vanilla Extract: A hint of warm vanilla adds just another level of flavor.
Optional Add-Ins
- Dark Chocolate Chips: Toss in about ¼ cup chocolate chips (affiliate link) and have some extra on hand for sprinkling on top too.
- Chopped Nuts: Give them a banana nut muffin vibe with ¼ cup chopped walnuts, almonds, or pecans.
- Dried Fruits: Add a pop of sweetness with raisins, dried cranberries, or dried cherries.
- Make it paleo friendly: For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
How to Make Banana Muffins with Almond Flour?
Here are the step-by-step instructions and photos to make these gluten-free banana muffins:
- Prep: Position the oven rack in the center of the oven. Preheat the oven to 350 degrees F (180 C). Line a 12-cup muffin pan with parchment paper muffin liners.
- Mix dry ingredients: In a large bowl, mix together almond flour, baking powder, baking soda, ground cinnamon, and salt.
- Whisk wet ingredients: In another large mixing bowl, whisk mashed bananas, coconut sugar, eggs, and vanilla extract until thoroughly combined.
- Make muffin batter: Place the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
- Fill muffin cups: Divide the batter into each muffin cup, filling about ¾ way full. If preferred, sprinkle them with chocolate chips.
- Bake: Bake muffins for 25-30 minutes. The muffins are ready when a toothpick or cake tester inserted into the center of the muffin comes out clean.
- Cool: Cool in the muffin tin for 10-15 minutes. Then, place the muffins on a cooling rack to cool completely.
How to Store, Freeze, & Thaw?
What I love most about this almond flour banana muffin recipe is that you can make a batch and enjoy it throughout the week, as long as they are stored properly. Here are my best storage and freezing tips:
- Storage: Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, store in the fridge for up to 5 days.
- Freeze: Wrap each muffin in plastic wrap, then store it in a plastic freezer bag. Muffins can be frozen for up to 3 months.
- Thaw: Thaw overnight in the fridge, or on the kitchen counter to room temperature.
- Reheat: If you prefer your muffins warm, reheat in a low oven (300 degrees F) for 5-10 minutes, or pop one in the microwave for 5-10 seconds, until warm.
Expert Tips
While this recipe is pretty straightforward and easy to make. There are a few things that I’d like to share to help you make the best almond flour banana nut muffins on your first try:
- Ripe bananas: Use extra ripe bananas for natural fruity sweetness and a better texture. I’ve found the best way to mash bananas is either with a potato masher or the back of a fork. Since bananas vary so much in size, it’s best to weigh the bananas after mashing (rather than using a measuring cup) to ensure the most precise measurement and the best consistency.
- Do not overmix: Just like traditional muffins with regular flour, do not overmix the batter. Overmixing will make them dense, which will result in them loosing their fluffy texture.
- Don’t overbake: Start checking the muffins with the toothpick test at the 25-minute mark. The muffins will look underbaked, but they continue to bake while cooling.
- Make it vegan: Vegan almond flour banana muffins will not rise as much but taste good. For the best egg substitute, substitute the eggs with flax eggs (1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons water).
- Use parchment liners: Parchment paper liners (affiliate link) are the best and most efficient way to bake almond flour muffins and prevent sticking.
FAQs
No. coconut flour is super absorbent and will alter the texture of the muffins dramatically. Stick to finely ground almond flour or almond meal.
Muffins made with almond flour can sink if they are underbaked or overmixed, if there is too much moisture in the batter, if the oven temperature is lower than what is listed in the recipe, or if the leavening agents are not fresh.
If you try this Almond Banana Muffin recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Other Almond Flour Recipes You Might Like
Diet Key
This Recipe is:
Almond Flour Banana Muffins
Equipment
Ingredients
- 3 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 bananas, overripe & mashed
- ¼ cup coconut sugar, or brown sugar or keto friendly sweetener of choice
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips, optional
Instructions
- Place a rack in the center of the oven and preheat to 350 degrees F (180 C). Line a 12-cup muffin tin with parchement paper liners. Set it aside.
- Prepare the dry ingredients by placing almond flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl. Whisk to combine all ingredients.
- Prepare the wet ingredients by placing the mashed bananas, coconut sugar, eggs, and vanilla extract in a separate large bowl and whisking to combine thoroughly.
- Place the dry ingredients into the wet ingredients and stir until just combined. Do not over mix.
- Divide the batter, using about 2.5 oz. of muffin batter per cup, into each muffin cup so that you have 12 muffins. If using, sprinkle the top of the muffins with chocolate chips.
- Place in the oven and bake for 25-30 minutes. A toothpick or cake tester should come out clean when inserted into the center of the muffin. At first, muffins might look underdone, but they will continue to cook while cooling in the muffin tin.
- Let it cool in the pan for 10-15 minutes before removing it and placing it on a wire rack for at least 1 hour before serving.
Notes
- Yields: This recipe makes 12 muffins. The nutritional values below are per muffin and do not include the calories from optional chocolate chips.
- For paleo banana bread muffins: To make almond flour banana muffins that are paleo friendly, mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar and use it in place of baking powder.
- Store: After they come to room temperature, leftover muffins can be stored in an airtight container. They will stay fresh for up to 5 days as long as they are stored in the fridge.
- Freezing and thawing: Almond banana muffins can be stored in the freezer for up to 3 months. To prevent freezer burn, place them in an airtight container and remove all the air. Thaw in the fridge overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely moist muffin – not too sweet. I followed the recipe exactly – the muffins were ready after 25 minutes in the oven. Next time I might use parchment muffin liners as suggested.
YAY! This makes me so happy to hear Debbie. Thanks for coming by and taking the time to leave a review.
These muffins are my favorite banana bread muffins. Nowadays, I only use almond flour for baking, thanks to your recipes. These freeze well too so I always have banana muffins on hand whenever I feel like I need a treat.
I am thrilled to hear that Sam. Thanks for coming by and taking the time to leave a review.
Hi..Can I use All purpose flour instead of coconut flour?
Hi Medha,
I wouldn’t recommend using all-purpose flour instead of coconut flour. It is hard to say without actually trying but I would use more almond flour instead of coconut flour if you don’t have any.
Hope this helps.
Made these muffins this morning for breakfast and they were very good! I omitted the walnuts this time, but think they would be a good addition. Very easy recipe to make.
YAY! SO happy to hear that you liked these muffins. Making a batch this weekend for us as well.
Thank you so much for coming by.
Cheers!
I’m so excited to make these for my GF cousin. She is going to flip that her favorite muffin is now gluten free!
Ohhh this makes me so happy. Thanks Krystle.
Can’t get enough of these muffins!
YAY! So happy to hear that you liked it Sommer. Thanks for coming by.
Has anyone tried making these without the coconut sugar?
I was thinking to substitute with some honey, or just rely on the bananas for the sweetness.
Hi Maria,
If you use a liquid sweetener like honey or maple syrup you might have to use a little bit more almond flour. It is hard for me to give you an exact measurement without actually trying but I think for 1/2 cup of honey (instead of coconut sugar), I’d start by adding 1/2 cup almond flour. Though I find that honey is sweeter than coconut sugar especially when it is baked.
If you are a fan of minimally sweetened baked goods, you can rely on the sweetness coming from bananas only as well.
I hope this helps.
Thanks for coming by.
Love that these are gluten free! A family friendly recipe.
It sure is. Thanks Suzy.