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.
I can’t wait to make it again! It was so good!
YAY! So happy to hear that you liked it Toni.
Hi Aysegul! Thank you so much for sharing this amazing, easy, delicious recipe. I just made it last night and have added it to my list to make in the future again. They are so good!
This is music to my ears Goli. Thanks for letting me know.
These are definitely my new favorite muffin!
So glad you liked it Tanya!
These muffins were delicious! Much healthier than my usual recipe, but just as tasty! Thank you!
That is exactly why I love them. Thanks Liz.
I substituted the coconut flour for regular flour and the coconut milk for oat milk because i didn’t have either. I also skipped the walnuts because my kids are picky eaters. I was surprised at how spongy and moist the muffins turned out! Absolutely delicious, and the kiddies loved them as well! I’m definitely saving this recipe!
Is it really 265 calories per muffin though?
Hi Mona,
I am so happy to hear that you and your family liked it. And thanks so much for sharing those substitutes as well. I am sure people who are reading your note will benefit from it.
In terms of calorie information… For years I didn’t want to share calorie info because I am not a trained nutritionist. However, my readers kept asking so I signed up for a nutrition calculator software. In order to get the calorie info, I copy and paste the ingredient list into that software and it gives me the values you see on that card.
So the answer to your question is yes. However, calorie information depends on the ingredients used so it might be slightly different for you as you used different ingredients.
I hope this helps.
Can these be frozen please? For how long?
Yes, they can be. I would store them in an airtight container after they are fully cooled and keep it in the freezer up to a month.
I hope this helps.
Can I substitute coconut flour with quinoa flour in this recipe?
Yes, you can swap the exact amount with almond flour. Hope this helps.
Very interesting recipe. I plan on trying it soon.
I hope you do. Let me know if I can answer any questions Neylan. Cheers!
I made this last weekend for my sister in law and her family. They are eating gluten-free as one of her kids has celiac disease. This muffin recipe was a life saver. They loved it.
Also, I love the way it tasted and how easy it was to make it. This will be my new go-to banana muffin recipe from now on. Thanks!
YAY! So happy to hear that it was helpful and you loved the taste. Thanks for letting me know Janine.
I have not yet tried but I wanted to ask if you’ve tried this with flax eggs instead? If so, was it ok with the equal 3 tablespoons worth of flax?
Hi Rena,
I have not tried this particular recipe with flax eggs. Though it is hard to tell without trying, I would assume it would be okay. It might not have the same look, but I think it is worth a try. And yes, a good egg equivalent with flax seed eggs is one to three.
I hope this helps.
This is literally my favorite muffin recipe in the world. Like you said, it comes together in a bowl and is easy to make. Thanks for sharing.
I am so happy to hear that you liked it. It is a favorite in our house too. Thanks for letting me know Samantha.
How many carbs are in one muffin?
Hi Charlene,
It seems like it is 9.2 grams per muffin.
I hope this helps.