Bake up a healthy muffin that everyone in the family will love! Easy Almond Flour Banana Muffins combine simple ingredients to make a moist, fluffy snack that are naturally gluten free, low carb, and easily adaptable for Paleo or Keto diets!
Ingredients Needed
Whip up a batch of gluten free almond flour banana bread muffins using simple ingredients! They are so good, no one will realize how healthy they are!
- Ripe bananas
- Eggs
- Oil – Use vegetable oil, coconut oil, avocado, or grapeseed oil
- Brown Sugar – Alternative sweeteners may be used, such as honey, maple syrup or sugar free substitutes. See below for suggested adaptations when swapping out sweeteners.
- Vanilla extract
- Almond flour
- Cinnamon
- Baking powder
- Baking soda
- Salt
How To Make almond flour banana muffins recipe
- In a large bowl mash bananas. Add eggs, oil, sugar, and vanilla extract. Whisk to combine.
- To the mixture add almond flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. If adding any mix-ins, such as nuts, chocolate chips, or blueberries stir those in.
- Divide the batter between 12 muffin cups either generously greased on lined with paper liners.
- Bake at 350ºF for 21-23 minutes, or until the tops are golden and a toothpick inserted comes out clean.
why use Almond Flour for baking?Â
Almond flour has gained in popularity recently with the increased prevalence of gluten free, paleo, whole 30, and keto diets. It is high in protein, but low in carbs. Almond flour also contains vitamin E, manganese, and monounsaturated fats.
This healthy flour substitute has a rich, slightly sweet, nutty flavor that lends itself to baked goods, crumb toppings, and breading. However, almond flour can not be swapped out for flour or gluten free flour. Use specific almond flour recipes to ensure the best results.
Using Different sweeteners
I’ve tested this recipe using brown sugar and unrefined sugars, such as honey or maple syrup to make them Paleo-friendly. While they taste was still great with all, the muffins made with unrefined sugars had a slightly deflated structure.
Since using maple syrup or honey adds more liquid to the recipe, I would suggest using 1 tablespoon less oil to offset it. Alternatively, keep the recipe the same, but replace the brown sugar with coconut sugar.
Another way to ensure your muffins bake up fluffy is to combine everything in a food processor or blender. This would homogeneously combine the ingredients and help with the structure.
I have not tested this recipe with no sugar sweeteners, but readers have swapped it out in other almond flour recipes, such as Almond Flour Zucchini Bread, with fantastic results. I don’t see it would be a problem to make these muffins even more low carb and keto friendly.
Frequently asked questions:
Are these muffins low carb?
Yes. These gluten free muffins are also lower in carbs than traditional muffins. A homemade muffin has approximately 40-50 grams of carbs, while bakery muffins contain up to 70 grams of carbohydrates!
Banana Muffins made with almond flour cuts those amounts by more than half. Each low carb almond flour muffin contains 17 grams carbs and 8 grams protein. If you use a sugar free sweetener, or omit the sugar altogether, it brings it down to 13 grams carbs.
For another great tasting, healthy, low carb breakfast recipe try Almond Flour Pancakes!
Can I make this recipe paleo or keto?
Yes. To make paleo almond flour muffins replace the brown sugar with coconut sugar, honey, or maple syrup.
For keto almond flour muffins, replace the sugar with a sugar free substitute.
Can I use coconut flour?
Yes and no. The recipe was tested with almond flour and coconut flour behaves differently, absorbing a lot more moisture. If you want to use coconut flour, I would suggest replacing only 1/4-1/2 cup almond flour with it.
Can I use almond meal?
No. Almond meal is coarser ground and can be heavier than blanched almond flour so it would weigh the muffins down.
What else can be added?
Turn these muffins into almond flour blueberry, chocolate chip, or banana nut muffins! Simple add 1/2 cup of chocolate chips, cocoa nibs, walnuts, pecans, or almonds. If using fresh or frozen berries, gently stir in 1 cup before pouring into muffin tins.
Can I use a blender or food processor?
Yes. Like almond flour muffins recipe, the ingredients can easily be mixed up in a blender or food processor. This would save you the step of mashing the bananas, and since it aerates the batter, it would also produce fluffier muffins!
How to store / freeze
Store cooled muffins in an airtight container at room temperature up to 3 days.
To freeze almond flour muffins first make sure they have cooled completely. Muffins may be transported to a freezer ziplock bag or wrapped individually and stored in a freezer bag up to 6 weeks.
More almond flour RecipesÂ
- Almond Flour Chocolate Chip Cookies
- Fudgy Almond Flour Brownies
- Almond Flour Oatmeal Raisin Cookies
- Almond Flour Pie Crust
- Gluten Free Almond Flour Chicken
- French Financiers
SAVE THIS ALMOND FLOUR BANANA MUFFINS RECIPE TO YOUR PINTEREST BOARD!
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Almond Flour Banana Muffins
Ingredients
- 3 ripe bananas, mashed (about 1 cup)
- 3 eggs
- â…“ cup brown sugar (see recipe notes for alternative sweeteners)
- ¼ cup oil (vegetable, coconut, avocado, or grapeseed)
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (optional) chocolate chips, nuts, or 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F. Liberally grease a muffin pan or use paper liners.
- In a large bowl, mash bananas. Add eggs, sugar, oil, and vanilla extract. Whisk to combine.
- To the mixture add almond flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. If adding any mix-ins, such as nuts, chocolate chips, or blueberries gently stir those in.
- Divide the batter between 12 muffin cups, filling about 3/4 to the top. Bake for 21-23 minutes, or until tops are set and toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes before turning onto a rack to cool completely.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Using different sweeteners
To make paleo almond flour muffins replace the brown sugar with coconut sugar, honey, or maple syrup. For keto almond flour muffins, replace the sugar with a sugar free substitute. ÂCan I use almond meal?
No. Almond meal is coarser ground and can be heavier than blanched almond flour so it would weigh the muffins down. ÂCan I use a blender or food processor?
Yes. Like almond flour muffins recipe, the ingredients can easily be mixed up in a blender or food processor. This would save you the step of mashing the bananas, and since it aerates the batter, it would also produce fluffier muffins! ÂHow to store / freeze
Store cooled muffins in an airtight container at room temperature up to 3 days. To freeze almond flour muffins first make sure they have cooled completely. Muffins may be transported to a freezer ziplock bag or wrapped individually and stored in a freezer bag up to 6 weeks.Nutrition
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Anne Tarpinian says
I’ve tried several different recipes with almond flour to make muffins these were better than some but still have that heavy texture feeling not fluffy or light help Thank you
Melissa says
Hi Anne,
Thanks for writing. Unfortunately that is the nature of almond flour. Since it’s not actually a flour, but finely ground nuts, it’s always going to have a different texture than traditional flour. There are definitely ways to offset that heaviness, but you can only get so far. Have you tried using oat flour? I have a recipe for oat flour muffins that might be more of a texture that you are looking for.
Best,
Melissa
Marlene Cornish says
Excellent Muffins. I bake these for a diabetic friend, but I like them two.
Melissa says
Thank you, Marlene! What a great friend you are. 🙂
Best,
Melissa
Dionne says
Super YUM! I used monkfruit to sweeten, added lemon zest & chopped walnuts. These might not last long because EVERYONE loves them! Thanks for a great healthy recipe!
Melissa says
Hi Dionne,
Thank you so much for taking the time to write and let me know! I’m so glad everyone enjoyed them!
Best,
Melissa
Ann says
Tastes really good. A bit gritty because of the almond flour, but this was my first recipe using almond flour instead of normal baking flour. I made it just like you posted, using coconut oil and 1 cup of chocolate chips. I would make again.
Melissa says
Hi Ann,
Yes, this is completely normal for almond flour since it can only be ground down so far. If you aren’t looking for necessarily low carb recipes, but gluten free, you might also want to try recipes using oat flour. It grinds down to a more fine particle, more like flour. I have a post with all my favorite oat flour recipes, if you’d like to take a look!
Best,
Melissa
Joye W says
This was my first attempt at a gluten-free, dairy-free, and soy-free recipe for a friend who has these restrictions. I was very pleased that these were delicious! Thank you!!
Melissa says
Hi Joye,
So glad the recipe was a hit. What a great friend you are!
Best,
Melissa
Anonymous says
Muffins were a huge hit. Used Swerve for my sweetener and added some chocolate chips. They were the bomb! Thanks for sharing.
Shelly
Melissa says
Great to hear, Shelly! I’m glad the Swerve worked out. How much did you add?
Best,
Melissa