Muffins made with almond flour have a reputation for being dense—but not these fluffy beauties! Easy and quick to make, these almond flour banana muffins bake up moist, fluffy and full of terrific banana flavor. These banana muffins are suitable for a gluten free diet, and perfect for a filling snack or grab-and-go breakfast. Chocolate chips optional.

a close up of an almond flour banana muffin with a bite taken out
Just look at that texture! If you have been disappointed by almond flour baked goods being dense or heavy, then you must give my homemade banana bread muffins a try!

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Easy & Extra Fluffy Almond Flour Banana Muffins

Whip up a batch of gluten free almond flour banana bread muffins using simple ingredients and be prepared to amaze friends and family. If you need some extra convincing, just take a peek below at our community feedback. Those are some legit good praises!

Through creating loads of gluten-free almond flour recipes, I discovered some easy tricks for making a light fluffy crumb, despite almond flour or almond meal’s heaviness. Some especially moisture-rich ingredients, like when making almond flour muffins made with canned pumpkin, requires an extra starch to absorb excess moisture.

For these banana bread muffins, cutting back on oil did the trick. I leaned into the moisture already in mashed bananas, then balanced it out with the dry ingredients. A perfect ratio builds up the structure while keeping a nice tender texture.

And if you are looking family-friendly gluten-free breakfast ideas, they have a taste even my kids love. Sometimes I will add nuts to half the batter for a banana nut version, while mixing in chocolate chips for the kids. They are grain-free, dairy-free, and freezer-friendly – ideal for grab-and-go on busy mornings.

I made these last night, and they are amazing. The taste was good, but the texture is just incredible! They are fluffy, moist, and practically melt in your mouth. I am amazed at what can be done with just almond flour.

—Laura

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with “just right” banana amount

If I’m sharing a gluten-free banana recipe with you, I will always tell you exactly how much bananas to add. A bananas size vary’s drastically, so recipes saying “2 bananas” means no consistency between what ends up in the bowl.

For this recipe, you will need 1 mashed cup. Measure that first and then whisk it together with the eggs, brown sugar, oil, and vanilla. Wondering about swapping out the brown sugar? I have thoughts on that below. 👇

mashed bananas with eggs, sugar, and oil
First mash the bananas and then whisk in eggs, sugar, and oil.

Stir in dry, any mix-ins and bake

To the mixture stir in the almond flour, cinnamon, baking powder, baking soda, and salt. After that is mixed, you can add any mix-ins.

If using fresh or frozen berries, I would recommend adding no more than 1 cup. For chocolate chips, nuts, dried fruit, or coconut use about 1/3-1/2 cup in the batter. The other option is to play around with the spices, such as adding a little ground ginger, nutmeg, or ground cloves.

Divide the batter between 12 muffin cups and bake in a 350℉ oven for about 21-23 minutes. Enjoy!

dry ingredients mixed in the bowl with the mashed bananas.
Stir in the almond flour and remaining dry ingredients.

Using Different Sweeteners

I’ve tested this recipe using brown sugar and unrefined sugars, such as honey or maple syrup which is helpful for other dietary needs. 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 if using liquid sweeteners, would be to add 2 tablespoons cornstarch, coconut flour, or tapioca starch.

I have not tested this recipe with no-sugar sweeteners, but readers have swapped it out in other almond flour recipes with fantastic results. You can check out the comments there to see what has worked well for others.

The other option for blending the muffin batter together is to use a food processor or blender. Particularly with almond flour muffin recipes, it aerates the batter, making fluffier results. However, I would still measure or weigh the bananas (without the skins on) to make sure the accurate amount is added.

a tin full of almond flour banana muffins on a cooling rack
Banana nut, banana chocolate chip, banana berry – I’ve tried them all and it’s hard to decide which one wins out.

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a close up of an almond flour banana muffin with a bite taken out
4.48 stars (115 ratings)

Easy 25-Minute Almond Flour Banana Muffins

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 5 minutes
Cook Time: 21 minutes
Total Time: 26 minutes
Muffins made with almond flour have a reputation for being dense—but not these fluffy beauties! Easy and quick to make, these almond flour banana muffins bake up moist, fluffy and full of terrific banana flavor. These banana muffins are suitable for a gluten free diet, and perfect for a filling snack or grab-and-go breakfast. Chocolate chips optional.
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350°F. Liberally grease a muffin pan or use paper liners.
  • In a large bowl, mashed bananas. Add eggs, sugar, oil, and vanilla extract. Whisk to combine.
    1 cup mashed ripe bananas, 3 large eggs, ⅓ cup brown sugar, ¼ cup oil, 1 teaspoon vanilla extract
  • 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.
    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
  • 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.

Notes

Storing and Freezing 
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.
Calories: 267kcal, Carbohydrates: 19g, Protein: 8g, Fat: 20g, Saturated Fat: 2g, Cholesterol: 41mg, Sodium: 112mg, Potassium: 163mg, Fiber: 4g, Sugar: 11g, Vitamin A: 78IU, Vitamin C: 3mg, Calcium: 88mg, Iron: 1mg
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