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?

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 Recipes

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