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.
Extra Fluffy Almond Flour banana Muffins
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!
Just like almond flour banana bread, this gluten-free quick bread is kid-approved and loved by all! Both recipes use simple tricks to make a light fluffy crumb, such as minimal oil and a perfected amount of almond flour.
Similar to almond flour zucchini muffins, they are gluten-free, grain-free, and dairy-free breakfast or snack and very freezer-friendly, ideal to grab-and-go on busy morning. Enjoy as is or add one of the suggested mix-ins to bring these gluten-free banana muffins to the next level!
Ingredients Needed
Like many of gluten free muffin recipes shared in my website recipe collection and in my gluten-free cookbook, the ingredients are simple and commonly stocked.
- Ripe bananas – For best flavor, deeply ripened bananas work best.
- Eggs – Helps with binding and fluffy texture
- 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 – Use unblanched almond flour, rather than almond meal. If you love almond flour recipes, check out this valuable free resource!
- Cinnamon
- Baking powder
- Baking soda
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 in a 350ºF until the tops are golden. Invert the muffins onto a wire rack to cool completely.
How long to bake banana muffins
These muffins need to bake for 21-23 minutes in a 350ºF oven. The tops should be golden and a toothpick inserted in the middle should come out clean.
Almond flour muffin recipes contain more moisture so you will want to be sure they have baked long enough for the moisture to evaporate, yielding a fluffy muffin, rather than dense and heavy.
To learn more tips for gluten-free baking refer to the linked guide, helpful for beginners or pros!
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 recipes made with almond flour 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.
Low Carb Adaptation
These gluten free banana 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.
using coconut flour
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.
substituting almond meal
Almond meal is coarser ground and can be heavier than blanched almond flour so it would weigh the muffins down.
additions and mix-ins
Turn almond flour muffin recipes into blueberry, chocolate chip, or banana nut muffins! Simple stir in one of the suggested mix-ins before pouring the batter into muffin tins.
- chocolate chips (1/2 cup)
- cocoa nibs (1/3 cup)
- nuts, such as walnuts, pecans or almonds (1/2 cup)
- fresh or frozen berries, such as blueberries or blackberries (1 cup)
- coconut (1/3 cup)
using a blender / food processor
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!
storing and freezing tips
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.
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step-by-step web story instructions for this recipe!
More almond flour Recipes
SAVE THIS ALMOND FLOUR BANANA MUFFINS RECIPE TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Easy 25-Minute Almond Flour Banana Muffins
Ingredients
- 1 cup mashed ripe bananas (about 2 medium)
- 3 eggs
- ⅓ 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.1 cup mashed ripe bananas,3 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.
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.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.Nutrition
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Melissa G says
These are DELICIOUS! This is the first almond flour recipe we’ve done that doesn’t taste terrible, and we’re pretty tolerant of the health-conscious-but-no-so-yummy stuff, lol. I’ve made these 3 times now and honestly FEEL so much better after eating these than similar (wheat) flour muffins. Have cut the maple sugar down to 1/4 c and we still loved! I put in a silicone mini-muffin pan with a cookie scoop and bake 16 mins. Such a beautifully easy and simple recipe that I can feel good about! Thank you so much for this!
Melissa Erdelac says
Love this so much, Melissa! And I know exactly what you mean by “they are good in a tolerable sort of way.” Glad these muffins exceeded that!
Best,
Melissa
Kelsey says
These muffins are soooo good!! I have made them 4 times since finding the recipe. I add blueberries and use half almond flour and half oat flour. The texture is perfect and they are so easy to whip together quickly! Thanks so much for a great recipe!
Melissa Erdelac says
Great suggestions, Kelsey! Thanks so much for taking the time to share!
Best,
Melissa
Traci Johnson says
I used splenda brown sugar and coconut oil. These are amazing. Love, love, love them!!!
Melissa Erdelac says
Glad to hear a sugar replacer works well with them. Thanks for sharing!
Best,
Melissa
Courtney says
Thank you for sharing this recipe! I’m making my second batch now and love these muffins so much. The texture is really pleasing, which is tough when using almond flour (a necessity for me). I use a monk fruit sweetener and it’s the perfect level of sweetness for me. Do you have any other almond flour recipes? Thank you again 😊
Melissa says
Thank you, Courtney! I really appreciate you taking the time to let me know! I have a lot of almond flour recipes! You can find them all here
Best,
Melissa
Dee says
All of my kids loved this recipe they only lasted 2 days! Wondering if applesauce can be substituted for bananas?
Melissa says
Hi Dee! Yes, I don’t think that would be a problem. I would use 3/4 cup unsweetened applesauce.
Best,
Melissa
Erica Bergstrom says
I been making banana bread with regular flour for years. I have to say your almond muffins recipe has been the best one. And best taste ever. Thank you so much.
Melissa says
Thank you, Erica! This makes me so happy! Thank you for taking the time to let me know!
Best,
Melissa
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
Bethany says
I don’t know it it helped but I blended the batter with a blender and I thought they seemed pretty light! Not too dense at all. I know it can help aerate the mixture some and break up any clumps better. I used bob’s red mill almond flour. So far so good.
Thank you for the delicious recipe, it was a big hit!!
Melissa Erdelac says
Thank you so much! This makes me so happy!
Best,
Melissa
susan m major says
I made this recipe but used 2 1/2 cups of almond flour and 1/2 cup of coconut flour. This made them much much lighter. I also made them with Swerve brown sugar for less carbs from the sugar. They turned out fantastic.
Melissa says
Thank you so much for sharing, Susan! A lot of people ask about using sugar replacements. I’m glad to hear it works!
Best,
Melissa
Vanessa says
I make these all the time for my kids. I add a little peanut butter and cut down on the oil then substitute swerve brown sugar. They are moist and delicious! Thank you!
Melissa Erdelac says
Thank you for sharing, Vanessa! It’s always a good thing when the kids enjoy them as well!
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