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!
- 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!
- 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.
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
- 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
- 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.
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Using different sweetenersTo 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 / freezeStore 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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