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Easy 25-Minute Almond Flour Banana Muffins

By: Melissa Erdelac · On: · Updated:

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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

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!

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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

images showing to how mix batter for the muffins.
  1. In a large bowl mash bananas. Add eggs, oil, sugar, and vanilla extract. Whisk to combine.
  2. 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.
  3. Divide the batter between 12 muffin cups either generously greased on lined with paper liners.
  4. 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.

a tin full of almond flour banana muffins on a cooling rack

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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a close up of an almond flour banana muffin with a bite taken out

Easy 25-Minute Almond Flour Banana Muffins

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.
4.43 from 104 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 21 minutes
Total Time: 26 minutes
Servings: 12
Author: Melissa Erdelac

Ingredients

Text Ingredient List

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.

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    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

    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
    Course: Bread
    Categories: Baking Breads Breakfast Dairy Free Fall Freezer-Friendly Gluten Free Grain Free Healthy(ish) Low Carb Muffins Quick and Easy Recipes Snacks Spring Summer Winter

    This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.

    Reader Interactions

    Comments

    2. Trish says

      This banana bread muffin recipe is replacing another that I’ve been using for several months. Definitely not dense (like the other) and very tasty! I used coconut sugar for the sweetener and used a bit less, but still plenty sweet. I added about 1/4 C of chopped pecans and a handful of semi sweet chocolate chips. Yummy! Thanks for the recipe! I’m glad I found it!

      Reply

    4. KimRice says

      Made the gluten-free banana muffins with almond flour & mixed the batter in the blender per your suggestion. Folded in chopped walnuts and sprinkled tops with Demara sugar. They turned out wonderful! So moist & fluffy. I can’t wait to try more of your recipes.

      Reply

    5. Laura says

      Really good and delicious muffins! And so easy to make. Sometimes it’s hard to make fluffy baked goods with almond flour but these are fluffy and I didn’t use a blender. I added pecans and walnuts.

      Reply

    6. 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!

      Reply

      • Lilly says

        These muffins are delicious! I added frozen blueberries per one of your suggestions! I did have to cook them 5 extra minutes as all ovens are different. But wonderful taste and texture! Thank you for sharing this recipe! 💗

        Reply

          • Priscilla says

            I made these almond flour cupcakes and added raisins, A variety of chop nuts. And I love molasses added a bit. One more thing my nutritional yeast for 20 minutes they were absolutely delicious I did not use a blender next time I will. I’ll be back in the us again

            Reply

    7. 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!

      Reply

    8. Traci Johnson says

      I used splenda brown sugar and coconut oil. These are amazing. Love, love, love them!!!

      Reply

    9. 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 😊

      Reply

    11. 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.

      Reply

    12. 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

      Reply

      • 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

        Reply

        • 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!!

          Reply

      • 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.

        Reply

      • 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!

        Reply

    14. 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!

      Reply

    15. 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.

      Reply

      • 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

        Reply

    16. 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!!

      Reply

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