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

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!

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!

Just like almond flour banana bread, I used some simple tricks to make a light fluffy crumb, such as minimal oil because there is a lot of moisture already in almond flour and mashed bananas. Also the perfected ratio of dry ingredients builds up the structure while keeping a nice tender texture.

Similar to almond flour zucchini muffins and impossibly fluffy almond flour blueberry 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!

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.)

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.

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 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. You can check out the comments there to see what has worked well for others.

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

The other option for blending the muffin batter together is to use a food processor or blender. It would save you a step of mashing the bananas, and particularly with almond flour muffin recipes, it aerates the batter, making fluffier results.

Talk To Me About Mix-Ins

What’s a muffin without options? I’ve turned this recipe into blueberry, chocolate chip, and banana nut versions. If using fresh or frozen berries, I would recommend adding no more than 1 cup.

If stirring in other ingredients, such as 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.

overhead shot of muffins in a tin, some with chocolate chips

Save this recipe to your pinterest board!

Pin Now, Bake Later!

Let’s be friends on Pinterest! I’m always sharing great recipes!

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

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.
Print Pin Rate Remove Ads

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
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!