Dive into moist, fluffy Almond Flour Muffins made in minutes with a blender! Almond Flour banana muffins are high in protein, naturally sweetened, and gluten free, but taste like a heavenly indulgence!
When best friends ask for favors they are hard to ignore. Especially when they won’t stop pestering you about it. 😒
My friend is obsessed with a local organic cafe and bakery. So much so, her husband isn’t aware how much she spends weekly on smoothies and high protein almond muffins.
Obviously her pocket book was taking a hit. She continually asked me to replicate the recipe so she can make them at home. After multiple failed attempts, I concluded they are pricey because almond flour baking can be tricky!
First I tried almond flour mixed with coconut flour. It made a dry, crumbly muffin than needed more moisture. I could add more liquid, but needed something to absorb and bind the ingredients.
Adding oats worked perfectly because they soak up the liquids to make a fluffy almond flour muffin. Oatmeal is also naturally gluten free, high in protein and fiber, a has a neutral taste.
Mission accomplished, friend! Now you can lay off the expensive baked goods and take me out to lunch! 😉
Benefits of Using Almond Flour in Recipes
Like oatmeal, almond flour is also high in protein and has many additional health benefits.
Almond flour is made by finely grinding what is left from blanched almonds when the oils are pressed out. It has a rich, slightly sweet, nutty flavor that lends itself to baked goods, crumb toppings, and breading.
Almond flour has gained in popularity recently with the increased prevalence of 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.
Almond Flour Banana Muffins
Almond Flour Muffin recipe uses less sweetener because ripe bananas are added to the batter. Pure maple syrup and ripe bananas naturally sweeten the muffins without having to add refined sugars.
Banana almond flour muffins are moist and tasty as is, but many mix-ins compliment these flavors.
Almond Flour Blueberry Muffins
For juicy bursts of fruit add fresh or frozen blueberries to the muffins. Adding one cup of blueberries to almond flour muffin recipe also extends the batter to yield more muffins per batch.
For lemon blueberry muffins add 1 teaspoon lemon zest and replace the vanilla extract with lemon extract.
For blueberry coconut muffins add 1/2 cup shredded coconut with the blueberries to the batter. Sprinkle additional coconut on the muffin tops before baking for a toasted coconut topping.
Almond Flour Chocolate Muffins
For a healthy sweet treat add 1/2 cup dark chocolate chips. Regular size chips may be used for bigger chunks of chocolate. Alternatively use 1/2 cup miniature chocolate chips for more evenly mixed in chocolate flavor.
Almond Flour Pumpkin Muffins
For pumpkin flavored muffins replace the ripe bananas with 1 cup canned pumpkin. Since omitting the banana reduces the sweetness, you may want to increase the maple syrup to 1/2 cup.
For a traditional pumpkin muffin flavor add 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
Are These Muffins Low Carb?
This muffin recipe is 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!
Almond Flour Banana Muffins cuts those amounts by more than half. Each low carb almond flour muffin contains 17 grams carbs, 3 grams protein, and 2 grams of fiber.
For another great tasting, low carb breakfast recipe try Almond Flour Pancakes!
Can I Make This Muffin Recipe Without a Blender?
These muffins come together in minutes by using a blender, food processor, or immersion blender. However, they can still be hand mixed if you don’t have a blender.
First, mash the bananas in a large bowl. Add slightly beaten eggs and the remaining ingredients. Mix well with a mixer or by hand.
Since the oats aren’t pulverized by the blender, they will have a slightly different texture, but will still taste amazing!
Almond Flour Muffin Ingredients
- Oats – The recipe uses quick oats because they are smaller, but whole oats may be used as well.
- Almond flour
- Milk – Any milk may be used, including non-dairy milk.
- Coconut Oil – Oil should be melted into a liquid. Alternatively, substitute vegetable, canola, avocado, or grapeseed oil.
- Maple Syrup – Honey, brown sugar, or white sugar may be substituted.
- Baking Powder
- Vanilla extract
How to Freeze Muffins
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.
Pull out individual muffins for a quick snack or breakfast. To thaw, place on the counter for 1 hour or defrost in the microwave at 50% power for 1 minute.
How To Make Almond Flour Muffins
Preheat oven to 400°F. Line muffin pan with paper cups or grease with cooking spray. Set aside.
Place all ingredients into a blender, food processor, or in large bowl, if using an immersion blender. Blend until thoroughly mixed and smooth.
Stir in any optional mix-ins, such as blueberries, chocolate chips, coconut, or nuts.
- Pour batter into prepared muffin tins to about 3/4 full. If there are no mix-ins, you should have about 12 muffins. Using mix-ins yields about 14-18 muffin cups. Sprinkle shredded coconut on muffin tops, if desired.
Bake for 18 – 20 minutes, or until toothpick inserted in center comes clean. Let cool in pan for 5 minutes. Transfer to wire rack and cool completely.
Almond Flour Muffin Mix ins / Variations
- Lemon Blueberry – 1 cup blueberries, 1 teaspoon lemon zest, 1 teaspoon lemon extract (omit vanilla extract)
- Cinnamon Apple – 2 teaspoons cinnamon, 1/2 cup peeled and chopped apple
- Morning Glory – 1/2 cup dried fruit, 1/4 cup chopped nuts, 1/4 cup shredded coconut
- Pumpkin – Omit bananas and add 1 cup pumpkin puree, 1/2 cup maple syrup, 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Coconut – Substitute coconut extract for vanilla, add 1 cup shredded coconut, and sprinkle additional coconut on top before baking.
- Blueberry Coconut – 1 cup blueberries, 1/2 cup coconut, and sprinkle tops with coconut before baking
More Gluten Free Bread Recipes
- Socca, also known as farinata, is a gluten free, vegan bread recipe that uses 5 ingredients and can be made in minutes!
- Fluffy Gluten Free Biscuits recipe taste so amazing, no one even suspects they are gluten free!
- Quick Cheese Bread is a savory cheddar loaf bread that easily mixes up in minutes without yeast or kneading!
- Applesauce Muffins are extremely moist and flavorful with applesauce, banana, oats, cinnamon, and the perfect amount of sweetness.
- Sweet Irish Soda Bread has a golden, crunchy, sweet crust with a moist, buttermilk interior, and tangy cranberries dotted throughout.
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Almond Flour Muffins
optional mix-ins: 1/2 cup chocolate chips, 1 cup blueberries, 1/2 cup coconut, 1/2 cup chopped almonds, pecans, or walnuts
- Preheat oven to 400°F. Line muffin tins with paper cups or grease with cooking spray. Set aside.
- Place all ingredients except optional mix-ins in a blender, food processor, or large bowl, if using immersion blender. Blend until thoroughly mixed and smooth. NO BLENDER METHOD: Mash bananas in a large bowl. Add slightly beaten eggs and remaining ingredients. Mix well.
- Stir in any optional mix-ins. Pour batter into prepared muffin tins to about 3/4 full. If there are no mix-ins, you should have about 12 muffins. Using mix-ins yields about 14-18 muffin cups. Sprinkle shredded coconut on muffin tops, if desired.
- Bake for 18-20 minutes, or until toothpick inserted in center comes clean. Let cool in pan for 5 minutes. Transfer to wire rack and cool completely.
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Almond Flour Muffin Mix ins / Variations
- Lemon Blueberry - 1 cup blueberries, 1 teaspoon lemon zest, 1 teaspoon lemon extract (omit vanilla extract)
- Cinnamon Apple - 2 teaspoons cinnamon, 1/2 cup peeled and chopped apple
- Morning Glory - 1/2 cup dried fruit, 1/4 cup chopped nuts, 1/4 cup shredded coconut
- Pumpkin - Omit bananas and add 1 cup pumpkin puree, 1/2 cup maple syrup, 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- Coconut - Substitute coconut extract for vanilla, add 1 cup shredded coconut, and sprinkle additional coconut on top before baking.
- Blueberry Coconut - 1 cup blueberries, 1/2 cup coconut, and sprinkle tops with coconut before baking