Almond Flour Banana Muffins (Gluten Free)

Name: Almond Flour Banana Muffins (Gluten Free)
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 3 cups almond flour; 1 cup ripe banana (about 2 large bananas, mashed); 3 large eggs; 1/3 cup maple syrup; 1 teaspoon vanilla extract; 2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/2 cup mini chocolate chips (divided)

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These almond flour banana muffins are super fluffy, lightly sweet, and jam packed with flavor! They’re absolutely delicious, plus gluten free friendly and made with no refined sugar or oil. Make up a batch for breakfast or snacks today!

Side view of one almond flour banana muffin topped with chocolate chips.

Table of Contents

Why It Works

There’s nothing better than easy, healthy desserts! There are so many reasons to love these almond flour and banana muffins!

👉 Easy to make! You only need a handful of staple ingredients and one bowl to make them. Even novice bakers can handle this recipe, trust me!

👉 Better for you! This recipe is made without the use of refined sugar at all! Instead, it’s sweetened naturally with 100% maple syrup and ripe bananas. All of the ingredients are gluten free friendly, and they’re high in protein and fiber.

👉 Tasty! Adults and kids alike adore these fluffy muffins. They’re sweet without being overly sweet and light but still filling. The almond flour lends a bit of nutty flavor that is just lovely with a cup of coffee or smoothie!

👉 Freezer-friendly & portable! Muffins are super portable for on-the-go breakfasts and snacking, and they can be frozen and enjoyed later, too!

Ingredients

Ingredients Notes

Almond flour is made from ground up almonds, usually blanched. It’s a naturally gluten free and Paleo friendly substitute for refined white flour. Always check the label of the brand you use to be certain it’s certified gluten free!
Use ripe bananas with at least a little black spotting on them. If you’re using frozen bananas, allow them to defrost first.
I recommend using mini chocolate chips, but whatever kind you have on hand is great!
For Paleo: Use Paleo chocolate chips and 100% maple syrup.
For Gluten Free: Be sure to check all your ingredients for Gluten Free certification!
For Vegan: Omit the eggs and substitute your favorite egg substitute.

Step by Step Instructions

Process collage with mashed bananas, the ingredients combined, then mixed with chocolate chips.

Step 1: Peel the bananas and add them to a medium sized bowl. Use a fork to mash them well. The consistency should be very soft and clumpy, and not quite a liquid.

Step 2: Lightly scramble the eggs and add them to the same bowl. Add the vanilla extract and maple syrup. Mix to combine the ingredients well. Next, add the almond flour, baking powder, baking soda, cinnamon, and nutmeg to the bowl.

Use a large spoon to mix together until combined to form the batter. Be careful not to overmix the muffin batter!

Step 3: Fold in half of the chocolate chips until they’re evenly distributed in the batter.

Process collage showing the batter added to muffin cups, then topped with chocolate chips.

Step 4: Line a muffin tin with muffin cups (either paper or silicone). Then use a spoon or small scoop to divide the mixture into 12 lined baking cups.

Step 5: Sprinkle each of the muffins with the remaining chocolate chips, and it’s time for cooking! Set the muffin tin in a preheated oven on the middle rack.

⏲️ Cook Time & Temperature: Cook at 350°F (176°C) for 20-22 minutes or until cooked through.

✔️ Test to See if Muffins are Cooked: Insert a toothpick into the middle of one muffin. When it comes out, if it looks clean, the muffins are done. If the batter sticks to the toothpick, it needs more cooking time. Place the muffin tin back in the oven and try again in a few more minutes.

Once the muffins are cooked, set the muffins on a cooling rack until they’re cool enough to handle. Enjoy right away or store at room temperature for later!

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

FAQ & Notes

What’s the best way to store muffins?

First, allow the muffins to cool completely. Leave the muffins in the muffin cups, and transfer them to an airtight container. Lay a sheet of paper towel or napkin over the top of the muffins, then cover and close the top of the container. Store the container at room temperature, and eat within 3-4 days.

Can I freeze cooked muffins?

Cooked muffins freeze beautifully! To freeze muffins, allow the muffins to cool completely. Transfer them to an airtight container or bag and squeeze as much air out as possible. Seal and store in the freezer for 3-4 months.

Why are there holes inside my muffins?

This happens when you overmix muffin batter. Next time, mix the batter just until all the ingredients are fully combined and then stop mixing. A little bit of clumping is normal in muffin batter!