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!
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!
- Almond Flour. Almond flour is made from ground up almonds. It’s a great gluten free and Paleo friendly substitute for refined white flour.
- Bananas. Use ripe bananas with at least a little black spotting on them. If you’re using frozen bananas, allow them to defrost first.
- Eggs. Eggs act as a binding agent to give the muffins their form.
- Chocolate Chips. I prefer to use mini chocolate chips, but whatever kind you have on hand is great!
- Maple Syrup. It adds natural sweetness to the recipe.
- Vanilla Extract. It adds flavors and brings out the flavor in the other ingredients.
- Cinnamon & Nutmeg. They add depth of flavor and a bit of spice that perfectly compliments the sweet ingredients!
- Baking Soda & Baking Powder. These are leavening agents that make the muffins light, airy, and fluffy.
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
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.
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!
FAQ & Notes
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.
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.
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!
More Healthier Sweets
- Chocolate Covered Apple Slices
- Banana Chia Pudding
- Almond Butter & Banana Energy Balls
- Homemade Maple Pecan Granola
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom!
Almond Flour Banana Muffins (Gluten Free)
- 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
- Preheat your oven to 350°F (176°C). Meanwhile, peel the bananas and set them in a large bowl. Use a fork to mash your bananas.
- In the same bowl, add lightly whisked eggs, maple syrup, and vanilla to the bowl. Mix together until well combined.
- Add almond flour, baking powder, baking soda, cinnamon, and nutmeg to the mixture. Mix until the ingredients are fully combined, but be careful not to overmix the batter. Fold in half of the mini chocolate chips (1/4 cup) until evenly distributed.
- Line or grease your muffin tin. Fill each muffin cup completely full.
- Sprinkle the remaining mini chocolate chips on top of each muffin.
- Bake on the middle rack in the oven for 20-22 minutes. Test for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, it's done cooking!Set them on a cooling rack and allow the muffins to cool.