Almond Flour Banana Muffins (Gluten Free)
These almond flour banana muffins are refined sugar free and oh so tasty. You can whip up a batch for a quick breakfast, healthier dessert, or a tasty afternoon snack. The natural sweetness from ripe bananas and maple syrup make these the perfect sweet treat to satisfy a craving!
Almond Flour Banana Muffins Recipe
I’m always on the hunt for ways to re-make some of my favorite foods with better-for-you ingredients. This recipe for delicious almond flour banana muffins checks all the boxes in my book! They are made without the use of refined sugar and instead are sweetened naturally with 100% maple syrup and ripe bananas. All of the ingredients are gluten free friendly, and they’re also high in protein and fiber.
Not to mention, these moist banana muffins have the most incredible flavor. All of the sweetness of traditional muffins, without all the sugar. A total win for my list of yummy healthy recipes that satisfy my sweet tooth.
I feel the same way about these fluffy banana muffins as I do about my keto nutella bombs — they’re so delicious that I cannot just eat one! It’s really helpful to have some healthier dessert options around so that we can enjoy a sweet treat without eating a ton of sugar. These gluten-free banana muffins have the best fluffy texture while still being moist too. No one wants to eat a dry and mealy muffin!
There are a lot of healthier banana bread recipes and muffin recipes out there that just don’t taste great. But I promise, this wonderful almond flour banana muffin recipe will not disappoint! So let’s get started.
Why You’ll Love this Recipe
There’s nothing better than easy, healthy desserts! There are so many reasons to love these almond flour and banana muffins:
- These almond flour banana bread muffins are very easy to make! You only need a handful of staple ingredients and one bowl to mix up the batter. Even novice bakers can handle this recipe, trust me!
- Adults and kids alike adore these fluffy muffins. They’re not overly sweet, and are light and airy, yet still filling. The almond flour lends a bit of nutty flavor that is just lovely with a cup of coffee or smoothie!
- One of my favorite things about this almond flour muffin recipe is that they are freezer-friendly & portable! Muffins are super portable for on-the-go breakfasts and snacking, and they can also be frozen and enjoyed later.
Ingredients
Muffins don’t need to be complicated. In fact, the more simple ingredients there are in a recipe, the better! Here’s a list of everything you will need to make the best healthy banana muffins:
- almond flour
- ripe bananas
- mini chocolate chips
- vanilla extract
- baking soda
- baking powder
- ground cinnamon
- ground nutmeg
- eggs
Substitutions and Variations
To make Paleo banana muffins, ensure you are using paleo chocolate chips and 100% pure maple syrup to stick to the paleo diet.
Be sure to check all your ingredients for Gluten Free certification! If you do not have almond flour, you could try using a gluten free flour substitute.
To make these healthy almond flour banana muffins vegan, omit the eggs and use your favorite egg substitute. Since bananas also help bind the muffins together, an egg substitute should work really well in this recipe.
I like to use semi-sweet mini chocolate chips, but dark chocolate chips and milk chocolate would also be tasty.
Feel free to add some fresh or frozen berries to the batter. However, be careful not to overload the batter or the muffins may bake unevenly.
How to Make Almond Flour Banana Muffins
Peel the bananas and add them to a medium sized bowl. Use a fork or potato masher to mash them well. The consistency should be very soft and clumpy, and not quite a liquid.
Lightly beat the eggs and then add them to the same bowl as the mashed bananas. Add the vanilla extract and maple syrup and then mix to combine the wet ingredients well. Next, add the almond flour, baking powder, baking soda, cinnamon, and nutmeg to the bowl.
Use a large spoon to mix the dry ingredients into the wet ingredient until thoroughly combined. Be careful not to overmix the muffin batter!
Fold in half of the chocolate chips until they’re evenly distributed throughout the batter.
Line a muffin tin with muffin cups — I like to use paper muffin liner or silicone. Then use a spoon or small scoop to divide the mixture into 12 lined baking cups.
Sprinkle each of the muffins with the remaining chocolate chips, and it’s time to bake! Set the muffin tin in a preheated oven on the middle rack.
Bake at 350°F (176°C) for 20-22 minutes or until cooked through. Insert a toothpick into the middle of one muffin. If it comes out 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 after a few more minutes.
Once the almond flour muffins are baked through, set them on a cooling rack until they’re cool enough to handle. Enjoy right away or store at room temperature for later!
How to Store Leftover Muffins
Learning how to store muffins is really useful! If you want them to just last a few days, you can store at room temperature. First, allow the muffins to cool completely. Leave the muffins in the muffin cups, and transfer them to an airtight container. Lay paper towels or a napkin in the bottom of the container and/or 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.
What to Serve with Almond Flour Banana Muffins
I love to eat a muffin on-the-go for breakfast, but I like to pair protein with it! A quick serving of ham and cheese frittata before I walk out the door is great, and bacon and spinach egg muffins are fabulous if I’m in a hurry.
These muffins go great with all my brunch favorites like prosciutto egg cups and air fryer breakfast potatoes too. Or serve with some sausage hashbrown breakfast casserole.
A muffin is a lovely afternoon snack too. Pair one with a cup of coffee or your favorite tea for the best mid-day pick-me-up. If you want an extra sweet tooth touch, drizzle the tops of these muffins in cinnamon roll icing!
Tips for Success
Make this almond flour banana muffin recipe a smashing success by following these simple tips:
- Almond flour is made from ground up almonds, usually blanched. It’s a naturally gluten free and Paleo friendly substitute for traditional flour. Always check the label of the brand you use to be certain it’s certified gluten free!
- Use overripe bananas with at least a little black spotting on them. They will have the perfect amount of sweetness for this recipe and will mash easily. If you’re using frozen bananas, allow them to defrost first.
- Allow the eggs to come to room temperature before whisking them and adding to the batter. They will mix much more easily when they’re not used straight from the fridge.
FAQ
Muffins freeze beautifully! To freeze them, allow each muffin to cool completely. Then 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
- Oat Flour Chocolate Chip Cookies
- 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
Equipment
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
Instructions
- 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.
