Almond Flour Banana Muffins
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These almond flour banana muffins are really tasty, and with less sugar, they’re a great snack option. They’re also freezable, so you can meal prep them for a breakfast or afternoon snack to go!
Do you struggle to find snacks that taste sweet but aren’t full of refined sugar? If so, I can help!
This recipe for delicious almond flour banana muffins checks all the boxes in my book! They are sweetened naturally, with pure maple syrup and ripe bananas. All of the ingredients are gluten free, too.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
These muffins are delicious, and so easy to make!! I will definitely be making again! Thanks for sharing the recipe!
–Jane
Why You’ll Love this Muffin Recipe
If you think gluten free banana muffins are dry and tasteless, you’ll be happy to know that these are really moist and fluffy!
Plus, you only need one bowl to mix up the batter, so clean up is quick and easy. Even novice bakers can handle this recipe, trust me!
One of my favorite things about this almond flour muffin recipe is that it’s freezer-friendly. The frozen muffins are super portable for on-the-go breakfasts or afternoon snacks.
An almond flour banana muffin and a coffee smoothie are the perfect afternoon snack. If you want an extra touch of sweetness, drizzle the tops of the muffins with cinnamon roll icing!
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.
- Use overripe bananas with at least a little black spotting on them. They will have the perfect amount of sweetness and will mash easily. If you’re using frozen bananas, allow them to defrost first.
- Bring the eggs to room temperature before using them. They are easier to combine with other ingredients when they’re not cold.
- To determine if the muffins are fully baked, insert a toothpick into the middle of one muffin. If it comes out clean, they’re ready to come out of the oven. However, if batter sticks to the toothpick, they need to stay in the oven.
- Almond flour is a naturally gluten free substitute for all-purpose flour. However, that doesn’t necessarily mean that it’s certified gluten free. So, always check the label of the brand you use to be certain.
Ingredients
These ingredients should be easy to find at any grocery store, but just in case, I have some substitutes listed below.
Substitutions and Variations
- almond flour: Be sure to check all your ingredients for gluten free certification! If you do not have almond flour, you can use a gluten free flour substitute.
If having gluten free banana muffins isn’t a concern for you, feel free to use all-purpose flour instead. - mini chocolate chips: Most chocolate chips are made with refined sugar, but dark chocolate has the least amount. There are also brands with sugar-free chocolate options, including Lily’s.
- vanilla extract: For an alcohol-free option, substitute vanilla essence for vanilla extract
Make it kid friendly:
Encourage your kids to help you make the almond flour banana muffins! Even toddlers can help put paper liners into the baking pan, and older kids can mix and portion the batter.
How to Make Almond Flour Banana Muffins
This is a summary of the steps involved. Scroll down to the recipe card for the full step by step instructions! ⬇️
- Peel the bananas and add them to a mixing bowl. Use a fork or potato masher to mash them well. The consistency should be very soft and clumpy, but not a liquid.
Stir in the eggs first and then the vanilla extract and maple syrup. After the wet ingredients are mixed together well, add the dry ingredients to the bowl.
- Use a large spoon to mix the dry ingredients into the wet ingredients.
Note: Be careful not to over mix the batter or you'll end up with dry banana muffins. It's okay if there are a couple of small streaks of flour in the batter.
- Fold in half of the chocolate chips until they're evenly distributed throughout the batter. (The rest of them will go on top of the batter)
- Line a muffin tin with silicone or paper liners. Then use a spoon or small scoop to divide the mixture between the 12 lined baking cups.
- Sprinkle each of the muffins with the remaining chocolate chips, and it's time to bake! Bake them on the middle rack of a preheated 350°F. oven.
- When the almond flour banana muffins are baked through, set the pan on a cooling rack until the individual muffins are cool enough to remove.
How to Store Muffins
These will stay fresh for about 4 days at room temperature. First, allow the muffins to cool completely. Then, leave the muffins in the liners 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.
For storage up to 4 months, learning how to freeze muffins is really useful!
FAQ
This is called "tunneling", and it happens when you overmix muffin batter. Next time, mix the batter until all the ingredients are just barely combined. A little bit of clumping in muffin batter is completely normal.
These muffins taste fantastic with brunch favorites like eggs and sausage hashbrown breakfast casserole. My kids enjoy them after school with a berry smoothie.
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
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.
Notes
Nutrition
2025 Update: This recipe is still a family favorite and has been updated to simplify the cooking instructions and add extra cooking tips for our readers. We hope you love it as much as we do!
These muffins are amazing!
I was out of chocolate chips but truthfully didn’t miss them.
Very moist and flavorful.
That’s the best kind of muffin my opinion! One that doesn’t even miss the chocolate chips 🙂 So glad you liked the recipe, Lu!
These muffins are delicious, and so easy to make!! I will definitely be making again! Thanks for sharing the recipe!
Hi Jane! I’m so happy you enjoyed them. Thank you for the lovely feedback! -Laura
So, I LOVE all types of flavors; I added shredded coconut, cinnamon chips, chocolate chips, and sliced almonds….to DIE FOR! Delish; very moist, etc. Great recipe!
Hi Marianne! That sounds fabulous! Thank you for the lovely review! 🙂 -Laura
I am going to try your recipe and will let you know how it goes. I know bakegoods recipes usually need to be done using exact measurements. However, I am trying to use up bananas and wondered if adding one or more to recipe than you have in recipe would make any significant difference?
Hi Jeanne, This recipe is pretty forgiving. Adding one extra banana probably won’t make much of a difference in flavor, but it will make it a little moister. It may take a little experimenting, so let us know if you try it and how it turns out. 🙂 -Laura