by Olena

Almond Flour Banana Muffins (Video)

by Olena

4.9 from 423 reviews

almond flour banana muffins

Easy low carb and gluten free almond flour banana muffins with literally no sugar. These mini almond banana breads are healthy enough for breakfast and melt in your mouth! Kids love these almond flour muffins!

Gluten Free Banana Muffins

I purchased a Costco size bag of almond flour and have been playing around with it for a month. 5 lbs gone and our family got 2 new staple muffins we can’t get enough of – almond muffins and these almond flour muffins. This recipe is a reader favorite!

Please read FAQ’s throughout the post, follow the recipe and you will be SO happy with the end result!!!

What Makes Almond Flour Muffins Healthy?

  • These easy almond flour muffins are sugar free. Like honey and maple syrup sugar free. Not even a drop of oil. Isn’t it amazing?!
  • Nutrition wise these muffins beat any as well – low carb, high protein and full of fiber. Eat one and you are full without even minor bloating. My kids love these and yours will too!!!
  • Paleo and keto if that’s your jam.

Almond Flour Banana Muffins in muffin tin

How Do They Taste?

Unlike whole wheat muffins, these gluten free banana muffins melt in your mouth. Their texture and feel reminds me of a marshmallow or a sponge cake. I’m not the one to post bitten food pictures but in this case it was absolutely unavoidable step. SO SOFT AND GOOD!

What Are the Ingredients?

Main ingredients are:

  • Ripe bananas
  • Eggs
  • Almond flour

Then of course baking powder + soda, cinnamon, vanilla extract and salt. That’s it!

cinnamon, eggs, baking powder, salt, baking soda, bananas in blender

How to Make Almond Flour Banana Muffins

  1. Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
  2. In a blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth. how to make almond flour banana muffins step by step
  3. Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.  how to make almond flour banana muffins step by step
  4. Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 20 minutes and enjoy.

Blender or Food Processor?

I used to say “no” to a food processor. But after so many readers have tried food processor and even hand mixer, I changed to “yes”. Just watch the video below.:)

I noticed no difference in almond flour muffins taste except the appearance. Blending bananas almost into a smoothie consistency ensures no banana lumps and that pillowy soft texture. There might be a few small banana chunks in a food processor batter and the looks is a bit more coarse.

But trust me, not a big deal!

adding chocolate chips to almond flour banana muffin batter

Chocolate Chips Substitute

I like to use mini dark chocolate chips. They distribute more evenly than large ones. To keep these paleo banana muffins really sugar free, try fresh or frozen blueberries, or cacao nibs.

Almond Flour Banana Bread?

Good news – I now have almond flour banana bread recipe on the blog. Hooray! It is different!

You can’t use this muffin recipe and make almond flour banana bread. Because almond banana bread will come out soggy in the middle. Make small almond flour banana breads in a shape of muffins.

More Yummy Almond Flour Goodies:

Watch Olena Make Paleo Almond Flour Muffins

And don’t forget to subscribe to my YouTube Channel for weekly cooking videos!

Print

Almond Flour Banana Muffins

almond flour banana muffins

4.9 from 423 reviews

Easy low carb and gluten free little banana breads with almond flour and no sugar. Healthy enough for breakfast and melt in your mouth almond flour muffins!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 3 ripe bananas (brown spots), large
  • 3 eggs, large
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 cups almond flour
  • 1/4 cup dark chocolate chips
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
  2. In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
  3. Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
  4. Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 20 minutes and enjoy.

Store: In a cool dry place for up to 5 days. Freeze for up to 3 months.

Notes

  • Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough. Muffins won’t come out good. Also can’t use other fruit. 🙂
  • You can’t use ANY other flour besides almond flour. Has to be almond flour. Some readers have used almond meal but I have not tried. I assume texture and look would be different.
  • Also some readers have mixed batter with a whisk and said it turned out good but I haven’t tried. I assume texture and look would be different.
  • Mini and jumbo muffins are probably possible but bake time will differ respectively. Keep an eye on muffins and do a toothpick test.

Baking is a science. For best results, it is best to follow the recipe. Enjoy!

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

842 comments on “Almond Flour Banana Muffins (Video)

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  1. Such a great recipe! Super easy to make and muffins came out moist and delicious. Instructions worked just fine for the high altitude here in CO!

  2. Love these!!! I’m diabetic and its perfect for me. I made them without the chocolate chips and they tasted great. Would most definitely make them again. Thank you!!!!

  3. Had to wait till they cooled… delicious!
    Used vegan chocolate chips, also added walnuts for the adults.

    1. I think walnuts would taste great. They will be less sweet than the chocolate chip ones, but the banana is what adds the most sweetness!

  4. I didn’t know what to expect. I was very surprised when they tasted so good without any added sugar or sweetener and wasn’t sure what the texture would be. I will make these again and again! Very good!
    Thank you for sharing❣️

  5. Recently diagnosed with type 2 diabetes and miss sweet treats. This is absolutely perfect. Fits in my daily food plan. Your site is my new favorite. Thank you!

      1. I only had 2 bananas & 1.5 cups almond flour so I improvised. I used only 2 eggs and I added 1Tbsp each of Ground Flaxseed Meal, Chia Seeds, Barley Grass Powder, Wheatgrass Powder and Ashwaganda Powder. Obviously my muffins are green but they are delicious and super healthy.

  6. What a surprise to find an unusual recipe that worked just beautifully, easily and healthfully. All the ingredients just fit in the blender, no bowls necessary. Sweet enough without added sugar. Flavorful. I put in too many chocolate chips which over-sweetened a bit. Stick to the recipe amount. Huzzah! Diid not miss wheat, dairy, milk or butter. This was much more delicious.

  7. These muffins are so yummy! I so appreciate you sharing the recipe! I have to eat gluten and dairy free and go without so often because my family prefers wheat flour, milk & butter. Thank you!

  8. THE BEST I love these so much. No added sugar or oil and they’re gluten free which is amazing. I used 2.5 cups of almond flour with 3 scoops of vanilla protein and I baked them for 20 minutes instead. When I baked the first time 30 min was a bit too long and they we’re overcooked (maybe my oven is just really strong?). 20 minutes worked out really well for me.

  9. We have made these so many times now. Theh are our go to muffins as a family. Our kids (and the neighbours kids) love them with unsweetened raisins.

  10. Omg! Super delish and moist! Hard to believe there’s no oil. Great flavor too! I added some chopped walnuts and pecans too. Thank you so much for sharing your recipe 🙏🏻

  11. Hi Olena thank you so very much for this outstanding recipe. I had 2 bananas so I used 2 cups almond flour and 2 eggs but kept everything else exactly the same. It came out perfect and tastes fantastic.

  12. I just made these and they came out fantastic! Tender and moist, the sweetness is perfect too. Every time I bake with almond flour I always end up with somewhat dry texture so I’m very happy with the result. I put most of the muffins in a freezer so that I don’t eat all of them as they were so good. Thank you so much for your great recipe & easy instructions!

  13. This little treat is perfect! I’ve cut sugar out of my diet and still wanted a baked treat.

    Cooked for just 18 minutes

  14. So easy and delicious! Make sure to thoroughly whip the wet ingredients or the texture doesn’t seem to come out right.

  15. These were amazing! Better than any I’ve made before! The kids loved them too and I loved that they didn’t have any sugar! Thanks for the recipe – we will be making these again 🙂

  16. Beyond OUTSTANDING!!! I am gluten and sugar free and with a few slight modifications this banana muffin is seriously delicious and super easy to make! I use the Lilly’s no sugar chips both dark and milk chocolate and 3 or so generous tablespoons of natural apple sauce. Also, my cook time is 18 minutes. They are perfection! Thank you sooooo much!

    1. I have not tried this recipe yet..your comment jumped out at me when I read unsweetened applesauce! I have some organic unsweetened apple butter I’d like to add.

  17. Let’s just say my search for THE MOST PERFECT paleo gluten free muffin is over.
    Melt in your mouth madness! Thank you for sharing!

  18. Hi have you tried replacing the egg with something else? I wanted to make it vegan and was thinking of using the egg replacer found at whole foods.

    1. I made these with egg replacer and added a 1/4 cup of frozen blueberries. I thought they were going to be a fail as they did not look good when I put them in the muffin tin but Oh my lord, they are amazing. I am in love with these. Need my next batch of bananas to hurry up and get overripe💓💓💓💓💓
      Thank you SO much for the recipe.

  19. This recipe is awesome. I made it into mini a which were perfect size for us. This made 32 minis. did not use a food processor but a mixer and the rest by hand. They were perfect! A keeper for our family.

  20. Thank you for this!
    Perfect recipe. I just put everything but the almond flour in my food processor cold out of the fridge.
    I usually warm up ingredients, but I just didn’t want to today.
    No problem – these are perfect anyway!

    I used the almond flour Costco carries- just starting to use it, and it turns out to be really nice.

    Thanks again!

  21. I’ve read so many recipes that are talked up by the publisher but don’t deliver.
    This recipe delivered!
    The muffins came out exactly like the photos and were delicious.
    Just on my way out to buy more bananas because the muffins I made yesterday are all gone!
    Can’t wait to try more of your recipes.

  22. Very good muffins only problem… 30 minutes baking is too long. Next time I will try 20 minutes-

    1. Every oven is different, the recipe has been well tested in my oven for 30 minutes. Glad you liked the taste of the muffins!

  23. These were delicious! I generally eat low carb and love trying new recipes. Most low carb or keto banana bread or muffin recipes call for banana extract-yuck! Real banana is key.

  24. These turned out so delicious and moist! My husband and I are obsessed. He’s already asking me to make them again!

      1. Sooo I had four super ripe bananas and was slightly concerned about the mix being too watery so I added two tbsp of coconut flour and these turned out amazing I turned them into cupcakes with cream cheese frosting! Thank you so much!!!

  25. Help needed
    I tried these and they are in the oven at the moment
    As I combined the almond flour to the wet mix it didn’t seem to be as runny as the batter in the video.
    I have a question
    I used almond flour which I made from almond milk pulp. I dehydrated the almond pulp and then blended it to a fine flour.
    I am not sure if this had something to do with it but it seemed to be a paste rather than batter.
    I felt I needed to add a liquid but the liquid was going to water down the flavour too much..
    I am cooking them anyway and I’ll soon find out what happens.

    1. Hi Belinda! The batter for these muffins is less runny than other muffin batters. It shouldn’t be a paste. How did they turn out after you baked them?

  26. Excellent- absolutely surprised me to find a gluten, added fat and added sugar free recipe this good. Used two med/large bananas and paper liners and they were perfect after 25 minutes in my oven. A family member has Ulcerative Colitis and has achieved remission with the SCD diet. This means we also so make our own baking powder from cream of tarter and baking soda. I used 3/4 season of that along with the baking soda and salt with no issues. Thank you so much for this uncomplicated, fantastic recipe.

  27. Really great taste and texture!
    I love that no refined sugar was needed!
    Good amount of protein to provide a good snack!

  28. Absolutely love them! Great for low carb & low sugar. I also love that it has fibre in them, unlike white flour. Thank you!

  29. These are a yummy, healthy and easy treat.

    I used paper linings so the muffins stuck a bit but they were still good.

    I ran out of almond flour at 2 1/2 cups so I topped up with regular wheat flour and they still turned out perfectly.

    Just ate two 🙈

  30. Wow these are so good. I used a blender, amazing what you can do with a blender. They came out so nice fluffy. I didn’t have chocolate chips i cut up the dark chocolate i had in the house. It melted and came out like a swirl but very nice. Couldn’t believe it no sugar added at all.

  31. Amazing. Mixed ours with a banana masher and whisk – no blender – and they were amazing. Also like other people said, take them out earlier (we did 25 minutes) and they are perfect (gooey but hold together).

  32. Fantastic! Great flavor. I only had 2 cups of almond flour, so I replaced 1 with all purpose wheat flour. Worked fine. Also toasted some walnuts and added some blueberries. Results are great texture and filling!

  33. Wow! I’ve tried so many healthy muffin recipes and these are truly amazing! Just bit into one and I’m in love. Iced it with some almond butter and I added a little bit of ground cardamom (a few pods) and some extra cinnamon in the batter is too. Just a note to anyone else making these- mine also required less baking time (around 24 min I think), and I saw another comment saying she pulled them out of the oven earlier too so keep an eye on them the first time you make them. Yum.

    1. Thanks so much for your positive feedback. Love the idea of adding some cardamom to the batter and icing with almond butter! Thanks Fatima!

  34. These are amazing!!! I used 2.5 cups almond flour (I ran out) and substituted baking soda for baking powder.

      1. These are so good! I used a regular food processor and it worked great. Very easy recipe and it was just what I needed! I forgot the chocolate chips prior to baking (face palm) but I just pushed a few into the muffins at the time I was eating them lol it worked but I’m sure its even better if you put them in the mix. I will definitely make this again!

  35. I’m really try to follow a strict keto diet. I want to make these muffins without the chocolate chips and either with or without blueberries. But I need to know what the nutritional information will be with hose changes. Thank you!

    1. Hi Karen! Without the chocolate chips or blueberries, each muffin has 46 calories, 1.3g total fat, 7.2g of total carbs, and 3.7g sugar. Hope that helps!

  36. Making these for the second time. Best recipe I have found yet! My family couldn’t get enough!

  37. hello, do you think a different fruit puree would work too? My fam hates the strong banana taste, so I often swap for sugar free apple puree (or any different store bought without added sugar) … maybe with a little bit more almond flour since it´s sometimes more runny?

    1. I haven’t tried this recipe with a different fruit puree as it is a banana muffin recipe. You could try applesauce if you like, but I can’t speak to the ratios of applesauce to almond flour. Try it and let me know how it goes!

  38. Delicious, I used blueberries instead of chips. I was surprised at the calorie count tho. ESP with no added sugar. Was it the chips that raised it?

  39. Incredible recipe! Love that the sugar comes from just the bananas and chocolate chips! I used 2 1/4 cups almond flour and 3/4 cups almond meal. Turned out GREAT!!! Thanks so much for this awesome recipe:)

  40. I don’t normally leave comments..but I just wanted to say THANK YOU for sharing this recipe. I followed your instructions word for word, the only thing I added was more cinnamon to the mixture only because I usually do this with most recipes and 1/4 cup of chopped walnuts. They’re my husband’s favourite muffins. I think it’s awesome that no added sugar is required for sweetness or even butter for moisture. The muffins are perfect in texture, moisture and sweetness. The secret really is in the use of ripened bananas and following your recipe. This is my go-to muffin recipe for now on:) 🙂

  41. Looooove this recipe! I’ve made it 2-3 times now. In my last batch, I ended up adding 2 scoops of protein powder, and they make the perfect post-work out snack!

  42. I followed recipe exactly and these are amazing!!!! In my oven, they were done at 25-28 minutes. I started checking them at 22. Best low carb/no sugar muffin ever! Thanks for posting this.

  43. Hello, could you share the quantity of bananas by weight i.e grams or kg? In my part of the world, the bananas are smaller and my trying to guess right quantity ruined my first attempt at recipe. Thank you!

  44. I added walnuts and raisins. I let them cooled. I ate them the following day. They had a great taste. I shared them. My daughter called and asked if I had any more. This recipe is a hit with me.

  45. I was looking for a gluten free banana bread recipe and saw this one and decided to try The muffins instead. I did tweak it a little. I used 2 cups of almond flour and 1 cup of cashew flour, added walnuts and a half cup of mini chocolate chip. Baked for 30 minutes in jumbo silicone muffin pan. It yield 12 jumbo muffins. I am just out of my mind as to how good they turned out. Soft to the touch, melt in your mouth, moist like bread should be. They are delicious. I will be making another batch soon to freeze. Thank you so much for sharing.

  46. Oops! I forgot to rate 5 stars on my prior comment (probably because I have never left one before so I am learning how to do it, LOL).
    5 stars plus!
    Mine were done perfectly after 22 minutes. I used “non stick” dark muffin pans with cupcake liners.
    I loved that they did not overflo and make a mess when cooking, but the muffin cups are full.
    Mine made 13, like some of the other posts.
    Very happy!

  47. THE BEST!
    I have never left a comment on any other site, although I have found many wonderful recipes…….
    But these are exquisite! So easy, no sugar, healthy and taste great!!
    Thank you, thank you, thank you!

  48. Great, easy recipe that is incredibly healthy. I felt good feeding them to my two boys and hubby. Thank you for creating and posting! For me, mine were ready after about 20 minutes.

    1. It makes my heart so happy to provide families like yours with healthy and tasty meals! Thanks for the positive feedback Melissa!

  49. These muffins are so delicious! They came out perfect!! SO excited to make them again soon!!

  50. I added some dates and coconut and butterscotch chips , wow were they delish ! My 6yr old grandson wanted to eat them for every meal !

    1. Sounds like this recipe is a keeper for your grandson! The dates, coconut and butterscotch chips sound like great additions!

  51. New to your site. My daughter made these muffins this week. They were delicious. We froze them and heat them up in the am. Can’t even tell they are gluten free. Looking forward to making more of your recipes.

    1. I followed the recipe exactly, using my blender and using superfine almond flour. The taste was very good, however the baking time was way off. I cooked them at 350° for 20 minutes only and they started getting brown on top and the bottom was a little burnt. Also, I used superfine almond flour, but unlike the video and pictures on this recipe, mine came out very grainy and bumpy instead of smooth. Any suggestions?

      1. Only thing I can think of your bananas were not ripe enough so didn’t liquify like mine. Baking time is not way off in this recipe – as video shows. This is how my oven bakes and this is what I am sharing. I didn’t make it up. 🙂 Just FYI for future baking all ovens vary, so it is a good idea just to do what you did. My bag says almond flour, I’m not sure how fine it is.

  52. This is the fourth healthy banana muffin recipe I’ve made and it is by far my favorite. I have been trying to find a healthy alternative to buttery banana bread to satisfy my cravings and came up empty, until now! I was a bit worried because there is no sugar in this (the other recipes I tried used stevia or xylitol) but it didn’t need it and it’s probably why they tasted so much better. Thank you very much!!

  53. I followed the directions exactly, and they came out perfect! I absolutely love that there is no butter or sugar in these and yet they fulfill my craving for something sweet. Thank you!

  54. These turned out amazing. I have a feeling they are gonna be my staple breakfast muffins for a long time! Thank you for the recipe!

  55. Super tasty and easy bake. My first attempt, I followed the recipe to the tee! My next few batches, I added coconut, cashew nuts and blue berries to the recipe for fun. I bake a batch every week for my hubby who is Diabetic and he cannot do without his “breakfast” muffin. I’m no Baker! I decided to learn something different. I can now bake these without the recipe. How cool is that?!

  56. Delicious. I added some peanut butter and blended everything except the almond flour which I whisked by hand because i like the texture. Glad to see no sugar or butter for this recipe.

  57. My husband loves this recipe. He is trying to cut back on sugar but he has the biggest sweet tooth, almond flour banana muffins to the rescue! These muffins are moist and simply delicious. I have made them with frozen blueberries and chocolate chips. Thank you for another great recipe.

  58. Second time making these muffins. I mixed the last of my fine almond flour with super-fine natural almond flour (because that’s all the market had in stock). While they didn’t turn out horrible, they turned out much more dense than when using the regular fine almond flour. Both are Bob’s Red Mill products. Wish I had added twice as much vanilla and nutmeg (still haven’t purchased cinnamon). Next time I will wait until I fine regular almond flour.
    I still rate it 5 stars because the muffins are delicious when baked according to the recipe!

    1. Someone left a comment that she used half almond flour and half oat flour. That may help the texture when you don’t have the preferred flour. If you have a high speed blender, like a Ninja, you can make your oat flour from rolled oats in just seconds.

  59. Excellent, easy recipe! Brought the ingredients on a camping trip. No blender or food processor so used a ziplock to “mix”. Love the texture and flavor! We skipped the chocolate chips this time.

    1. Hi Darcy! Omg, i loved that you made these muffins on a camping trip and mixed them in a ziplock bag. That’s awesome!

  60. Made this last night. Brilliant! i made them vegan with arrowroat powder because i had an allergy to eggs. Im eating them for breakfast , so good! thanks for the advice

    1. Made these today for my first time. Not sure yet whether I’m fortunate or unfortunate that my kids liked them. I kind of want them all for myself! Thanks for sharing!!

    2. Yes,they are sweet and moist with no oil or sugar added . I added wild blueberries and read they are great with peanut butter added !

  61. My husband made these yesterday. They were very good and quite sweet, considering there is no added sugar. This recipe is definitely a keeper. They are a wonderful, healthy snack.

  62. These are quite tasty, I used cocoa nibs instead of chocolate chips, I also didn’t have 3 bananas on hand, so I used 2 bananas plus 1/4 cup apple sauce.

    Something to note, however, is that the nutrition facts for the muffins are way off…. With the modifications I had to make, I knew my resulting calorie count would be a little lower, but even with that the muffins are only 75 calories each and only 3 grams of protein per muffin (I ended up with 13). If you are counting calories or keeping track of macronutrients, you may need to dump the ingredients listed (or what you ended up using) into something that can spit those numbers out for you.

    1. Glad you enjoyed the recipe, Jill. Nutritional #s are not “way off”, please do not confuse the masses. 🙂 You probably don’t realize that 3 cups of almond flour are 2160 calories divided by 12 = there you go. Your numbers are off. Almonds are nuts high in calories and fats that are luckily good for you. Eat real food and be healthy!

  63. oh my goodness! this was my first recipe trying almond flour and it turned out amazing! i used my ninja blender to blend everything and it made the muffins nice and fluffy. adult and toddler approved 😀

  64. These muffins are so simple, and everyone loves them! I add pecans and chocolate chips to my because I love chocolate and the texture the nuts gives the muffin. Have made this recipe many times!

  65. These muffins are sooo delicious. Such an easy and quick recipe that is made with simple ingredients. Thank you for sharing.

  66. Can you do half almond flour with another flour? I’m trying to avoid coconut and I don’t have oat. Thanks!

  67. First attempt yesterday 🙂 Instead of the chocolate chip, I used blueberries along with cocao nibs and doubled the cinnamon and vanilla and the sweetness was spot on for me! I found that mine didn’t rise at all and were a bit wet from the middle and bottom – I used smaller over riped bananas (any more bananas would have been too overpowering for me) and I tested my baking soda and baking powder and they are ok. I didn’t want to leave them in the oven any longer as they were browning from the top and the skewer was coming out clean. Do you know why this could be? I did use a hand held mixer for the first few steps and then used a spatula once I added the blueberries and cocao nibs in. I covered the blueberries in the almond flour as well to prevent them from sinking which worked. I also left the mixture out for about 15 mins before putting in the oven as I read somewhere that leaving a gluten free mixture out so that it settles helps avoid a grainy texture. I don’t know if that made a difference to the muffins not rising though? Any thoughts/suggestions would be greatly appreciated.

    1. Almond flour is not like wheat flour. It doesn’t have gluten so middle doesn’t rise much. My muffins were whipped in a high speed blender hence the tops and fluffy texture so that’s why. Sounds like you could bake them longer if they wre too wet.

    2. Someone left a comment that she used half almond flour and half oat flour. That may help the texture when you don’t have the preferred flour. If you have a high speed blender, like a Ninja, you can make your oat flour from rolled oats in just seconds.
      Saf, if when I have to cook longer, I lower the heat a bit, 325°, and cook longer.
      Olena, thank you for sharing your recipe. You are inspiring creativity in so many people!🍌

  68. These were delicious! I just did a little tweak
    1/4 tsp nutmeg 1/2 tsp ginger 2Tbs golden flaxseed meal a little lemon zest and stirred in 1/2 cup raisins instead of the chocolate chips.
    They were moist with the right amount of sweetness.

  69. These were great! I had a small amount of almond meal (not flour) left in my freezer and wanted a treat for breakfast and this was delicious. Very moist and plenty sweet between the banana and the chocolate chips. My kids were sad I did not share 🙂

  70. Absolutely delicious! Didn’t have cinnamon so I used allspice. I didn’t have chocolate chips so I put a small amount of chopped walnuts in each muffin. Even my fussy husband enjoyed them. Very light in texture. Was hard to stop at just one!

  71. Delicious! Didn’t have enough almond flour so I did half almond flour and half oat flour. Worked just fine and helped with the spongy texture almond flour can sometimes create. Will make again!

  72. I have made these several times. Almond flour cooks different from regular flour, so I used an extra banana and 1/2 tsp more baking powder, along with a 1/4 cup stevia. They turn out great as a loaf, mini or jumbo muffins. Thanks for the recipe.

  73. I baked them 02 days ago and it came out well .
    Will bake them often,
    This a million

  74. Just baked and tasted my very first one from my very first batch, and it was perfect! Easy to put together and easy to bake. I did them at 350 for 25 minutes. Any longer would have been too long, at least for my oven. I think a little sugar-free jam might be quite tasty on them. I have finally decided to get serious about my too high blood sugar, so these will be a perfect addition to my meal plan. Very excited! Thanks for an easy fun recipe that’s healthy, too.

  75. These are delicious!! Our family loves these with walnuts and 4-5 chocolate chips per muffin!

  76. Delicious! My husband and I both love them. I’m GF he is diabetic so a recipe that accomodates us both. I did add two Tbs of honey which was just the right amount of sweet for us.

  77. I made mini muffins. Baked at 325 for 20 mins and they came out great! My toddler gobbled them down. Love that they have no sugar, gluten or dairy (omitted choc chips). Thanks!

    1. Love hearing that these muffins were enjoyed by your toddler Jennifer. Mini muffins are so great for kiddos!

  78. Just made these and love the recipe. Super easy. I substituted walnuts for the chocolate chips. My wife loved them, I thought they weren’t moist enough. How could I forget that on my end? Did I over cook or could I add more banana? Butter? I love coming but I’m not of a recipe follower than I am creative. Also, to sweeten them up (another preference of mine, not my wife) could I add Swerve or Truvia? How much would you recommend? This post had so many comments, I hate to ask another question. 😬

    1. Don’t worry about asking a Q. Yes, you can add 3-4 tbsp any mild tasting oil. Experiment with Swerve or Truvia – how much – you can do it, I just can’t tell you how much cause I never cooked with any. But recipe will work. Muffins were less sweet because you didn’t use chocolate chips. 🙂

  79. Hello dear,

    I tried this recipe a couple of times and it turned out to be delicious.
    However, lately I can’t seem to get it right. I’m not sure if it’s from the banana size what exactly. When I bake it, even for a very long time, it stays kind of wet on the inside.
    May you please post the recipe in grams…this might be more accurate.

    Thank you dear

  80. Amazing! I’m so glad I stumbled upon this! These came out super moist and fluffy. I added about 1/4 cup of ground flax seed and crushed walnuts and shaved 100% cacao chocolate into the mix. Seriously so good! I also got about 24 muffins out of this recipe! Thanks so much!

  81. I recently baked these muffins and they turned out pretty good. The banana flavor is very pronounced and delicious but the texture is grainy in spite of me using super fine almond flour. Any tips on how to get a fluffier, less grainy muffin?

    1. Hi! I haven’t had this problem before. What type of processor/blender did you use? Perhaps, you will need to process for longer until the batter is smooth.

  82. Just made these today after I found almond flour in my freezer. They are so delicious!!!! I make muffins for my grandkids and they have begun to ask for ” My Daily Muffin”- these are perfect! No sugar, just good wholesome ingredients. Thank you!

      1. Do you think they would still taste good without Cinnamon ?
        I’m baking them for someone who can’t have spices

  83. I was a bit sceptic having tried more complex low carb banana muffin recipes recently. This was so simple to make and turned out just perfect. Thanks a lot!

    1. I loved them!!! My husband is ok with them since he is sugarholic and needs more sweet, my 7 year old loved them too! The only issue is we are on a lower calories diet and I think I should only allow myself 1 per day. So now we have a bunch of them left. Do you think I could freeze them? Would they survive the freezing?

  84. These were easy to make, everyone including my picky 7 yr old loved them. Gone in a flash and more or less guilt free! Great recipe.

  85. Is it 250 ml cup or 200 ml?
    Also can I use 2 cups of almond flour and half a cup of coconut flour? Turns out I did not have enough almond flour, realized it acted I combined all the ingredients 🤷‍♀️

  86. I loved this recipe when I tried it two weeks ago but today I Somehow failed! I think I put too much almond flour and now they are hard and dry… Do you think you could furnish us with measurements in grams? I think That would ensure consstency… I really loved the flavour and texture so I cant wait to get it right again! Thank you!

    1. At this point the app we use to create recipes does not support grams conversion unfortunately. It is in the future plan. For now, if you love this recipe so much I recommend to Google conversions and enjoy. It’s very few ingredients. Good luck!

  87. Hi Olena! I just came across your blog and I am saving recipes left and right! I really want to try these muffins, but I work at a place that is nut free. Do you have any suggestions? I can always make them to eat at home, but I sometimes want something sweet at work! Thanks!

  88. I love this recipe — so healthy! If only I could limit myself to one serving haha.

    I sub out 1/3 of almond flour with vanilla protein powder, but it makes the muffins much more dense. Still taste good. Any suggestions to make it more fluffy?

    1. Yes protein powder is “thirsty”. Protein baked goods are “a different animal”. For fluffy I highly recommend to stick to original recipe – baking is a science.

      1. Have made these twice, the kids and I love them. Thinking of making another batch with some peanut butter added. Would that work?

  89. So tasty! They’re perfect with my morning coffee after a quick 20 seconds in the microwave. My blender wasn’t quite strong enough for the batter, so I had to scrape and incorporate a lot by hand. Next time I’ll try my food processor. Thank you for the easy recipe that just happens to be GF, DF, and no added sugar.

  90. My family loves this recipe! I’ve made it a few times, last time I added honey to the mix and it was so good! I love how it’s lower in sugar then most desserts but still sweet and soft! Thank you for the recipe 🙂 a new family favourite!

    1. Hi Megan! I haven’t done it myself, but I don’t see why not as long as you substitute enough flax eggs for 3 eggs!

  91. Talk about easy and tasty paleo baking, this is surely one of them. Love the taste and texture of the muffin, moist and soft.

  92. Made this and it was delicious .. however my bananas weren’t all fully ripe so I’m making it again with proper bananas . It’s gonna be even yummier thanks for recipe

  93. These are my new favorite ! I’ve made 3 batches so far and I am in love. I used the nutrition panel provided and typed it into my weight watchers app and it says that one muffin is 7 points!

  94. Delicious! I absolutely love that you offer a conversion calculator for this recipe. Take the works out of it for us.

  95. I made mini muffins for the first time with half the ingredients and it came out wonderful. I am just starting to bake gluten free but this recipe was so simple yet so flavorful that my super picky eater toddler had 5 mini muffins. I used Bob’s Red Mill Super fine Almond Flour. It is a keeper. Thank you.

  96. Love this recipe. Super easy and a great choice for my son’s low carb diet. A regular item for breakfast and in lunches for my three students. Also great for gluten-free and dairy free choices.

  97. Think recipe would bake well as jumbo muffins? Not that I personally need (or will even eat) that much muffin, but my audience will likely appreciate it.

  98. This recipe is delicious! The only thing I added was 1/4 tsp of banana extract and I baked them for 20 minutes, because I like fluffy moist muffins. Yum!

      1. Tasted great. I’m not a fan of choc chips with my banana so I omitted and included walnuts with about 5 tsps of monk fruit sweetener to make up for no choc chips. Still needs to be a little sweeter, next time maybe 10-12 tsps. Texture and color very good. I didn’t have any other fruit to include but saw folks added blueberries. I’m definitely trying that in the future! Thanks for the simple, tasty recipe!!

        1. Hi Jen! Try unsweetened apple sauce! It’s a great addition and makes them moist! I use about a cup!

  99. I’m pregnant with twins (1st pregnancy), and the nausea has been unreal. I have a hard time eating most foods, but banana bread was sounding tolerable. In looking for a healthier, high-protein version of banana bread, I came across your recipe. So glad I did because these muffins turned out delish! They were so easy to whip up, they baked up perfectly in 20 minutes, and I’ve already downed a few. They’re just the right amount of sweet, and the texture is perfect. They’re saving the day for me in this world of neverending nausea.

    1. Kiley! So glad you can enjoy these muffins despite all the pregnancy nausea. Best of luck in the rest of your pregnancy!

    1. Each recipe contains a nutritional card at the bottom of the recipe. For this recipe, each muffin has 13.7g of total carbohydrates. Hope that helps!

  100. Thanks so much, I added a small tablespoon of coconut sugar and a little more choc chips.It was my first time using my food processor for a baking recipe. I think it made them silky smooth to eat, if that makes any sense. Grease the cups well. I found mine stuck to the silicone a bit even after greasing.They were wonderful.Thank you for the recipe.

  101. Muffins turned out delicious. I substituted frozen blueberries for the chocolate chips and they turned out great!

  102. This is the 3rd time I made these in last month. I used some walnuts with the choc. chips and turned out well. Next time I plan to use the blueberries. Thanks so much

  103. These muffins are easy and delicious. IN addition to the listed ingredients I put a little honey in, about 2 tsps and blueberries. Turned out great. Will definitely make again.

  104. Can I add frozen blueberries to the muffins instead of chocolate chips, do I need the add anything to the recipe?

    1. You specified silicone muffin tin. I don’t have one. Can I use a regular muffin tin?
      And if so. Do I grease it or use paper cups?

  105. These muffins are wonderful and so easy. I love that they have no sugar and no oil. I think they will be regulars at our house.

  106. I made these recently and about to make another batch. I am so happy to have a muffin I enjoy taste so good. Even my family and co-workers cannot believe how good these are. Than you for the recipe now when my husband has his sugar and calorie packed desserts I can enjoy this muffin as well.

  107. I really could not believe how good these muffins are with no sugar what so ever!! This is a forever and again and again recipe. Thank you so much!! You saved me from eating my husbands store bought oversize muffins!!!

  108. Made these this morning, delicious. Husband not found of bananas and loved them. Left out chips and added a few raisins.

  109. NO sugar or oil. Quick and easy to make. The chocolate chips give it just enough sweetness. Moist and delicious. Will definitely make these again!!

  110. Best muffin recipe ever, my hubby is even willing to give up his fresh banana stash for me to make more!

  111. Olena you forgot to add the Maple syrup or something. I already put them in the pan. Your killing me. Your really nice though.

    1. No maple syrup in these muffins Mark! The sweetness comes from the banana…and the chocolate chips if you added some!

  112. Awesome! I only had pumpkin pie spice on hand and not cinnamon but they turned out amazing. I also accidentally added too much baking powder (I mixed them up), and didn’t notice anything off. I did add a little bit of Stevia to keep it low calorie but sweet and no chocolate chips. Will definitely make again.

  113. Just baked these muffins. From past experience, I doubled to vanilla and cinnamon to 2 tsp. increased salt to 1/2 teaspoon. Baked for 25 minutes. Also baked in paper cupcake holders, makes muffins easy to bake and eat.
    Great recipe, thanks!

  114. Made these muffins in bite size without the chocolate chips as a lower carb diabetic friendly version. They are really good. Thank you!

    1. These gluten free muffins are amazing. I made them in an unlined muffin pan using just cooking spray. I also used a hand mixer instead of a blender or food processor. Since the muffin pans are a bit larger I added an additional 5 minutes baking time. They turned out perfect. I will be making these often. Thank you?

  115. These are so moist and good, instead of chocolate chips I used 1 tbs of raw honey, just the right amount of sweetness.

  116. I tried the banana muffins today. They were very moist but I wish they could have been a bit sweeter. Otherwise perfect.

        1. Might be easier to pare this down to 1/3 recipe since then only 1 egg, 1 cup almond flour, and 1 banana can be used.

  117. I tried these a couple weeks ago and my family and I loved them so much I’m back making more! Thank you for sharing this recipe! They stayed moist and kept us going while we were traveling. I didn’t use chocolate chips (just kept it plain) and used cardamom instead of cinnamon (because I’m obsessed with cardamom). Thinking about adding some frozen blueberries to this batch as you suggested – or perhaps raspberries with a dash almond extract? The possibilities seem endless. 😀

    1. Deanna! So glad you and your family liked the muffins. Yes, the possibilities are endless for substitutions. Would love to hear how the raspberries turn out. Happy Baking!

  118. These are stunning – I love the texture. I skipped the chocolate cos I can’t eat it but subbed the blueberries as suggested. I’m Also trying it with some stevia this time cos my bananas weren’t quite as spotty as I’d like, and a tblsp of coconut flour just to see how they go. Thanks did this recipe!!!

  119. We love these muffins!!! They are so filling and the chocolate chips give them the right amount of sweetness. Just made my second batch today. Thank you for your great healthy recipes. Your breakfast sandwiches are awesome too!

  120. Hi, I made these with my 3 year old granddaugther.
    Very easy and really yummy. My granddaughter loved them.
    Will be making more.

    Dawn
    Hervey Bay
    QLD

  121. So easy to make, delicious, and much healthier than normal muffins. I did 1.5 cups almond flour and 1.5 cups gluten free flour (King Arthur measure-for-measure) to make them a little more cakey but still GF. They were awesome! Thank you for this simple recipe. It will def be a staple in my house too!

  122. Just made these and am making another batch. My teenage high school boys love these after a long run!

  123. Easy to make, gluten free and perfect for my little ones to snack on. Thank you for this recipe.

  124. Excellent muffins! I am impressed that there is no added sugar, except for the chocolate chips. I am made a second batch and did add up to a 1/2 cup chocolate chips….yummy!

    This recipe is definitely a keeper!

  125. These are so GOOD!! I make a double batch and freeze them. They only last about a week in the freezer because my husband and I like them at least once a day!

  126. I used 1/4 cup finely chopped pecans in place of the chips. My husband and I enjoyed a muffin each for a mid morning snack without hot beverages. It was a nice treat. Enjoyed the texture and lightly sweet taste. Thanks.

  127. These muffins are amazing. I also make some with blueberries instead of chocolate as my daughter is allergic. Both ways this is the best, healthiest recipe for muffins I have found. Thank you for posting and sharing this awesome breakfast or treat.

  128. While trying to reduce my sugar intake, quite the challenge as most people know, I am always on the lookout for a tasty baked treat. These muffins top the charts for me.
    I also added about 1/4 cup of Hemp hearts for a protein boost just before filling the liners. I have also experimented with shredded coconut. Also successful, but I think I will look for organic coconut to keep these muffins on the healthier side.
    I use a hand mixer and get the same consistency. Easy, easy and quick recipe. I can’t count the number of batches I have made and I am continually sharing the recipe with others.

    1. This a fantastic recipe! I honestly didn’t believe it could be as good as you claimed, but wow is it good! I don’t even miss the sugar or the oil from traditional recipes! Keep up the good work!

  129. 5 stars! Baked these yesterday and I love these muffins! This is the first time I was able to make a beautiful gluten free muffin. It tastes so delicious. I had 2 for breakfast this morning… Wow! Great taste! Thank you for sharing a well-thought out, delicious recipe! Yummy!

  130. I made these for my 10-y.o. who is always sad that I won’t buy L****e B***s because a single serving has 19 g of sugar (you should have a cookie for that much sugar!), and they’re a huge hit! I didn’t have baking soda, so I just increased the baking powder, with no problem, and I used 1/3 c. mini semisweet morsels. So delicious! Still low carb! Next time I’ll make mini muffins so they look like the store-bought ones, and I’ll use my hand mixer, bc doing the mashing with a fork left them a little lumpy. Also, they lasted 10 days, covered, in a cool kitchen.
    Thanks, Oleana!

  131. I’ve used this recipe so many times that I thought I should finally review and comment on it! I love these muffins and so has everyone who’s tried them when I make them, plus I love that they’re so healthy compared to most muffins with just the bananas and chocolate chips as significant sources of sugar.

  132. Hello,
    Thank you so much for this recipe! It was my first time baking with almond flour. I just made it in a food processor and it turned out great! I followed recipe exactly using organic white chocolate chips. I cut the recipe down by a third as I only had one banana. Baked in mini muffin pan in convection toaster oven. Delicious!

  133. I just made these and they smell delicious. Fluffy and moist, definitely a keeper. I baked them for about 25 mins.

  134. I made these muffins exactly as the recipe called for in a Vitamix. I baked them as directed in a silicon muffin pan for 26 minutes. They came out perfectly. They were very fluffy and moist. Perfect texture. I’m new to the low carb baking, and these muffins while good, were just lacking in sweetness for my taste. I would like to make these again using just a small amount of natural sugar replacement.

  135. My kids couldn’t get enough of these! I was amazed because it wasn’t sugar they were after since there isn’t any added sugar in these. They just loved the flavor!

  136. Love this recipe and huge bonus so do my kids!!!! They like mini muffins so I cook for 15mins with a mini muffin try. I do add use 4 bananas instead of 3. We just like more banana flavor and If I remember add flax.

  137. Recently being diagnosed with gestational diabetes, my pregnancy cravings are still very much alive and kicking!! Made this recipe with frozen bananas (all I had on hand) and only 2 eggs (as I feared the batter would be too wet with the moisture from the bananas) OMG delish!! Perfect! Will continue making these for a long time to come.

  138. Love this recipe and have made it so many times I have it memorized! I substitute chopped walnuts for chocolate chips but otherwise follow your recipe.

  139. These turned out great! I omitted the chocolate chips, added 2 scoops of protein powder for some of the almond flour and sprinkled with walnuts.
    They are naturally sweet and rose beautifully.
    I can’t wait to share

  140. These muffins turned out really good! I enjoy muffins in the morning with my coffee but have a difficult time with all the unhealthy ingredients in store bought. I added a 1/4 cup honey for my sweet-tooth and left out the chocolate chips.

  141. These muffins turned out really good! I enjoy muffins in the morning with my coffee but have a difficult time with all the unhealthy ingredients in store bought. I added a 1/4 cup honey for my sweet-tooth and left out the chocolate chips.

  142. These are delicious! This was my first time to use almond flour and they turned out great! I put chips in half of them and blueberries in the other half. Yummy!

  143. I love this! I also used more cinnamon 1 1/2+ tsp!? and added >1/4 cup maple syrup and1/4 cup coconut oil like another girl suggested. I split them in half, threw a hand full of blueberries and some coconut in one, and then a coffee scoup of dark chocolate baking powder, 1/4 cup coconut, and a tsp of chia seeds in the other. It is fabulous! Dense, delicious, hearty! My daughter is gluten and dairy intolerant so I’m hoping to help her out with healthy yummy breakfast & snacks while at college!

    1. Do you have any idea of a cup measurement for the amount of banana? I’m thinking I would like to try them with pumpkin in place of banana, too.

  144. Such an amazing recipe and it was a terrific find for our family . These are so moist and super moist even the next days if you microwave and put butter on them !!! Yum

  145. I made them again and this time I eliminated the chocolate chips, added blueberries, 1/4 cup of maple syrup and 1/4 cup coconut oil. They turned out fantastic.

  146. Ok I have made this recipe twice in two days, that’s all I have to say!! I’m so amazed at how pillowy soft and fluffy these muffins came out!! The only thing I did differently was add 3 teaspoons of Swerve and left out the dark chocolate chips. I will be making these every time I have ripe bananas!! Thank you so much for sharing this recipe, I am hooked!!

  147. LOVE, LOVE this recipe! I have made these muffins several times and they are excellent. I have the recipe memorized! They are not very sweet, so perfect for breakfast on the go!

  148. My 3 toddlers and my friends 3 toddlers all had these during our morning play date! They were so good and guilt free!!!

  149. Impressive! I can’t believe how good it taste without sugar and oil. Very moist too. Perfect for my diet

  150. This recipe is a winner!! I love making breakfast muffins, but I was skeptical these muffins wouldn’t match up to the ones I bake using wheat flour. The only thing I substituted was Craisins for chocolate chips as my family doesn’t care for them. The only thing I’ll do next time is to use my food processor instead of my blender as it was challenging removing the batter from the bottom of the blender. Thank you so much for your detailed instructions!

  151. So glad I saw this recipe! Thank you for sharing. First time my kids liked an almond flour recipe. I saw a lot of comments about cooking time but for me 30 min was perfect. I also used silicone liners and the muffins slid right out without any oil.

    1. I think different ovens and maybe altitude. At sea level in my brand new oven 30 mins is perfect. That’s so great! It sounds like you and kids have a new favorite, Zhanna!

  152. I’m not great at baking. These directions were so simple. I’m on a acid reflux diet so I substituted carob chips for chocolate. I added small amount of raisins and walnuts. It was wonderful. Thank you.

  153. Love love love this recipe! I throw in a handful of mini chocolate chips for the kids sometimes too! Go buy the big warehouse size bags of almond flour just for these!

  154. These are delicious. I left out the choc chips and added some coconut and chopped pecan nuts. Also I should’ve sprayed the cups as they stuck to bottom of the cups. Will definitely make them again. Thanks for the great recipe.

  155. Best muffins ever! Very versatile. I have added different things to recipe at different times, like cacao nibs, hemp seed, coconut, etc. I also use four bananas and like some others, 20 minutes baking works best for me. Love this recipe! Thanks Olena!

  156. These are so good! I used 4 bananas and almost a full cup of chocolate chips. Would def make these again.

  157. These are fantastic muffins! Hard to believe there is no sugar added to the batter. I do think I’ll try them with a little more of the chocolate chips next time and also check them after 25 minutes, but this recipe is definitely a keeper. Thanks!

  158. Love these! They turned out so moist. I added a little shredded zucchini and chopped walnuts. and instead of vanilla, that I crazily ran out of, I used butter extract.

  159. I tried these out and they were delicious! Even my picky teenager liked them. I like that they are quick and easy to make.

  160. just made this today…added leftover blueberries and doubled the amount of choc chips…they came out perfect…delicious, moist, and can taste all the flavors, including the vanilla…thank you

  161. Great tasting muffin. I’ll definitely make these again. I used sugar free choc chips.
    Personally, I didn’t feel mine needed 30 minutes to bake though. I set a timer, stepped away and asked my hubby to test them when the timer went off. When I came back and saw how dark they were and how much they stuck to the muffin papers (in spite of my spraying them) I was disappointed. I’ll still eat them because I don’t want to waste ingredients. But next time I’m going to try 20 minutes.

  162. I’m also watching my cholesterol and triglycerides. Can I substitute egg whites for whole eggs, as I usually do when baking muffins?

  163. Such a perfect muffin! I substituted the chocolate chips for a few blueberries in the middle of each muffin. If you line the muffin tin with paper baking cups you can skip the cooking spray.

  164. The muffins came out super moist and delicious! The truly do not nit taste like a “healthy” muffin because they taste so decadent! I had added some chopped pecans and extra cinnamon and about 1/2 cup of mini chocolate chips, but reduced the muffin size to adjust for the increase in chocolate! Double thumbs up from my teenagers! Yay!

  165. This is a delicious recipe and will now be my go-to banana muffin recipe! I love using my vitamix for baking! The texture is perfect, and throwing all the ingredients into the vitamix makes things much easier with a toddler! Thanks for the amazing recipe!

  166. I am lucky I came across this great recipe to try out my first baking with Almond flour. At first I hesitated because I am not sure about the NO oil part as I have never used a baking recipe without oil. But the result is great. Both the taste and texture is excellent. Thank you Olena. I will try out more recipes on your web site.

      1. Very good recipe! Easy, delicious, healthy. I substituted choc chips with freeze dried wild blueberries and added a wallnut half to top each muffin -very goos result. My husband and 3 yo son liked these very much and requested more! Спасибо за рецепт!!

  167. Yummy muffins!! Hi Olena! Totally came across this recipe by fluke! Hope you are all doing well on the island!!!

  168. I love this recipe – almond flour banana muffins! I just mix them in a bowl. They turn out just fine. I use everything organic. I used 100% pure maple syrup instead of vanilla. I added a little ground flax seed and cacao nibs. Yum yum yum! I also put one whole almond in the center of the batter of each muffin. It makes them look pretty and more presentable.

  169. These Banana Muffins are the best recipe that I’ve found!!!! This will be my “go to” Banana Bread recipe!!!

  170. I used half coconut flour and half almond flour. I think because of the coconut flour, the muffins appearance didn’t turn out great however the taste and texture is delicious!!! I love the fact that theres no sugar AND no oil! This will def be my go to- thank you for this recipe!!

  171. Wowzers! These are delicious! Added some choco chips and pecans pieces…. yum!! Absolutely perfect, quick to make and very little clean up with the food processor! Definitely a keeper!!!

  172. Love love love it! Easily one of the best banana muffins I have ever tasted or made. I did not add the chocolate chips, but it is still great! Totally cannot tell that there were no sugar or any kind of sweetener added.

  173. I chose to try your link for the almond flour banana bread. And it was great. Thanks so much I plan to try your muffins soon

  174. I followed this recipe to the T and…they were absolutely delicious! Moist and cakey, just what I needed. I was diagnosed with glucose intolerance this pregnancy so I have to keep a strict diet, but I’ve been craving cake and muffins. I am so glad I found this recipe. My numbers stay low, and I feel like I’m indulging. I chopped up 85% chocolate and added it to the batter and it’s perfect. Thank you!

  175. Great recipe! Finally my gluten free muffins don’t taste gluten free!! I did tweak it a bit… I separated my eggs, whipped the whites w/creme de tartar and folded in at the end. 2.5 cups almond flour, 2 tbsp ground flaxseed, about 3 tbsp ground oats(or oat flour) and 2 tbsp tapioca starch. I also hand mixed the flour/baking soda and folded in the blended banana mixture then egg whites then walnuts(instead of chocolate) anyway they were fabulous so thanks again:):)

  176. Oh my….are these ever good. I tend to overbake but they are STILL super moist. For icing I used used powdered “Xyla” ( Xylitol sweetener from Birchwood Tree…. so sweet and good for you too!?) with banana flavoring ….Still zero on glycemic index . It’s a win…win !!

  177. I made this to be compliant with IBD AID diet. To lighten up the texture, I whipped 2 of the egg whites until stiff and at the end folded them in. For a fall taste, I added 1 cup of fresh cranberries and about 1/2 cup of waluts. I added these in before the dry ingredients and gave them a quick whirl in the food processor for a coarse chop. I found it only took about 20 minutes to bake and I ended up with 15 muffins. Very yummy for breakfast or afternoon tea break!

  178. I put Bananas in a large bowl and mashed them up, then added Eggs and combined. Put all dry ingredients on top and mixed.(Just one bowl to wash)! Added chopped raw Walnuts instead of Chocolate Chips. Added more Walnuts to tops of Muffins before baking. Also used half Cinnamon and half Pumpkin Pie Spice……plus a bit extra….turned out great!

  179. I’m a first time baker at age 48. (I know shocking) Never grew up in a baking family. I also have had gluten/refined sugar issues all my life. So I cut out any dessert or baked goods out of my life for so long I never thought this day would come.
    The recipe was very easy to follow with not a lot of steps or ingredients to overwhelm me. They are in the oven now & it smells wonderful in my kitchen.
    Being a first time baker I didn’t know how much to put in each muffin hole so I hope they don’t rise much more ?(don’t own ice cream scoop due NEVER eating ice cream).
    Thanks for the tooth pick check point. I wouldn’t have known.

  180. Delicious!! My husband bit into the muffin (not knowing I made healthy muffins with almond flour) and was weirded out. The texture is different, wet, almost “cheesecake” like. But it’s NOT bad, I found them amazing. Moist, flavourful and the absolute perfect snack for my toddler. I would rate this more than 5 stars if I could. Not only is the taste great, the recipe is extremely quick as I used our vitamix and very little cleanup is required after.

  181. Delicious and hearty! I made these just yesterday, but with a combo of cassava flour and almond flour, and flaxseed eggs. They turned out just perfect. Thx for sharing this recipe.

  182. These were amazing! I had to hide them from my hubby, he wouldn’t stop eating them lol. I did add extra cinnamon and vanilla and they turned out perfect! Moist, tasty, easy, a healthy snack!

  183. These were fabulous! I added 2 scoops of unflavored whey protein which didnt change it much.

    Do you have more detailed nutrition information for this recipe? I rarely bake anything without the stats but I’m glad I did with this one!

    1. Two of my bananas were frozen so added 1/2 cup almond flour to absorb excess liquid. Used 1/3 cup chocolate chips might go to 1/2 cup next time with more vanilla and cinnamon. Will cut baking time by 5 minutes next time too. Turned out great!

  184. Loved loved loved this recipe!!!! Toddler approved! Added flax seed, hulled pumpkin seeds and chia seeds. Super yummy, thanks for sharing!

  185. I have made this recipe before, my granddaughter who is 2 enjoys it and I like the fact its healthy for her with no added sugars. She looks forward to her (Na-Na) picking her up from daycare she knows I have a “dink dink” and snack these muffins are perfect for grab and go.

  186. Yum! We have a 1/2c short of almond flour and did all purpose. Turned out great! We took them out of the oven 4 min early and were perfect ?

  187. LOVE!!! Followed the recipe exactly. I used a new Wilton 12-cup muffin pan for $9 at Bed Bath. Greased all the muffin thingies with half a paper napkin and coconut oil. No muffin liners, which are completely unnecessary. Muffins did not stick one single bit. Came right out.

    Put ingredients in a large metal bowl and used immersion blender. PERFECT. Much simpler & easier than food processor or blender. First blended the liquid ingredients and then again each time I added 1C of almond flour. Easy to get it completely blended. So easy with ice cream scoop. Great advice, Olena. Perfectly done in 30 minutes. Next time I’ll add walnuts and blueberries in addition to the chocolate chips. (3 large super ripe bananas, brown spots on the peel and banana, used it all. Perfectly sweet for my taste. I have a friend who puts maple syrup on chocolate chip pancakes, so obviously I won’t be offering her any of these fabulous muffins!) Olena, you’re amazing!

  188. I added about a cup of apple sauce because I had a quarter cup of almond flour left in the bag which I threw into the batter. I didn’t want it to be too dry. It was super moist and delicious. I baked for 40 minutes in very small silicone molds. Hard to tell when they’re done because they are so most. With a few chocolates chips these were amazing!

  189. Delicious! I cut back on the almond flour and ripe bananas are a must! Thank you for this recipe. It is a staple for my family!

  190. This recipe is a family favorite. Thank you!!!!! I have baked this as written before and tonight I played around a little. I did a 1.5x batch size because our family of 5 blows through a regular batch (too) quickly. 😉 Since eggs can’t be halved for the 1.5x batch, I did 4 eggs and added about 1/3 cup unsweetened applesauce. I tripled the cinnamon because we love it. Then, in a fury of toddler bedtime mania, I forgot the vanilla extract, but did manage to add 3 tbsp of chia seeds with 1/2 cup of Lily’s sugar free milk chocolate chips. Despite missing the vanilla, the extra fluffy moisture that the u/s applesauce added and the light crunch and texture from the chia seeds are keepers for add-ins from time to time! *I still can’t believe I forgot the vanilla. Oh, and this made 22 muffins–so 1.5x batch nearly doubled the recipe yield, and I’m a generous muffin filler, so I bet it could have easily been 24 regular (not overfilled) muffins. Ha! I also sprinkled a tiny bit of Lakanto monk fruit sugar substitute on top of each muffin before baking to se if it would add anything interesting. I can’t say that it did anything. But, for this to only have banana and what sugar-free sweetener from the chocolate chips (erythritol and stevia I believe), these are the perfect delicate sweet muffin I can feel good feeing my family for breakfast. I love mine with piping hot black coffee or a good holiday spiced tea. Thank you again!

  191. I made them this morning. Skipped the chocolate, added some ground flax seeds and chopped up pecans for a “topping.” Oh my! These are perfect! I’m not a big sweet eater and have cut way back on sugar. I feel like I can eat these every morning without feeling guilty!

  192. I ate 10 mini muffins the first time I made these! I think I put a bit more mini chocolate chips. But, they are so yummy and wonderful! Thank you!!

  193. Hi, I have made a huge batch of these for kids’ breakfasts (they love them) and want to freeze some. How would you recommend defrosting them? Thanks!

  194. Amazing!
    I loved them and they were super easy to make. And took no time at all.
    This is my new favourite recipe.

  195. These are truly easy and delicious. The texture does not reveal itself to be a GF muffin, but rather it’s fluffy, substantial, and light. I followed the recipe exactly and wouldn’t change a thing. I’ll definitely be making these again.

    1. Get a new tin. 🙂 Not sure what tin you used but probably lack of oil spray as well. But generally it means tiem for a new tin. Silicone ones are nice and healthy.

  196. I think this recipe could have been incredible, but I used stevia chocolate chips instead of real, which gave them kind of a funky taste.so don’t substitute to try to reduce sugars. This recipe has a nice, wholesome, good flavor so don’t funk it up like I did. Next time (because I always seem to modify every recipe), I will try it with chopped dates and pecans!

  197. Very tasty muffins! I substituted a 1/4 cup of the almond flour for a 1/4 cup of oatmeal, left out the chocolate chips and topped them with organic coconut, crushed roasted almonds and a blueberry for garnish. Not sure what that did to the calories etc., but I didn’t want chocolate chips.

  198. I was looking for a gluten free banana muffin, and found your site for the first time. Made these muffins yesterday, and they are delicious! I didn’t change anything, and it’s going to be my go to recipe when I have ripe bananas around! Thank you for sharing this amazing recipe! Looking forward to try more of your healthy recipes.

  199. Very hard to come by a delicious healthy muffin! I’m blown away! This recipe is so easy and so good. I didn’t have any almond meal so I used 1 cup of Flax, 1 cup of GF flour and 1 cup Hazelnut Meal. I knew the fax would dry out the muffins so I added an extra banana and cooked for 23 mins instead of 30. I also added chopped dates. Muffins came out perfect!

  200. Very good! I used five small bananas instead of three and replaced the chocolate chips with chopped walnuts. We didn’t miss the sugar at all. Thanks for a wonderful recipe.

  201. I also left out the chocolate chips. The only sweetness came from the bananas, and I found them perfect. Many, many thanks!

  202. Love the recipe! They are moist. I put one almond in the center of each muffin batter. They look professional that way!

  203. I’ve made this recipe 3 times in as many weeks and I just love these muffins, obviously! I added walnuts to mine and skipped the chocolate chips (just not a fan of chocolate chips) and it is like my mom’s banana bread except much healthier! I am curious if this recipe would work if I used 1.5 cups of pumpkin purée in place of the banana for almond flour pumpkin muffins? Or do you have a recipe all it’s own for almond flour pumpkin muffins?

    1. I think technically it would work. Not sure if muffins would be sweet enough though but depends how are your tastebuds. Maybe can add a smidge of maple syrup.

      1. Love the recipe! They are moist. I put one almond in the center of each muffin batter. They look professional that way!

  204. Delicious! Great texture, not overly sweet, perfect little breakfast muffin. Mine came out just like the photo! Thanks! 🙂

  205. I have made these twice now. I love that they do not have added sugar. So often muffin recipes might as well be cupcakes – they are so sweet. These are lightly sweet but not dessert-level sweet so I feel good about serving them as a regular breakfast option. I also love the texture of these muffins. It’s so smooth from the blender. This really helps make it easier for my picky 1 and 3 year olds to like them. And that’s the third thing I love about them: my kids eat them! I leave out the chocolate chips and we put butter on them. They are delicious. Making this recipe a second time I was able to see what a difference the bananas make. The first time my bananas were very, very over ripe. The second time the bananas were just showing brown spots. The first muffins were much sweeter and more moist because of this difference. We still loved both batches but my husband and I did end up putting some jam on the muffins from the second batch because of this. Yum. Each time I got 12 muffins, filling the cups about 3/4 full or more. They take less than 30 min to bake in my oven, I start checking around 25 min. These are going to be a regular in my house! Thank you!

  206. Hi. I don’t suppose you know the conversion for the cups (of almond flour and choc chips) to grams? I’m based in the UK so our measurements are different and I’d love to try this recipe! Thank you.

  207. UPDATE:
    Baking time went a little over 20 mins, as testing w/ toothpick showed muffins weren’t quite done. (I only ever fill my muffin cups 2/3 to 3/4 at most). Tops of muffins quite brown on top and inside done to perfection. Very delicate and light consistency. Not super tasty, but sure easy to eat. With added sugar in chocolate chips these would taste more “desserty” I am certain. All-in-all a great recipe.

    My gluten-free boyfriend is desperate for baked goods. He will love these. (I didn’t add the called for chocolate chips as he is also no-sugar.)

    ***Thank you for this enjoyable and quite simple to make recipe.***

  208. The muffins are in the oven now, but——in whose world does this recipe make 12 muffins?

    I used regular 12-cup muffin tins (each cup measures 2-1/8″ wide x 1.5″ deep) and even though I followed the recipe to the letter AND didn’t mix in any chocolate chips, this recipe made enough batter to fill 16 muffin cups. If I could post a photo here, I would.

    Too bad I didn’t realize there would be so much batter early on, because then I had to reset my already pre-heated upper double oven so that I could bake two muffin pans at once, in the lower oven.

    Batter tastes nice. Will report back (I hope) with the results.

    1. In my world. Video proves it.:) Your bananas must have been too large or you didn’t skimp the top of almond flour in a cup when measuring. Or maybe your muffin tin is not regular size.

  209. Why would my muffins have turned out real mushy in the middle. I kept baking but they wouldn’t bake in the middle. Ingredients or oven temp??

    1. If you followed the recipe, than it’s the oven T. Did you make any substitutions? Did you measure flour properly and used same size bananas as required?

  210. They were sooo good. My grandson and my kids loved them. My third time making them. Thank you for sharing the recipe.

  211. Great taste! Not quite the same cakey texture as banana muffins that are made with all purpose flour. I may have blended too long, so that may be why texture was a little “doughy.” But still great taste and much better for you! Thanks!

  212. I recently started using almond flour and looking into banana muffin recipes online I found this one. Absolutely delicious! And so easy to make.
    Thank you!

  213. So so so easy and so so so healthy! Minimal ingredients. I make a batch once a week. I think our entire gym makes these!

    PS…your website is so easy to navigate to find healthy recipes