by Olena

Almond Flour Banana Muffins

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Olena Osipov
4.9 from 572 votes

Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and perfect for healthy breakfast.

Love baking with bananas? Check out other reader’s favorite healthy banana muffins, healthy banana bread and healthy banana pancakes.

almond flour banana muffins

Gluten Free Banana Muffins

Almond flour 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 almond flour recipes we can’t get enough of – almond flour chocolate chip cookies and these almond flour muffins. This recipe is a reader favorite!

With the extra time, we’ve all spent at home this past year, banana bread has made a triumphant comeback to kitchens worldwide. In my kitchen, though, my love for muffins and all things banana-y has never left – like these banana zucchini muffins and coconut flour banana bread. Now, these almond flour banana bread muffins are stepping up to the plate!

Swap out your loaf tin for a muffin pan instead, and within 40 minutes, you can enjoy fluffy, moist, single-portion muffins. Plus, unlike other muffins, these almond flour muffins are lower in carbs, sugar-free, oil-free, grain-free, etc. You’d be mistaken in thinking they might be flavor-free too, but nope! Just read the dozens of positive comments and reviews below – this is a reader favorite!

What Makes Almond Flour Muffins Healthy?

  • Sugar free: These muffins are honey, maple syrup and any sugar free (minus the chocolate chips). Not even a drop of oil. Isn’t it amazing?!
  • Low carb, high protein and full of fiber: Nutrition wise they beat most banana snacks. Eat one and you are full without even minor bloating. My kids love these and yours will too!
  • Light feel and good taste: Just because these are gluten free banana muffins doesn’t mean that I wanted to sacrifice flavor or texture, so I haven’t. These little banana breads are light, fluffy, and raised up (especially for gluten free muffins). Best of all, they have no odd aftertastes or dense “heavy” feel.
  • Dietary friendly: There are also several ways you can adapt this banana bread muffins recipe too. For example, while it’s naturally dairy free, you may want to make vegan almond flour banana muffins, or perhaps you want a choice of add-ins (nuts, blueberries, chocolate)? No problem! Just keep reading for all the top tips, tricks, and recipe variations!
Almond Flour Banana Muffins in muffin tin

Ingredients

  • Bananas: Use overripe, soft bananas (with lots of black spots!). Mine make around 1 ½ cup of mashed bananas (at an estimate).
  • Eggs: Use large whole eggs for the best results. You could try the recipe with all egg whites (1 egg = ¼ cup whites), but I much prefer the former.
  • Almond flour: Use blanched almond flour (regular, not super fine), which yields moist and tender baked goods due to the higher healthy fat content. Some have had success with almond meal, but the texture may be grainy, and it can taste “healthier”.
  • Baking powder and baking soda: Will leaven the gluten free muffins and provide rise for fluffy results.
  • Vanilla extract: It is wonderful to add dessert flavor to the muffins without the need for added sugars. Use vanilla seeds if following paleo.
  • Cinnamon and salt

Optional Add-Ins and Variations

  • Chocolate chips: I use mini dark chocolate chips, which I find distribute better than larger ones/chunks. You could also use sugar free chocolate chips or cacao nibs (for paleo banana muffins).
  • Chopped nuts: Walnuts, pecans, almonds, etc. Add about a handful of crushed nuts.
  • Blueberries: Use fresh or frozen (don’t thaw before baking). Add around ¼ cup. We also love this blueberry breakfast cake!
  • Raisins: Add between ¼- ½ cup of raisins. You could also add half raisins and half nuts.
  • Citrus zest: Use ½-1 orange or lemon zest depending on how much flavor you want.
  • Sweetener: This almond flour banana muffin batter is naturally sugar free. If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
  • For vegan banana muffins: Swap the eggs for chia eggs/flax eggs instead. To do this, mix 2.5 tbsp of water with 1 tbsp ground chia/flaxseed per egg and allow the mixture to rest for 5-10 minutes to thicken. The recipe won’t be quite as “pretty” or risen, but it should be delicious.
cinnamon, eggs, baking powder, salt, baking soda, bananas in blender

How to Make Almond Flour Banana Muffins

For the full ingredient quantities and recipe, there is a full recipe card below.

  • First, prepare the batter: First, preheat the oven to 350F/180C. Then, in a blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt, and process until smooth. Then, add almond flour and process just enough to combine. Pause, scrape the walls, and process just a bit again to combine. Add chocolate chips (or your choice of add-in- if using) and stir with a spatula.

I love to blend my almond flour muffin batter into an almost smoothie consistency for pillowy, soft banana muffins. The food processor won’t yield as smooth results.

muffins batter in blender and almond flour in a cup
  • Divide the mixture evenly: between 12 muffin pan openings until they’re ¾ full with an ice cream scoop (lined with parchment paper liners – or use a silicone muffin tin sprayed lightly with cooking spray).
almond flour muffins batter in a blender and in red muffin tin
  • Bake: In the oven for 30 minutes, or until golden brown on top and an inserted toothpick comes out clean. Once baked, remove from the oven, allow them to cool (around 20 minutes), and then enjoy!

Several readers have let me know that the banana muffins are ready at between 17-25 minutes for them, so the first time you bake these, I suggest checking from 17 minutes. The climate/your oven may affect the bake time.

adding chocolate chips to almond flour banana muffin batter

How to Make Ahead and Store

Make Ahead: You can prepare the batter, minus the leavening agents, up to a day in advance. Leave it covered in the refrigerator and mix in the baking powder and soda before baking the muffins.

Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5-7 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.

Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.

How Do You Reheat the Muffins?

  • From fridge: Microwave the muffins in 15-second increments until warmed through.
  • From freezer: Thaw in the fridge first and then reheat as in the step above. Alternatively, add straight to the microwave and heat in 20-second increments until warmed through.

Can I Substitute the Almond Flour?

This recipe was designed explicitly with almond flour banana muffins in mind. However, there are several ways you can substitute the flour – though each will affect the bake in one way or another.

The closest substitution for almond flour would be cashew flour. For a nut free version, you can use sunflower seed flour.

Others in the comments have also successfully substituted cassava flour, oat flour or used a combination of almond flour and gluten free all-purpose flour. If using leftover (dried) almond pulp from almond milk, you’ll need to add a little oil in the recipe (1-2 tbsp) due to the lower fat content.

Any time you experiment with a different flour in gluten free baking, it may require a little tweaking. If your muffins seem a little dry, use more banana, a little oil, or liquid sweetener. A bit too moist? Increase the flour, etc.

More Tips and FAQs

  • Measure the flour using the “spoon and level method”: Use a spoon to add flour to your measuring cup and then use the back of a knife to level off the cup. AVOID scooping flour directly into your measuring cup, or you’ll add too much.
  • You can make almond flour at home: Just use blanched almonds (or do that yourself by boiling them for 1 minute, rinsing under cold water, and removing the skins), allow them to dry, and then blend for 10-20 seconds into a floury powder.
  • If you’re counting calories: Several readers have pointed out to me that their almond flour varies massively to mine in terms of calories (up to 100 cal less per muffin!). For this reason, I suggest plugging this recipe into a nutrition app with your specific ingredients for accurate numbers.
  • Can I make this into a banana bread loaf? This recipe isn’t suitable, but I do have a delicious gluten free almond flour banana bread recipe.
  • Can I make smaller banana muffins? Just use a smaller tin and reduce the baking time – check on them at 10 minutes and every few minutes afterward.

More Yummy Almond Flour Recipes

Almond Flour Banana Muffins

Almond Flour Banana Muffins Recipe {Low Carb and Gluten Free}

Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and perfect for healthy breakfast.
4.93 from 572 votes
Print Save Rate
Course: Breakfast or Snack
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 223kcal
Author: Olena Osipov

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

  • Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
  • In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
    Almond Flour Banana Muffins
  • 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.
    Almond Flour Banana Muffins
  • 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.
    Almond Flour Banana Muffins
  • Remove from the oven, let cool 20 minutes and enjoy.
    Almond Flour Banana Muffins

Make Ahead: You can prepare the batter, minus the leavening agents, up to a day in advance. Leave it covered in the refrigerator and mix in the baking powder and soda before baking the muffins.

    Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5-7 days. As they're quite moist, I've found they store better when loosely covered rather than in an airtight container.

      Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.

        Video

        Notes

        Recipe post updated February 2021 with many tips and substitutions.
        • 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.
        • Eggs: Use large whole eggs for the best results. You could try the recipe with all egg whites (1 egg = ¼ cup whites), but I much prefer the former.
        • Almond flour: Use blanched almond flour (regular, not super fine), which yields moist and tender baked goods due to the higher healthy fat content. Some have had success with almond meal, but the texture may be grainy, and it can taste “healthier”.
        • Sweetener: This almond flour banana muffin batter is naturally sugar free. If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
        • For vegan banana muffins: Swap the eggs for chia eggs/flax eggs instead. To do this, mix 2.5 tbsp of water with 1 tbsp ground chia/flaxseed per egg and allow the mixture to rest for 5-10 minutes to thicken. The recipe won’t be quite as “pretty” or risen, but it should be delicious.
        • Can I make this into a banana bread loaf? This recipe isn’t suitable, but I do have a delicious gluten free almond flour banana bread recipe.
        • Can I make smaller banana muffins? Just use a smaller tin and reduce the baking time – check on them at 10 minutes and every few minutes afterward.
        Baking is a science. For best results, it is best to follow the recipe. Enjoy!

        Nutrition

        Serving: 1muffin | Calories: 223kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Potassium: 122mg | Fiber: 4g | Sugar: 5g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        1,059 comments on “Almond Flour Banana Muffins

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        1. Hi. Your recipe says use regular almond flour, but I bought the fine ground, it is all I have right now. Can I use maybe some fine ground mixed with “nut flour”? I haven’t tried to use that flour yet. I am new to these kind of recipes. Obviously. 🙂
          Kay

        2. 5 stars
          Love this recipe. Have tried it plain, with chocolate chips, with chocolate chips and walnuts, and currently trying raisins and walnuts….Delicious!

        3. 5 stars
          This was one of the best almond flour muffin recipes I’ve ever made! I was a bit creative due to pantry supplies/frugality. I made my own almond meal in the blender but subbed about 1 1/4 cup or almond flour for 1 cup of blended oat flour and 1/4 c of Bob’s Red Mill quick oatmeal. I also added an 1/8 cup of maple syrup – they turned out awesome!

        4. 5 stars
          AMAZING!! so yummy and moist and easy to make. Thank you so much for this recipe! 🙂

          I used crushed walnuts instead of chocolate chips & made a drizzle with pb and maple syrup; it was DIVINE. I also just mixed it by hand (and a potato masher for the bananas) and had no issues with that.

        5. 5 stars
          Seriously the easiest muffins I have ever made!! Really tasty and so moist. I used frozen cut up bananas (not sure if it was 3 bananas) and flax eggs and they still came out perfectly.

          Thank you Olena for this recipe. I also appreciate all the notes with your tips.

          I will continue to enjoy making and eating these muffins!!

          1. 5 stars
            These are super easy to make and they are delicious! My picky son likes them also and I am happy that he eats them since they are healthy. Thank you for this wonderful recipe.

        6. 5 stars
          Love Love Love these muffins!
          Trying to make healthier choices
          and these are delicious! I put pecans and Lilly’s white chocolate chips. YUMMY!

        7. 5 stars
          These are absolutely fantastic!! Thank you sooo much!! Will definitely be making these again!!! ❤

        8. I have not made this recipe yet and I am used to using Paper cupcake holders,, can I use these to make them in.

        9. 5 stars
          Wow, just made these and they are perfection! My kids love them and they are the perfect gestational diabetes snack! Thank you!

        10. 5 stars
          This recipe was delicious!! I recently had bariatric surgery and I am very careful what I eat!! This is a total treat and good for you!

        11. 5 stars
          Thank you for a healthy recipe that used bananas in their banana muffin recipe. Many bloggers use banana extract because of the Carbs in bananas. These were delicious and easy to make. I read about your philosophy on diets, I agree with you, and we can be friendsz

        12. 5 stars
          I have made these in both the Vitamix and with hand mixer. Both came out great. I sub chopped nuts for the chocolate chips.. We love these muffins. Thank you.

        13. 5 stars
          These have become such a staple in my house. They are a hit with my husband and my girls (2) and (11 months). I’ve tried them with eggs and flax eggs and both turned out great. I’ve also added a handful of baby spinach to the batter in the blender to add some greens to my girls diet and they are still so good. Thank you for sharing.

        14. Ok so I took This recipe and went a little rogue! I hand Mixed mine and then decided to make cookies with the batter and what a delicious cookie!!!!

        15. 5 stars
          Oh my goodness this recipe for Almond Flour Banana Muffins is the best! I used superfine almond flour and it worked out fine. The chocolate chips added so much flavor! I did have to go to the full 30 minutes baking time. My house smelled so good after the muffins were done baking. I will be making these muffins again and again!

        16. 5 stars
          Muffins were moist, had lots of flavor and the right amount of sweetness. I liked the blender preparation. I baked for 25 minutes. I will make these again. Thank you!

        17. 5 stars
          Fantastic recipe! I make this over and over. I love how quick it comes together and the simplicity of the ingredients. These freeze so well, too!!

        18. I’ve been looking for a vegetarian, healthy cake dessert that’s light and tasty. This is PERFCET! Thank you!

        19. 5 stars
          My husband and I have been enjoying these muffins for quite some time. They’re so good! We usually made them plain but recently started adding in very dark low sugar chocolate chips and voila! I didn’t realize they could get better than they were but they did. I always process bananas, then add in eggs, process/pulse again, then all the wet/dry and pulse, then the flour and pulse between each cup with a food processor. Comes out perfect every single time, even if the bananas are different ripenesses. I do pack my flour (wellbee’s) a bit but the recipe is still great. I put a tiny bit of soft butter in the silicone cups and the muffins release super easily. Ours cook for 25 minutes to perfection. Lasts 3 days on the counter, and we always freeze 4. They defrost beautifully. Thank you so much for this recipe!!

        20. 5 stars
          I just made this today and wow! It is so good. I cant believe how moist these muffins are even without any oil! I threw in some dried cranberries and sliced almonds, then sprinked some crushed sliced almonds on the top. absolutely delicious and good for a diabetic diet.

        21. 4 stars
          I probably wouldn’t call these a tasty treat, but they do make for a healthy breakfast/snack alternative. My 5 yr old & I enjoy them, but the rest of the family finds them bland. We’ve made this recipe several times with variations like blueberries & most recently apples and extra cinnamon instead of chocolate chips. Ours are done each time around 23 minutes in the oven.

        22. This recipe looks great. What are your thoughts on subbing over ripe plantains for the bananas? I’m thinking only 2?

        23. I’m not sure if I’m reading this wrong but it says that there are way over 200 calories per one muffin. Now I googled regular banana muffins and there is only 90 calories per muffin, so how are these the healthier choice?

          1. Health is not only about calories, actually barely about them if you eat real food. 200 calories in candy vs these muffins are completely different calories. Good calories nourish you and make you full. There is also more info about nutrition inside the post.

        24. 5 stars
          These muffins are incredible! I omitted the chocolate chips and added 1/3 c. chopped pecans and 1 T. Swerve granulated sugar. They are just sweet enough and are very moist and delicious. I’ve already shared the recipe with a friend, and this will be my go-to muffin recipe from now on! I look forward to trying more of Olena’s recipes.

            1. 5 stars
              I made these as instructed and loved them. I did add a tiny bit of raw sugar to the tops but that’s it. Mine baked in 20 minutes and were to brown. I should have pulled them at 16-17. They will taste bland if you’re accustomed to a lot of refined sugar in your diet. Overtime, as you cut fake sugar out of your diet you will come to appreciate the subtleness of these muffins.

        25. Hi I have not made these yet but want to try them! Are the muffins sweet without sugar? And if you were to add monk fruit sugar how much would you add more or less?
          Thanks!

        26. 5 stars
          These were great! I did little Bundt cakes – mostly chocolate chip and a few walnut for my boyfriend. Love the blender method!

        27. 5 stars
          Hi! I loved watching you make the banana muffins! Loved the blender simple method 😄 I cut the almond flour a half cup and added about a cup of bran. (No longer all gluten free, but I was asked to bring “bran” muffins, so hey) 😁 I also added walnuts. Was wonderful! I don’t have cooking spray, so thought I’d mention, would come out of paper better with cooking spray as you mentioned. 😄

        28. 5 stars
          I love this recipe and it’s been my go-to for a healthy snack. I use blueberries instead of chocolate and about 2 T of chopped walnuts. It’s perfectly delicious every time.

        29. 5 stars
          I cut the recipe to 2/3 as I only had 2 bananas. This was wonderful! I have tried other similar recipes and while they were okay, this is super. I made mini-muffins and they freeze great. I am picky about my banana bread/muffins and I appreciate the recipe.

        30. 4 stars
          I usd a mixture of cassava , coconut and almond flour and they we super dry in the bowl so I added some heavy cream and maple syrup and baked them as cookies for 15 minutes. They didn’t spread, but they turned into the cutest little cookies. Melted peanut butter and chocolate chips and drizzled over the top. I also am out of vanilla so used almond extract. These turned out way different than the recipe (I substituted so much) but these still turned out delicous!

        31. 5 stars
          Made with/used frozen bananas and blasted them in the food processor and added 3mins to cooking time (for frozen factor) and turned out perfect! Thank you!

        32. 5 stars
          Love these so much! I added an extra banana (because I had it) and 3/4 cup peanut butter powder and the flavor and texture was amazing! Unfortunate, baking for 30 minutes burnt mine, but second batch at 20 minutes was perfect!

          1. Thanks for sharing Vanessa. Ovens do vary with baking plus the addition of different ingredients. Glad the second batch worked out!

        33. 5 stars
          Substituted 2 cup finely ground almond flour and 1/4 cup coconut flour (b/c that’s what I had in the house) and they turned out delicious!! Chocolate chips definitely up the yum factor.

        34. 5 stars
          These are so good and flavorful! Making them in the blender was such a great way to incorporate the sweetness of the bananas throughout the whole muffin. I only had two eggs, so I used those plus 1 chia egg. I also didnt have dark chocolate chips but I had two salted dark chocolate Lindt bars that I chopped up into chunks. The muffins turned out perfectly and I split it in half right out of the oven and buttered with some Kerrygold and I imagine that’s what heaven tastes like.

        35. 5 stars
          Tried the recipe and loved it! I split 1/2 the batter and put cocoa in it w/a touch of honey!

          Yumm! Will definately make these again!

        36. 5 stars
          Tweaks: sifted my almond flour, used mini chocolate chips and added in about 1/4 of a cup of stevia.

          I don’t think I have jumbo muffin tins but mine only yielded 9 muffins. I used a metal baking pan because that was all I had and mine only took 16 minutes. I can’t imagine what they would’ve been like after 30. Very yummy!!! Good with cream cheese or peanut butter too.

          1. Thanks for sharing your tweaks and baking experience. I guess ever oven bakes differently, so I am glad that you watched the muffins and got them out of the oven at the right time!

          1. 5 stars
            I’ve made this recipe several times. They’re unlike any other recipe I’ve tried, but soooooo yummy! Soft and melty. Super easy.

            Love ifoodreal!

        37. 5 stars
          Hi Olena!

          We were out of eggs so I had to use chia seeds to sub – and they turned out beautifully! Still melt in your mouth and super soft. Thank you for your awesome recipe!

        38. 5 stars
          Used a food processor. Added lemon zest and a few raisens. Also used paper liners but didn’t spray with oil.
          Muffins would have released better with oil. They came out very tasty, moist and sweet enough. Will definitely make them again. Yes, it’s important to use very ripe bananas.

        39. 5 stars
          Thanks a lot for the recipe! I had only 2 bananas so added a fist full of brown sugar and a cup of milk. Turned out really well.

        40. Hi, just curious if a silicone muffin is an absolute must with this recipe. I don’t have one on hand and wondered if I could just use a regular muffin pan and spray with coconut oil spray. Thoughts?

        41. 5 stars
          I love this recipe, have already made tons of times! I replaced one banana with the same amount of pureed sweet potatoes, and it turned out great too! Thank you for the wonderful recipe. My toddler daughter loves it and I feel good about offering this to her.

        42. How are these 222 calories when the entire list of ingredients came out to be around 1,100 for the entire batter, divide by 12 and you get 91cals/each

          1. Hi Amanda! I am not sure what software you are using to calculate nutritional info. I just double checked two of my nutrition calculators and I still get 202 calories per muffin.

            1. Weird. I just looked at the packages of the food I used in regard to measurements and added everything up. 3 bananas=330cals. 3 cups almond flour=489cals. 3 eggs=210cals. Used 1/4 cup mini chocolate chips=200cals. Total=1,229cals divided by 12 muffins=102cals/ea actually. Idk lol

              1. I am not sure what kind of almond flour you are using. My almond flour is 180 calories/0.25 cups. In this recipe, that’s 2160 calories just from the almond flour.

              2. I would double check your almond flour calorie count.

                I use Kirkland Almond Flour from Costco and 1/4 C of almond flour is 180 calories.
                That’s 720 calories per cup. 2,160 for 3 cups.

                2 Tb of Bobs Red Mill is 80 calories. 4 tablespoons in 1/4C = 160 calories per 1/4 cup.
                That’s 640 calories for 1 cup, and 1,920 calories for 3 cups.

                I’m not sure which brand you use specifically, but 489 is way too low for 3 cups almond flour.

                Other example brands:
                King Arthur = 720 calories per cup
                Pamela’s = 680cal per cup
                NOW Real Food = 560

        43. 5 stars
          These are so yummy. My son and daughter have really bad sweet teeth so it was lovely to make them something with no sugar in it. I used sugar free chocolate chips and walnuts.

        44. 5 stars
          These muffins are fantastic! I added walnuts and they turned out great!

          On a side note: there is something wrong with the site. I tried to click on the screen and it kept taking me to one of your advertisers. I couldn’t print/pin/ scroll. I had to close out completely and go back in.

        45. 5 stars
          Made exactly as written and they turned out great. I was surprised by how sweet they tasted without any added sweetener. Non-gf and gf family members all enjoyed. Thanks!

        46. Hi, Happy New Year. Can I use frozen bananas in this recipe and if so, do they need to be drained first?
          Also, can I use muffin liners with this? I’m afraid it might stick to paper liners.
          Thank you.

          1. Thaw and no need to drain. I never use paper liners – everything sticks to them, but parchment paper liners – yes. Not sure what muffin liners are but maybe same parchment paper ones I use. 🙂 Happy New Year!

        47. 5 stars
          thank you for sharing this healthy recipe. It’s very tasty. It’s very first time my kids liked almond flour baked goods. I will make more of them.

        48. 5 stars
          Very moist and tasty. I’m not a fan of chocolate bits in banana bread or muffins so substituted chopped walnuts. And, getting all of the sweetness from the bananas is brilliant! My only question is the baking time: 30 still looks like a misprint to me since all of my other muffin recipes bake for 20 minutes tops. I baked these for about 20 minutes at 350 F in my convection oven and they were just perfect with lightly browned tops and the bamboo skewer coming out clean. Keep the almond flour/coconut flour recipes coming. These were great!

          1. Hi Steve! Thanks for your question. I have tested and tested this muffin recipe many times. Every oven bakes differently, especially if you are baking on convection. I am glad you enjoyed the muffins and walnuts would be a perfect addition!

        49. 4 stars
          I made mine with 3cps of paleo almond flour, 3 tsp of Olive Nations pure Banana Extract 3 tsp baking powder, 6tsp of smart balance butter, 3 tsp of cinnamon, 7 egg whites, 1/2cp keto granola crushed 1/4cp unsweeten almond milk, 2cp of your choice none sugar sweetener. bake at 350 for 30 min. turned out great only 110 cal. and 1 carb per muffin. Keto friendly.

        50. 5 stars
          These are the best banana muffins! Do you think I could sub canned pumpkin and a little sweetener for the banana and have success?

        51. i was really excited about this recipe when i started making it. everything was great though it completely messed up once i added the almond flour. 3 cups is A LOT. i will surely try making it again but adding 2 cups

          1. Hi Josefina. This recipe has been well tested with 3 cups of almond flour, but if you find that too dry, give it a go with 2 cups!

        52. 5 stars
          Have been making these for my diabetic dad the past 9 months! I use 2 cups of almond flour instead of 3 and add chopped walnuts, a little cocoa powder, flax/chia seeds, and extra cinnamon. I found them to be a lot more moist after cutting down on the almond flour. I also bake for 26 minutes. Love them!

          1. Hi Chelsea! Other readers have successfully used a hand mixer, so I bet a stand mixer would work. A blender ensures that the batter is super smooth (no banana chunks). Hope that helps!

        53. 5 stars
          Absolutely delicious! Super moist and melt in your mouth. Also very healthy ingredients. I wouldn’t have guessed these are healthy muffins by the taste.

        54. 5 stars
          These are THE BEST banana muffins ever!!! I made a double batch my go and was short one banana so I subbed in some apple same for it.

        55. 5 stars
          Fantastic, thank you! I’ve made them a couple of times now and they’ve been great. They’re not very sweet – which is how I like them! Oh and I just mixed it all by hand and it turned out ok! 🙂

        56. 5 stars
          I used Lilys sugar free dk choc chips. These were great. The only adjustment I was forced to make is to double the baking soda because I was out of baking powder. Make sure your bananas are ripe!

          1. They just need to be stored in a cool dry place and should last up to 5 days! You can also freeze them! Hope that helps Christle.

        57. 5 stars
          Made them without chocolate chips but added blueberries instead. They are delicious and so healthy. I might try almond essence next time to bring out the almond taste. Thanks for the yummy recipe.

            1. Hi Jerome! I have not tested this recipe with oatmeal. Remember that baking is a science and I do recommend following the recipe.

        58. 5 stars
          I just tried this recipe and loved it!
          With the small bit of extra batter, I microwaved it in a oiled mug for 80 sec and it was perfect!!

        59. 5 stars
          These are wonderful! Even though I mistakenly put a whole tsp of baking powder and salt in mine (oops, good thing I love salt!) they turned out great, very moist and light. I did substitute 1/2 cup of frozen blueberries for the chocolate chips. Thank you for sharing the recipe!

        60. 5 stars
          OMG, Olena these are the best. I made some last night, they are so moist and the flavor is awesome. The only thing I did different is added a little bit more cinnamon and added 1 tbsp of Monk Fruit sweetener and it came out prefect. Now I am going to check out all of your other recpies…Thanks Randy

        61. 5 stars
          The muffins turned out perfectly! I added walnuts and Lilys stevia semi-sweet chocolate chips and also a couple of tablespoons of monk fruit granules. My family has quite a sweet tooth so next time I’ll add maybe 1/3- 1/2 cup of monk fruit for them. The muffins would have been sweet enough for me without any sweetener, as the recipe stated.

        62. 5 stars
          These look delicious! Going to make for my daughters bday tomorrow. Am I able to make batter ahead, refrigerate and make tomorrow?

        63. 5 stars
          I wad looking for healthy simple almond flour muffins without added sugar and this was a perfect recipe!!! thank you so much =) I used a blended hand mixer and added sliced zucchini and extra cinnamon and they turned out so delicious but I decided to put a chocolate chip on top when I warm one up and it melts just because I dont want our son eating sweets but this was healthy simple and perfect!!! Would coconut flour work as a substitute for almond flour?

        64. 5 stars
          Very delicious, texture is something to get used to.

          I also baked them in the Traeger instead of the oven which added extra cook time. (About an extra 15-20 minutes)

          Definitely making again and sharing.

        65. 5 stars
          Great and easy recipe, loved it, and so did my husband 😀 Thank you for sharing it!
          I just have one question for the cooking mode in the oven. Should I use the bottom element heat or both top and bottom or hot air only? I tried the hot air and I think they cooked too fast and they fell a little when I took them out of the oven but still they were great!

            1. Thanks for getting back! Yes fancy but complicated took me some time to get used it, I prefer regular oven 🙂
              Will try the Almond flour Banana bread now 😀

        66. 5 stars
          This is the most delicious muffin ever. Instead of chocolate chips, I added raisins and chopped walnuts. They weren’t quite sweet enough for me so I added 1/4-1/3 monk/stevia combination. I made mine in a food processor for easier removal.

        67. 5 stars
          simple, easy, and tasty. I added in walnuts and my husband loved them. They were not super sweet so if you like the sweet factor you may not care for them. They were perfect for us. I am going to try substituting the eggs for flax eggs the next time I make them and see how they turn out. Thanks for the easy gluten-free recipe!

        68. 5 stars
          I only every make recipes with top ratings and this one is well-deserving of it. Yummy. I did add 1/8 cup of monkfruit sweetener and found it just perfect. Off to make another batch! The only suggestion I have is to specify the amount of banana and not number of them. I used 1 cup of blenderized banana which worked well. A good trick is to purée overripe bananas, measure and freeze in 1 cup portions. Then you can just defrost to use in any recipe. As well, there will be no chunks if you prefer a smoother texture.

          1. 5 stars
            Love this recipe! It’s perfect and my husband loves it. Thank you for sharing. Do you happen to have a similar recipe using coconut flour instead of almond flour?

        69. 5 stars
          These are soooo good! I left out the chocolate chips to suit my preference. Amazingly moist. This is a keeper for sure!

        70. 5 stars
          I can’t have flour, sugar, or sweeteners because of a surgery so I can NEVER have things like this. I am completely besides myself how amazing this is. I CAN FINALLY HAVE MUFFINS AGAIN!!!!!!

          Thank you sooo sooo soo much!!

          1. 5 stars
            Just made them and I used regular cupcake pans with liners. The bake time was more like 25 minutes because they were smaller. Doing it this way, I got 24 muffins. I also used cocoa nibs. I had an extra banana and they were all frozen before I started. So, I added an extra quarter cup of almond flour for that batch. This recipe is the best low carb muffin I have ever had. My husband sprinkled a little cinnamon sugar on top. Thank you so much for sharing.

        71. I followed the instructions but my muffins came out pretty dry ? any suggestions for what I could do differently? I’m excited about a gf dairy free recipe and I really want to get it right!!

            1. Hi – thanks for getting back to me! Yes, bananas were very ripe, which is why I was surprised the muffins came out dry. Maybe I didn’t skim off the excess flour well enough?

              1. Cup with flour should be like in my photo. Maybe your oven bakes hotter so they were overbaked. Bake for a bit less next time. Forgot eggs?

        72. 5 stars
          These are awesome! Used a hand mixer as we recently moved and I can’t find my blender. Followed the recipe and they are delicious. Thank you!

        73. 5 stars
          I found this recipe because I had 2 bananas I had “lost ” that were too ripe to eat. I immediatelythought banana muffins and this sounded perfect.. it is perfect.. These were absolutely delicious. Will be adding to my “Make Again” folder. I dud add some walnuts. I had zero willpower and ate one before they cooled. Maybe that is why it seemed a little dense, but i am okay with that. I don’t think it impacted the wonderful flavor.

        74. 5 stars
          Absolutely delicious ! My very picky son loves these. You saved my life !

          It is perfect the way it is.

          I do add some fresh spinach and blueberries every now and then to add to my son’s nutrition cos he can practically live on these .

          1. 5 stars
            I am so not a baker, but as I strive to live a healthier lifestyle I’m working on improving my skills. I had seen a similar recipe on Instsgram, but searched, found this one and thought it sounded better.

            Whipped it up in not time at all and they turned out great. I probably should have checked at 25 minutes because at 30 they were slightly overdone, but love and learn.

            Thanks for the excellent recipe, I look forward to trying it again soon!

        75. 5 stars
          These muffins turned out great!
          I had 2 1/2c of almond meal and used whole meal flour for the rest of the measurement.
          There was some chopped up coconut in the fridge and threw in 100g of this plus into the top of each muffin.
          Thank you for sharing.

          1. 5 stars
            I made them with out the chocolate chips. Tasted amazing. Just added some butter and apple butter on to after baked. So good.

        76. 5 stars
          EXCELLENT!!! Had little bit of monk fruit (~tbls) I tossed in. Also, only had 21/2 C. of almond flour, so used 1/2 C. of GF flour. I will add this recipe to my favorites! Thank you!

        77. 5 stars
          Super delicious, fluffy, moist. The whole family loved them. Added 1/2 c choc chips instead of just 1/4 c plus 3Tbs honey. Will definitely make again.

        78. 5 stars
          Absolutely love this recipe. Have made it several times. This time I only had two bananas so I added an individual little apple sauce, an extra egg and 1/4 cup monk fruit sweetener. Came out beautifully. Tasted like sponge cake.

        79. 5 stars
          Absolutely delicious; very tender and delicate crumb as a muffin should be. I added walnuts,non sugar choc chips, & sprinkled pumpkin seeds on top.Family are picky and also loved. I used my hand mixer & the texture was fine.

        80. 5 stars
          I love these quick and easy muffins. I make these all the time in my food processor (only because my awesome blender broke)…but have to cut them down to 20 min in my electric oven. Perfect every time. I add different things per my whim….walnuts blueberries etc…5 stars!!

          1. How were they with the blueberries, frozen or fresh? Her notes say “can’t use any other fruit”, but I don’t know what she meant by that.

            1. I’ve made these with frozen blueberries and they turned out great! I think maybe she’s talking about not substituting any other fruit for the bananas?? But I could be wrong haha

        81. 5 stars
          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!

        82. 5 stars
          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!!!!

          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!

        83. 5 stars
          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❣️

        84. 5 stars
          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. 5 stars
              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.

        85. 5 stars
          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.

        86. 5 stars
          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!

        87. 5 stars
          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.

        88. 5 stars
          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.

        89. 5 stars
          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 ??

        90. 5 stars
          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.

        91. 5 stars
          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!

        92. 5 stars
          This little treat is perfect! I’ve cut sugar out of my diet and still wanted a baked treat.

          Cooked for just 18 minutes

        93. 5 stars
          So easy and delicious! Make sure to thoroughly whip the wet ingredients or the texture doesn’t seem to come out right.

        94. 5 stars
          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 🙂

        95. 5 stars
          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.

        96. 5 stars
          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!

        97. 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. 5 stars
            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.

        98. 5 stars
          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.

        99. 5 stars
          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!

        100. 5 stars
          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.

          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!

        101. 5 stars
          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.

        102. 5 stars
          These turned out so delicious and moist! My husband and I are obsessed. He’s already asking me to make them again!

            1. 5 stars
              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!!!

        103. 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?

        104. 5 stars
          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.

        105. 5 stars
          Really great taste and texture!
          I love that no refined sugar was needed!
          Good amount of protein to provide a good snack!

        106. 5 stars
          Absolutely love them! Great for low carb & low sugar. I also love that it has fibre in them, unlike white flour. Thank you!

        107. 5 stars
          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 ?

        108. 5 stars
          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.

        109. 5 stars
          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).

        110. 5 stars
          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!

        111. 5 stars
          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!

        112. 5 stars
          These are amazing!!! I used 2.5 cups almond flour (I ran out) and substituted baking soda for baking powder.

            1. 5 stars
              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!

        113. 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!

        114. 5 stars
          Making these for the second time. Best recipe I have found yet! My family couldn’t get enough!

        115. 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!

        116. 5 stars
          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?

        117. 5 stars
          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:)

        118. 5 stars
          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:) 🙂

        119. 5 stars
          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!

        120. 5 stars
          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.

        121. 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!

        122. 5 stars
          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.

        123. 5 stars
          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.

        124. 5 stars
          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!

        125. 5 stars
          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!

        126. 5 stars
          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!

        127. 5 stars
          These muffins are so delicious! They came out perfect!! SO excited to make them again soon!!

        128. 5 stars
          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!

        129. 5 stars
          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. 3 stars
            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.

        130. 5 stars
          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!!

        131. 5 stars
          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!

        132. 5 stars
          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!

        133. 5 stars
          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?!

        134. 5 stars
          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.

        135. 5 stars
          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.

        136. 5 stars
          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.

        137. 5 stars
          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!

        138. 5 stars
          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. 5 stars
            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. 5 stars
            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 !

        139. 4 stars
          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.

        140. 4 stars
          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!

        141. 5 stars
          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 ?

        142. 5 stars
          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!

        143. 5 stars
          These muffins are sooo delicious. Such an easy and quick recipe that is made with simple ingredients. Thank you for sharing.

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

        145. 5 stars
          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. 5 stars
            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!?

        146. 5 stars
          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.

        147. 5 stars
          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 🙂

        148. 5 stars
          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!

        149. 5 stars
          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!

        150. 5 stars
          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.

        151. 5 stars
          I baked them 02 days ago and it came out well .
          Will bake them often,
          This a million

        152. 5 stars
          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.

        153. 5 stars
          These are delicious!! Our family loves these with walnuts and 4-5 chocolate chips per muffin!

        154. 5 stars
          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.

        155. 5 stars
          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!

        156. 5 stars
          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. 🙂

        157. 5 stars
          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

        158. 5 stars
          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!

        159. 4 stars
          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.

        160. 5 stars
          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

        161. 5 stars
          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. 5 stars
            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?

        162. 5 stars
          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.

        163. 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 ?‍♀️

        164. 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!

        165. 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!

        166. 5 stars
          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?

        167. 5 stars
          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.

        168. 5 stars
          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!

        169. 5 stars
          Thank you so much for sharing this recipe. I just finished baking the muffins. WOW!! They are delicious!!!

        170. 5 stars
          Talk about easy and tasty paleo baking, this is surely one of them. Love the taste and texture of the muffin, moist and soft.

        171. 5 stars
          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

        172. 5 stars
          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!

        173. 5 stars
          Delicious! I absolutely love that you offer a conversion calculator for this recipe. Take the works out of it for us.

        174. 5 stars
          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.

        175. 5 stars
          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.

        176. 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.

        177. 5 stars
          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. 5 stars
              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. 5 stars
                Hi Jen! Try unsweetened apple sauce! It’s a great addition and makes them moist! I use about a cup!

        178. 5 stars
          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!

        179. 5 stars
          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.

              1. Hey Michelle! I would suggest substituting eggs with flax eggs. You will have more success! Also, each oven can vary in baking times, so maybe your muffins needed a bit more time!

        180. 5 stars
          Muffins turned out delicious. I substituted frozen blueberries for the chocolate chips and they turned out great!

        181. 5 stars
          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

        182. 5 stars
          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.

        183. 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?

            1. Yes you can and grease it well. If paper cups are parchment paper ones then they would work well. Regular paper will get stuck. Enjoy!

        184. 5 stars
          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.

        185. 5 stars
          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.

        186. 5 stars
          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!!!

        187. 5 stars
          Made these this morning, delicious. Husband not found of bananas and loved them. Left out chips and added a few raisins.

        188. 5 stars
          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!!

        189. 5 stars
          Best muffin recipe ever, my hubby is even willing to give up his fresh banana stash for me to make more!

        190. 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!

        191. 5 stars
          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.

        192. 5 stars
          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!

        193. 5 stars
          Made these muffins in bite size without the chocolate chips as a lower carb diabetic friendly version. They are really good. Thank you!

          1. 5 stars
            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?

        194. 5 stars
          These are so moist and good, instead of chocolate chips I used 1 tbs of raw honey, just the right amount of sweetness.

        195. 5 stars
          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.

        196. 5 stars
          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!

        197. 5 stars
          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!!!

        198. 5 stars
          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!

        199. 5 stars
          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

        200. 5 stars
          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!

        201. 5 stars
          Just made these and am making another batch. My teenage high school boys love these after a long run!

        202. 5 stars
          Easy to make, gluten free and perfect for my little ones to snack on. Thank you for this recipe.

        203. 5 stars
          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!

        204. 5 stars
          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!

        205. 5 stars
          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.

        206. 5 stars
          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.

        207. 5 stars
          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. 5 stars
            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!

        208. 5 stars
          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!

        209. 5 stars
          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!

        210. 5 stars
          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.

        211. 5 stars
          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!

        212. 4 stars
          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.

        213. 5 stars
          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!

        214. 5 stars
          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.

        215. 5 stars
          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.

        216. 5 stars
          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.

        217. 5 stars
          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

        218. 5 stars
          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.

        219. 5 stars
          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.

        220. 5 stars
          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!

        221. 5 stars
          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. 5 stars
            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.

        222. 5 stars
          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

        223. 5 stars
          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.

        224. 5 stars
          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!!

        225. 5 stars
          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!

        226. 5 stars
          My 3 toddlers and my friends 3 toddlers all had these during our morning play date! They were so good and guilt free!!!

        227. 5 stars
          Impressive! I can’t believe how good it taste without sugar and oil. Very moist too. Perfect for my diet

        228. 5 stars
          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!

        229. 5 stars
          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!

        230. 5 stars
          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.

        231. 5 stars
          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!

        232. 5 stars
          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.

        233. 5 stars
          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!

        234. 5 stars
          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!

        235. 5 stars
          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.

        236. 5 stars
          I tried these out and they were delicious! Even my picky teenager liked them. I like that they are quick and easy to make.

        237. 5 stars
          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

        238. 4 stars
          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 w