by Olena

Almond Flour Banana Muffins (Video)

by Olena

4.9 from 377 reviews

almond flour banana muffins

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

Gluten Free Banana Muffins

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

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

What Makes Almond Flour Muffins Healthy?

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

Almond Flour Banana Muffins in muffin tin

How Do They Taste?

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

What Are the Ingredients?

Main ingredients are:

  • Ripe bananas
  • Eggs
  • Almond flour

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

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

How to Make Almond Flour Banana Muffins

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

Blender or Food Processor?

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

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

But trust me, not a big deal!

adding chocolate chips to almond flour banana muffin batter

Chocolate Chips Substitute

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

Almond Flour Banana Bread?

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

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

More Yummy Almond Flour Goodies:

Watch Olena Make Paleo Almond Flour Muffins

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


Almond Flour Banana Muffins

4.9 from 377 reviews

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

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


  • 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)


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

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


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

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

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

olena osipov in the studio

Hello and welcome to iFOODreal.

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

What You Will Find Here

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

A Little More About Me

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

735 comments on “Almond Flour Banana Muffins (Video)

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

  2. 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!

  3. 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?

  4. 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:)

  5. 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:) 🙂

  6. 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!

  7. 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.

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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!

  13. 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!

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

  15. 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!

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

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

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

  17. 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!!

  18. 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!

  19. 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!

  20. 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?!

  21. 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.

  22. 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.

  23. 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.

  24. 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!

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

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

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

  26. 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.

  27. 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!

  28. 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 😀

  29. 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!

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

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

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

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

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

  33. 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.

  34. 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 🙂

  35. 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!

  36. 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!

  37. 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.

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

  39. 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.

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

  41. 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.

  42. 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!

  43. 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. 🙂

  44. 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

  45. 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!

  46. 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.

  47. 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!

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

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

  49. 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.

  50. 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 🤷‍♀️

  51. 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!

  52. 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!

  53. 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?

  54. 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.

  55. 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!

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

  57. 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

  58. 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!

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

  60. 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.

  61. 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.

  62. 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.

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

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

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

  64. 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!

  65. 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.

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

  67. 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

  68. 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.

  69. 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?

  70. 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.

  71. 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.

  72. 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!!!

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

  74. 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!!

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

  76. 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!

  77. 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.

  78. 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!

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

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

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

  81. 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.

  82. 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!

  83. 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!!!

  84. 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!

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

    Hervey Bay

  86. 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!

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

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

  89. 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!

  90. 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!

  91. 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.

  92. 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.

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

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

  94. 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!

  95. 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!

  96. 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.

  97. 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!

  98. 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.

  99. 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!

  100. 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.

  101. 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.

  102. 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.

  103. 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

  104. 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.

  105. 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.

  106. 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!

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

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

  108. 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

  109. 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.

  110. 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!!

  111. 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!

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

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

  114. 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!

  115. 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!

  116. 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.

  117. 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!

  118. 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.

  119. 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!

  120. 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!

  121. 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.

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

  123. 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  176. I’ve made these several times now and they turn out fantastic. I make 24 muffins instead and cook for 20 min. Last time I also added a bag of fresh spinach and made “hulk” muffins for my son. He loves them. Also great with pumpkin puree too!

  177. I am obsessed with this recipe. It is perfect to give to my niece and son as it has no added sugar. This recipe allowed me to make 24 mini-muffins and they were done at 10 minutes. Love it!

  178. So after doing the first step of mixing all the ingredients I went to my pantry and no almond flour! I gave it to my daughter and forgot! So I added 2 2/3 cup whole wheat flour and a couple tablespoons of milk. I’m afraid to try them..the were very dry pricking it with a tooth pick after 20 minutes! Live and learn?‍♀️

  179. These were so easy to make and were definitely sweet enough for us. They will become a regular addition to our gluten free baking.

  180. I just made these this morning and they turned out really dry and overbooked. I even took them out a bit early because I could smell that they were already overdone. I think without any oil in the recipe, they are going to be dry. I will try these again but add 1/2 cup of oil. I’ll try to salvage these and use them for bread pudding.

    1. I am suspecting your bananas were not ripe enough…that’s what adds moisture…otherwise this recipe works for me many times and many others. You can add oil though, sure.

  181. I recently started baking with almond flour. I’ve been following a keto diet for some time now. The texture is reminiscent of wheat flour but compared to a traditional banana muffin recipe, I felt that these were bland and lacked the richness that comes with added butter.

  182. The most simple ingredient list, and turned out so so delish! For me, it was the perfect amount of sweetness. This will be a staple. Thank you!

  183. These are the BEST! The first time I made them about a month ago, my family ate all of them within an hour! No kidding! Since then, I’ve made them (always a double batch) about 4 times. Thank you for this recipe!!

  184. LOVE THESE. only thing is i like my muffins a little sweeter so i may try adding a 2/3 cup of stevia next time! still great! i have them for breakfast with chai tea!
    can you please send the nutrition facts? i’m counting carbs and calories so it would be super helpful.

  185. I have not been having the best luck with almond flour recipes. So I thought I’d try this one, since I had bananas I wanted to use up. The only tweak I made to the recipe, is I added 2 tablespoons of maple syrup. Mostly because I was afraid they would be too bland without any sugar in them. Also, I used a regular electric hand mixer and it was fine. They came out very moist and very delicious! I am absolutely a fan and we’ll save this recipe for future use.

  186. I just used electric hand mixer to save washing up food processor and worked a treat. Great flavor and easy to make. Thanks!

  187. I’ve made this twice now for one of my home management clients. The first time, I googled and browsed till I found this recipe. The second was upon her request. Today, she asked for the link, too. While I cannot say I’ve tasted them myself (I tend to bake traditionally at home) I wanted to say thank you here. She loves these muffins- and that means I love them, too.

  188. With lots of blueberries this is pretty good. I am going to try to substitute a banana for 1/2 cup of crushed pineapple.

  189. Your Almond Bread recipe calls for oil and 1 tsp. Baking Powder. The muffin recipe does not include oil and only asks for 1/2 tsp. of Baking Powder. Couldn’t your bread recipe make a good muffin? What is the different outcome of the two?

  190. So delicious, I like the recipe but added a half teaspoon of pure maple sugar and used extra dark chocolate chips instead. Perfect breakfast!

  191. Absolutely LOVE this recipe!! Perfect texture !!
    I replace the vanilla essence with a heaped tablespoon of raw honey and use walnuts & coconut chips instead of chocolate chips.
    Delicious ?

  192. I’m on Keto, I won’t use bananas but I’ll use banana extract. How much extract would I need for this recipe? Thanks

  193. The absolute best muffin recipe! I want more recipes like this. I like that it has no added sugar or sugar alcohols except for the dark chocolate chips. Yet these taste great without the chocolate chips as well!!

  194. This came out really well! It wanted a little more sweetness (I used erythritol the second time). Lovely moist dessert muffins that are so good warm and fresh that my husband ate four of them before I could stop him! Oh well, at least they aren’t a full of carbs as regular chocolate chip muffins!

  195. When you say “cool dry place” for storage does that mean they don’t have to be refrigerated?? I planned on putting them in the fridge but forgot! Now I’m wondering if it’s bad!?

  196. These are delicious! I used a kitchen aid mixer which worked great I confess, I did sneak in a small amount of brown sugar- maybe a couple of tablespoons. One if the best recipes I’ve found using almond flour.

  197. I’ve been looking for a naturally sweetened muffin recipe and am so happy I found this one! My husband loves them! Thank you!

  198. Any suggestions to make this into a small cake? Looking to make this into a smash cake for my 1 yr nephew! I love the muffins so wanted to make a no sugar cake for him! Thanks!

    1. Yes, you can. Bake in a cake form a bit longer. Just keep an eye on it. Then I would cool and cut in half. Use whipping cream and fruit or berries.:)

  199. Muffins were good. I made some as muffins with chocolate chips and some as muffin tops with almond slivers. We liked the muffin tops better.

  200. Omg YAAAS!!!!! Absolutely delish!!! Perfect texture and consistency- awesome flavor. Had peanut butter chips on hand instead of chocolate, and they were divine!! Saved the recipe and will certainly make again. I shared my first batch with a few friends and they were a hit!

  201. Great muffin recipe! I was a bit skeptical but these muffins turned out even better than my usual flour recipe. Will definitely be making them again.

  202. Made these for the first time today, a few friends stopped by. They were surprised how good they tasted with no sugar. Will be a new favorite I’m sure.

  203. My 3 year old grandson loves these muffins and requests Grammy to make them all the time!
    I feel great he is eating something so healthy and yummy at the same time!

  204. These are fantastic! Great balance. They are moist and just sweet enough. I took them out after 28 minutes, and they were still a bit too dark. I might try just 25min next time. Thanks for the great recipe!

  205. Whatever you do…do not use coconut flour! I didn’t have enough almond so I substututed half coconut. It absorbed any liquid and turned into dry sad pucks of unhappiness.

  206. Great recipe! Not sweet at all!
    Due to an egg intolerance I only used one egg and I substitute the other 2 with 2 tablespoons of chia Mixed in 5 tablespoons of water.
    I didn’t have chocolate chips so I used blueberries and walnuts and dates and walnuts.
    They still came out spongy super moist.
    I think the chocolate would give them that extra sweet test so next time I’ll make sure to have some!

  207. These muffins were delicious! I made 2 small changes to the recipe, I used a mix of gluten free flours and I used a mix of dark chocolate chips and semi sweet chips. I like to use more than 1 type of flour, my favorites are almond, quinoa, brown rice and garbanzo. Almond and quinoa flours are expensive but rice and garbanzo are not so it’s nice to use a mix.

    I bake often but recently converted to gluten free because my daughter was diagnosed with Celiac disease. I have to admit I was skeptical because there wasn’t any sugar but the end result was good, healthy good. We will make these again.

  208. Absoutey the best almond four muffin I’ve tasted. Just wondering because of the cost of almond flour could I substitute spelt flour for half of the almond flour.
    I loved using the food processor. So easy!

  209. Just made these and they came out well. My bananas were on the small size and I should have used 4 or 5 instead of 3. Baked in only 20 minutes, thank goodness I checked on them, 30 minutes would have burned them.
    Great alternative to my usual recipe (which has a cup of sugar & 1-2/3 cups flour.)

  210. These are fantastic. I just made them and it is the first time I’ve ever baked using almond flour. Will definitely be making again as they were so easy. I really want to eat less refined carbs so thank you so much for a great recipe!

  211. Love it. I’m trying to minimise sugar and highly processed carbs, and this fits the bill perfectly. I had some bananas that needed using up and so scoured the internet for something with minimal extra sugar and flour. And voila – I found your site. I love it. These muffins came our really well and they were so quick and easy to make. I didn’t have choc chips so used raisins, but next time I’ll do it with choc chips. And I threw in finely chopped walnuts because I had a hankering for them. Yum. Thanks for the recipe. I’ll be back to your site for more.

  212. I just made these. I made them without the chocolate chips because my son does not like chocolate. They are really good. Very moist. Mildly sweet. The texture is soft and pleasant. I drizzled mine with a little honey on top. This is wonderful. Yummy.

    1. Looks amazing. I wonder if they’ll work with almond meal instead of almond flour! Going to try that tonight

  213. Best muffin recipe I know of. It’s easy and doesn’t leave the kitchen in a big mess. I have a batch in the oven right now as I write this comment. Can’t wait ’til they com out so I can have one with a cup of tea.

  214. These turned out so moist. I traded the chocolate chips out and used blueberries instead. Also grated some carrots in to add a little veggie to them. May add a little nutmeg next time, and experiment with other vegetables to sneak in.

  215. This is a great recipe! I used 1 cup of mashed bananas and it worked out great. I’m super impressed that the banana was the only sweetener (outside of the chocolate chips of course). This is bookmarked for future use!

  216. My daughter gave me the recipe today. Making them tomorrow. My husband and I have diabetes. Thank you and God Bless you and your family.

  217. Made these today , delicious. Used one less banana. Made some keto cream cheese frosting for when i wanted a cupcake treat only 1 carb. Shared w my sister whos diabetic. She loved them. Spent the whole day looking for a keto treat and finding none low enough carb so i decided to bake some great choice. These are great just plain.?

  218. Hi! Thanks for the recipe! I have been excited to try almond flour recipes (: However I’m wondering how you calculated the fat, my Costco almond flour says 15 g fat per 1/4 cup, meaning 180 grams of fat for the 3 cups in this recipe… if that’s true each muffin would have at least 15 grams of fat…. did you use a different type of almond flour by chance? Thx again!

    1. You are right, Krissy! My calculator used Bob’s red mill and it has different count for some reason. Should be the same but calculators have food items entered by someone else. I have been using Costco one too for a while and started using only that in calculation recently. This one is older and I have corrected it. Thanks for catching.

  219. Just made these with my kitchen aid, processed bananas until smooth then followed recipe. Turned out DELISH! Moist and great texture… just like you’d expect a muffin to taste. Thanks for sharing. Husband ❤️‘s them. ?

  220. I made these as directed, were very tasty. The second time, I substituted 1 c. applesauce for the bananas and they were just as tasty as the original.

  221. This recipe is great! Thank you so much for sharing! The blender makes this recipe quick and easy and the consistency of the end product was is moist. I increased the number of bananas to four, added chopped pecans and made them in mini silicone muffin tins. I baked them for 15 minutes and they were perfect. My 6 year old really liked them, but my 4 year old wasn’t as thrilled. Overall, mom approved. I’ll have to check out some of your other recipes. Thanks again!

  222. With the muffins taste. The 1st 2 times I made them they seemed very dry. I’ve added about a 1/2 a cup of 4% cottage cheese to the recipe and they are now moist and superb. Thank you.

  223. Quite moist. I used 4 medium bananas. I dod not add the almond flour to my blender as it was not big enough. I transferred the wet ingredients once blended to a bowl then stirred in the rest of the ingredients. I hot 14 muffins out of the recipe. Didn’t miss the sugar or oil. I used cacao nibs instead of chocolate chips. Hubby would have liked both:)

  224. Very tasty and tender! Especially with butter on it. Love that it’s sweet enough with just bananas! Thanks for sharing the recipe?

  225. My whole family loves these! I have made these 3 times since I discovered this rexipe last month. I add 1/3 cup chopped walnuts and 1/3 cup Lily’s chocolate chips.

  226. Such a great gluten free simple recipe! I only baked for about 20 minutes though. They are a great consistency and good flavor! Will definitely make again!

  227. So, I’ve got coconut flour in the house, rather than almond flour. Do you think it would work? I’ve been blessed with overripe bananas so I’d love to try this with what I’ve got on hand. What do you all think?

  228. Delicious! Easy to make and my husband & I both thought they were perfect. I added some chopped walnuts. Will definitely make again!

  229. Even my picky 9 year-old liked these! However, I found they were perfectly done after 17 minutes… If I had left in them for 30 minutes they would’ve been really dry or burnt.

  230. Great recipe and easy to make. These muffins are such a treat. Soft and fluffy too. The bananas I used were large and maybe that’s why the batter thickness varies for different folks. The large bananas produced a perfect batter.

  231. Love the recipe. I added blueberries instead of chocolate chips. And also I added argan oil (1/8cup). They came out wonderful.

  232. I’m curious. Where do the 13 g of carbs come from? All from the chocolate chips? I am making these for a Type 1 diabetic kid and I’d like to really minimize the carbs so he can eat them at school without requiring insulin dosing. Thanks.

  233. Thanks for the recipe… it simply taste amazing and does not require any sugar… i loved it

  234. I made the recipe exactly as written (so rare!), using Lily’s stevia sweetened chocolate chips. The muffins baked perfectly in 30 minutes, and they’re SO GOOD! Super fast, super easy. Thanks for sharing! 🙂

  235. I’m new to using almond flour so I didn’t have my hopes up! They turned out perfect will be making them again ??

  236. Hey!!

    I’m dying to know what I did wrong… my consistency is super thick. I did not use any fancy equipment. Used all ingredients, followed instructions. I know one mistake that I made was putting too much batter in each muffin tin? due to the fact that I only had one that only allowed for 6. Oopsy… they’re still turning out though, just very very lumpy and bumpy. Part of that is I wanted banana chunks in there. Again ooooops. Not a pro clearly! I want to be.

    1. Hey there. So because you say you have banana chunks in there I think you didn’t pulverize bananas into liquid enough state to create proper consistency. What appliance did you use? And maybe your bananas were not ripe enough in addition to that. What colour was the skin? But mostly I think you should process bananas more. Next time.:)

      1. I have made these twice so far and love them! Took a batch to work and my co workers enjoyed them. My second batch I used pb chips instead of chocolate for something a little different. I also used a hand mixer and had no issues.

      2. Thank you, will do. I doused recipe in pumpkin pie spice and cinnamon which made batter pretty thick so I’m thinking that’s why. Will take your advice when I make them this morning absolutely.

    2. Excellent recipe! These came out oh-so-subtly sweet and perfectly fluffy. I followed the recipe exactly BUT brushed on a little bit of melted butter when they were cooling down. Thanks for sharing!

  237. The calories are all wrong. I got about 18 muffins out of a batch, and each muffin is about 141 calories, that’s a 77 calorie difference than you claim. 3 cups of almond flour is 1,920 calories. That means there’s almost 107 calories in each muffin, from the almond flour alone, not including the other ingredients. Kind of bummed. Unfortunately, didn’t realize this until after I made them.

    1. Thanks for catching that. I fixed it and calculators can be wrong, agree.
      What makes me sad is that you are afraid to eat. Who cares how many calories it is? It is all real and whole food. Healthy. You talk about “extra” calories from healthy muffin like it’s poison… Please eat till full and enjoy life in moderation. I’m serious. Be healthy!

  238. Love this recipe. I don’t have a food processor but I really wanted to try this recipe. So I used a hand mixer to blend the wet ingredients then by hand mixed in the almond flour. Also left out the chocolate. They still came out great. Moist and delicious and smooth! Thanks

  239. This is my dream recipe! Perfect taste and texture and NO GRAIN OR ADDED SWEETENER OF ANY KIND! WOOHOO! When I try a recipe for muffins or cookies I usually reduce the honey, maple syrup, or sugar by at least half, but was so thrilled that this recipe didn’t include a sweetener at all, and still tasted like a “real” muffin. Have made them 3 times, and the 3rd time they were extra delicious because the sweetness factor was so prominent that I wondered if I had actually added a sweetener and forgot! I realized of course that it is all about the bananas. Although I used 3 large, overly ripe, organic bananas each time, clearly the bananas were MUCH sweeter on the last go-round. I guess its like with sweet potatoes – they may look great but you never know how sweet they will be until you taste them. Thanks for this incredible recipe! Wondering if I can try substituting baked sweet potato for the banana, and maybe adding pecans?

  240. I expected these healthy muffins to be on the denser side and was so surprised to find that they turned out fluffy and smooth and just melted in the mouth. Not only that, they are really delicious. My ninja blender was too small for everything so I blended the ingredients then mixed in the almond flour by hand after. It was so good even without the blueberries or chocolate chips, but I it would def be delicious with those or other additions. My go to recipe now.

  241. So tasty!! I always keep frozen bananas in the freezer for banana bread and smoothies. Happened to have 3 so I defrosted them and just mixed them with the ingredients! I don’t have a food processor and didn’t want to experiment with other household gadgets so I just used a whisk and it worked perfectly because the bananas were super mushy post-defrosting! Definitely going to make these again 🙂

  242. The best recipe I have found! Easy, simple, healthy, and delicious! Most other recipes I have seen call for a ton of (brown) sugar yet are titled as healthy… brown sugar is still sugar…
    I made these and my family loved them! They only lasted about a day or two and they are requesting more! I’ll definitely be making some more muffins and I’ll be checking out your other recipes? Thank you!

    1. That’s awesome. To be honest I double-triple and freeze the recipe. Between my kids and their friends and my husband they disappear! And about brown sugar, all I can say is that welcome to our world of more and more BS with every year. Yup. Nothing to brown sugar coat about that. Enjoy!:)

  243. I have tried making gluten-free muffins before and the recipes just didn’t work out. This recipe is golden!! I omitted the chocolate chips but followed the rest of the recipe exactly – even the cooking time. They came out perfectly cooked, moist and had the right amount of sweetness for me! I used a food processor and it worked just fine 🙂

  244. I made these and omitted the chocolate chips. Sprinkled some cinnamon on the top of them before baking! They are Delicious!! I will def make them again!! Soon!!
    AND I just used a mixer ?

    1. Haha. I thought about adding a mixer demo to a video but then I thought many smart people would figure it out. Happy to hear you loved my almond flour muffins.:)

  245. This was the first recipe that I used almond flour with and they turned out GREAT! I used my kitchenaid which worked just fine and I omitted the cinnamon due to taste preferences but other than that I followed the recipe exactly. This was a great find!

  246. My husband’s doctor told him to cut back on carbs so I’ve been searching for baked goods using almond flour. I came across these and had some ripe bananas on the counter so I tried them this weekend. As another person commented, I used my stand mixer with the whip attachment on high speed. I left out the cinnamon and chocolate chips and these were delicious. My husband liked them but wanted them a bit sweeter, so I’ll add a bit of sweetener next time since I’m leaving out the chips. I love that they come together so quickly. Will definitely be making these again. Thanks for the great recipe!

  247. Oh my god!! This is a perfect recipe for banana muffins! I made them without the chocolate chips and came out delicious ? Thanks for sharing I!

  248. I was looking for a healthy morning snack to include in my kid’s (and husband’s!) lunches. I came across your web site and immediately felt at home 🙂 These muffins taste great and were an instant hit with the kids and my husband. I especially like them because of their simplicity, clean ingredients, and the ability to make them in my food processor! Everyone has asked for the muffins to be part of the regular rotation now, and have also asked me to try out more of your recipes….Thanks for the healthy choices 🙂

  249. We made this recipe twice now since January 28, 2019. Our first time was when my niece was visiting us for 2 weeks and has gluten issues. The taste was great and they were nice and moist! We will use this recipe again.
    Thank you!

  250. Amazing muffins!! I have been trying out different recipes on my teenagers, who are so critical and these were a huge hit! Thank you so much for sharing. 🙂

  251. LOVED these! Your recipes are my favorite on the web 🙂 I gave up sugar for Lent, so I made them with blueberries and they were great! I’m excited to try them with dark chocolate next time. I actually made them for my dad, who usually doesn’t like “healthy” alternatives, and he loved them, too! I can’t tell you how rare that is haha. Thank you so much!

    1. You are so welcome, Courtney! I know what you mean with dad. Often I used not to offer my healthy food to traditional North American diet eaters because I’m just scared they would not like it. Just silly me. Because I just learnt you either have clean taste buds or you don’t. But some recipes will fly sometimes. So lately I got over my fear and feed everyone and hope they will start eating healthier too.:)

  252. Came out really great. I used fresh blueberries instead of the chocolate chips. Muffins were really moist and my 4 year old loved helping add the berries and then eating these. I will be adding a little honey next time however

  253. Finally a gluten free great tasting muffin! thank you! Can’t wait to experiment with berries. Used spray butter for a nice breakfast taste!

    1. You are super welcome! Buttery flavour is a great tip if it was healthy. Or was it I can’t believe it’s not butter crap?:) Maybe rub with a slice of butter?:)

  254. These are a staple for us now. I’ve done it with chocolate chips and blueberries and we prefer the blueberries. I’ve also been experimenting with adding psyllium husk powder to further up the fiber and lower the GI. A teaspoon or two is fine. A tablespoon is borderline too much. I’ve only used the food processor to date and they turned out great. I’ll try the Vitamix today. They are a cinch to whip up and make a great grab and go bite.

    1. Thank you for sharing your experiments, Amanda. I have never ever cooked with psyllium husk. You will love these paleo banana muffins from your Vitamix even more!!! Will be so smooth!

  255. Made this today for my diabetic husband. We liked them but next time plan to use a bit of sweetener. Very nice recipe to give him a sweet treat. Also i used a hand mixer and had no issues. Quite happy. Thank you!

    1. Not sure how ripe were your bananas but if you use really ripe bananas maybe toddler doesn’t need more sugar ?! Wink-wink. Their tastebuds are still a clean slate sort of…

  256. I love these! I substituted the chocolate chips for 2 cups of blueberries – the nutrition facts changed to this:
    Nutrition Facts
    Servings: 12
    Amount per serving
    Calories 117
    % Daily Value*
    Total Fat 6.5g 8%
    Saturated Fat 0.7g 4%
    Cholesterol 41mg 14%
    Sodium 170mg 7%
    Total Carbohydrate 12.8g 5%
    Dietary Fiber 2.6g 9%
    Total Sugars 6.5g
    Protein 4.1g
    Vitamin D 4mcg 19%
    Calcium 41mg 3%
    Iron 1mg 6%
    Potassium 162mg 3%

  257. My husband and I love this recipe!! But since I didn’t have a powerful enough blender, I used my kitchen aid mixer, using the whipping attachment (not paddle), I whipped it on number 10 and it did the job! Then poured batter in greased twelve muffin tins, baked for 20 minutes (30 minutes was too long) and they came out delicious. I’ve used mini chocolate chips and I’ve also omitted the chips. We like them better without the chocolate chips. Happy baking!

  258. Almond flour banana muffins came out really good and yummy….. I just followed the recipe with few changes Iike adding more almond nuts to it and instead of oven I baked in the air fryer. I just baked for about 9 – 14 minutes at 350°F depends on the quantity of the batter. My daughter she loves it so much. This what she said after tasting, “Mom, it looks good, it smells good and it tastes good “. This is so perfect, thank you so much for the wonderful recipe. Yummy yummy in my tummy ?.

  259. I made this without the chocolate chips and they were pretty tasty. Great banana flavor and cake like texture. I may add a little stevia next time to sweeten it. I plan to have one in the am with butter. ??

  260. Great muffins! I needed a new school snack for my son, so naturally came to your site 🙂 We are allowed nut products in school this year, so this recipe caught my eye. My son is very picky about muffins, but after a taste test asked if he can have two for school tomorrow 🙂
    I followed the recipe exactly with a small exception- used frozen bananas. I let them defrost first for an hour on the counter. Another great recipe, Olena!

  261. This recipe sounds so good and healthy, I’m saying this after going through so many recipes 🙂 Want to make these with my daughter today but I only have almond meal at hand? Do you think it’ll come out fine or should I go and get almond flour? TIA

  262. Truly, these are perfect muffins, even if I didn’t know they were grain and sugar free! I added about 2 tsp of grape seed oil because I was worried they would be too dry, but I don’t think they would have been. They were delicious!! Thank you for creating an easy and healthy recipe that really works, for adults and kids alike.

  263. These were great! I only made a couple minor changes (for my own preference). I added an extra banana (cause I had 4 going, and a 1/4 cup of vanilla protein powder. They came out so moist and yummy, after about 23 mins (my oven’s a bit hotter). Best of all, my kids devoured them! Thanks for what will now be a recipe staple in my house!

  264. These were amazing! I used bananas that I had previously frozen, so I defrosted and whipped it all up by hand and they turned out very well. Lovely to have a GF recipe and low fat too!
    Will be one of my favourites. Thankyou x

  265. When measuring ingredients, should you trim the tops or leave them overflowing? With the salt, do you mean just regular epson/table salt? I DO NOT bake & want to make sure I do this right!

  266. So easy to make! I use a Kitchen Aid mixer and get fabulous results!! I leave out the chocolate chips so there is no added sugar and even so, I can’t keep these muffins around as they are so delicious! I keep coming back to this recipe because of it’s simplicity and yummy factor! Thank you!!

  267. Good recipe! I did add 1/4 cup of brown sugar and doubled the chocolate chips, since I knew my family would want it sweeter. We also used muffin tin liners since our muffin pan is Teflon (yes, yes, we need to replace it with something healthier – it’s on the list).

    BTW, this recipe worked just fine in my food processor: no lumps and great fluffy texture. Not sure why the author recommends against that, since my Cuisinart did just fine. I prefer that for this kind of thing because is easier than a Vitamix for scraping out the last of the batter.

    1. Hi ALi. So happy to hear! My Kitchenaid didn’t do a good job, so that’s why.:) And if you use liners your food barely touches Teflon tin. So it’s not that bad.:)

  268. WOW-WOW-WOW. I am so thankful for this recipe. As someone who LOVES carbs but hates the way they show up on the scale, I ran across this recipe and it blew my mind.

    I can’t believe how incredibly fluffy and pleasing the texture is compared to other flourless and sugarless recipes I’ve tried. It still mimics the buttery taste of true banana bread surprisingly.

    The only thing I changed was I didn’t add chocolate chips, and I added some sugar to half of the batter for the little one (I couldn’t believe my 5 year old picky eater LOVED these.)
    I am so thankful I found this site, it’s made me actually excited for my recent decision to eat clean, and makes me excited to know that I can do this because your recipes are so easy, delicious, and you explain how to cook them (I’m a beginner cook).

    Thank you!

    1. Hi Hannah! So happy to hear! Absolutely ANYONE can be a good cook, make healthy meals and don’t be a slave in the kitchen. You can do this! Ignore the rest. Just cook and learn what you love and you will be happy! Let me know what other recipes you try. Would love to know!:)

  269. This is my first almond flour recipe and the muffins were AMAZING. I took seriously your suggestion to FOLLOW THE RECIPE EXACTLY. I used frozen bananas and my blender. The next time I’ll thaw the bananas, and maybe try the food processor to see if they come out fluffier. I read all of the reviews and appreciate your comments that explain the science behind baking & how the ingredients you use affect the outcome of the muffin. They were amazing. I can’t wait to try another almond flour recipe.

    1. Hello-hello.:) So glad to hear. To continue with the baking science nerd comments, I do recommend you thaw frozen bananas first. If you don’t, your batter is much more thick and then it could possibly affect the process of baking. Trust me, it is a science lol. And I do not recommend food processor but you can try. What blender does is it almost whips the batter thus resulting in such a fluffy texture. But you can try for yourself.:)

  270. Love love love these muffins. Made one batch and it was gone in a day with the family. I was wondering if you can substitute the eggs for anything else to make it vegan? Thank you!

  271. Freaking easiest recipe ever and totally delicious. I added less than a 1/4 cup of brown sugar to recipe. Made it for friends at work and it was a huge hit! Great directions.

  272. Wonderful and tasty. I used blueberries with mostly pecans and a few walnuts. I also added a 1/4 cup of Truvia for a touch of extra sweetness. They did not come out of the silicon muffin tins easily even with Pam spray…but we made it. Thanks for the recipe.

  273. Gluten free, dairy free and sugar free – Amazing! I love these muffins, they are so easy and yummy and I don’t feel bad eating them for a snack after work or with my eggs in the morning. I double the recipe and freeze them. Thank you!

  274. These muffins look amazing! I am definitely making them today….can’t wait to try them! My only question is, I have all of the ingredients, but I don’t have a silicone muffin tray. Could I use a regular tin muffin tray with cupcake liners? Maybe this is a silly question to all the “bakers” out there, but I am a newbie and just not sure. thanks!

    1. Yes you can. Of course! Don’t feel bad asking. We all started somewhere in something. I hate it when people go like “ you didn’t know?” I don’t install trim every day. Duh. The guy at the home reno store.

  275. Made these muffins today. They are fabulous. And I even used a food processor! Also I halved the recipe so I wouldn’t waste expensive almond flour if they didn’t turn out. (I used two eggs and half everything else). Next time I’ll use more banana and more vanilla.

    I’m not a cook, but these were easy to make. Simple ingredients. Great instructions. Many thanks.

  276. I was looking for a gluten free Banana Bread recipe and stumbled upon the Almond Flour Banana Muffins….WOW…I am forever grateful. No added sugar other than the chocolate chips, and they taste amazing. They came out so spongy fluffy, my grandson fell in love with them. Will continue trying more recipes from your site. Thank you!!

  277. I just made these and they turned out amazing!!! I will be freezing half and bringing the other half to the beach.

    Have you ever tried adding flax seeds or chia seeds? I didn’t change a thing and they turned out beautifully… just curious if you tried other add-ins

  278. Hi, my end batter came out so dry and in crumbles? It’s definitely three cups of flour? What did I do wrong for my batter to not end up smooth and pasty? My blender couldn’t even move, it was so stodgy. Thanks so much!

    1. Was the batter liquify like mine before adding flour? Is your blender powerful enough – what kind is it? It has to be a powerful one like Blendtec or Vitamix. When measuring flour did you trim the top or was each cup overflowing?

  279. Tried this recipe today & loved the muffins. My hen eggs are very large I still used 3 so they came out nice & moist. I did sprinkle some raw sugar on top before baking because the recipe had no sugar. It was just enough sugar. Hubby loved them & had 2 right away! I will be making these again. This recipe is differently a keeper!

  280. I was looking for a nutrient dense muffin to freeze ahead for breakfast, and after workout snacks, and these are just the ticket!! I used pecans instead chocolate chips and I can’t wait to make more! I especially appreciate that these are simple, easy to make, and use ingredients that are easy to find.

  281. Never made muffins with almond flour before but am now converted! I also added dried coconut to mine and they were still moist and yum!

  282. Made them for my sister in law who recently diagnosed gestational diabetes (pregnant diabetes) She has such a hard time finding things to eat since the diagnosis, so I googled and tried this recipe. It turned out really good, easy, fast, has great aroma and fluffy. She tried and thought they taste good, most importantly, it helped her keep her blood sugar in the right range! She told me, “my number never looked this good, you need to pass me the receipt.”
    I really appreciate you shared this receipt, and so does my sister in law 🙂

  283. Good muffins and easy to make. The texture is a bit drier and denser than most muffins, but they still are a good and satisfying snack. I appreciate that they don’t include additional sweeteners. We may experiment with adding a little bit of oil or a bit more banana or perhaps a bit of applesauce to address the moisture content, but it’s not critical. We’ll make them again either way. Thanks for sharing!

  284. Made these muffins this morning and am very pleased with how they came out. This is my second gluten free recipe – yesterday I made pumpkin bread and was so excited, but these banana muffins came out even better. I didn’t have baking powder and realized it after I was already making it so moved forward without them and didn’t miss it. I also didn’t have vanilla so I subbed maple syrup. I also added a packet of Stevia because the recipe I made yesterday really could have benefited from it but the bites with chocolate chips in them were perfect. I will definitely make this again, next time think I will add pecans for some crunch, a little extra cinnamon since it’s Fall and why not! And extra ripe bananas would probably up the sweetness factor naturally.

  285. Quite disappointed with this recipe. Followed it to a T (although I substituted almond flour for almond meal, which might have made a big change) and baked it as bread for around 55 minutes. The crust outside was nice, but the inside was still weirdly moist (even near the edges) and had a watery, dulled flavor. I really wanted this to come out well, but I am not thrilled with how it turned out.

    1. I’m sorry but you change an ingredient, baking method and bake time and are leaving a comment “followed the recipe to a T and are disappointed with a recipe”?! Next time if you follow the recipe to a T, then you will love the end result.:) Almond flour and almond meal are 2 different things – one is fine, the other one is coarse. And baking mini breads vs a big blob of dough yields different results. Almond meal is not wheat flour – it doesn’t absorb liquid like flour does.
      And before leaving 2 stars maybe come and ask if your 3 changes could be crucial factor in unsatisfactory end result. I’m sorry but I just “love” how easy it is to show up on the web and plaster 2 stars. I bet in your real job you would give more thought to an employee’s review if you were a manager. Or wouldn’t like if your manager gave you a review with 2 stars for something you are not responsible for. Right?! Web is as real as your real life. Just saying.:)

      1. Olena, you’re completely correct to be annoyed at the rating. This is a business for you, and all of us get the benefit of your wonderful creativity for free, so it’s shocking that the poster did not either delete her completely inappropriate review or modify it.

  286. This is an amazing recipe. I only had 2 ripe bananas so I added 6 ripe figs in place of the other banana. When it was time to add the almond flour, I added 1/2 cup of almond flour at a time and blend it. I used a spoon/spatula to push the almond flour to the bottom and blend it again. Towards the end, the remaining 1/2 cup of flour was no longer moving. The blender was just mixing the bottom. I finally scooped the batter out, transferred it to a bowl, added the dark chocolate chips and mixed it by hand. After all the hard work, the end result was a fabulous treat. Thank you for this lovely recipe.

  287. These are great! I made two batches…one with chocolate chips and the other with blueberry. The chocolate chips were better, of course. This will definitely be a recipe I used many times. Thank you!

  288. I’m wondering if I did something wrong? I followed the recipe, other than substituting 2 cups of coconut flour as I only had one cup left of almond flour. I ended up with a drier, cookie like batter, nothing like the consistency of your photos. I couldn’t even blend it at the end. I double, and tripled checked and I definitely did not miss anything. I tried baking them anyway however they are not rising. I’ve made tons of muffins so I’m truly baffled about what went wrong. It is 3 cups of almond flour right?

    1. You can’t substitute almond flour with coconut flour. Almond flour is made from nuts and isn’t absorbing, where as coconut flour is super thirsty and absorbs liquids like a sponge. There was no way these muffins would work for you this way. Overall what I learnt over the years when it comes to baking, it’s best to follow the recipe exactly. Baking is a science, it’s not like making a chili using up leftovers etc. They will work for you next time and you will love them.:)

      1. This is a very good recipe, and I don’t say that lightly. I’m still in the midst of removing refined carbs from my diet, and these muffins are the first thing I’ve made that calmed my craving for baked goods. I will be making them again!

  289. Love, Love, Love this recipe. I make two batches at a time, one with sugar free dark choc chips and the other with blueberries. Everyone loves them. It has taken me awhile to get a gluten free (paleo) recipe that actually taste good. It’s a keeper!

  290. These muffins are wonderful! I left out the vanilla extract and chocolate chips, but added cubed peaches instead for the sweetness. They came out so moist and delicious, no sugar needed! GREAT recipe!

  291. Surprisingly sweet. Fluffy texture. Delicious and easy! New staple at my house. Glad to have found your website.

  292. Olena,
    We have been doing AIP for many years as an alternative to chemo and steroids. My daughter is now at level 2/3 of the AIP protocol and was very, very happy with these. She has been wheat free for nine years (except for a few pieces of pizza three years ago) and says, “These are the closest to wheat that I have ever had.” Needless to say, we will be adding this to our recipe book – and we add very few. Well done! We will be back to try out more recipes!

  293. These Almond Banana Muffins are amazing. Everyone who’s eaten this muffin wants the recipe and I’ve made them many times already for my friends and family. One of the best banana muffin recipes ever – quick and so easy. Thank you for this sugar free, gf, df, recipe. Love, Love, Love it.

  294. Very good muffin recipe. I did use a mix of almond and coconut flour and ground flax instead of strictly almond flour, and the muffins turned out fine. Thanks for sharing with us.

    1. Um, I haven’t tried. Sorry don’t know. I suspect you I could if you increase baking time but no idea how much longer. Willing to experiment?:)

  295. Olena, your almond flour banana muffins have melted in the mouths of my family within a few hours. Thank you!

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