by Olena

Almond Flour Banana Muffins (Video)

by Olena

4.9 from 290 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 bread

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!

gluten free banana muffins almond flour

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. paleo banana muffins almond flour
  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.  almond flour banana chocolate chip muffins
  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!

almond flour banana muffins recipe

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 290 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.

 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.

515 comments on “Almond Flour Banana Muffins (Video)

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  1. 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!!!

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

  3. 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!!

  4. Oh my goodness…Thank you 🙏💕 I just Meade them and they’re delicious. Eating one as I type!

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

  6. 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!

  7. 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.

  8. 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!

  9. 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😊

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

  11. 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.

  12. 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!

  13. 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!!!

  14. 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!

  15. 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

  16. 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!

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

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

  19. 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!

  20. 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!

  21. 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.

  22. 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.

  23. 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!

  24. 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!

  25. 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!

  26. 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.

  27. 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!

  28. 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.

  29. 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!

  30. 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.

  31. 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.

  32. 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.

  33. 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

  34. 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.

  35. 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.

  36. 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!

  37. 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.

  38. 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

  39. 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.

  40. 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!!

  41. 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!

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

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

  44. 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!

  45. 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!

  46. 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.

  47. 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!

  48. 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.

  49. 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!

  50. 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!

  51. 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.

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

  53. 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

  54. 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.

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

  56. 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.

  57. 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!

  58. 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!

  59. 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!!

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

  61. 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.

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

  63. 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!!

  64. 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!!!

  65. 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.

  66. 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

  67. 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!

  68. 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:):)

  69. 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 !!

  70. 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!

  71. 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!

  72. 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.

  73. 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.

  74. 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.

  75. 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!

  76. 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!

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

  78. 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.

  79. 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 👌

  80. 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!

  81. 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!

  82. 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!

  83. 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!

  84. 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!

  85. 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!!

  86. 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!

  87. 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.

  88. 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!

  89. 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.

  90. 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.

  91. 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!

  92. 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.

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

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

  95. 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!

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

  97. 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!

  98. 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.

  99. 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.***

  100. 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.

  101. 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?

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

  103. 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!

  104. 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!

  105. 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

  106. 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!

  107. 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!

  108. 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🤦‍♀️

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

  110. 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.

  111. 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.

  112. 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!

  113. 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!!

  114. 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.

  115. 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.

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

  117. 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.

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

  119. 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?

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

  121. 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 😍

  122. 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

  123. 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!!

  124. 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!

  125. 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!?

  126. 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.

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

  128. 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.:)

  129. 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.

  130. 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!

  131. 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.

  132. 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.

  133. 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!

  134. 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!

  135. 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.

  136. 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!

  137. 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.

  138. 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!

  139. 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.)

  140. 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!

  141. 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.

  142. 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

  143. 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.

  144. 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.

  145. 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!

  146. 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.

  147. 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.😃

  148. 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.

  149. 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. 👍

  150. 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.

  151. 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!

  152. 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.

  153. 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:)

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

  155. 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.

  156. 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!

  157. 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?

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

  159. 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.

  160. 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.

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

  162. 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.

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

  164. 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! 🙂

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

  166. 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!

  167. 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!

  168. 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

  169. 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?

  170. 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.

  171. 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 🙂

  172. 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!:)

  173. 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 🙂

  174. 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.:)

  175. 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!

  176. 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!

  177. 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!

  178. 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 🙂

  179. 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!

  180. 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. 🙂

  181. 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.:)

  182. 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

  183. 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?:)

  184. 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!

  185. 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…

  186. 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%

  187. 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!

  188. 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 ?.

  189. 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. ??

  190. 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!

  191. 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

  192. 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.

  193. 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!

  194. 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

  195. 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!

  196. 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!!

  197. 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.:)

  198. 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!:)

  199. 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.:)

  200. 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!

  201. 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.

  202. 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.

  203. 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!

  204. 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.

  205. 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.

  206. 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!!

  207. 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

  208. 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?

  209. 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!

  210. 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.

  211. 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!

  212. 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 🙂

  213. 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!

  214. 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.

  215. 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.

  216. 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.

  217. 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!

  218. 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!

  219. 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!

  220. 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!

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

  222. 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!

  223. 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.

  224. 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?:)

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

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