by Olena

Almond Flour Banana Muffins

by Olena

Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!

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 flour muffins and these almond flour banana muffins. Unlike whole wheat muffins, these gluten free 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!

Another super appealing aspect of almond flour banana muffins is that they are sugar free. Like honey and maple syrup sugar free. Well, there are chocolate chips but you can replace them with blueberries or cacao nibs. Main ingredients are ripe bananas, eggs and almond flour. Not even a drop of oil. Isn’t it amazing?!

MY LATEST RECIPES

Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!

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!!!

And last but not least, why blender? Because blending bananas almost into a smoothie (an egg one) ensures no banana lumps and that pillowy soft texture. I tried with mashed banana and it is not the same experience.

Looking for more muffins recipes? Try my healthy banana muffins, healthy blueberry muffins or almond muffins.

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 powerful blender, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth. Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!
  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. Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!
  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.     Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!
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Almond Flour Banana Muffins

4.6 from 14 reviews

Low carb and gluten free Almond Flour Banana Muffins Recipe that is entirely sugar free, not even honey. These blender muffins melt in your mouth and kids love them!

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
  2. In a powerful blender, 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.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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26 comments on “Almond Flour Banana Muffins

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  1. 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!

  2. 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.

  3. 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.:)

  4. 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.

  5. 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!

  6. 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.:)

  7. 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!

  8. 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!

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

  10. 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!

  11. 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.

  12. 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?:)

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