by Olena

Almond Flour Banana Muffins (Video)

by Olena

4.9 from 183 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 them!

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!

Print

Almond Flour Banana Muffins

4.9 from 183 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!

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

Ingredients

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

Instructions

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

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

 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.

327 comments on “Almond Flour Banana Muffins (Video)

Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.

  2. 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!

  3. 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!

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

  5. 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.

  6. 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 👌

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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!!

  13. 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!

1 9 10 11

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!