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

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

almond flour banana muffins

Gluten Free Banana Muffins

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

With the extra time, we’ve all spent at home this past year, almond flour banana bread along with making healthy snack recipes has made a triumphant comeback to kitchens worldwide.

In my kitchen, though, my love for healthy muffins and all things banana-y has never left.

Now, these almond flour banana bread muffins are stepping up to the plate!

Swap out your loaf tin for a muffin pan instead, and within 40 minutes, you can enjoy fluffy, moist, single-portion muffins. Plus, unlike other muffins, these almond flour muffins are lower in carbs, sugar-free, oil-free, grain-free, etc.

You’d be mistaken in thinking they might be flavor-free too, but nope! Just read the dozens of positive comments and reviews below – this is a reader favorite!

What Makes Almond Flour Muffins Healthy?

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

You may also love to browse through my whole collection of almond flour recipes!

Ingredients

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

Optional Add-Ins and Variations

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

How to Make Almond Flour Banana Muffins

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

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

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

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

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

adding chocolate chips to almond flour banana muffin batter

How to Make Ahead and Store

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

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

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

How Do You Reheat the Muffins?

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

Can I Substitute the Almond Flour?

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

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

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

If you do not need grain free muffins, try these healthy blueberry banana muffins with whole wheat flour!

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

More Tips and FAQs

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

More Yummy Almond Flour Recipes

almond flour banana muffins

Paleo Almond Flour Banana Muffins

Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and perfect for healthy breakfast.
4.93 from 689 votes
Servings 12 muffins
Calories 223
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
  • In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
  • 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.
  • 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.

Video

Notes

  • Store: Store muffins at room temperature for 2-3 days or in refrigerator for 5-7 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
  • Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
  • Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough. Muffins won’t come out good. Also can’t use other fruit.
  • Eggs: Use large whole eggs for the best results. You could try the recipe with all egg whites (1 egg = ¼ cup whites), but I much prefer the former.
  • Almond flour: Use blanched almond flour (regular, not super fine), which yields moist and tender baked goods due to the higher healthy fat content. Some have had success with almond meal, but the texture may be grainy, and it can taste “healthier”.
  • Sweetener: This almond flour banana muffin batter is naturally sugar free. If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
  • For vegan banana muffins: Swap the eggs for chia seed egg or flax egg instead. The recipe won’t be quite as “pretty” or risen, but it should be delicious.
  • Loaf or mini muffins: Can I make this into a banana bread loaf? I have a delicious gluten free almond flour banana bread recipe. Mini muffins reduce baking time, check at 10 minutes and ever few minutes afterward.
Baking is a science. For best results, it is best to follow the recipe. Enjoy!

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Fiber: 4g | Sugar: 5g
Course: Breakfast or Snack
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    The taste of these was wonderful but mine browned very quickly on top and didn’t look like yours at all. Is the 350 Fahrenheit in a fan-assisted oven or just normal? I want to try these again and might try a lower temperature.

    1. Hmmm, if you wanted to try the higher temperature for the first 5 minutes then lower it, that my work, but a higher temp at first will help them rise. All ovens bake a bit differently!

  2. 2 stars
    I didn’t cook for the full 30 min and the texture came out perfect. I didn’t add chocolate chips. The muffins came out tasting like baking soda even though I mixed the baking powder with it. other than that the were ok.

    1. Sorry to hear of the baking soda, next time try adding some chocolate chips (as recommended in the recipe) or even nuts!

  3. 5 stars
    Not sure how a muffin without sugar or oil and can this tasty, but it is. We made a dozen last night, followed recipe exactly + added a handful of pecans… only 5 muffins left this morning! Will 100% make again, as well as share with others.

  4. 5 stars
    These were so good and tender! I substituted Bob’s Redmill Paleo flour (I didn’t have enough almond) and it ended up being the perfect blend, not dry at all. I also added raspberries to the bottom of each muffin cup.

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