by Olena

Almond Flour Banana Muffins (Video)

by Olena

4.9 from 258 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!

Print

Almond Flour Banana Muffins

4.9 from 258 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 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.

436 comments on “Almond Flour Banana Muffins (Video)

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  1. 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!!

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

  3. 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.

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

  5. 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!!

  6. 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!!!

  7. 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.

  8. 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

  9. 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!

  10. 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:):)

  11. 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 !!

  12. 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!

  13. 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!

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