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. 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.

  2. 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.

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

  4. 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.

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

  6. 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! 🙂

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

  8. 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!

  9. 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!

  10. 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

  11. 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?

  12. 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.

  13. 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 🙂

  14. 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!:)

  15. 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 🙂

  16. 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.:)

  17. 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!

  18. 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!

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