by Olena

Almond Flour Banana Muffins (Video)

by Olena

4.9 from 167 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 167 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.

310 comments on “Almond Flour Banana Muffins (Video)

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  1. Great muffin recipe! I was a bit skeptical but these muffins turned out even better than my usual flour recipe. Will definitely be making them again.

  2. Made these for the first time today, a few friends stopped by. They were surprised how good they tasted with no sugar. Will be a new favorite I’m sure.

  3. My 3 year old grandson loves these muffins and requests Grammy to make them all the time!
    I feel great he is eating something so healthy and yummy at the same time!

  4. These are fantastic! Great balance. They are moist and just sweet enough. I took them out after 28 minutes, and they were still a bit too dark. I might try just 25min next time. Thanks for the great recipe!

  5. Whatever you do…do not use coconut flour! I didn’t have enough almond so I substututed half coconut. It absorbed any liquid and turned into dry sad pucks of unhappiness.

  6. Great recipe! Not sweet at all!
    Due to an egg intolerance I only used one egg and I substitute the other 2 with 2 tablespoons of chia Mixed in 5 tablespoons of water.
    I didn’t have chocolate chips so I used blueberries and walnuts and dates and walnuts.
    They still came out spongy super moist.
    I think the chocolate would give them that extra sweet test so next time I’ll make sure to have some!

  7. These muffins were delicious! I made 2 small changes to the recipe, I used a mix of gluten free flours and I used a mix of dark chocolate chips and semi sweet chips. I like to use more than 1 type of flour, my favorites are almond, quinoa, brown rice and garbanzo. Almond and quinoa flours are expensive but rice and garbanzo are not so it’s nice to use a mix.

    I bake often but recently converted to gluten free because my daughter was diagnosed with Celiac disease. I have to admit I was skeptical because there wasn’t any sugar but the end result was good, healthy good. We will make these again.

  8. Absoutey the best almond four muffin I’ve tasted. Just wondering because of the cost of almond flour could I substitute spelt flour for half of the almond flour.
    I loved using the food processor. So easy!
    Thankyou!

  9. Just made these and they came out well. My bananas were on the small size and I should have used 4 or 5 instead of 3. Baked in only 20 minutes, thank goodness I checked on them, 30 minutes would have burned them.
    Great alternative to my usual recipe (which has a cup of sugar & 1-2/3 cups flour.)

  10. These are fantastic. I just made them and it is the first time I’ve ever baked using almond flour. Will definitely be making again as they were so easy. I really want to eat less refined carbs so thank you so much for a great recipe!

  11. Love it. I’m trying to minimise sugar and highly processed carbs, and this fits the bill perfectly. I had some bananas that needed using up and so scoured the internet for something with minimal extra sugar and flour. And voila – I found your site. I love it. These muffins came our really well and they were so quick and easy to make. I didn’t have choc chips so used raisins, but next time I’ll do it with choc chips. And I threw in finely chopped walnuts because I had a hankering for them. Yum. Thanks for the recipe. I’ll be back to your site for more.

  12. I just made these. I made them without the chocolate chips because my son does not like chocolate. They are really good. Very moist. Mildly sweet. The texture is soft and pleasant. I drizzled mine with a little honey on top. This is wonderful. Yummy.

    1. Looks amazing. I wonder if they’ll work with almond meal instead of almond flour! Going to try that tonight

  13. Best muffin recipe I know of. It’s easy and doesn’t leave the kitchen in a big mess. I have a batch in the oven right now as I write this comment. Can’t wait ’til they com out so I can have one with a cup of tea.

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