by Olena

Almond Flour Banana Muffins (Video)

by Olena

4.9 from 132 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 132 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.

251 comments on “Almond Flour Banana Muffins (Video)

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. I am obsessed with this recipe. It is perfect to give to my niece and son as it has no added sugar. This recipe allowed me to make 24 mini-muffins and they were done at 10 minutes. Love it!

  2. So after doing the first step of mixing all the ingredients I went to my pantry and no almond flour! I gave it to my daughter and forgot! So I added 2 2/3 cup whole wheat flour and a couple tablespoons of milk. I’m afraid to try them..the were very dry pricking it with a tooth pick after 20 minutes! Live and learn🤦‍♀️

  3. These were so easy to make and were definitely sweet enough for us. They will become a regular addition to our gluten free baking.

  4. I just made these this morning and they turned out really dry and overbooked. I even took them out a bit early because I could smell that they were already overdone. I think without any oil in the recipe, they are going to be dry. I will try these again but add 1/2 cup of oil. I’ll try to salvage these and use them for bread pudding.

    1. I am suspecting your bananas were not ripe enough…that’s what adds moisture…otherwise this recipe works for me many times and many others. You can add oil though, sure.

  5. I recently started baking with almond flour. I’ve been following a keto diet for some time now. The texture is reminiscent of wheat flour but compared to a traditional banana muffin recipe, I felt that these were bland and lacked the richness that comes with added butter.

  6. The most simple ingredient list, and turned out so so delish! For me, it was the perfect amount of sweetness. This will be a staple. Thank you!

  7. These are the BEST! The first time I made them about a month ago, my family ate all of them within an hour! No kidding! Since then, I’ve made them (always a double batch) about 4 times. Thank you for this recipe!!

  8. LOVE THESE. only thing is i like my muffins a little sweeter so i may try adding a 2/3 cup of stevia next time! still great! i have them for breakfast with chai tea!
    can you please send the nutrition facts? i’m counting carbs and calories so it would be super helpful.

  9. I have not been having the best luck with almond flour recipes. So I thought I’d try this one, since I had bananas I wanted to use up. The only tweak I made to the recipe, is I added 2 tablespoons of maple syrup. Mostly because I was afraid they would be too bland without any sugar in them. Also, I used a regular electric hand mixer and it was fine. They came out very moist and very delicious! I am absolutely a fan and we’ll save this recipe for future use.

  10. I just used electric hand mixer to save washing up food processor and worked a treat. Great flavor and easy to make. Thanks!

  11. I’ve made this twice now for one of my home management clients. The first time, I googled and browsed till I found this recipe. The second was upon her request. Today, she asked for the link, too. While I cannot say I’ve tasted them myself (I tend to bake traditionally at home) I wanted to say thank you here. She loves these muffins- and that means I love them, too.

  12. With lots of blueberries this is pretty good. I am going to try to substitute a banana for 1/2 cup of crushed pineapple.

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!