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. I’ve made this recipe 3 times in as many weeks and I just love these muffins, obviously! I added walnuts to mine and skipped the chocolate chips (just not a fan of chocolate chips) and it is like my mom’s banana bread except much healthier! I am curious if this recipe would work if I used 1.5 cups of pumpkin purée in place of the banana for almond flour pumpkin muffins? Or do you have a recipe all it’s own for almond flour pumpkin muffins?

    1. I think technically it would work. Not sure if muffins would be sweet enough though but depends how are your tastebuds. Maybe can add a smidge of maple syrup.

      1. Love the recipe! They are moist. I put one almond in the center of each muffin batter. They look professional that way!

  2. Delicious! Great texture, not overly sweet, perfect little breakfast muffin. Mine came out just like the photo! Thanks! 🙂

  3. I have made these twice now. I love that they do not have added sugar. So often muffin recipes might as well be cupcakes – they are so sweet. These are lightly sweet but not dessert-level sweet so I feel good about serving them as a regular breakfast option. I also love the texture of these muffins. It’s so smooth from the blender. This really helps make it easier for my picky 1 and 3 year olds to like them. And that’s the third thing I love about them: my kids eat them! I leave out the chocolate chips and we put butter on them. They are delicious. Making this recipe a second time I was able to see what a difference the bananas make. The first time my bananas were very, very over ripe. The second time the bananas were just showing brown spots. The first muffins were much sweeter and more moist because of this difference. We still loved both batches but my husband and I did end up putting some jam on the muffins from the second batch because of this. Yum. Each time I got 12 muffins, filling the cups about 3/4 full or more. They take less than 30 min to bake in my oven, I start checking around 25 min. These are going to be a regular in my house! Thank you!

  4. Hi. I don’t suppose you know the conversion for the cups (of almond flour and choc chips) to grams? I’m based in the UK so our measurements are different and I’d love to try this recipe! Thank you.

  5. UPDATE:
    Baking time went a little over 20 mins, as testing w/ toothpick showed muffins weren’t quite done. (I only ever fill my muffin cups 2/3 to 3/4 at most). Tops of muffins quite brown on top and inside done to perfection. Very delicate and light consistency. Not super tasty, but sure easy to eat. With added sugar in chocolate chips these would taste more “desserty” I am certain. All-in-all a great recipe.

    My gluten-free boyfriend is desperate for baked goods. He will love these. (I didn’t add the called for chocolate chips as he is also no-sugar.)

    ***Thank you for this enjoyable and quite simple to make recipe.***

  6. The muffins are in the oven now, but——in whose world does this recipe make 12 muffins?

    I used regular 12-cup muffin tins (each cup measures 2-1/8″ wide x 1.5″ deep) and even though I followed the recipe to the letter AND didn’t mix in any chocolate chips, this recipe made enough batter to fill 16 muffin cups. If I could post a photo here, I would.

    Too bad I didn’t realize there would be so much batter early on, because then I had to reset my already pre-heated upper double oven so that I could bake two muffin pans at once, in the lower oven.

    Batter tastes nice. Will report back (I hope) with the results.

    1. In my world. Video proves it.:) Your bananas must have been too large or you didn’t skimp the top of almond flour in a cup when measuring. Or maybe your muffin tin is not regular size.

  7. Why would my muffins have turned out real mushy in the middle. I kept baking but they wouldn’t bake in the middle. Ingredients or oven temp??

    1. If you followed the recipe, than it’s the oven T. Did you make any substitutions? Did you measure flour properly and used same size bananas as required?

  8. They were sooo good. My grandson and my kids loved them. My third time making them. Thank you for sharing the recipe.

  9. Great taste! Not quite the same cakey texture as banana muffins that are made with all purpose flour. I may have blended too long, so that may be why texture was a little “doughy.” But still great taste and much better for you! Thanks!

  10. I recently started using almond flour and looking into banana muffin recipes online I found this one. Absolutely delicious! And so easy to make.
    Thank you!

  11. So so so easy and so so so healthy! Minimal ingredients. I make a batch once a week. I think our entire gym makes these!

    PS…your website is so easy to navigate to find healthy recipes

  12. I’ve made these several times now and they turn out fantastic. I make 24 muffins instead and cook for 20 min. Last time I also added a bag of fresh spinach and made “hulk” muffins for my son. He loves them. Also great with pumpkin puree too!

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