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These almond flour banana muffins are one of my family’s favorite gluten-free snacks. My kids like them because they taste good, and I like them because they’re easy to make, without using complicated ingredients.
They’re the perfect recipe to make when you have two ripe bananas to use up!
This recipe is adapted from my almond flour banana bread, which is a fan favorite. Muffins bake faster than banana bread, so think of this recipe as its speedier cousin. They can be ready to bake with about 10 minutes of prep work, and are perfectly portioned for snacking this week.
⭐⭐⭐⭐⭐ Featured Review
“These were DELICIOUS and so simple to bake. I used three add-ins: raisins, walnuts and cocoa nibs. These are now part of my Sunday baking routine so we have “pick up and run” healthy snacks for on the go!” – Karen
Banana Almond FLour Muffin Ingredients
- Blanched Almond Flour. This recipe calls for blanched almond flour, which is made from finely ground almonds with no almond skin. You can make homemade almond flour, if you like, but if you have almond meal (which includes almond skin) keep in mind that the texture may turn out more dense.
- Maple Syrup. While it might sound counterintuitive, using this liquid sweetener makes the muffins turn out less-mushy when compared to a granulated sugar. (I tried it with coconut sugar, too, but maple syrup is better.)
- Bananas. You’ll need two large ripe bananas, with plenty of spots on their skin. The more spots there are, the sweeter the bananas will be.
- Eggs. When you use a grain-free flour, eggs are crucial to the structure. Don’t use an egg substitute here! If you need an egg-free option, try my vegan gluten-free banana muffins instead.
- Baking Powder. Baking powder helps muffins rise higher than baking soda does, so that’s what I prefer to use in this recipe.
- Olive Oil. This recipe requires minimal oil (just a tablespoon!) so I like to use olive oil, but any other option will work, too.
- Spices. Ground cinnamon and salt help boost the flavor
How to Make Banana Muffins with Almond Flour
Step 1:
Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners. In a large mixing bowl, use a fork to mash the bananas until they look relatively smooth.
To the large bowl of mashed bananas, add the maple syrup, eggs, and oil. Stir the wet ingredients together until they look well-mixed. (It’s okay if there are still a few lumps of banana in there.)
Step 2:
Next, add the dry ingredients including almond flour, baking powder, cinnamon, and salt. Mix until the batter looks smooth.
Fold in any add-ins you like, such as dark chocolate chips, chopped walnuts, or pecans, then divide the batter among the prepared muffin cups.
Step 3:
Bake at 350ºF until the tops of the muffins feel firm in the center, about 25 to 30 minutes. Insert a toothpick into the center of the muffin to make sure it comes out clean.
Let the muffins cool in the muffin tin for 15 minutes, then transfer to a wire rack to finish cooling. (The muffins are moist, so transferring them will prevent the bottoms of the muffins from getting soggy.)
Storage Tips
Leftover muffins can be stored in an airtight container in the fridge for up to a week. When left at room temperature overnight, the muffin tops may develop a sticky texture, so keeping these chilled is best.
If you want to make a big batch, these also freeze well! Store muffins in an airtight container for up to 6 months in the freezer. Thaw overnight before serving again.
Almond Flour Banana Muffins (Gluten-Free)
Ingredients
- 2 ripe bananas
- 3 large eggs
- ⅓ cup maple syrup
- 1 tablespoon olive oil
- 2 cups blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup chopped walnuts or chocolate chips (optional add-ins)
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 parchment muffin liners.
- In a large mixing bowl, mash the bananas with a fork until they look relatively smooth, with no large chunks remaining. The more ripe the bananas are, the sweeter the muffins will be.
- Add in the eggs, maple syrup, and olive oil and stir well. Then add in the almond flour, baking powder, cinnamon, and salt. Mix until the batter looks smooth, then fold in any optional add-ins, like walnuts or chocolate chips.
- Scoop the batter using a ¼ cup measure into the prepared muffin cups. Once the batter has been evenly divided among the cups, bake the muffins at 350ºF for 25 minutes, or until the centers feel firm to the touch.
- Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The muffins will be very fragile while warm but will firm up as they cool. Leftover muffins should be stored in an airtight container in the fridge for up to 5 days. (Don't leave them out at room temperature overnight or they will develop a sticky texture on the outside.)
Notes
Nutrition
More Recipes to Try
- Banana Oat Muffins
- Healthy Banana Muffins (made with oat flour)
- Peanut Butter Banana Muffins
- Healthy Chocolate Pumpkin Muffins
If you try this almond flour banana muffin recipe, please leave a comment and star rating below letting me know how you like it!
Quick and easy to throw together and a high protein snack with the addition of walnuts. I make these on the regular and highly recommend.
I mix the bananas and eggs in the blender
These were DELICIOUS and so simple to bake. I used three add-ins: raisins, walnuts and cocoa nibs. These are now part of my Sunday baking routine so we have “pick up and run” healthy snacks for on the go!
I just made a batch of these because I had bananas that went all brown and spotty much sooner than I wanted. Because it was only two and they were on the smaller size I added the leftover baked sweet potato I had. As well as some semi-sweet chocolate chips. They are absolutely perfectly moist and fluffy and oh so tasty. These are going to be a new favorite when I need a break from my usual baked oatmeal muffins for breakfast.
These are delicious! I added chopped dates and walnuts. Baked for 30 min.
Love this! Is this different then your regular Almond Flour Muffins recipe?
Yes, the ratios are different! I’ll have to re-test the original version to make sure I still like them as much as these. 🙂
It is delicious and satisfying
These were delicious and kids loved them too. Bonus!!!
This recipe was absolutely wonderful. The perfect combination of sweetness and moisture. Everyone in the family enjoyed them. They are exceptionally delicious the day after served right from the fridge.
These turned out perfect, and they were a hit in my house! My four-year-old had a fit when I told her she’d have to wait until tomorrow to have a third muffin!
Would frozen bananas be appropriate? Too much moisture?