If you’ve been searching for a way to transform overripe bananas into something irresistibly delicious and secretly wholesome, this recipe for Almond Flour Banana Muffins is about to become your new obsession. Moist, nutty, and just perfectly sweet, these muffins are a gluten-free dream that makes both breakfast and snack time extra special. Even if you’re new to baking with almond flour, you’ll love how it lends a rich flavor and tender crumb—plus, these come together with everyday ingredients and hardly any fuss. Whether you enjoy them warm with a pat of butter or just as they are, you’ll find yourself making these on repeat!
Ingredients You’ll Need
Every ingredient on this list is simple, but each one plays a unique role in giving these muffins their flavor, moisture, and irresistible texture. Get ready to fall in love with how easy it is to whip up a batch of these wholesome treats!
- Bananas (3 ripe, mashed): The riper the better—those brown spots mean extra sweetness and moisture.
- Eggs (3 large): These bind the muffins together and make them perfectly fluffy.
- Almond Flour (2 cups): The star of the show! It gives nutty flavor and makes the muffins gluten-free.
- Baking Soda (1 tsp): Essential for lift and a light crumb.
- Vanilla Extract (1 tsp): Adds warmth and brings all the flavors together.
- Honey or Maple Syrup (¼ cup): Natural sweetener for just the right amount of sweetness.
- Coconut Oil, melted (¼ cup): For moisture and a subtle richness without any dairy.
- Cinnamon (½ tsp): Brings a gentle, cozy spice that pairs beautifully with bananas.
- Salt (¼ tsp): Enhances every flavor and balances the sweetness.
- Walnuts or Chocolate Chips (½ cup, optional): For crunch or a melty chocolate twist—totally up to you!
How to Make Almond Flour Banana Muffins
Step 1: Prep Your Muffin Tin and Preheat
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give each cup a light slick of oil so nothing sticks. This quick step makes cleanup so much easier and keeps your muffins perfectly intact.
Step 2: Mix Your Wet Ingredients
Grab a large bowl and whisk together the mashed bananas, eggs, melted coconut oil, honey (or maple syrup), and vanilla extract. You want a smooth, homogenous mixture—this is where the magic starts! Those bananas will make your batter thick, creamy, and naturally sweet.
Step 3: Combine Dry Ingredients
In a separate bowl, stir together the almond flour, baking soda, cinnamon, and salt. Mixing these before adding them to the wet mixture ensures your leavening agent and seasonings are distributed evenly—no surprise pockets of salt or baking soda!
Step 4: Bring Wet and Dry Together
Add the dry ingredients right into your wet mixture and stir gently until just combined. If you’re adding walnuts or chocolate chips, now’s the time to carefully fold them in—don’t overmix, as that could make the muffins dense.
Step 5: Fill and Bake
Spoon the batter evenly among your prepared muffin cups, filling each about three-quarters full. Pop them into your preheated oven and bake for 20 to 25 minutes. The Almond Flour Banana Muffins are done when a toothpick comes out clean or with just a few moist crumbs. Let them cool in the pan for five minutes before transferring to a wire rack to cool completely (if you can wait that long!).
How to Serve Almond Flour Banana Muffins
Garnishes
A little garnish goes a long way! Try sprinkling the tops with extra chopped walnuts, a dusting of cinnamon, or a drizzle of honey while they’re still warm to make these muffins even more irresistible.
Side Dishes
A warm muffin pairs beautifully with a creamy Greek yogurt parfait, a fresh fruit salad, or even a piping hot cup of coffee or tea. These Almond Flour Banana Muffins are filling on their own, but a little extra protein or fresh fruit turns them into a full-fledged breakfast.
Creative Ways to Present
For brunch gatherings or meal prepping, arrange these muffins on a rustic wooden platter and tuck in some fresh berries or edible flowers. For a lunchbox treat, wrap them individually and toss in a little note—perfect for kids and grown-ups alike!
Make Ahead and Storage
Storing Leftovers
Store any leftover Almond Flour Banana Muffins in an airtight container at room temperature for up to three days. If you want them to stay fresher even longer, pop them in the fridge for up to a week—they’ll still taste incredible!
Freezing
These muffins were made for freezing! Just let them cool completely, then place in a single layer in a freezer-safe bag or container. They’ll keep for up to three months, ready to grab whenever a craving strikes.
Reheating
To bring back that just-baked warmth, microwave a muffin for 15-20 seconds or pop it in a 300°F oven for a few minutes. The almond flour helps the muffins stay tender, even after reheating.
FAQs
Are Almond Flour Banana Muffins gluten-free?
Yes! Since almond flour is naturally gluten-free and there’s no wheat flour in this recipe, these muffins are perfect for anyone avoiding gluten.
Can I make these muffins vegan?
While the standard recipe includes eggs, you can try substituting flax eggs. Just keep in mind the texture may change slightly, but the flavor will still be delicious!
What’s the best way to mash bananas for these muffins?
Use an overripe banana and mash with a fork until mostly smooth—a few small lumps add texture! A potato masher or even a stand mixer can help if you want them ultra-smooth.
Do I need to use paper liners in my muffin tin?
Papers make cleanup easy and help the muffins hold their shape, but you can also grease the tin well with coconut oil or nonstick spray if you don’t have liners on hand.
How can I tell when Almond Flour Banana Muffins are done baking?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re ready. The muffins should be lightly golden and feel springy when touched.
Final Thoughts
If you’re craving something comforting, simple, and secretly good for you, give these Almond Flour Banana Muffins a try. One bite and you’ll see—they’re bound to become a staple in your kitchen, enjoyed by gluten-free eaters and muffin lovers alike!
Print
Almond Flour Banana Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and moist almond flour banana muffins that are gluten-free, dairy-free, and perfect for a healthy breakfast or snack.
Ingredients
Wet Ingredients:
- 3 ripe bananas (mashed)
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup honey or maple syrup
- ¼ cup coconut oil (melted)
Dry Ingredients:
- 2 cups almond flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greasing.
- Mix wet ingredients: In a large bowl, combine mashed bananas, eggs, melted coconut oil, honey/maple syrup, and vanilla extract.
- Combine dry ingredients: In a separate bowl, mix almond flour, baking soda, cinnamon, and salt.
- Combine wet and dry: Add dry ingredients to wet ingredients, stir until just combined.
- Add optional: Fold in chopped walnuts or chocolate chips if desired.
- Bake: Fill muffin cups ¾ full, bake for 20–25 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are naturally gluten-free and can be stored at room temperature for up to 3 days.
- Leftovers can be refrigerated for up to a week or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
