Almond Flour Banana Muffins
Published
When I’m craving a quick breakfast or snack, these almond flour banana muffins are always a go-to. They bake up moist and flavorful with the perfect hint of banana, and they’re made with simple pantry staples. Since they’re naturally gluten-free and grain-free, they’re a wholesome option for anyone looking for a better-for-you muffin that still tastes amazing.
If you already love my almond flour banana bread, you’re going to be just as excited about these almond flour banana muffins! They have the same sweet banana flavor but bake up in only twenty minutes, making them perfect for a quick treat. I also love how versatile these muffins are! You can enjoy them plain, add chocolate chips, or toss in nuts for extra crunch. They’re also dairy-free, which makes them a family-friendly treat. If you give these muffins a try, let me know in the comments how you enjoyed them or what add-ins you used.
Almond Flour Baking Tips
- Texture too wet? Use medium-sized bananas that are just overripe but not overly large or mushy. Extra-large bananas can add too much moisture, making the batter heavy and the muffins soggy. If your bananas are very large, reduce to 2 or 2 ½ instead of 3.
- Avoid sinking muffins. Almond flour banana muffins can sink if they are not baked for long enough, if you use almond meal in place of almond flour, if you add too much oil, or if your baking powder is expired. Make sure you are using finely-ground blanched almond flour and fresh baking powder. Measure your ingredients carefully and make sure to bake the muffins all the way through.
- Needs more structure. If you find the muffins too soft, mix in 1–2 tablespoons of tapioca starch or coconut flour. These absorb extra moisture and add body to the muffins while keeping them gluten-free.
- Best almond flour. Always use finely ground, blanched almond flour (like Bob’s Red Mill or Blue Diamond). Almond meal, which includes skins and is coarser, makes the muffins heavy and grainy instead of soft and moist.
Almond Flour Banana Muffins
Ingredients
- 3 ripe bananas, mashed
- 3 large eggs
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup, or honey
- 1 tsp pure vanilla extract
- 3 cups almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners or lightly grease it with melted coconut oil.
- In a large bowl, mix together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
- Add the almond flour, baking soda, baking powder, and salt to the wet ingredients. Stir until just combined, making sure not to overmix.
- Divide the batter evenly among the prepared muffin cups (about 82g per cup).
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For best results, I always use overripe bananas as they are sweeter and mash more easily.
- I always use cupcake liners when making muffins.
- I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
- For bakery-style muffins, fill the muffin cups to the top with the batter and then sprinkle with sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Banana Muffins Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it with melted coconut oil.
Mix the wet ingredients: In a large bowl, mix together 3 mashed bananas, 3 large eggs, ¼ cup melted coconut oil, ¼ cup maple syrup, and 1 tsp vanilla extract until well combined.
Mix in the dry ingredients: Add 3 cups almond flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt to the wet ingredients. Stir until just combined, making sure not to over mix.
Fill the muffin tin: Divide the batter evenly among the prepared muffin cups (about 82g per cup).
Bake the muffins: Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Cool and serve: Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Recipe Variations
- Swirl in a spoonful of peanut butter or almond butter for richness.
- Mix in ½ cup of chocolate chips for a sweeter muffin.
- Fold in chopped walnuts or pecans for crunch.
- Add blueberries or raspberries for a fruity twist.
- Sprinkle cinnamon sugar on top before baking for extra flavor.
Serving Suggestions
These almond flour banana muffins are perfect for breakfast with a cup of coffee or tea, and they make a great grab-and-go snack for busy mornings. Try spreading them with peanut butter or almond butter for extra protein. They also work well in lunchboxes alongside gluten-free banana oatmeal bars or gluten-free uncrustables.
Storage Instructions
I store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
I have found that these almond flour banana muffins also freeze well. I allow them to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to serve, I thaw at room temperature or reheat gently in the microwave or oven.
Making gluten-free banana muffins with almond flour is a great and healthy alternative to using a gluten-free flour blend made with rice. Almond flour has more protein and healthy fats, as well as fewer carbohydrates!
More Almond Flour Baked Goods to Try!
- Almond Flour Biscuits
- Almond Flour Chocolate Chip Cookies
- Almond Flour Brownies
- Almond Flour Cake
- Almond Flour Pie Crust
Our Almond Flour Banana Muffins recipe was originally published 3/15/24. It was retested, reworked, and republished to be better than ever 11/15/25.
can I change coconut oil for butter
We haven’t tested it that way but let us know if you do!
Has anyone tried using an egg replacer in this recipe?
Add sugar. tastes a little bland. But I’m happy to have muffins to eat that are safe.
how many carbs and how much dietary fiber in one muffin?