This post may contain affiliate links. To learn more check my disclosure page.
These soft and moist almond flour banana muffins are made with protein-packed almond flour for a hearty breakfast or snack. These muffins are naturally gluten-free, grain-free, and dairy-free. I love to make these delicious and moist banana muffins for my family as a before or after school snack, and also sometimes take a bag as a gift for teachers!
Almond Flour Banana Muffins Recipe
If you love my almond flour banana bread, then you’re sure to love these almond flour banana muffins too! They have all the flavor of banana bread and are baked in only twenty minutes. I love how easy and flavorful they are.
This almond flour recipe is made differently than my gluten-free banana muffin recipe because it is made with almond flour. It has a mild nutty flavor, and baked goods made with almond flour have a thicker and denser texture than those made with traditional wheat flour or gluten-free flour blends made with rice
Almond flour is packed with protein, healthy fats, and fiber. It’s also naturally gluten-free, grain-free, and is low in carbohydrates. These delicious muffins are also dairy-free!
Ingredients
- Bananas: Ripe bananas naturally sweeten these muffins and add moisture and flavor. They help to create a soft texture.
- Eggs: Bind the ingredients together to create structure.
- Coconut Oil: Adds moisture and helps to create a tender texture.
- Pure Maple Syrup: Adds sweetness and enhances the flavor of the bananas. Honey also works well as a sweetener.
- Pure Vanilla Extract: Adds a warm and aromatic flavor to the muffins.
- Almond Flour: Gives these muffins structure and adds a nutty flavor and texture to them.
- Leavening: Baking soda and baking powder help the muffins rise to become light and fluffy. Using both helps avoid dense muffins.
- Salt: Balances the sweetness of the muffins and enhances their overall flavor.
Step by Step Instructions
- Preheat your oven to 350°F. 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. (pic 1)
- Add the almond flour, baking soda, baking powder, and salt to the wet ingredients. Stir until just combined, making sure not to overmix. (pic 2)
- Divide the batter evenly among the prepared muffin cups. (pic 3)
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top. (pic 4)
- 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.
Tips and Suggestions
- 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.
Is Almond Meal The Same As Almond Flour?
While both are made from ground almonds, almond meal is made from unpeeled almonds, while almond flour is made from blanched almonds. Almond meal has a coarser texture and a more bitter flavor. I do not recommend using almond meal in place of almond flour in this muffin recipe.
Why Did My Almond Flour Muffins Sink?
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!
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 Bread
- Almond Flour Brownies
- Almond Flour Cake
- Almond Flour Pie Crust
- Almond Flour Biscuits
- …More Almond Flour Recipes!
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 teaspoon pure vanilla extract
- 3 cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F. 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, 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.
- To store: Store almond flour banana muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To freeze: Freeze almond flour banana muffins in a freezer-safe bag for up to 3 months.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?