Almond Flour Banana Muffins

4 from 2 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Keyword: almond flour banana muffins

Servings: muffins

Author: Sabine Venier

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

US Customary - Metric

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.

Video

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