Almond Flour Banana Muffins

Easy, quick, and delicious almond flour banana muffins! They bake up moist, fluffy crumbs, and are packed with nourishing ingredients. Suitable for a gluten-free diet!

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Almond flour can be difficult to work with since it doesn’t have the same binding qualities as wheat flours do, but not these muffins! I tested this recipe a few times before perfecting the ratios and now this recipe is so ready for you guys to bake at home! These almond flour banana muffins bake up perfectly moist with fluffy crumbs. There is just something about almond flour quick bread that I cannot get over. Almond flour gives the bread a fabulous texture and the lovely nutty flavor goes so well with the bananas. Oh so good!

These muffins are naturally sweetened with ripe bananas, but you can add some brown sugar or coconut sugar if you like! Also, if you’re a gluten-free girlie, these muffins are perfect for you! I’m not gluten-free, but love these muffins so much! I like to bake double batches to keep in the freezer for a quick snack or for grab-and-go on a busy morning.

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

Recipe Card >

WHY YOU’LL LOVE THESE ALMOND FLOUR BANANA MUFFINS

• Only a few simple ingredients but they have the perfect muffin texture and are so tasty!
• You can mix in nuts or chocolate chips to level up these muffins.
• Almond flour is high in protein, vitamin E, fiber, healthy fats, and low carb!
• Perfect for grab-and-go on a busy morning.
• The perfect use for leftover over-ripe bananas!
• Suitable for a gluten-free diet and can be made refined sugar-free!

INGREDIENTS NEEDED & NOTES

Banana – Use your ripest bananas! Overripe bananas are sweet, aromatic, strong banana flavor, easier to mash and incorporate more smoothly into the batter.

Almond Flour – you’ll want to use fine blanched almond flour for this recipe. If using almond meal, your bread might not hold together as well.

Leavening Agent – You’ll need baking powder and baking soda to make this cake. They help the muffin batter rise, which gives volume, texture, and crumb to your finished muffins.

Salt – This will do the job of balancing out the flavor.

Cinnamon – Ground cinnamon adds a depth of flavor to your muffins!

Vanilla – A splash of pure vanilla extract to enhance the flavor.

Sugar – This is totally optional! You can make these muffins without extra sugar, but you can add 1/4 – 1/3 cup brown sugar or coconut sugar if you like.

Egg – Whenever possible it’s helpful to use room-temperature eggs when baking. If you forget to take them out of the fridge ahead of time, then pop the eggs in warm water for ten minutes. Also, make sure you’re using large eggs!

Mix-ins of choice – This is also optional, but I love chocolate chips and almond slices for topping Feel free to use your favorite mix-ins!

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• 12 ct. muffin or cupcake pan
• Muffin or cupcake liners
• Electric mixer
• Mixing bowls
• Rubber spatula

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE ALMOND FLOUR BANANA MUFFINS

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Ingredients and Pre-heat the Oven

Line a 12 ct. muffin pan with cupcake liners, lightly spray the cupcake liners with a non-stick spray, and preheat the oven to 350F.

STEP 2 – Make the Muffins Batter

In a medium bowl, combine and whisk the almond flour, baking powder, baking soda, salt, and cinnamon together until well combined. Set aside.

In the bowl of your stand mixer with a whisk attachment or in a large bowl, whisk mashed banana and brown sugar until smooth. Then add the eggs and vanilla extract, and whisk for about 3 minutes on medium speed. The mixture should be smooth and well combined.

Gradually mix in the dry ingredients (almond flour mixture) to the wet ingredients. Mix everything until just combined, do not overwork the muffin batter. Then, switch to a silicone spatula and fold in the mix-ins if using.

Use a 3 tablespoon-sized cookie scoop to scoop the almond banana muffin batter into each of the muffin liners. You can top them with chocolate chips or nuts if you like.

STEP 3 – Bake and Serve

Bake the muffins for about 20-25 minutes or until the tops of the muffins are golden brown or until a skewer or tester inserted into the middle comes out clean.
Cool the muffins in the pan for 15 minutes, then gently transfer them to a cooling rack to cool completely and enjoy!

TIPS FOR MAKING THE BEST ALMOND FLOUR BANANA MUFFINS

• Make sure all the ingredients are at room temperature. Room-temperature ingredients blend easily and incorporate together to create a smooth batter without flecks of eggs.
• Be sure to spoon and level the almond flour in your measuring cup just like you would with all-purpose flour! 1 cup almond flour = 96 grams.
• Use ripe bananas. The riper they are, the sweeter they will be.
• Don’t over-mix your batter! Over-mixing will result in a more gummy and dense bread.
• Keep your eyes on the muffins while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.

HERE’S HOW TO STORE THE LEFTOVERS

You can store the muffins in an airtight container at room temperature. Line the bottom of the container with a paper towel, place the muffins in a single layer, and top with another paper towel. This helps keep the moisture off the muffins to preserve their texture for the next day.

Muffins will last at room temperature for up to 3 days and up to a week in the fridge. If you want to freeze these muffins for later, I recommend wrapping each muffin with layers of plastic wrap to prevent it from drying out and place it in a freezer-safe container. It will last in the freezer for up to 3 months.

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Happy Baking!