Skip the grains in these deliciously sweet almond flour banana muffins. Packed full of better-for-you ingredients, these muffins taste just like banana bread but without the guilt!
One thing I really pride myself on is my ability to adapt baking recipes to use almond flour. We use a lot of almond flour around here. I love how nutrient dense it is and it’s one of the best ways to get my children to eat nuts! From almond flour cookies, almond flour brownies and even almond flour banana bread, I feel like I’m really starting to cover my bases with almond flour recipes!
We always have a jar of almond flour in the fridge (we store it in the fridge to make sure it doesn’t turn rancid!) so whenever my kids are craving something sweet I like to whip up an almond flour recipes. These almond flour banana bread muffins have been a particular hit lately!
Why Make This Recipe?
- Low Carb – this recipe is low carb by swapping almond flour for regular flour. It technically isn’t a paleo banana bread muffins because of the added maple syrup and chocolate chips but I find they’re both necessary additions to make sure this recipe is still delicious!
- Simple Ingredients – other than the almond flour this recipe uses 10 ingredients that you probably already have on hand!
- One Bowl – The entire recipe can be prepped in one bowl! Minimal dish clean up required. A win in my book!
- Easy Meal Prep – You can prep these almond flour banana bread muffins in advance and freeze so you can have a snack on the go.
Ingredients Needed
- Almond flour – note that almond flour is different from almond meal! This recipe requires almond flour which is made from blanched almonds. I like the finely ground almond flour from Bob’s Red Mill.
- Baking powder + Baking Soda – for rise.
- Cinnamon – is it really banana bread without cinnamon? Feel free to add a pinch of nutmeg and ginger if you’d like!
- Salt – this helps to amplify the sweetness but feel free to omit if watching sodium levels
- Bananas – make sure they are VERY ripe. Ideally heavily spotted or brown.
- Maple syrup – Sweetener of choice. You can replace this with honey, if desired.
- Eggs – 3 large eggs. You’re using more eggs as almond flour is super absorbent.
- Pure Vanilla extract – you can replace this with almond extract, if preferred.
- Chocolate chips – use dairy-free chocolate chips if desired. Feel free to omit but chocolate + banana bread is always a good idea in my book!
How to Make Almond Flour Banana Muffins
Easy Swaps + Substitutions
- Sub in nuts – not a fan of chocolate chips? Feel free to sub in 1/2 cup of chopped walnuts or pecans.
- Bake as a loaf – Prefer to enjoy almond flour banana bread? Pour batter into a greased loaf pan and bake on center rack for 50-60 minutes. Test using a toothpick and if it comes out clean, loaf is done. Allow to cool in pan for 20 minutes and then remove to cool completely on a wire rack.
- Swap vanilla for almond extract – want an extra dose of almond flavor? Replace the vanilla extract with almond extract
FAQs
Yes these almond flour banana muffins are both gluten-free and grain-free.
I would not recommend it. The eggs are essential for keeping the muffins together.
Try to stick to stick to almond flour (not almond meal) in this recipe. Any other type of flour will throw off the wet to dry ratios.
Absolutely! Instead of using a muffin pan, pour batter into loaf pan and bake on center rack for 50-60 minutes. Test using a toothpick and if it comes out clean, loaf is done. Allow to cool in pan for 20 minutes and then remove to cool completely on a wire rack.
Storage Instructions
Let these banana almond flour muffins cool completely before placing them in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to store for longer.
To freeze: Store in a single layer in a large ziploc or freezer bag (you may need to use more than one bag). Remove from freezer a few hours before eating to bring to room temperature.
More Muffin Recipes
Almond Flour Banana Muffins
Skip the grains in these deliciously sweet almond flour banana muffins. Packed full of better-for-you ingredients, these muffins taste just like banana bread but without the guilt!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Bake
- Diet: Gluten Free
- 2 cups finely blanched almond flour (I like Bob’s Red Mill)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of sea salt
- 3 very ripe bananas, mashed
- 1/4 cup maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F.
- Line a muffin tin with paper liners or silicone cups.
- In a large bowl whisk together almond flour, baking powder, baking soda, cinnamon and sea salt.
- Add in the bananas, maple syrup, eggs and vanilla extract. Stir to combine well.
- Fold in chocolate chips, if desired.
- Divide batter evenly into 12 cups.
- Bake for 20-25 minutes or until tops spring back and they pass the toothpick test.
- Let cool for 20 minutes before removing from muffin pan to cool completely.
- See storage instructions above.
