These Almond Flour Banana Muffins are sweet, moist and made from wholesome ingredients. They are free of refined sugar, paleo-friendly and gluten-free. Enjoy them with a cup of coffee for breakfast or as a post-dinner sweet treat.
Banana muffins are a cult favorite, and these healthy almond flour banana muffins provide you the best of both worlds: the tasty muffin we all know and love and good-for-you ingredients.
These muffins are kid-friendly and something you can feel good about enjoying as part of a proper meal because they are mostly made from almond flour, eggs and bananas with just a pinch of coconut sugar and spices to seal the deal with that classic flavor.
What Makes These Muffins Healthier?
- No refined sugar! These muffins are sweetened with only 3 tbsp. of coconut sugar and bananas. No refined sugar is used in this recipe.
- No added oil. These muffins are moist and soft without the addition of oil which makes them less calorically dense than other almond flour muffins.
- More protein and fiber! These muffins provide 3 grams of fiber and 5 grams of protein each.
- Magnesium, potassium, vitamin E and other nutrients. Magnesium is an important mineral with an important role in in energy production, sleep, muscle and nerve contractions, and bone health. Potassium is another mineral that has an essential role in blood pressure and osmotic regulation, and muscle contraction. Vitamin E is an antioxidant that protects cells from oxidative damage.
Ingredient Notes
Mashed Banana
This recipe calls for about 2-3 bananas (depending on size). However, I highly recommend that you measure the bananas either in a measuring cup or with a kitchen scale (290 grams). If you don't measure you might end up with a soggy muffin because the almond flour is not super absorbent.
Make sure to select bananas that are at least heavily spotted. If you are using less ripe bananas you may have to use more coconut sugar because they will not be as sweet.
Do not use frozen bananas in this recipe! Frozen bananas are great when using wheat flour, but almond flour is a little more temperamental. If you have to use frozen bananas I would recommend experimenting with a tablespoon or two of coconut sugar to help absorb some of the excess moisture.
Eggs
I haven't tried using vegan alternatives to eggs in this recipe yet. If you do experiment with this please comment below and tell me how it went!
Coconut Sugar
I don't recommend substituting maple syrup in this recipe because of the moisture factor. If you do need to substitute maple syrup I would consider adding about a tablespoon of coconut flour to help absorb some of the moisture (but note that I have not tried this!).
If you do not have coconut sugar in your cupboard, brown sugar would be an easy, more conventional substitute.
Almond Flour
Blanched and finely ground almond flour works best in baking! I used 210 grams of Kirkland brand almond flour in loose and level scoops.
Baking Soda
Using fresh baking soda will ensure the muffins rise properly. When a container of baking soda sits open for too long it can lose it's ability to act as a leavening agent.
Baking powder can be used in place of baking soda but you will want to increase the amount to 1 tablespoon and make sure it is not expired.
How To Make Almond Flour Banana Muffins
These muffins are super simple to make and are ready in under 30 minutes. Here is how to do it:
- Start by preheating the oven to 350 degrees F.
- Mash the bananas using a fork until there are no large chunks. Three small bananas should yield about 1.25 cups or 290 grams, be sure to measure the amount you use!
- Combine the wet ingredients (mashed bananas, vanilla and eggs) in a bowl and mix together until everything is smooth.
- Whisk together the dry ingredients in a separate bowl and then combine the wet and dry ingredients together. Whisk until there are no lumps other than small chunks of banana.
- Line a muffin tin with liners (silicon liners work best). Fill each muffin well ¾ the way full. This recipe will make 12 muffins.
- Bake for 17-20 minutes or until you can poke the center of a muffin with a toothpick and remove it cleanly.
Frequently Ask Questions
Because these muffins tend to hold more moisture than traditional flour-based muffins, it’s best to store them in the refrigerator if you plan to keep them for more than a day or two. Store them in an airtight container lined with parchment paper. If you need to store them for longer than 5 days the freezer is the best option.
Absolutely! Place them in a resealable gallon sized freezer bag and use parchment paper to separate the layers. When you’re ready to enjoy one, simply pull it out and microwave it for about 20-30 seconds.
Yes. This recipe should yield about 24 mini muffins. Note that mini muffins will take less time to cook so check regularly.
I imagine two flax, gelatin or chia "eggs" might work in this recipe however I have not tested it.
Related Recipes
- Paleo Cinnamon Coffee Cake Muffins
- Chickpea Flour Banana Bread
- Banana Flour Pancakes
- Paleo Espresso Banana Muffins
Did you try this Almond Flour Banana Muffin recipe? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Almond Flour Banana Muffins
Equipment
- Whisk
- Fork
- Two bowls for mixing
- Muffin tin
- Silicone muffin liners
Ingredients
- 1 ¼ cup Mashed overripe banana 290 grams - About 3 small or 2 large bananas
- 2 Eggs Large
- 3 tbsp Coconut sugar
- 1 tbsp Vanilla extract
- 2 cup Blanched fine almond flour Loose and level (210 grams)
- 2 tsp Ground cinnamon
- 1 tsp Baking soda Fresh
- ¼ tsp Salt
Instructions
- Preheat oven to 350 degrees F.
- Mash the bananas using a fork until there are no large chunks. Three small bananas or two large should yield about 1.25 cups or 290 grams, be sure to measure because too much banana will make for soggy muffins.
- Combine the wet ingredients (mashed bananas, vanilla and eggs) in a bowl and mix together until everything is well combined.
- Whisk together the dry ingredients in a separate bowl and then pour in to the wet ingredients. Whisk until the batter is smooth.
- Line a muffin tin with liners (silicon liners work best). Fill each muffin well ¾ the way full.
- Bake for 17-20 minutes or until you can poke the center of a muffin with a toothpick and remove it cleanly.
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