Almond Flour Banana Nut Muffins (Gluten-Free)

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These Almond Flour Banana Nut Muffins are incredibly tender, have just the right amount of sweetness, and made from wholesome ingredients. Enjoy them with a cup of coffee for breakfast or as a post-dinner for the perfect gluten-free and paleo sweet treat with 8 grams of protein!

Almond flour banana nut muffin with a large bite out of it.

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What I Love About This Recipe
Ingredients
Possible Substitutions
Recipe Variations
How to Make Almond Flour Banana Nut Muffins
Commonly Asked Questions
Dietitian Notes
Recipe Tips
Try These Other Great Gluten-Free Treats
📖 Recipe

Banana bread is a cult favorite, and these healthy almond flour banana nut muffins provide you the best of both worlds: tasty muffins we all know and love and good-for-you ingredients.

These muffins are kid-friendly, and with 4 grams of fiber, 8 grams of protein, and only 10 grams of net carbs adults will swoon over them too!

I love using almond flour in baking because it results in higher protein and fiber content! These Almond Flour Cocoa Cookies and these Almond Flour Peanut Butter Cookies are some of my most popular almond flour recipes.

What I Love About This Recipe

These almond flour banana nut muffins go quick in my house. Here is why we love them:

Wholesome — These muffins are packed with nutrient-dense ingredients and are low in carbs, and high in fiber protein!
Packable — Toss these muffins into school lunches, grab one on the way out the door for a busy weekday breakfast, or enjoy one as you drive to the gym for a pre-workout snack. These muffins are perfect on the go!

Want to try my other favorite grain-free banana bread recipes? Try this Almond Butter Banana Bread, these Paleo Banana Espresso Muffins, or this Chickpea Flour Banana Bread.

Ingredients

Overripe Bananas - Measure the bananas either in a measuring cup after they have been mashed or with a kitchen scale (255 grams) to prevent soggy muffins (almond flour is not super absorbent). If using frozen bananas, I recommend thawing and draining excess moisture before measuring. This recipe is very lightly sweetened so the browner and spottier the bananas the better!

If you have more overripe bananas, freeze them and use them in this Vegan Banana Ice Cream.

Almond Flour - Use ultra fine blanched almond flour for best texture, not almond meal (I get mine from Costco).

Leavening - Use fresh baking soda and baking powder. To make paleo-friendly baking powder, combine ¼ cup cream of tartar + 2 tablespoon baking soda + 2 tablespoon arrowroot starch and mix together. Store in an airtight jar.

See the full ingredient list and measurements in the recipe card below.

Possible Substitutions

Coconut Sugar can be replaced with brown sugar in this recipe. Avoid substituting a liquid sweetener as it might make the muffins too moist.
I have not tested any egg replacements in this recipe.

If you try any substitutions in this recipe, please let us know what works in the comments below!

Recipe Variations

Swap the nuts for ½ cup of chocolate chips for the perfect healthy chocolate chip banana muffins!
Omit the nuts for the perfect, fluffy almond flour banana bread muffins.
Mix in a tablespoon of instant espresso for espresso banana muffins, like I did in these Paleo Banana Espresso Muffins.

How to Make Almond Flour Banana Nut Muffins

Mashed banana, eggs, vanilla, and coconut sugar in a large mixing bowl.

Step 1: Peel 3 small bananas and place in a large mixing bowl. Mash the bananas with a fork until there are no large chunks. Measure out 1 cup (level) of mashed banana and return it to the mixing bowl, discarding any excess.

Step 2: Add the eggs, oil, coconut sugar, and vanilla to the bowl with the mashed banana and mix together until everything is well combined.

Almond flour, cinnamon, baking soda, baking powder, and salt in a large mixing bowl.

Step 3: In a separate bowl, combine the almond flour, cinnamon, baking powder, baking soda, and salt. Whisk together until there are no lumps.

Dry ingredients combined with wet ingredients in a large mixing bowl.

Step 4: Pour the dry ingredients into the bowl with the wet ingredients. Stir together until there are no lumps or streaks of dry ingredients.

Walnut being folded into mixing bowl with almond flour banana nut muffin batter.

Step 5: Use a rubber spatula to fold the chopped walnuts into the batter.

Almond flour banana nut muffin batter transfered to a lined muffin tin.

Step 6: Use a 2-ounce scoop to divide the batter evenly among a 12-count muffin tin lined with nonstick paper or silicone muffin liners.

Baked almond flour banana nut muffins in a muffin tin.

Step 7: Place muffins in an oven preheated to 350 F and bake for 20-24 minutes (22 minutes was perfect for my oven) or until you can poke the center of a muffin with a toothpick and remove it cleanly.

Two almond flour banana nut muffins stacked, one with a bite out of it, and surrounded with muffins and bananas.

Commonly Asked Questions

How do I store almond flour banana nut muffins?

Allow muffins to completely cool before storing. Store wrapped in tinfoil at room temperature for 4-5 days. For longer storage, wrap cooled muffins in parchment paper and then place in a resealable freezer bag and freeze for up to 2 months. Remove the muffins from the bag and thaw on a plate uncovered at room temperature to avoid them becoming soggy.

Why are my almond flour muffins soggy?

Almond flour is not as absorbent as other types of flours. It does not hold moisture as well, and baked goods that use exclusively almond flour are going to be more dense compared to other lighter types of flour. To ensure your muffins are not soggy, measure your mashed banana before adding to the recipe to avoid adding too much. Also store completely cooled almond flour muffins wrapped in tinfoil rather than an airtight bag to prevent trapping moisture.

What is the trick for baking with almond flour?

Do not substitute almond flour 1:1 with regular flour. You will generally have the best results if you find recipes that are specific to almond flour because it can be difficult to bake with.

Depending on the recipe, I will either use 100% almond flour, like in these Almond Flour Cocoa Cookies, or combine almond flour with another ingredient to achieve a different texture, like in this Almond Butter Banana Bread recipe which uses tapioca starch to make it lighter and fluffier. These Almond Flour Corn Muffins have a more coarse texture, combining almond flour and corn meal.

Dietitian Notes

With 8 grams of protein and 4 grams of fiber, these banana bread muffins are the perfect healthy addition to your breakfast and are so convenient.
Sweetened with bananas and a pinch of coconut sugar, these muffins only contain 10 grams of net carbs. They also have a balance of protein, healthy fats and fiber which slow the release of carbohydrates into the bloodstream making them more blood sugar-friendly.
These muffins have healthy fats from the eggs and almond flour.

Recipe Tips

This recipe is only lightly sweetened, so we are relying on overripe bananas to make it deliciously sweet. Be sure your bananas are nice and spotty, or even brown. If your bananas are not very brown, you can add an additional tablespoon of coconut sugar to make them sweeter.
Almond flour is not very absorbent, so measure your bananas after mashing to avoid adding too much moisture.
Do not pack almond flour when measuring.
I like using unbleached nonstick parchment paper muffins liners or silicone muffin liners for this recipe. Regular paper liners will work, but should be sprayed with cooking spray before filling and the muffins should be completely cooled to help them remove cleanly from the liner.
Muffins using silicone liners will take slightly longer to cook.