Skip the grains in these delicious sweet treats Almond Flour Banana Muffins. Packed with better-for-you ingredients, these muffins taste just like banana bread, but without the guilt!
One thing I’m really proud of is my ability to adapt baking recipes to use almond flour. We use a lot of almond flour here. I love how nutritious it is and this is one of the best ways to get my kids 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 freezer to make sure it doesn’t go bad!) so I love to make an almond flour recipe whenever my kids crave something sweet. These Almond Flour Banana Bread Muffins Especially popular recently!
Why make this recipe?
- low carb – This recipe is low carb and uses regular flour instead of almond flour. Technically, it’s not a paleo banana bread muffin because of the added maple syrup and chocolate chips, but I find they are both necessary additions to ensure this recipe is still delicious!
- Simple ingredients – In addition to almond flour, this recipe uses 10 ingredients you probably already have!
- bowl – The entire recipe can be prepared in one bowl! Minimal dish cleanup required. In my book, that’s a win!
- Meal preparation made easy – You can prepare these Almond Flour Banana Bread Muffins ahead of time and freeze them so you can snack on the go.
Required raw materials
- Almond flour – Please note that almond flour is not the same as almond meal! This recipe calls for almond flour made from blanched almonds. I love Bob’s Red Mill’s finely ground almond flour.
- Baking powder + baking soda – rise.
- Cinnamon – Is this really banana bread without cinnamon? Feel free to add a pinch of nutmeg and ginger if you like!
- Salt – This helps enhance the sweetness, but feel free to omit it if sodium content is being watched
- banana – Make sure they are very ripe. Preferably speckled or brown.
- maple syrup – Choose a sweetener. You can replace it with honey if desired.
- Egg – 3 large eggs. You use more eggs because almond flour is very absorbent.
- pure Vanilla extract – You can replace it with almond extract if you wish.
- chocolate chips – Use dairy-free chocolate chips if desired. Feel free to omit it, but chocolate + banana bread is always a good idea in my book!
How to Make Almond Flour Banana Muffins
Time required: 35 minutes
- Mix dry ingredients
In a large bowl, stir together almond flour, baking powder, baking soda, cinnamon, and sea salt.
- Add wet ingredients
Add mashed bananas, maple syrup, eggs and vanilla extract. Mix well. Stir in chocolate chips, if desired.
- bake
Bake for 20-25 minutes or until top springs back and passes toothpick test. Cool for 20 minutes, then remove from muffin pan and allow to cool completely.
Easy interchange + substitution
- sub-nuts – Don’t like chocolate chips? Feel free to add 1/2 cup chopped walnuts or pecans.
- Bake like bread – Fancy some almond flour banana bread? Pour the batter into the greased baking pan, place on the center rack and bake for 50-60 minutes. Test with a toothpick; if it comes out clean, the bread is done. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
- Swap vanilla extract for almond extract – Want an extra dose of almond flavor? Substitute almond extract for vanilla extract
FAQ
Yes, these almond flour banana muffins are gluten and grain-free.
I wouldn’t recommend it. Eggs are essential for keeping the muffins together.
Try sticking to almond flour (not almond flour) in this recipe. Any other type of flour will ruin the dry-to-wet ratio.
Absolutely! Instead of using a muffin pan, pour the batter into a loaf pan and bake on the center rack for 50-60 minutes. Test with a toothpick; if it comes out clean, the bread is done. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Storage instructions
Let these banana almond flour muffins cool completely before placing in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to store them for longer.
freeze: Store in a single layer in a large Ziploc or freezer bag (you may need to use multiple bags). Remove from the refrigerator a few hours before eating to allow it to come to room temperature.
More waffle recipes
Almond Flour Banana Muffins
Skip the grains in these delicious Sweet Almond Flour Banana Muffins. Packed with better-for-you ingredients, these muffins taste just like banana bread, but without the guilt!
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- yield: 12 muffin 1x
- category: snack
- method: bake
- diet: gluten free
- 2 cups Finely blanched almond flour (I like Bob’s Red Mill)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Cinnamon
- pinch of sea salt
- 3 Very ripe bananas, mashed
- 1/4 cup maple syrup
- 3 big egg
- 1 teaspoon Vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Line a muffin tin with paper mats or silicone cups.
- In a large bowl, stir together almond flour, baking powder, baking soda, cinnamon, and sea salt.
- Add bananas, maple syrup, eggs and vanilla extract. Mix well.
- Stir in chocolate chips, if desired.
- Divide batter evenly among 12 cups.
- Bake for 20-25 minutes or until top springs back and passes toothpick test.
- Cool for 20 minutes, then remove from muffin pan and allow to cool completely.
- See storage instructions above.
