These Almond flour banana muffins are super fluffy, naturally sweetened, and ready in just 30 minutes. Made only with wholesome ingredients, enjoy them as a healthy treat for breakfast or a snack.
When you want something sweet and quick to prepare, the thought often leads you to muffins. And rightly so! They are easy to make and are loved by even the peakiest people. On the blog, you can find tons of keto low carb muffins recipes.
I love baking with almond flour, and recently I’ve started to do more research on gluten-free recipes.
Almond flour is ideal for making these gluten-free muffins that are just as delicious as my almond flour pancakes or almond flour crepes for breakfast. Serve them with a cup of tea or coffee for a more special breakfast!
Besides the fact that these grain-free muffins are delicious, fluffy, and loaded with chocolate, they contain no sugar added or artificial sweeteners. Kids also love almond flour banana muffins.
Why Are You Going To Love This Almond Flour Banana Muffins Recipe
- They are extremely easy to make.
- Zero added sugar or sweeteners.
- Perfect for making them ahead of time for a quick healthy snack or breakfast.
- They are sugar-free, gluten-free, and grain-free.
Ingredients Needed
For these healthy banana muffins, you’ll need just a few wholesome ingredients that you probably already have in your pantry. Each one packs a whopping 5g of protein!
Here’s a note on the ingredients:
- Bananas – ripe bananas are used to sweeten these muffins. Brown bananas will make them extra sweet. They are super easy to mash and have the best flavor. For my keto friends, I recommend my keto banana bread recipe.
- Almond Flour – use superfine almond flour, not an almond meal, for the best texture. Coconut flour is not the best substitute for this recipe. Make sure to spoon and level the measuring cup or use grams for perfect results.
- Eggs – room temperature eggs for the best flavor.
- Vanilla Extract – To make these muffins taste delicious, I recommend using high-quality pure vanilla extract.
- Cinnamon – is optional, but it tastes delicious with banana and chocolate chips.
- Baking Powder – helps these banana muffins become super fluffy and rise beautifully.
- Salt – helps to intensify all the flavors.
- Chocolate Chips – I used sugar-free dark chocolate chips in this recipe.
Don’t forget about other mix-ins like walnuts, chocolate chips, pecans, or chopped-up almonds that can really bring out the flavors in these muffins.
How To Make Almond Flour Banana Muffins?
These muffins are extremely easy to make, and the result is divine. Here is everything you have to do:
Preparing the Batter
Prepare the muffin tin: Line a muffin tin with silicone or paper muffin cups.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the almond flour, eggs, vanilla extract, cinnamon, baking powder, and salt to the bowl with the mashed bananas. Stir well until all the ingredients are thoroughly combined.
Add almond flour and whisk until combined and a smooth batter forms.
TIP: Make sure the wet ingredients are fully combined before adding them to the dry ingredients. You’ll know you have it right when the batter is thick yet creamy.
Fold in the dark chocolate chips for an extra touch of sweetness and indulgence.
Fill 10-12 muffin tins with about ¼ cup of batter for each muffin.
Baking The Muffins
Bake for 20-25 minutes at 350F or until the muffins look golden brown on top.
When ready, these almond flour banana muffins should be lightly golden brown with a few cracks in the top. They should also be puffy and spring back lightly to the touch.
Tips To Make The Best Almond Flour Muffins
- Only use ripe bananas because they provide the best flavor and sweetness.
- Make sure that you don’t overmix the batter.
- Allow the muffins to cool completely before serving. These banana almond flour muffins are delicious right out of the oven but tend to break apart easier. They will hold their shape better once cold.
Mix-in Variations
These almond flour banana muffins are so delicious that you’ll want to make them again and again! Feel free to experiment with different add-ins, such as walnuts, pecans, cacao nibs, or dark chocolate chips. For an extra indulgent treat, try spreading some nut butter on top!
- Add some fresh blueberries to the batter.
- You can also substitute the chocolate chips with your favorite chopped nuts.
- Mix in some shredded zucchini to make some delicious zucchini banana muffins.
Serving Suggestions
- Spread on your favorite nut butter and top with sliced bananas for an extra special treat.
- Serve warm with a scoop of ice cream for a healthier take on banana splits.
- Enjoy them as is with a mug of your favorite hot latte or tea.
Storing Ideas
Enjoy your freshly baked almond flour banana muffins straight from the oven at room temperature or even out of the fridge! They freeze well too, so you can save some for later by microwaving them for 20-40 seconds when ready to eat.
- Fridge: If you have any leftovers, you can store them covered in them for up to seven days and eat them as a snack.
- Freezer: These muffins can also be stored in the freezer in an air-tight container for up to 3 months. You can thaw them overnight in the refrigerator or reheat them in the microwave for about 30 seconds.
If you’re feeling fancy, you can even heat them in an oven or toaster oven. They’ll come out just as delicious as when they were freshly made!
More Almond Flour Recipes
- Fluffiest Keto Blueberry Pancakes with Almond flour
- Almond Flour Keto Crepes
- The Best Keto Bagels with Almond Flour
- Keto Flourless Chocolate Cake Recipe
Almond Flour Banana Muffins
Description
Ingredients
- 2 large ripe bananas
- 2 1/2 cup almond flour superfine, blanched
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup dark chocolate chips optional
Instructions
- Preheat the oven to 350°F/180°C and line a muffin tin with paper or silicone liners. Spray the liners with cooking spray. Set aside.
- Add the bananas to a large bowl. Use a fork to mash them into a puree.
- To the same bowl, add the eggs and vanilla extract and mix until frothy using an electric mixer.
- Add the almond flour, baking powder, salt, cinnamon, and mix until smooth and creamy.
- Incorporate chocolate chips using a silicone spatula.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 25-30 minutes or until a toothpick inserted in the middle comes clean.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
