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Almond Flour Banana Muffins are the perfect way to use up ripe bananas. They’re soft, moist, gluten free, made with minimal ingredients and have the option to be filled with chocolate chips or chopped walnuts!
Almond flour banana muffins coming in hot!
Serious question: how many “banana” recipes is too many? I have my almond banana bread, flourless banana pancakes and of course my paleo banana bread. But honesty, adding bananas to baked goods is one of my favorite things, so I plan on creating delicious banana-filled recipes.
These banana muffins are everything you want in a muffin — they’re moist, fluffy, gluten free, and you can easily add chocolate chips or chopped walnuts to them.
This list is here to provide further clarification for a few ingredients; the full ingredient list is below in the recipe card.
- Banana – Like with most banana recipes, the riper the better. Ripe bananas provide better flavor (think: more banana-y) and are easier to mash. The more brown spots on the bananas, the better!
- Eggs – I haven’t tested this with flax eggs, but I’m guessing they’d work. If you want to try it, mix 2 tbsp flaxseed meal with 5 tbsp water, then allow it to sit for 5 minutes before adding to the batter.
- Almond butter – Opt for a creamier nut butter, which is easier to blend. My go-to brands for baking tend to my 365 by Whole Foods and the Kirkland brand that you can find at Costco.
- Almond flour – Make sure to use almond flour, not almond meal, and also make sure to pack the measuring cups full (similar to how you’d measure out brown sugar).
Step 1: Mash the banana. Use a potato masher or a fork to mash the bananas into a large bowl, trying to remove as many lumps as possible. Then, scoop them into a 1-cup measuring cup to make sure it’s the correct amount.
Step 2: Add remaining wet ingredients. Place the mashed banana back into the bowl, then add the eggs, syrup, almond butter, and vanilla to that same bowl and whisk everything together.
Step 3: Stir in the dry ingredients. Pour the almond flour, baking soda, baking powder, and cinnamon into that bowl, then use a spatula to gently fold everything together. If you want to add chocolate chips/walnuts, gently stir those in as well.
Step 4: Add to muffin tin and bake. Grease a muffin tin with nonstick spray or line it with muffin liners, then divide the batter evenly. There should be enough batter for exactly 12 muffins.
Bake them for 20-22 muffins or until a toothpick comes out clean, then wait 2 minutes before carefully transferring them to a cooling rack.
Tips and FAQs
–Make sure to pack the almond flour! Use your measuring cup as a scoop to gather the almond flour, then flatten it out with a spoon before pouring it into the mixing bowl.
–Stir the muffin batter by hand instead of using an electric hand or stand mixer. Almond flour is a tad more delicate than, say, all purpose flour, so we want to avoid over-mixing the batter.
How should these be stored?
Store muffins in a paper towel-lined sealed container at room temperature for up to 3 days. Make sure to include paper towel on the bottom of the container, and then again on top of the muffins, which will prevent them from getting sticky.
Whatever you do, do NOT refrigerate them — the cold temperature of the refrigerator will completely alter the texture of the muffins and they’ll no longer be soft + moist.
Can I freeze these muffins?
Yes. Wait for the muffins to cool completely, then wrap them in plastic wrap and place into a sealed ziploc bag and store in the freezer for up to 3 months.
Can I make my own almond flour?
Making your own almond flour is super easy, but you have to make sure to use blanched almonds, meaning almonds without the skin. For more info on this, be sure to check out Foolproof Living’s post on how to make almond flour.
If you don’t want to go to that route, I highly recommend purchasing your almond flour from Costco — a 3 lb. bag is typically around $13, which is significantly cheaper than it is at most stores.
More gluten free recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Flour Banana Muffins
- 1 cup mashed ripe bananas approx. 2 large or 3 small bananas
- 2 eggs
- 1/4 cup creamy almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/4 cup almond flour packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup chocolate chips or chopped walnuts optional
- Preheat oven to 350°.
- Use a potato masher or a fork to mash bananas in a large bowl. To that same bowl, add the eggs, almond butter, syrup, and vanilla and whisk to combine.
- Then, add the flour, baking soda, baking powder, and cinnamon to the bowl and gently fold with a spatula. If you're adding chocolate chips/walnuts, gently fold them in.
- Spray a muffin tin with nonstick spray or grease with coconut oil (or you can use muffin liners — I ran out, so I didn't). Divide the batter evenly, then bake the muffins with 20-22 minutes or until a toothpick comes out clean.
- Remove from the oven and allow the muffins to sit in the tin for 2 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!