These Almond Flour Banana Muffins are made with only 8 ingredients and naturally sweetened with bananas (no added sugar). Toss in some mini chocolate chips for a banana bread muffin recipe ready in 25 minutes. An easy breakfast or healthy snack that just happens to be gluten-free.
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Why You’ll Love These Muffins:
- Makes perfect use of my overripe bananas!
- Gluten-free banana muffins are extra moist, fluffy, light, and insanely delicious!
- Hubbies, kiddos, and friends go crazy for this one!
- Low-carb, grain-free, paleo, and full of good for you ingredients.
These muffins are actually an adaptation of my Almond Flour Banana Bread. I had so many people over on Instagram making that bread into muffins and I thought it was about time the muffins get their own glory.
And if you love banana recipes as much as we do, make sure to make Cassava Flour Banana Bread, Banana Oatmeal Cookies, and Banana Bread Cinnamon Rolls.
What’s in This Recipe
These muffins are made with 8 simple ingredients you probably already have on hand. Here’s a bit more detail about what we need:
- superfine almond flour – use almond flour as opposed to almond meal (ground almonds with the skins) for a fluffy texture. My favorite brand is Bob’s Red Mill blanched almond flour.
- tapioca flour – I use tapioca flour in almost all of my almond flour recipes because it helps to mimic the texture of wheat flour. You can sub it with arrowroot flour or 2 1/2 tablespoons coconut flour.
- baking soda – baking soda helps the muffins rise and promotes a golden brown color.
- sea salt – just a pinch of salt to enhance that banana flavor.
- extra ripe bananas – the spottier, the better! Seriously, let the bananas go black if you can. The extra flavor and sugar you’ll get for being patient is worth it. You also won’t need any added sugar, but if you prefer a sweet muffin or your bananas are underripe, add 1/4 of white sugar, brown sugar, or coconut sugar, or 1-2 tablespoons pure maple syrup.
- oil – just a small amount to add some extra moisture to the muffins. I used avocado oil, but you can use light olive oil or melted and cooled coconut oil.
- large eggs – eggs help create the structure and holds the muffins together. I haven’t tested the recipe without eggs, but I suppose 3 flax eggs (1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons water) could work.
- vanilla extract – a touch of vanilla adds delicious sweetness.
- chocolate chips – I like mini ones here so you get a good bit of chocolate in each bite, but you can use regular size dark chocolate chips or a chopped chocolate bar.
- mix in’s (optional) – for a bit more fun, add a handful of walnuts, almonds, or pecans, or maybe even some raisins or dried cranberries.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
This almond flour banana muffin recipe is SO easy and they are ready in just under 25 minutes. Enjoy them straight from the oven, room temperature, or chilled. Here are the step-by-step instructions:
Mix Dry Ingredients
Preheat the oven to 350ºF. Line a 12-cup muffin pan with muffin liners or spray with oil.
In a medium bowl, combine almond flour, tapioca flour, baking soda, and salt.
Whisk Wet Ingredients
In a large bowl, whisk together eggs, oil, vanilla extract, and mashed banana (add sugar here too, if using).
QUICK TIP: Sometimes I’ll even use an immersion blender to speed up the process.
Make Banana Muffin Batter
Add dry ingredients to banana mixture and stir to combine. As the batter comes together, fold in chocolate chips.
Bake
Evenly distribute the batter into the lined muffin tin (about 3/4 way full). Top with more chocolate chips if you’d like.
Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
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Cool, Eat, Enjoy!
Allow muffins to cool in the muffin pan for 5 minutes. Then, transfer to a cooling rack to cool completely.
Serving Suggestions
These naturally gluten free banana muffins are great as a grab-and-go breakfast, afternoon snack, or healthy dessert.
These will not last long! Both kids and adults love these banana chocolate chip muffins, so you may even want to consider making a double batch and freezing them for later.
How to Store, Freeze, & Reheat
We don’t want any of these precious paleo banana muffins going to waste, so the right storage is key. Here’s how I like to ensure these muffins last as long as possible:
- Storage: Leftover muffins will keep covered at room temperature for 2 days or stored in the fridge for 5 days.
- Freeze: Wrap each muffin in plastic wrap, then transfer to a freezer plastic bag. Freeze for up to 2 months.
- Thaw: Thaw the muffins overnight in the fridge or right on the kitchen counter.
- Reheat: If you prefer warm muffins, heat them up in a toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen), until warm.
Recipe Tips
Here are some baking tips so you get the best banana muffins:
- Use spotty bananas – the darker the banana, the better! I often times let my bananas go as spotty as possible, then put them in the fridge until they’re black. It sounds gross but trust me, you’ll get the most flavor this way. And no need for added sugar either. Mash them with a potato masher, back of a fork, or your hands.
- Spoon and level the flour in a measuring cup – this will ensure the most consistent measurement and texture.
- Do not overmix – just like traditional muffins with regular flour, do not overmix the batter. This will make them dense and rubbery.
- Don’t overbake – start checking the muffins with the toothpick test at the 20-minute mark. The muffins will continue to bake while cooling.
Recipe FAQs
Why did my almond flour muffins sink?
Muffins made with almond flour can sink if they are overmixed, underbaked, too much moisture in the batter, or the baking soda was not fresh.
Are these muffins low carb?
Yes! Since we are using almond flour and no refined sugar, you can enjoy these muffins if you are following a keto, low-carb, or paleo diet.
Can I freeze muffins?
Cool the gluten free banana muffins on a wire rack, then wrap individually in plastic wrap and store them in a freezer plastic bag for up to 2 months. Thaw to room temperature or pop one in the toaster oven or microwave until warm.
How do I store extras?
Store muffins in an airtight container at room temperature for 2 days or in the fridge for 5 days.
More Almond Flour Recipes You’ll Love:
If you make this Almond Flour Banana Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Almond Flour Banana Muffins
Ingredients
- 2 3/4 cups super fine Almond Flour, from blanched almonds
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs
- 2 tablespoons avocado oil, or light olive oil or coconut oil
- 1/2 tablespoon vanilla extract
- 1 cup well mashed extra-ripe bananas*, about 3 small/medium bananas – see notes
- 1/3 cup mini chocolate chips, or up to 1/2 cup
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
- Mix wet ingredients: In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
- Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
- Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you’d like. Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
- Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
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