Almond Flour Banana Muffins

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5 from 422 votes
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These almond flour banana muffins yield moist, fluffy muffins with the perfect tender crumb. I love how smoothly they come together!

Looking for more almond flour recipes? Try my almond flour cookies, almond flour cupcakes, and almond flour mug cake next.

almond flour banana muffins.

This may be controversial, but I actually prefer NOT to bake with traditional flour, and almond flour is my favorite substitute. Its naturally sweet, slightly nutty flavor complements baked treats, and my almond flour banana muffin recipe is the perfect example. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make banana muffins with almond flour
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More baked goods with almond flour
  8. Almond Flour Banana Muffins (Recipe Card)

Why I love this recipe

  • The perfect use for brown bananas. Move aside almond flour banana bread; these muffins are where it’s at!
  • Naturally diet-friendly. Not only are these gluten-free banana muffins, but they’re gluten-free AND paleo. You can even make them vegan with a straightforward swap. 
  • Easy to customize. I like my muffins with chocolate chips and walnuts, but you can omit these or add your own mix-ins. The options are limitless. 

★★★★★ REVIEW 

“Tried it a few times. Always turns out great”Priyanka

Ingredients needed

  • Almond flour. Either blanched almond flour or almond meal can be used. I prefer the blanched variety, as it yields a lighter and fluffier muffin. 
  • Baking powder and baking soda. A combination of the two is used for stability and to also give a little rise and depth. 
  • Salt. Just a touch to bring out the sweetness of all the other ingredients. 
  • Bananas. The riper the bananas are, the sweeter the muffins will be! 
  • Eggs. Room temperature.
  • Maple syrup. Gives the muffins some natural sweetness. Agave nectar or honey can also be used. 
  • Vanilla extract. A must for any good muffin recipe! 
  • Flaked almonds and chocolate chips. Optional but highly recommended. n

How to make banana muffins with almond flour

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and lightly grease them with coconut oil or cooking spray.

Step 2- Mix ingredients. In a large mixing bowl, combine the dry ingredients. In a high-speed blender or bowl, add the bananas, egg, maple syrup, and vanilla and blend or mash until smooth. 

Step 3- Combine dry and wet ingredients. Add the mashed banana mixture to the dry ingredients and stir to combine. If using chocolate chips, stir them through.

Step 4- Bake. Pour the batter into the muffin pan and sprinkle flaked almonds on top. Bake for 18-20 minutes or until the muffins are golden on top and a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

banana almond flour muffins.

Recipe tips and variations

  • Make them vegan. Swap each egg for one flax egg, which you can make by combining 1 tablespoon of flax seeds with 3 tablespoons of water. This is the only egg substitute I tried, and I cannot vouch for others.
  • Be careful not to overmix. Even almond flour can easily get overmixed, so only whisk the ingredients until they’re fully combined. 
  • Cover them with foil. If your muffins begin to turn golden on top before they’re fully cooked, lightly cover them with aluminum foil for the last 10 minutes in the oven.  
  • Make them sweeter. These muffins are lightly sweetened with bananas and a touch of maple syrup, but if you prefer sweeter muffins, sprinkle the tops with brown sugar before baking or dust them with powdered sugar after they’re out of the oven. 
  • Switch up the mix-ins. Try chopped pecans, raisins, or a dash of cinnamon.

Storage instructions

To store: If you intend to enjoy the muffins within three days, they can be stored at room temperature in a sealed container. If you’d like them to keep longer, store them in the refrigerator, covered, for up to 1 week.

To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months. 

almond flour banana bread muffins.

Frequently asked questions

Why did my almond flour muffins sink?

Muffins made with almond flour can sometimes sink if they weren’t baked for long enough, if too much moisture was added, or if the rising agents aren’t fresh. 

Why does almond flour not rise?

Almond flour won’t rise because it doesn’t have gluten or rising agents, so it’s important to add a rising agent (like baking soda, baking powder, or eggs) to help it rise. 

More baked goods with almond flour

almond flour banana muffins recipe.

Almond Flour Banana Muffins

5 from 422 votes
These almond flour banana muffins yield moist, fluffy muffins with the perfect tender crumb. Watch the video below to see how I make this in my kitchen!
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Video

Ingredients  

Instructions 

  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and lightly spray with coconut oil. Set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. In a high speed blender, add your bananas, egg, maple syrup, and vanilla extract, and blend until smooth.
  • Add the wet ingredients to the dry ingredients. Fold through the chocolate chips if using. Distribute the batter into the muffin liners and top with flaked almonds. Bake the muffins for 18-20 minutes or until golden on top and a skewer comes out clean.
  • Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

Notes

TO STORE: If you intend to enjoy the muffins within 3 days, they can be stored at room temperature in a sealed container. If you’d like them to keep longer, store them in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months. 
Recipe loosely adapted from here.
 

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 16gProtein: 5gFat: 10gSodium: 88mgPotassium: 143mgFiber: 3gVitamin A: 44IUVitamin C: 3mgCalcium: 70mgIron: 1mgNET CARBS: 13g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published February 2021, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    I’m loving a lot of your recipes. I’m soon to be 69 and have fought obesity all my life. Had bariatric surgery and lost lots of weight but still struggling. I’m diabetic and have been trying to get control of my sugar. I’m loving your recipes. I sure wish they were in a book. Thank you for sharing. I didn’t mention I’m a sweet a holocaust.

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