Gluten free almond flour banana muffins are a simple breakfast or snack kids will love! The recipe is paleo and also easy to make vegan or low carb! This filling, on-the-go healthy snack can be made with chocolate chips, walnuts or blueberries, it's up to you! Make these fluffy, moist muffins in less than 30 minutes!
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If we learned anything at all in the recent past, it's that homemade banana bread is delicious and everyone should know how to make it. As I always seem to have ripe bananas in my house, experimenting with banana bread has been fun - I have gingerbread banana bread and banana bread mini loaves to prove it!
If you're looking to experiment baking muffins with almond flour, this simple recipe will give you what you are looking for. There are a ton of add-ins you can use to make these the way you like them (hint: banana chocolate chip is our favorite!)
Why This Recipe Works
- Almond flour makes these banana muffins incredibly moist, surprisingly light and fluffy with a delicious crumb!
- They are sugar free: sweetened with maple syrup or coconut sugar makes these muffins a great choice (note: adding in chocolate chips adds a bit of sugar). If you select overripe bananas you may be able to make these with no added sugar - the ripe bananas make them sweet!
- Family friendly: These healthy muffins will keep your family full and satisfied. You can even sneak in a little extra protein by adding in Greek yogurt. The simple, wholesome ingredients make them great for toddlers, babies and baby-led weaning.
- One bowl is all you need: There is no confusing steps or equipment needed. Keep it simple with a mixing bowl, the ingredients and a wooden spoon or whisk - easy cleanup for you!
- Quick to make: Prep takes about 5 minutes and these are baked in just 20-25 minutes.
- Totally customizable: add in blueberries, walnuts, pumpkin, strawberry, coconut, pecans, dark chocolate, zucchini, cranberry, peanut butter, spinach, or carrots - the possibilities are endless!
- Try these healthy banana oatmeal bars, a lemon blueberry muffin, or these banana pumpkin muffins!
Ingredients to Make This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Almond flour: Use blanched almond flour, not almond meal for this recipe. This will help the texture to be less gritty, give the best flavor and be more light and fluffy - just like these almond flour zucchini muffins.
- Oat milk: Almond milk or coconut milk may also be used to make it dairy free. You can also use regular milk if desired.
- Egg: If you have no eggs or to make this recipe vegan and/or eggless, substitute an egg for either one flax egg or ¼ cup applesauce.
- Gluten Free Flour: I like to add ¼ cup of gluten free flour to this recipe to help them be less dense and fluffier. Bob's Red Mill One-to-One and King Arthur are the two I recommend.
- Bananas: The riper the better! You may either use 2 bananas that are large or 3 medium sized bananas to get a heaping cup of mashed banana.
How To Make This Recipe:
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
Add flours, coconut oil, oat milk and vanilla to a large bowl.
Mix together ingredients then add in bananas. The mixture will be thicker than traditional muffin recipes but should still be moist. If necessary add in 1 tablespoon oat milk as needed.
Fold in any mix-ins you are using. Prepare a muffin tin with 12 liners sprayed with coconut oil spray. Use a large cookie scoop to scoop out 12 muffins then bake at 350F for 20-25 minutes.
Tips for Success
- Muffin mixture will seem thicker than typical recipes prior to baking. Only add additional moisture if the mixture is unable to be mixed.
- Add in a bit of protein powder to make these high protein.
- Silicone liners are a great investment if you do a lot of baking.
- Make this into a loaf by adding batter to a prepared bread pan and increasing bake time to 55-60 minutes or until a toothpick inserted in the middle comes out clean.
- Storage Tips: Make ahead for the week and store banana bread muffins in an airtight container for 3-4 days on the counter. If you prefer them to be cold, you may store them in the refrigerator (this may cut down on them getting too sticky.)
- Freezer Tips: freeze cooled muffins in a freezer-proof container for up to 3 months.
FAQs
It is possible to substitute almond flour for all purpose flour in some recipes. However, the almond flour to all regular flour ratio is not 1:1. Generally a 2:1 ratio for almond flour to all purpose flour is a good place to start.
I highly recommend trying out any recipe with the ingredients and baking methods listed and expect variations as you incorporate any modifications.
If the recipe was made without baking soda or the baking soda was old the muffins may not rise. You will also want to include the gluten free baking flour to make the muffins fluffy.
Blanched almond flour is the best flour to use in this recipe. Using almond meal or un-blanched almond flour could affect texture and fluffiness.
Related Recipes
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Almond Flour Banana Muffins
Ingredients
Dry Ingredients
- 3 cups almond flour
- ¼ cup gluten free all purpose baking flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup coconut sugar
Wet Ingredients
- 1 egg beaten
- ¼ cup oat milk
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup mashed banana approximately 3 medium bananas
Instructions
- Preheat oven to 350F. Place 12 muffin liners into muffin pan and spray with cooking spray.
- Combine flour, sugar, baking soda, cinnamon and salt in a bowl. Ensure all lumps from coconut sugar and almond flour are mixed.
- Mix egg, coconut oil, oat milk, banana and vanilla extract into a bowl. Stir into dry ingredients until just moistened. Fold in optional mix-ins.
- Use an ice cream scoop to portion out 12 muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
- Muffin mixture will seem thicker than typical recipes prior to baking. Only add additional moisture if the mixture is unable to be mixed.
- Make this into a loaf by adding batter to a prepared bread pan and increasing bake time to 55-60 minutes or until a toothpick inserted in the middle comes out clean.
- Storage Tips: Make ahead for the week and store muffins in an airtight container for 3-4 days on the counter. If you prefer them to be cold, you may store them in the refrigerator (this may cut down on them getting too sticky.)
- Freezer Tips: freeze cooled muffins in a freezer-proof container for up to 3 months.
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