These almond flour banana muffins have a fluffy and tender crumb that is moist and delicious. These are paleo, gluten free, refined sugar free, and are good for you!
If you liked this recipe, you should try our other banana recipes, like our almond flour banana bread, chocolate chip banana bread, tahini banana bread, double chocolate banana bread, and our banana bread without baking soda.
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Why this recipe works
- Extremely easy to make.
- An extra muffin that stays moist for 3 days!
- Made with simple ingredients.
- Perfect to make when you need a quick breakfast.
- Made in under an hour from start to finish.
- Is gluten-free, dairy-free, grain-free, and paleo!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Almond flour- we used almond flour in this recipe, but you can use oat flour or coconut flour. We used store-bought almond flour. The package should say “almond flour” or “fine almond meal”.
Baking soda – to allow the banana bread to rise.
Coconut oil- we melted our coconut oil in the microwave, but you can melt your coconut oil on the stovetop as well.
Cinnamon- we added cinnamon as we like the flavor and we feel like it fits great in this recipe. You can skip the cinnamon if you don't like cinnamon or if you are allergic.
Honey- we used honey for sweetener, the banana and honey add sweetness to this banana bread. you can switch out the honey with natural maple syrup.
Eggs- you will need 3 large eggs for this recipe. Make sure that your eggs are at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Chocolate chunks- we like adding dark chocolate chunks, this step is absolutely optional.
Instructions
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the melted coconut oil, eggs, vanilla extract, cinnamon, salt, and honey. Mix with a whisk until the mixture is well combined.
Add the almond flour, baking powder, and baking soda, and mix until just combined.
Add the chocolate chunks and lightly fold the mixture until it’s just combined.
Pour the batter into the muffin tins filling almost to the top.
Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Mesure you almond flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these muffins as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Faq's
If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them into a ripe banana texture.
Or bake the bananas unpeeled a 150c (300f) for about 10 minutes.
These muffins are grain-free, paleo, and is perfect for a quick breakfast or a snack! There is no artificial sugar in this recipe which makes it extra healthy!
Yes! Banana muffins tastes great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
Freezing
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months.
Storing
These muffins will last up for up to 3 days stored at room temperature. Cover the muffins with plastic wrap or foil to prevent them from drying out. These muffins taste amazing for 3 days!
Substitutions
Sweetener- if you don't want to use honey, simply replace it with your favorite sweeteners like natural maple syrup or stevia!
Flour- We used almond flour in this recipe, but you can use oat flour or coconut flour. We used store-bought almond flour. The package should say “almond flour” or “fine almond meal”.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Toppings- these can be topped with crumble topping (or streusel topping), cinnamon sugar mixture, nuts, etc.
Serving tips
We like to serve banana bread as is with our morning coffee or tea on the side.
Spread- spread this muffins with peanut butter, almond butter, pecan butter, or even pumpkin butter!
More muffin recipes
Pumpkin banana muffins- These pumpkin banana muffins are moist and fluffy and filled with chocolate chips and topped with a cinnamon streusel topping.
Lemon poppy seed muffins- These lemon poppy seed muffins and moist, soft, fluffy, filled with lemon zest and poppyseed and topped with a delicious lemon glaze.
Pumpkin muffins- These pumpkin muffins stay moist for days, and they have the best balance of flavors and sweetness. I can't wait for you to try these.
Double chocolate muffins- These moist double chocolate muffins are better than bakery chocolate muffins and stay fresh for 3 days!
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📖 Recipe
Almond Flour Banana Muffins
Ingredients
- 1 ½ cups Mashed bananas
- 1 tablespoon Coconut oil melted
- 3 Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoon Honey or maple syrup
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 3 cups Almond flour
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ cup Dark chocolate chopped, optional
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the melted coconut oil, eggs, vanilla extract, cinnamon, salt, and honey. Mix with a whisk until the mixture is well combined.
- Add the almond flour, baking powder, and baking soda, and mix until just combined.
- Add the chocolate chunks and lightly fold the mixture until it’s just combined.
- Pour the batter into the muffin tins filling almost to the top.
- Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Mesure you almond flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these muffins as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
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