Almond Flour Banana Muffins are an easy one bowl recipe that is gluten free, paleo, low carb, and naturally sweetened! Light, fluffy, and packed with banana flavor.
These muffins don't last long in our house! They are the perfect balance of fluffy and dense that you want in a muffin. The banana flavor is pronounced and the chocolate chips keep you coming back for more.
Reasons to love this recipe!
- This one bowl recipe is packed with banana flavor and melty chocolate. Swoon!
- Loaded with healthy fats and protein, these muffins are a satiating snack or dessert.
- These muffins are gluten free, grain free, naturally sweetened and easily made paleo.
Ingredients and substitutions:
- Ripe bananas - look for spots! The recipe calls for 3 medium bananas, which mashed should equal about 1 ¼ cups.
- Eggs - eggs are the glue that hold this recipe together. I do not recommend using an egg replacer in this recipe.
- Maple syrup - a touch adds the perfect amount of sweetness. You can swap it for your favorite liquid sweetener like honey or agave.
- Vanilla - adds gourmet sweetness. Use pure vanilla extract for the best flavor.
- Cinnamon - adds warmth and compliments the flavor of banana so well.
- Baking powder - helps the muffins rise.
- Baking soda - helps the muffins rise.
- Salt - brings out flavor
- Almond flour - is the base of our recipe. It creates a great texture and imparts healthy fats. Almond meal can likely be substituted, though we have not tested it.
- Flaxseed meal - gives the muffins structure and great texture. Do not omit.
- Chocolate chips - optional but delicious! Or check out the list of optional additions below.
How to make almond flour banana muffins:
Mash the bananas: In a large bowl, mash the bananas well. Double check that the mash measures about 1 ¼ cups.
Mix the wet: To the bananas, stir in the eggs, maple syrup, and vanilla extract. Mix well.
Add leaveners and spices: Whisk in the cinnamon, baking powder, baking soda, and salt until thoroughly combined without any clumps.
Stir in the dry: Add in the almond flour, flaxseed meal, and mix until combined. Fold in the chocolate chips.
Bake: To a muffin tin, scoop about ⅓ cup of the batter into each cup. Top with a few more chocolate chips and bake until golden brown.
Storage:
Store leftover muffins in a ziplock or lidded container in the fridge for up to 5 days. Gluten free baked goods go bad quickly on the counter, so be sure to pop them in the fridge.
For longer storage, individually wrap each muffin, place in a ziplock or lidded container, and freeze for up to 3 months. Thaw on the counter before serving or microwave from frozen.
Jazz it up with optional additions!
We added chocolate chips to the batter (we are admittedly chocolate crazy!) but there are lots of fun ways to customize these muffins! Try adding:
- ½ cup chocolate chips of any variety
- ½ cup toasted chopped nuts. Walnuts would give this a banana nut vibe!
- ½ cup dried fruit - chopped dried bananas would amp up the banana flavor. Or try raisins, cherries, cranberries, etc.
- ½ cup fresh or frozen berries - blueberries, chopped strawberries, or raspberries.
Are almond flour muffins healthy?
Yes, these muffins are a healthier option! They are made with nutritious almond flour which adds protein and good fats.
Instead of refined sugars, these muffins use the natural sweetness from bananas and a touch of maple syrup.
Ground flaxseeds help the muffins hold together and add heart healthy omega 3 fatty acids!
Are they low carb banana muffins?
Yes, since we swap the flour for low carb almond flour, these are low carb banana muffins.
They still contain carbs from the banana and sweeteners, but are lower carb than any recipe containing flour.
More gluten free muffin recipes you'll love!
- Paleo Pumpkin Muffins
- Banana Muffins
- Chocolate Sweet Potato Muffins
- Morning Glory Muffins
- Double Chocolate Banana Bread Muffins
Almond Flour Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Almond Flour Banana Muffins are an easy one bowl recipe that is gluten free, paleo, low carb, and naturally sweetened! Light, fluffy, and packed with banana flavor.
Ingredients
- 3 ripe medium bananas, mashed (about 1 ½ cups when mashed)
- 3 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ¾ cups almond flour
- ⅓ cup ground flaxseed meal
- ½ cup chocolate chips
Instructions
Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
In a large bowl, mash the bananas. Check to make sure the mash is about 1 ¼ cups. Adjust the amount if needed.
Stir in the eggs, maple syrup, and vanilla extract.
Add in the cinnamon, baking powder, and baking soda, and whisk to combine until there are no clumps.
Add in the almond flour and flaxseed meal, stirring well to combine.
Fold in the chocolate chips.
Using a ⅓ cup, scoop the batter into the muffin tin, dividing it evenly between the cups. Top with a few more chocolate chips and bake for 25-30 minutes until the tops of the muffins spring back when pressed. Mine are perfect at 27 minutes.
Let cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 214
- Sugar: 17g
- Sodium: 228mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 43mg
JRGordon says
These were excellent! Everyone enjoyed them. :) Thanks.
My banana mash was only 1c not the 1-1/4c, but they turned out great anyway! (FYI, the recipe doesn’t say when to add the salt, so I just added it in with the cinnamon mix.)