These almond flour banana muffins are grain-free, gluten-free, and dairy-free with no added sugars. The muffins are naturally sweetened with mashed bananas and so tasty!
These almond flour banana muffins are the most popular almond flour muffin recipes out there. We make a batch to keep in the freezer for a quick snack. Only a few simple ingredients but the perfect muffin texture and so tasty!
Why This Banana Muffin Recipe?
Ben and I felt the best we ever felt after finishing our first Whole30 a few years ago. Now we try to eat whole foods for the majority of our diet, while splurging here and there. These banana muffins have become our favorite muffin recipe that uses whole ingredients and gives us a source of protein, fiber and an allowable amount of carbs.
If you're trying to eat a little healthier, you know it can take a lot of prep and planning. I love this banana muffin recipe because there is no prep and clean up is super easy. (You dirty just the blender and the muffin pan. No need for a large mixing bowl!)
Ingredients
(full printable recipe at end of post)
These almond flour banana muffins are grain-free and gluten-free and include no refined sugars. Here's what you need to make this banana muffin recipe:
- Ripe Bananas: Bananas with brown spots on the peels are the best. Do not use under-ripened bananas. Click here for tips on how to quickly ripen bananas.
- Eggs: We use 3 large eggs in this recipe.
- Baking soda and baking powder: Together these create the perfect rise in the muffins.
- Vanilla extract: Omit for Whole30.
- Ground cinnamon: Adds a depth of flavor in all banana breadrecipes.
- Salt
- Almond flour: We love the Kirkland's brand at Costco. Almond meal can be used but expect a slightly different texture.
How to Make Almond Flour Banana Muffins
Scroll to the recipe card at the bottom of this post for the full step-by-step instructions on how to make almond flour muffins. The general steps are as follows:
- Preheat oven to 350°F. Line muffin tin with 12 muffin liners.
- Place all ingredients in a blender, in the order listed.
- Pulse until almond flour is just combined.
- Divide batter evenly into the 12 muffin cups.
- Bake 20 minutes, or until tops are golden and passes toothpick test.
Click here for full ingredient list and instructions.
Frequently Asked Questions
Can I substitute all-purpose flour for the almond flour?
I do not recommend replacing the almond flour with all-purpose flour. Try my other traditional banana muffin recipe instead.
Are almond meal and almond flour the same thing?
No, they are not exactly the same. Almond flour is a bit finer than almond meal. However, for this recipe you can use them interchangeably. Just expect a slightly different texture.
Can I freeze these muffins?
Yes, we freeze these all the time! Let them cool to room temperature then place in a freezer bag. I've frozen them up to 1 month, because that's how quickly we go through them. After 1 month they might start taking on a freezer taste.
Recipe Variations
Stir in chocolate chips (dark chocolate chips for the healthiest), walnuts, or other nuts to the muffin batter to create more variations!
How to Store Muffins
My favorite way to store muffins is in an airtight container at room temperature. Line the bottom of the container with a paper towel, place muffins on top in a single layer and top with another paper towel. This helps keep the moisture off the muffins to preserve its texture the next day.
Muffins should keep at room temperature for up to 3 days. I do not recommend storing in the fridge as they tend to dry out. For longer storage, freeze up to 1 month.
More Banana Muffin Recipes
- Spinach Banana Muffins
- Easy Banana Muffins
- Berry Banana Oat Muffins
- Banana Muffin Chocolate Chip Cookies
Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
This recipe was originally published January 2019 and updated May 2022. Click here for the former recipe using coconut milk and applesauce.
Almond Flour Banana Muffins
Ingredients
- 3 large ripe bananas (about 1 ½ cups mashed)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups almond flour
Instructions
- Preheat oven to 350°F. Line 12-cup muffin tin with paper liners; set aside.
- Add all ingredients to a blender, in the order listed. Pulse until the almond flour is just combined into the batter. Do not overmix.
- Divide batter evenly into muffin cups. Bake 20 to 25 minutes or until golden and cooked through.
- Let set 3 minutes in muffin tin, then remove to a cooling rack to cool completely. Store at room temperature up to 3 days.
Notes
- This recipe was updated May 2022. For the former recipe using coconut milk and applesauce, please click here.
- Bananas are ripe when there are some dark brown spots on the outside peel. Do not use under-ripened bananas.
- Click here for tips on how to quickly ripen bananas.
- For more variations, stir in chocolate chips or walnuts.
- Nutrition information is an estimate only.
CG says
Hello. I have been making these muffins for years but I thought the recipe had apple sauce and coconut milk, did it change recently? Or is this another recipe? It had 2 bananas instead of 3 and 2 of almond flour instead of 3. please let me know
Nikki Gladd says
Hi CG,
Yes! I recently updated the recipe to one I prefer more (texture and taste). I included a link to the former recipe using applesauce and coconut milk within the notes. Here is the link again: https://www.seededatthetable.com/almond-banana-muffins-old-recipe/ 🙂
Mariah says
I am currently seed cycling, so instead of almond flour, I used 1 cup ground sunflower seeds and 1 cup ground sesame seeds. The seeds give the muffins a nutty flavor, which I like! The muffins are moist and a little fluffy.
Nikki Gladd says
Interesting! Thank you for this helpful information, Mariah!
Anonymous says
I made these following the instructions exactly and they came out perfect! Yum, thank you for the recipe!
Nikki Gladd says
Thank you!
Ann Rutkowski says
I added walnuts on top and I only had 2 large eggs. Hope they come out good!!! Thank you
Celinda says
I also added chocolate chips. These turned out great and I had several non-gluten- free folks eat them and enjoy them as well. Thanks bunches. These are my new go-to. Very diet friendly.
Nikki Gladd says
Thanks for the feedback, Celinda! I'm glad your non-GF friends love them, too!
Diana says
I made these and they are yummy.
Paul says
These were really quite good!
We didn't have almond flour so used mostly cashew flour and some gluten-free flour.
Definitely sweet enough with no added sugar if the bananas are very ripe.
We also topped ours with this crumb topping we had leftover from another recipe:
Crumb Topping
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice*
6 Tablespoons (86g) unsalted butter, melted
Nikki Gladd says
Thank you for your feedback and helpful tips! Love the idea of a crumb topping! 🙂
Rocky Delgado says
I ran out of ALMOND FLOUR! Can I use a Pak cake/waffle mix?
Nikki Gladd says
Hi Rocky. I'm sorry! Pancake/waffle mix will not have the same results.
Nadeen says
Can you use oat flour instead of almond flour?
Nikki Gladd says
Hi Nadeen. I haven't used oat flour to test this recipe so I cannot say for sure. It will definitely give a different/heftier consistency and probably require less. Let us know if you try it!
CG says
Hi! I love this muffins too!
Whitney says
I love this recipe! Thanks for the amazing recipe!
Sonja says
Could you sub flax eggs for regular eggs?
Nikki Gladd says
Hi Sonja, I haven't used flax eggs in this recipe so I am unsure. Maybe another reader has tried this and can answer?
Kristin says
Flax eggs don't do well with nut flours in baking. Flax eggs do well with grain flours, like quinoa, oat, all purpose GF flours.
Lauren says
Hi there! How do you store these so they last?
Nikki Gladd says
Hi Lauren! I store mine in the freezer -- single layer in large freezer bag. I microwave one muffin for 30 seconds when ready to eat. If you are going to consume them within 2-3 days, you can store them in a sealed container on the counter. The trick for storing muffins is to line the bottom of container with paper towels then line the top of muffins with paper towels then place cover on. Coincidentally, I'm currently working on a post dedicated to "how to store muffins"! Hope this helps!
Rachel says
Those look delish and I’m always looking for more low carb options! Will definitely be trying these...Do you have an approximate carb or fiber count?