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 a bowl and the muffin pan.)
(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.
- 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.
- Mix all ingredients in a large bowl, in the order listed.
- 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.
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
- 3 large ripe bananas , mashed (about 1 ½ cups)
- 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
- Preheat oven to 350°F. Line 12-cup muffin tin with paper liners; set aside.
- In a large bowl, mix all ingredients with a wooden spoon, in the order listed. 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.
- This recipe was updated May 2022. For the former recipe using coconut milk and applesauce, please click here.
- You can pulse all ingredients in a blender, instead of a large bowl.
- Bananas are ripe when there are 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 chocolate chips or nuts into the batter.
- Nutrition information is an estimate only.