These almond flour banana muffins are low-carb, gluten-free and include no refined sugars. The muffins are sweetened naturally with bananas and almond flour and can be frozen for a convenient breakfast!
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This recipe for Almond Flour Banana Muffins is one of the most popular almond flour muffin recipes out there. We make a batch to keep in the freezer for a quick healthy breakfast option. Easy to make with a few simple ingredients.
Grocery List
These Almond Flour Banana Muffins are low-carb, gluten-free, and include no refined sugars.
Gather these ingredients:
- Almond flour (2 cups)
- Bananas (2 medium ripe)
- Eggs (3 large)
- Unsweetened applesauce (1/2 cup)
- Coconut milk (1/4 cup)
- Vanilla extract
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
Click here for full recipe ingredients and instructions.
Ben and I felt the best we ever felt after finishing our first Whole30 a few years ago. These muffins were a regular part of our diet and continue to be even when not necessarily trying to be healthy.
If you're trying to eat a little healthier, you know it can take a lot of prep and planning. I love these banana muffins because there is nothing to prep and the only plan is to make sure you have your pantry stocked with the ingredients (which you should already have on hand). You dirty only ONE bowl.
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 yummy banana muffins 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.
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
- We usually eat these muffins with a slab of jelly (naturally sweetened with fruit juice).
- Stir in blueberries, pecans or other nuts to the muffin batter to create more flour-less muffin variations!
- Chocolate chips would compliment these muffins well, too!
If you like these muffins, try my Almond Flour Pumpkin Muffins, too! Have leftover almond flour? Use it to crust pork chops for a healthy dinner.
Print the recipe or PIN it to save for later. 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 August 2020.
Almond Flour Banana Muffins
Ingredients
- 2 medium ripe bananas mashed
- 3 large eggs lightly beaten
- 1/2 cup unsweetened applesauce (or a 4 oz. individual container)
- 1/4 cup coconut milk or cream (from a can)
- 1 teaspoon vanilla extract (omit for Whole30)
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Line 12-cup muffin tin with paper liners; set aside.
- In a large bowl, mix together all ingredients in the order listed. Scoop mixture evenly into the muffin cups. (I use my medium sized cookie scoop.)
- Bake 20 minutes or until thoroughly set in the middle.
Video
Notes
- Nutrition information is an estimate only.
Diana says
I made these and they are yummy. Only thing different is I didn’t have any applesauce so I used apple butter.
Nikki Gladd says
Oooh, I bet the apple butter was delicious! I like to spread apple butter on them after baked, too! 😉 Thank you for your feedback, Diana!
Paul says
These were really quite good!
We didn't have almond flour so used mostly cashew flour and some gluten-free flour.
Also didn't have applesauce so used coconut oil instead, and still came out with nice texture.
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! 🙂
JoAnn says
Bananas aren’t all the same size, I wish recipes would state 1 or 2 cups. Too much banana will effect the consistency.
Anonymous says
Baking powder isn’t whole30 compliant.
Nikki Gladd says
Anyone on strict whole30 will not make these muffins anyway since recreating muffins in general are not tehnically whole30 compliant. But, if looking to use whole30 ingredients, then i suggest using a homemade compliant baking powder recipe that can be found by googling.
Danielle says
I was so looking forward to these muffins but they were a bust. I followed the directions step by step but when I cooked them in the muffin pan they were so gooey in the middle. I ended up putting them into a loaf pan to hopefully help the mixture cook, if not then I just wasted expensive ingredients on a gooey non-edible mess.
Nikki Gladd says
Hi Danielle, I'm sorry this happened for you. Since we've had so many good comments and feedback left on this recipe here on the blog and Pinterest I'm wondering if there might be a variance in your oven temperature, or if you need to bake them a bit longer? It's hard to tell what might've gone wrong.
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! But I am also questioning the nutritional content. I added it to myfitness pal and it cam out as 81cal, 2.8 protein, 7.4 carbs. I presume one serving size is one muffin
Nikki Gladd says
Thanks! Since two of you are now questioning the nutrition count, I'm going to look into it more! 🙂 This recipe was published around the same time I started using the nutritional calculator for my site, so maybe something went wonky during the learning process. I'll let you know!
Nikki Gladd says
After looking into it more, I believe the nutritional estimate is correct. It could be a discrepancy in your calculation of calories per muffin for the almond flour. My bag of almond flour's label states 1/4 cup of almond flour is 170 calories. So if we're using 2 cups in this recipe that yields 12 muffins, each muffin will have 113 calories from the almond flour alone. Unless I'm not doing my math right, which is always possible! 😉
Whitney says
I love this recipe! I'm surprised they're 161kcals each though! Do you have the calorie breakdown on that? Like, how many calories each ingredient contributes? Thanks for the amazing recipe!
Nikki Gladd says
Thanks, Whitney! I do not. The nutrition information is an estimate calculated through my recipe plugin. I believe each muffin is 100 calories just from the almond flour alone. Not for certain, though! 🙂
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.
Melanie says
I don,t have any evaporated milk (I’m assuming that is what you mean by cream in a can) Can I use heavy cream or half and half? I know it would alter the health measurement.
Nikki Gladd says
Hi Melanie! The ingredient called for is coconut cream (coconut milk or coconut cream). I see how you might have misread it since it says "coconut milk or cream from a can". You should be able to use half and half or heavy cream at equal measure but it will alter the texture a little. I haven't tested it, though, to be sure. Hope this helps!
MJ Murray says
Please clarify. Coconut milk from a can or a carton, or coconut cream from a can? Confusing....
Nikki Gladd says
Hi MJ,
As stated in the recipe you can use either coconut milk or coconut cream (both from a can). I haven't tested coconut milk from a carton, but you can probably use that too. Thanks!
D says
I also found these too be too soft
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!
Amy says
The Center of mine would not cook well did I do something wrong? I looked over the recipe and I had all the ingredients right. Even the batter was kinda runny.
Nikki Gladd says
The batter for this isn't very runny, so I wonder if you may have accidentally measured something wrong without realizing? The consistency of the batter is scoopable, if that makes sense. Hope this helps!
Stacy Haas says
These were perfect! Thank you so much!!
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?
Nikki Gladd says
Hi Rachel. I do not have nutritional calculations. I've thought about looking into how to add those to my recipes, but haven't yet. I think maybe there are calculators out there you can copy/paste the ingredients into? Hope this helps! (UPDATE: Here is a website I came across that can analyze the recipe for you: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076)