These Almond Flour Banana Muffins are low-carb, gluten-free and include no refined sugars. The muffins are sweetened naturally with the bananas and almond flour and can be frozen for a convenient breakfast!
Happy new year! I’m finally delivering my first recipe of the new year and it is a keeper if you made any healthy eating new year resolutions. These Almond Flour Banana Muffins are low-carb, gluten-free, and all the ingredients are Whole30 compliant. They are easy to make with simple ingredients.
Ben and I felt the best we ever felt after finishing our first Whole30 in March of last year. In the fall, we did a short Whole30 (about 7 days) to jump start healthier eating again until the holiday treats got the best of us. Today, we are on day 8 of another short Whole30 so we can reset for the new year.
This recipe for Almond Flour Banana Muffins is one of the first I kept during our initial Whole30 journey. It is also one of the recipes I’ve made most often in my collection.
If you’ve ever done a Whole30 diet, 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.
I didn’t title these “Whole30 Banana Muffins” because the Whole30 purists would eat me alive. A strict Whole30 plan does not allow recreating muffin recipes, even if they are Whole30 compliant ingredients. I’m here to tell you many Whole30 people create muffins and desserts and these Almond Flour Banana Muffins gave us a nice option for breakfast.
We usually eat these muffins with a slab of Whole30 compliant jelly (naturally sweetened with fruit juice). Stir in blueberries, pecans or other nuts to the Almond Flour Banana Muffin batter to create more flour-less muffin variations!
Other Favorite Whole30 Breakfast Recipes:
Apple & Onion Breakfast Sausage
Whole30 Sausage Balls
Sausage Egg Breakfast Muffins
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.
Notes
Nutrition
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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?
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)
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.
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!
These were perfect! Thank you so much!!
Hi there! How do you store these so they last?
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!
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.
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!
I also found these too be too soft
Could you sub flax eggs for regular eggs?
Hi Sonja, I haven’t used flax eggs in this recipe so I am unsure. Maybe another reader has tried this and can answer?
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!
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! 🙂
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
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!
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! 😉
Can you use oat flour instead of almond flour?
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!
I ran out of ALMOND FLOUR! Can I use a Pak cake/waffle mix?
Hi Rocky. I’m sorry! Pancake/waffle mix will not have the same results.
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.
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.
Baking powder isn’t whole30 compliant.
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.