If you’re looking for a breakfast or snack that’s naturally sweet, wholesome, and irresistibly tender, these Almond Flour Banana Muffins are about to become your new go-to recipe. Forget bland gluten-free bakes—these muffins are loaded with rich banana flavor, have a moist crumb from the almond flour, and just the right touch of cinnamon and maple. Whether you’re eating grain-free by necessity or choice, you’ll be amazed by how quick and easy these muffins come together, and they always delight even the pickiest eaters!

Almond Flour Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of staple ingredients, Almond Flour Banana Muffins come together in a snap. Each addition has a role to play, from the bananas’ natural sweetness to the almond flour’s nutty texture, creating a muffin that’s both satisfying and nutritious.

Almond flour: Adds moisture and a delicately sweet, nutty flavor while keeping the muffins tender and naturally gluten-free.
Baking soda: Gives the muffins rise and keeps them light—don’t skip it for perfect lift.
Cinnamon: Brings subtle warmth and amplifies the banana flavor for that cozy, bakery-style aroma.
Salt: Balances the sweetness and brings out all the flavors (even in sweet bakes, salt is key!).
Ripe bananas: The riper, the better—their deep sweetness and moisture are what make these muffins shine.
Eggs: Bind everything together and give structure so your muffins aren’t crumbly.
Maple syrup or honey: A touch of natural sweetener gives depth without overpowering the banana.
Vanilla extract: Adds a gentle floral note and rounds out the flavors beautifully.
Chopped walnuts or pecans (optional): For extra crunch and nutty goodness if you want to take things up a notch.

How to Make Almond Flour Banana Muffins

Step 1: Prep the Pan and Preheat

Start by heating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners—this makes cleanup a breeze and helps the muffins release perfectly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt. This ensures even results throughout your Almond Flour Banana Muffins and the baking soda won’t clump, so your muffins will rise beautifully.

Step 3: Mash and Whisk Wet Ingredients

Grab a large bowl, mash those ripe bananas until mostly smooth (a few small chunks are totally fine!), then whisk in the eggs, maple syrup, and vanilla extract. Mixing these well now makes sure the sweetness and banana flavor are in every bite.

Step 4: Combine for the Batter

Add the dry ingredients into the wet mixture. Mix with a spatula just until everything is combined—overmixing is the enemy of a tender crumb, so stop as soon as no dry streaks remain. If you’re feeling fancy, gently fold in the nuts or even a handful of chocolate chips.

Step 5: Fill the Muffin Tin

Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. This gives you lovely dome-topped Almond Flour Banana Muffins without overflowing.

Step 6: Bake and Cool

Bake for 20 to 25 minutes, until the tops are golden and a toothpick in the center comes out clean or with just a couple of moist crumbs. Let them cool in the tin for 5 minutes, then transfer to a wire rack so they don’t steam and get soggy. (The hardest part: waiting for them to cool enough to eat!)

How to Serve Almond Flour Banana Muffins

Garnishes

Sprinkle chopped nuts, a pinch of cinnamon sugar, or even a few extra banana slices over the muffins just before serving for an eye-catching touch and a little extra texture. These small details really make your Almond Flour Banana Muffins feel bakery-worthy!

Side Dishes

Pair your warm muffins with a bowl of Greek yogurt, a handful of mixed fruit, or a latte if you want to keep breakfast light and satisfying. For a more filling brunch, serve them alongside scrambled eggs or a veggie frittata.

Creative Ways to Present

Stack the muffins on a wooden platter for a rustic look, or arrange them in a decorative basket lined with a pretty napkin for brunch gatherings. For something playful, pop a muffin onto a skewer and alternate with fruit for a breakfast kabob even kids will love!

Make Ahead and Storage

Storing Leftovers

Store any leftover Almond Flour Banana Muffins in an airtight container at room temperature for up to 3 days. They stay beautifully moist thanks to the almond flour, so you can enjoy them throughout the week.

Freezing

These muffins freeze like a dream! Once cooled completely, pop them into a freezer-safe bag or container. They’ll keep for up to 2 months—just thaw one whenever you need a quick breakfast or snack.

Reheating

If you like your muffins warm, reheat them in the microwave for 15 to 20 seconds (just long enough that the insides are soft and the aromas fill your kitchen again). For a slightly crisp top, use a toaster oven at 300°F for a few minutes instead.

FAQs

Can I make Almond Flour Banana Muffins vegan?

Absolutely! Swap the eggs for your favorite egg replacer (like flax eggs) and use maple syrup as your sweetener. The texture may be slightly softer, but the muffins will still be delicious.

Why do my muffins fall apart?

Almond flour doesn’t contain gluten, so it’s easy to overmix and lose structure. Stick to mixing until just combined, and let them cool completely to firm up before eating.

Can I add chocolate chips or other mix-ins?

Yes, toss in up to half a cup of dark chocolate chips or dried fruit for extra pockets of flavor. Just fold them in gently at the end to keep the batter tender.

Are Almond Flour Banana Muffins low carb?

Compared to most traditional muffin recipes, they are lower in carbs and packed with healthy fats and fiber. Just check your added sweetener if you’re tracking carbs closely.

Can I double the recipe?

This recipe scales up beautifully—just double all the ingredients and use two muffin pans, rotating them halfway through baking if your oven isn’t convection.

Final Thoughts

Don’t let another bunch of ripe bananas go to waste—these Almond Flour Banana Muffins come together in minutes and always earn rave reviews! Whether you’re making them for meal prep, brunch, or a healthy grab-and-go snack, they’re sure to become one of your most-loved recipes. Go ahead and bake a batch; your future self will thank you!

Almond Flour Banana Muffins Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 32 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Almond Flour Banana Muffins are a delicious gluten-free and paleo-friendly treat perfect for breakfast or a snack. Moist, flavorful, and easy to make, these muffins are sure to become a favorite in your household.

Ingredients

Scale

Dry Ingredients:

2 cups almond flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

Wet Ingredients:

3 large ripe bananas, mashed
2 large eggs
3 tablespoons maple syrup or honey
1 teaspoon vanilla extract

Optional:

¼ cup chopped walnuts or pecans

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare dry ingredients: In a medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
Mix wet ingredients: In a large bowl, mash the bananas, then whisk in the eggs, maple syrup, and vanilla extract until well combined.
Combine ingredients: Add the dry ingredients to the wet ingredients and stir until just incorporated. Fold in nuts if using.
Bake: Divide the batter among the muffin cups and bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a chocolatey twist, fold in ½ cup dark chocolate chips before baking.
Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American