Super moist and fluffy almond flour banana muffins that are healthy, low carb, and gluten free. These paleo banana muffins are so light, made with 8 ingredients, and come together in under 25 minutes. Add chocolate chips on top for a fun and simple breakfast, snack, or dessert!
The best gluten free chocolate chip banana muffins
These are the best banana muffins I have ever eaten… all thanks to the almond flour! Classic banana muffins can be dry due to the type of flour being used or call for a ton of butter. But these little guys are insanely moist, fluffy, light, and so delicious!
Made with just 8 simple ingredients, these muffins are the ideal treat. Honestly, I love meal prepping these paleo banana muffins for the week ahead and enjoying them as a little snack or on-the-go breakfast pick me up. They are naturally sweetened with the banana and maple syrup too, meaning there is NO REFINED SUAGR and no guilt in having 2 or 3 at a time.
Your family, kids, and friends will LOVE these deliciously moist banana muffins!
Are these muffins healthy?
Yes! These almond flour banana muffins are healthy. First, they are only made with a few, good for you ingredients. Second, they are low carb and gluten free. Third, they are grain free and paleo. Lastly, they are refined sugar free and naturally sweetened with maple syrup and banana.
So, yes, these fluffy and moist banana muffins are certainly healthy, good for you, and the perfect nutritious snack or breakfast.
Ingredients in low carb banana muffins
I still can’t believe how moist and light these banana muffins are. The almond flour seriously makes them so much better than traditional muffins. Here is what you will need to make this gluten free chocolate chip banana muffin recipe:
- Bananas: To start, grab 2 large overripe, very brown bananas and mash them up. Using brown bananas will make these muffins extra sweet without adding sugar.
- Eggs: Next, you’ll need 2 large eggs to help bind these paleo banana muffins together.
- Maple syrup: We are naturally sweetening these low carb banana muffins with 2 Tablespoons of pure maple syrup. There are zero refined sugars in this recipe!
- Coconut oil: Melt and cool 1 Tablespoon of coconut oil or butter to room temperature. This makes sure that these muffins are moist and light.
- Vanilla extract: 2 teaspoons of vanilla extract adds a ton of flavor.
- Almond flour: We use 2 cups + 2 Tablespoons of almond flour which is made from finely ground almonds and makes for soft and super moist low carb muffins. Do not use almond meal.
- Baking soda: 1 teaspoon of baking soda to help the muffins rise properly.
- Baking powder: 1/2 teaspoon of baking powder.
- Mix-ins: add chocolate chips, chopped walnuts, or pecans to these banana muffins for extra nutrients and for fun!
Kitchen tools you’ll need
I love easy recipes and these paleo banana muffins could not be any easier to throw together in one bowl! Here is a list of the kitchen tools you need to make this recipe:
How to make almond flour muffins
These low carb banana muffins made with almond flour come together in 3 easy steps. First, we mix the wet ingredients, then we mix in the dry ingredients, and finally, we bake them for under 25 minutes. You can enjoy them straight out of the oven, at room temperature, or even out of the fridge. Honestly, I love all three!
Step 1: Preheat oven to 350°F. Then, line cupcake tin with paper liners.
Step 2: After that, in a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
Step 3: Then, add in almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.
Step 4: Add in optional mix-ins: chocolate chips, walnuts, or pecans.
Step 5: Then, divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top if desired.
Step 6: Bake for 22 – 24 minutes, or until a toothpick comes out clean.
Let your healthy gluten free chocoalte chip banana muffins cool before cutting in and enjoying!
There are 3 key baking tips when it comes to making banana muffins:
- Use extra ripe (brown) bananas. It is super imporant to use BROWN bananas, or at least very spotty ones. Unripe, yellow bananas will be hard to mash and will add lumps of banana into your muffins.
- Spoon and level your flour into he measuring cup or use grams. If you have a food scale, I recommend measuring your almond flour in grams. This will ensure the muffins are PERFECT! If you don’t have one, add the flour to the measuring cup with a spoon; do not pack the flour or scoop directly out of the bag.
- Don’t over bake the muffins. Over baked muffins are tough and dry. Make sure you keep an eye on them in the oven since all ovens are different.
Frequently Asked Questions
Are these muffins low carb?
Yes! These light and fluffy banana muffins are low carb since we are using almond flour rather than regular flour. If you are keto or on a low carb diet, you can enjoy these muffins!
Can I freeze muffins?
Yes, you can freeze baked muffins! Allow your gluten free chocolate chip banana muffins to cool to room temperature, then place them into freezer safe bags. They will keep for up to 3 months. When you are ready to enjoy them, simply pop them in the microwave for 20 – 40 seconds.
Can I add walnuts or chocolate chips?
Yes, you can add walnuts, chocolate chips, pecans, and even chopped-up almonds. I recommend using 1/3 to 1/2 cups.
How do I store extras?
Store extras at room temperature for 3 -4 days or in the fridge by placing the muffins into an air-tight container.
More muffin recipes to try!
Need some more healthier muffin recipes? Here are some of my favorite Healthful Blondie recipes to try out….
- Healthy Peanut Butter & Jelly Banana Muffins
- Blender Baked Oatmeal Muffins (3 Ways!)
- Mini Double Chocolate Chip Banana Muffins
- Spiced Carrot Orange Muffins
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Almond Flour Banana Muffins (Gluten Free)
- 1 cup (245g) mashed over-ripe banana, about 2 large bananas
- 2 eggs
- 2 Tablespoons maple syrup
- 1 Tablespoon melted coconut oil or butter
- 2 tsp vanilla extract
- 2 cups + 2 Tablespoons, 238g almond flour, not almond meal
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- Preheat oven to 350°F and line cupcake tin with liners.
- In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
- Add in almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.
- Add in optional mix-ins: chocolate chips, walnuts, or pecans.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top if desired.
- Bake for 22 – 24 minutes, or until a toothpick comes out clean.
- Let cool & enjoy!
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