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: ½ 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:
- Mixing Bowl
- Stirring Utensil
- Muffin Tin
- Muffin Liners
- Mesuring Cups
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 chocolate chip banana muffins cool before cutting in and enjoying!
Baking tips
There are 3 key baking tips when it comes to making banana muffins:
- Use extra ripe (brown) bananas. It is super important 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 the 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 it 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 ⅓ to ½ 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)
Ingredients
- 1 cup (245g) mashed over-ripe banana, about 2 large bananas
- 2 large eggs
- 2 tablespoon maple syrup
- 1 tablespoon melted coconut oil or butter
- 2 teaspoon vanilla extract
- 2 cups + 2 Tablespoons (238g) almond flour, not almond meal
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- 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!
Notes
Nutrition
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
Sharing is caring!
Saskia Chermayeff says
wow! so moist and delicious 10/10
Anita says
I just made these banana muffins and they are absolutely delicious! They are light and sweet and so very flavourful I have never used almond flour before but I believe it will be my new "go to" flour for baking from now on
Vanessa says
Very tasty! My kids loved these, and they were my 3rd try at a banana muffin recipe. The first 2 were fails! Also, i suggest a blender.. almond flour can be tricky.
Megan Carney says
So easy to make! Light, fluffy, moist and tasty!
Lisa M Mackay says
I cannot eat almonds, what alternative flour could I use? Thank you
Tati Chermayeff says
Hi Lisa, these are almond flour banana muffins, so I have not tested them with different flour. I don't have a substitute that will be 1:1, so if you are looking for a non-almond flour muffin recipe, try my Blender Baked Oatmeal Muffins 🙂
Tanya Whitehead says
Hi Tati, I have been baking with almond flour for years, and a direct 1-1 substitute is sunflower seed flour (Grind my own in my nutribullet). There is no big taste difference, but the product can come out greenish.
Ida says
I loved them so much! moist and delicious.
Sharon says
This is a very delicious recipe! Is the nutrition part based on the whole set of muffins or just per 1 muffin itself?
Tati Chermayeff says
One muffin!
Stephanie says
These are perfect! Thank you! Much needed go to recipe for my daughter with dietary restrictions.
Tati Chermayeff says
Hi Stephanie, thank you so much for this kind review!! Means a lot 🙂
Monica Jenniges says
So good! In recipe says do not substitute almond flour and I messed up first time baking it all I had was coconut flour definitely listen to recipe and only use almond flour! They’re so delicious I added sugar free chocolate chips! My toddler even loved them
Kayla says
I've been following this recipe for years. I make them each week for my family, my 4 year old and 9 year both approve. They're delicious! I add sugar free chocolate chips on top.
Thanks so much for this staple snack recipe!
Andrea says
Legit SO SO SO GOOD. They are so much better than regular banana muffins: moist, soft, and super tasty.
Avery says
So good!!! Everyone needs to try these!
Kendall says
This was very good. I like how soft they were and much better than regular muffins you get at a bakery. I love almond flour.
Camila says
I would give these 10 stars if possible. Great recipe!
Tati Chermayeff says
Thank you, Camila!!
Angie says
Great recipe to make with our kids!! Mi little love loved it!
Barry says
Super moist and a must snack for the afternoon! Love it
Jaya says
Hi can I use Date syrup instead as a sweetner ?
Tati Chermayeff says
Hi! You can certainly try - it should work, not sure how the taste will change. Please let me know if you do!
Gabi says
These are so good! They are so moist and they taste great with chocolate chips
Marsha says
This is one of the best banana muffin recipe i ever tried and believe me i tried a lot! So yummy. Perfect as a snack for people with a sweet tooth as well as a breakfast!
All the love from germany💜
Carley says
My favorite muffin recipe! I love these so much. 100% you should try, they go great with a little peanut butter in the morning for a quick breakfast.
Suzanne Berg says
The muffins are moist and delicious. I cut the recipe in half, as I was low on almond flour, used the coconut oil option, and added mini chocolate chips. I will definitely make them again!
Kat says
Lucky to have a Thermomix which these work PERFECTLY in - even when dumping in all ingredients at once and whizzing till smooth. Perfect for a healthy breastfeeding snack and so easy to whip up! I am seriously making a batch or two a week, usually with pepitas on top (but would love to try dark choc chips!!). Thanks for a great recipe 🙂
Tati Chermayeff says
Hi Kat! I am so happy to hear that. These are my favorites.
Sam says
Easy and delicious. I added some cocoa powder to make these chocolate.
Shaine says
Would like to omit the baking powder, can i add more baking soda Instead of the baking powder?
Tati Chermayeff says
Hi! I have not tested this, but it should work. I would remove the baking powder and do a total of 1 + 1/4 tsp of baking soda. Let me know how they turn out.
Shaine says
This recipe looked amazing! I was about hesitant when I saw baking powder, since I try& keep my baking as pure as possible, so I took your advice & replaced the baking powder with a total of 1&1/4 tsp baking soda, the muffins came out absolutely delicious!!! Moist, light& fluffy,I will be making these muffins very often!!!
Thank you Tati!!!
Tati Chermayeff says
Hi Shaine, SO HAPPY to hear that!! Thanks for leaving a review 🙂
Jessika says
The BEST gluten free banana muffin recipe I've ever tried, and I've tried them all, seriously!
Tati Chermayeff says
Hi! So happy to hear that - I love these muffins too!
Barbra Gilbert says
Can I use white flour instead of almond flour? Just curious, thanks
Tati Chermayeff says
Hi Barbra! No it will not turn out the same. Feel free to try these https://healthfulblondie.com/banana-pumpkin-muffins/ or https://healthfulblondie.com/healthy-banana-lemon-blueberry-muffins/.
Holly says
Awesome muffins. Great ingredients. Love the no sugar! I use raw honey in place of the maple syrup. Works great. Delicious muffins. Thank u for a great recipe.
Tati Chermayeff says
Holly - this made my day!! I love these muffins too 🙂
Sandy Nickerson says
I'm curious about using dried fruit instead of chocolate chips. Have you ever tried cranberries or cherries?
Tati Chermayeff says
Hi Sandy! Yes, you can certainly do that. Let me know how they turn out 🙂
Victoria says
I like how they are not too oily like other almond flour recipes. Great muffins!
Sharon says
I was wondering how much cocoa powder I would add to this recipe?
Jessica Rosenberg says
Great recipe, my 3 year old grandchildren loved the muffins.
Tati Chermayeff says
So happy to hear that Jessica!!
Sandy says
I like these better than my regular flour banana muffin
Jaz says
AMAZING! Very moist, fluffy, and flavorful. I subbed for half whole wheat flour and half almond flour and they still turned out lovely. I also added a little collagen to these and it did not dry my batter out. My favorite mix ins were chocolate chips and walnuts, topped with a few oats before cooking.
Hortencia says
Hi. First time to make these muffins. They were very moist and very tasty. I love the recipe. I did substitute one egg with 1/4 cup of applesauce. Not thinking and I see now even though applesauce is labeled as gluten free and no HF, it did have sugar listed on the label. Sorry, how did this change your recipe for me.
Jenn says
I think this is my new favorite muffin recipe! So quick and easy and so delicious! The texture is perfect. I added a 1/2 tsp of cardamom and the flavor is incredible!
Tati Chermayeff says
Hi Jenn! So happy to hear that. Love the Cardamom addition 🙂
Debra Bray says
I used sugar free syrup and added 1 Tbsp Allulose ( natural sweetener) and added an extra banana. Turned out pretty good. Next time would add another Tbsp of Allulose for just a bit more sweetness.
Ashley says
Made these 5 times in the last month! I follow exactly but add fresh Blueberries or dark chocolate chips! Thanks a Million!
Evgeniya says
These are incredible! Light, fluffy, and delicious! Thank you, @healthfulblondie
Anna says
I baked these for a Swiss barbecue and it was a crowd pleaser! The kids had 3! Very moist and healthy. I used more of an almond meal as I couldn’t find almond flour and they still came out perfect. Thanks!
Tati Chermayeff says
Anna, thank you so much for your kind review! This is my favorite muffin recipe.
Rox says
These were awesome! First time my GF muffins are fluffy and have risen well! I used Agave syrup and just one tbsp, and I used 2 cups of almond flour, plus mixed some crushed walnuts and chocolate chips.
Nicole says
These muffins were my first attempt at baking muffins with almond flour, and I am certainly glad I tried these. They are super moist and so delicious. I will definitely be making these over and over again.
Steve says
Incredible recipe. Very light and I like the minimal use of coconut oil, or any oil, to reduce the amount of fat. So light and delicious.
Courtney Warren says
These muffins turned out great! I replaced 1/4 cup of the almond flour for fortified baby cereal and they turned out nice and moist.
Tati Chermayeff says
This made my day, happy you enjoyed them!!
Elise says
I have tried many gluten free banana muffin recipes. Your recipe is absolutely delicious!! It’s so light and moist. Thank you.
Chel says
These were super easy to make and absolutely delicious! I wondered if they would be sweet enough tasting with so little maple syrup but they are perfect. I added a little bit of chopped dark chocolate that I had on hand. Yum.
CaliforniaCottages says
I make these months at least once a month! Seriously the BEST homemade gf muffins I’ve ever had.
Gail says
These are delicious! I didnt see the comment about not using almond meal until i had them in the oven & they turned out just fine 😀
Benjavan (Den) Upatising says
Very moist and the favor is just right! I added dark chocolate chips on 6 muffins and slivered almonds on the other 6.
Danya says
These muffins are so delicious! I added moringa leaf powder to the recipe and can’t detect the taste at all and it’s not to sweet which I love! I will be making this recipe again. Thank you!
Kimberly K says
I love the simplicity of the recipe and how quick I’m able to prep and bake them with my 1.5 year old. They’re healthy and my whole family devours them. This is the third time I’ve made them and our home smells amazing every time.
Steffanie Dorn says
I used monkfruit sweetener instead of maple syrup to cut down on the carbs, these were so good! Way better than a store bought low carb mix I bought!
Janet says
Delish! I added dark chocolate chips and chopped pecans to the batter, topped with chopped pecans
Aubrey Miller says
Best almond flour muffin I’ve made in the 3 years I’ve been experimenting!! Thank you
Tati Chermayeff says
Hi! Thank you so much for your 5 star review!
Tati Chermayeff says
Hi Aubrey! I am so so happy to hear that. Thank you so much for your 5 star review, means a lot!
Ilana says
Great flavor and texture and so healthy!
Mallory says
These were delicious and a huge hit for my gluten free kiddos. Thank you!
Pramila says
Hi, can you freeze the muffins?
Tati Chermayeff says
Yes, You can freeze them for up to 3 months in a freezer safe bag.
Sarah Hedengren says
These were so good! I ran out of almond flour and just made some flour from brown rice and rolled oats in my blendtec. (Haven't mixed all those before, but it worked!) I have a son and his friend that are gluten free but I think I'll make them this way even for me.
Sarah Hedengren says
These were so good! I ran out of almond flour and just made some flour from brown rice and rolled oats in my blendtec. (Haven’t mixed all those before, but it worked!) I have a son and his friend that are gluten free but I think I’ll make them this way even for me.
Tati Chermayeff says
Hi Sarah - so happy to hear you enjoyed this recipe!!
Annabelle A Airhart says
these are really good for being macro friendly!
personally, I serve with some honey or a cinnamon sugar butter for my kids because they're not too sweet, but again very good.
definitely making again!
Tati Chermayeff says
So happy to hear that you loved these. One of my top 5 muffin recipes 🙂
Erica says
These came together quickly in one bowl and baked up beautifully. This will be a go-to recipe for me!
Jammie says
WOW!! I just made these for the 1st time and I followed recipe Exact...Except when scooping batter into muffin cups I added 1 tsp pb in the middle of filling the muffin and they are So Amazing!! Best GF muffin recipe I have yet to find.
Charlane says
Excellent. Very moist even with the addition of walnuts.
Trish says
So delicious and moist! I had three very ripe bananas so I used all three in the recipe. I substituted honey for maple syrup and added one tablespoon of ground flax seed as well as one tablespoon of protein powder. I also added pecans and dairy-free chocolate chips. Amazing!
Heather White says
These muffins are so good, some I made regular size and some I use the cupcake papers and made real big ones. I like it when they’re quite brown, very moist and tasty. The chocolate chips really added the final touch.
Cathy says
I love this recipe. The muffins come out fantastically delicious!
Tati Chermayeff says
YAY!! Thank you Cathy for this review. This is my favorite muffin recipe 🙂 Let me know if you try anything else on my blog
Susan says
This recipe is delicious! I have made these at least a dozen times since coming across it..
TS handyman says
Luv them, appreciate them.
Julie Diamond says
My stepson and partner LOVED these muffins and they are picky eaters!
Grace says
Hi, could I bake this as a loaf or would that change the texture and no longer be moist and fluffy?
Susan says
These are extra yummy! I live in a high altitude area and they came out moist and wonderful after 22 minutes baking time. I added some walnuts and used extra ripe bananas. Will definitely make again. Thank you!