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!
If you love baking with almond flour, you should also try my healthy coffee cake-it has a similar soft texture with a cinnamon crumb topping.
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 (just like my healthy blueberry banana bread). Do not use almond meal. If you want to bake with oat flour, try these healthy blueberry banana oatmeal muffins!
- 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!
📖 Recipe
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!
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Pam says
Really good, even with the extra table spoon of oil that I accidently added. I also included walnuts and blueberries, and a half tsp cardamon ..
Lindsey says
These were amazing! Is the nutrition facts you put for 1 muffin with chocolate chips? (I also used 3 bananas and also added all the amounts to equal that. And used 12 muffin tins for this)
Tati Chermayeff says
Hi Lindsey - so so happy to hear that! I love these banana muffins too 🙂 glad you loved them and hope you get to try some of my other recipes!
Perveen says
Very moist and delicious muffins. I used 3 small- medium very ripe bananas with mini semi-sweet chocolate chips mixed into the batter. I placed 2 pecans on top . The result was pure perfection!
I could barely wait for them to cool before enjoying one with a nice cuppa.
I will be making these again for sure!!
Thank you so much for the recipe.
Tati Chermayeff says
Yay!! 🥰 I’m so glad you loved them! The mini chocolate chips and pecans sound like the perfect touch. Totally get it—I never can wait for muffins to cool either - So happy you’ll be making them again!
Brey says
This has become my favorite banana bread cupcakes to make!
Tati Chermayeff says
Hi Brey - Thank you so much for this glowing review! So happy you loved these as much as me 🙂
Danni M says
I loved these! I made (some of them, anyway) for a friend who was just diagnosed with celiac disease. I like muffins sweeter, so I added a TB of honey and some brown sugar monk fruit. Put walnuts in as suggested, and threw a few chocolate chips on top. Will definitely make them again.
Tati Chermayeff says
Hi Danni - I am THRILLED to hear that you loved these almond flour banana muffins as much as me. Thank you for the 5 star review.
YD says
Hi! Your recipe was all I was craving!
I was wondering if the banana can be substituted for more almond flour or another fruit/vegetable for a non banana option.
Thank you!
Tati Chermayeff says
Hi! Banana is one of the main flavors in these muffins, so I would not substitute it. If you want a banana free muffin recipe, I would try these apple crumble muffins! They are made with apple sauce and are super delicious!
Anya says
I think the oil messed these up. I measured everything accurately and used a gram scale.
Jessica says
I subbed the maple syrup for agave nectar since my kids don’t love maple syrup and they turned out amazing!
Tati Chermayeff says
Hi Jessica - Thank you so much for this comment and 5 star review! Glad you loved this recipe for these banana muffins. Glad that substitution worked 🙂
T Mascara says
My hubby loved the muffins. Great
flavoring not to sweet.
Tati Chermayeff says
Hi - Thank you so much for this comment and 5 star review! So happy you loved these almond flour banana muffins. They are my favorites!!
Kimberly K says
Love these and make them all the time. Just as a note, don’t try to use Greek yogurt as a substitute. I’ve made this recipe at least 10 times and they come out perfect. With Greek yogurt, they sunk in and when I peeled the cupcake film, they crumbled. Didn’t cook all the way / stick. Use another bonder.
Tati Chermayeff says
Hi Kimberly, yes Greek yogurt will not work in this recipe because almond flour is a soft flour, which means that it makes baked goods moister but it is not as good as holding wet ingredients without adding more flour. If you want to make a substitution check the list of ones I have tested 🙂 baking is a science haha!
Helen says
We make these a lot and they never disappoint! For an extra treat, I used chocolate chunks this time. So decadent and rich!
Tati Chermayeff says
Hi Helen! Thank you so much for leaving like kind review 🙂 SO happy you enjoyed these banana muffins. They are one of my all time favorite recipes!
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!
Grace says
Hi, could I bake this as a loaf or would that change the texture and no longer be moist and fluffy?
Sumi says
My first attempt at making these and I love the fact that such an easy recipe could taste so so good. Thank you for sharing this with us! ❤️
Do you have any suggestions for a substitute to egg though?
Tati Chermayeff says
Hi Sumi! Thank you for your five star review! This recipe need eggs because they hold the muffins together since almond flour can tend to be crumbly. I have a lot of other vegan muffins recipes on my site if you are interesting in that!
Julie Diamond says
My stepson and partner LOVED these muffins and they are picky eaters!
TS handyman says
Luv them, appreciate them.