Almond Flour Banana Muffins (Moist, Gluten-Free)

Name: Almond Flour Banana Muffins (Gluten-Free)
Prep time: 5 min
Cook time: 22 min
Total time: 28 min
Ingredients: 1 cup (245g) mashed over-ripe banana (about 2 large bananas); 2 large eggs; 2 Tbsp maple syrup; 1 Tbsp melted coconut oil or butter; 2 tsp vanilla extract; 2 cups + 2 Tablespoons (238g) super-fine blanched almond flour; 1 tsp cinnamon; 1 tsp baking soda; 1/2 tsp baking powder

These almond flour banana muffins are soft, moist, and naturally gluten-free. Made with 8 simple ingredients and ready in under 30 minutes, they're sweetened with ripe bananas and a touch of maple syrup. No refined sugar. Perfect for an easy breakfast, snack, or healthy dessert.

Moist gluten free chocolate chip banana muffins made with almond flour.

Almond Flour Banana Muffins At a Glance

✅ Recipe Name: Almond Flour Banana Muffins (Gluten-Free)
🕒 Ready In: About 28 minutes (5 min prep, 22 min bake)
👪 Serves: 12 muffins
🍽 Calories: ~157 per muffin
🥣 Main Ingredients: Almond flour, ripe bananas, eggs, maple syrup, coconut oil, vanilla, cinnamon, baking soda, baking powder
📖 Dietary Info: Gluten-free, grain-free, dairy-free, refined sugar-free, low-carb, paleo-friendly, vegetarian
⭐ Why You'll Love It: Softer and more moist than a regular banana muffin, without the gluten, dairy, or refined sugar. Kid-approved, freezer-friendly, and easy enough for a weekday morning.

SUMMARIZE & SAVE THIS CONTENT ON

I've made these almond flour banana muffins more times than I can count, and they're still the muffin recipe I come back to. The almond flour gives them a softness and moisture that traditional banana muffins almost never have. They stay tender for days, which most muffins don't.

Each muffin has about 157 calories with 5g of protein and 3g of fiber, which is why I feel good keeping them in regular rotation. I usually bake a batch on Sundays and pull from them all week for a quick breakfast or something to grab before a run. They're sweetened only with ripe bananas and two tablespoons of maple syrup, so there's no refined sugar in the recipe.

If you like baking with almond flour, my protein banana muffins, protein almond flour waffles, and healthy coffee cake have a similar soft, tender texture and are all worth trying.

Jump to:

Almond Flour Banana Muffins At a Glance
Why You'll Love This Recipe
Ingredients You'll Need
Easy Substitutions and Variations
How to Make Almond Flour Banana Muffins (Step-by-Step)
Video Tutorial
Baking Tips for Almond Flour Banana Muffins
How to Store and Freeze
Almond Flour Banana Muffins FAQ
More Almond Flour Recipes You'll Love
📖 Recipe
💬 Comments

Why You'll Love This Recipe

Softer and more moist than a regular banana muffin. The almond flour gives them a tender crumb that holds up for days, with none of the dense or gummy texture that almond flour bakes can have.
8 simple ingredients. Almond flour, ripe bananas, eggs, maple syrup, coconut oil, vanilla, baking soda, and baking powder. Everything's a pantry staple.
One bowl, under 30 minutes. No blender, no melted butter, no separating wet and dry. Mix, scoop, bake.
Naturally sweetened. Two tablespoons of maple syrup plus ripe bananas. No refined sugar in the recipe.
Just 157 calories per muffin. Made with only 1 tablespoon of oil and 2 tablespoons of maple syrup, so they're lighter than most almond flour muffin recipes without sacrificing texture.

⭐️⭐️⭐️⭐️⭐️

Awesome muffins. Great ingredients. Love the no sugar! I use raw honey in place of the maple syrup. Works great. Delicious muffins!

- Holly

Ingredients You'll Need

Here's what goes into the batter and why each one matters:

All ingredients in almond flour banana muffins, including: bananas, almond flour, maple syrup, eggs, baking soda, baking powder, vanilla, cinnamon, and coconut oil.

Ripe bananas. Two large bananas, well-spotted or fully brown. The riper they are, the sweeter your muffins; just like my delicious gluten-free banana crumb muffins.
Eggs. Two large eggs at room temperature. They bind the batter and give the muffins their rise.
Pure maple syrup. Just two tablespoons. The bananas do most of the sweetening. Honey works as a 1:1 swap.
Coconut oil. One tablespoon, melted and cooled. Just enough fat to keep the crumb tender. Melted butter works too.
Vanilla extract. Two teaspoons. Vanilla and almond flour are a great pairing, so don't skimp.
Almond flour. Use blanched, finely ground almond flour, not almond meal. Almond meal is coarser and will make the muffins gritty. Bob's Red Mill, Blue Diamond, and Kirkland (Costco) all work well. If you have a bag on hand, my baked banana donuts or almond flour banana pancakes are next on your list.
Baking soda and baking powder. Both, not one or the other. The combination is what gives these their lift.
Cinnamon. One teaspoon. Optional, but I think it makes the banana flavor pop.
Optional mix-ins. A third to a half cup of dark chocolate chips, chopped walnuts, or chopped pecans.

Scroll to recipe card for quantities!

Easy Substitutions and Variations

Chocolate chip almond flour banana muffins. Fold a third to a half cup of dark chocolate chips into the batter. Sprinkle a few extra on top before baking for a bakery look.
Add nuts. A third cup of chopped walnuts or pecans folded into the batter adds crunch and a little extra protein.
Egg substitute. I haven't tested a vegan version, but readers have had mixed results with chia eggs in almond flour bakes. They tend to come out denser and don't rise as well.
No coconut oil. Melted butter works as a 1:1 swap. Avocado oil works too.
Maple syrup swap. Honey works in the same amount. I haven't tested granulated sweeteners like coconut sugar or monk fruit, so I can't promise the same texture.
Cinnamon swap: Pumpkin pie spice can be used in place of cinnamon for a warmer flavor, or try my almond flour pumpkin muffins!
Almond flour substitute. This recipe is built specifically around almond flour, and I don't recommend swapping it. For a nut-free option, try my oat flour banana bread instead.

How to Make Almond Flour Banana Muffins (Step-by-Step)

These muffins come together in one bowl and bake in under 25 minutes. Start by preheating the oven to 350°F and lining a 12-cup muffin tin with paper liners.

Mixing mashed bananas, eggs, coconut oil, vanilla, and maple syrup in a bowl.

Step 1: Mix the wet ingredients. In a large bowl, whisk together the mashed banana, eggs, maple syrup, melted coconut oil, and vanilla until smooth.

Adding almond flour, cinnamon, baking soda, and baking powder to the wet ingredients.

Step 2: Add the dry ingredients. Add the almond flour, cinnamon, baking soda, and baking powder to the wet mixture. Stir until just combined. Overmixing pulls the oils out of the almond flour and makes the muffins dense.

Almond flour banana muffin batter divided in cupcake tin.

Step 3: Portion the batter. Divide the batter evenly between the 12 muffin cups, filling each about two-thirds full. Sprinkle a few chocolate chips on top if you want a bakery look.

Baked chocolate chip almond flour banana muffins.

Step 4: Bake and cool. Bake at 350° for 22 to 24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Video Tutorial

Baking Tips for Almond Flour Banana Muffins

A few things I've learned about baking with almond flour that make a real difference:

Use very ripe bananas. The bananas should be heavily spotted or fully brown. Yellow bananas won't mash smoothly and won't sweeten the muffins enough, which means a thicker batter and a blander muffin.
Use blanched almond flour, not almond meal. Almond meal includes the skins and is coarser, which gives the muffins a gritty, heavy texture. Look for "finely ground" or "super fine" on the package.
Weigh your flour if you can. Almond flour packs differently than wheat flour, and a single cup can vary by 20 grams depending on how you scoop it. If you're using cups, spoon the flour in and level it off with a knife. Never pack it down or scoop directly from the bag.
Don't overmix the batter. Stir just until the flour is incorporated. Overmixing pulls the natural oils out of the almond flour and gives you dense, greasy muffins.

Almond flour banana muffins with chocolate chips.

How to Store and Freeze

Room temperature: Store in an airtight container for 3 to 4 days. If your kitchen runs warm, I'd move them to the fridge after day two.
Refrigerator: They keep in an airtight container for up to 5 days. Let them come to room temp before eating, or warm one in the microwave for 10-15 seconds.
Freezer: These freeze really well. Cool completely, then place in a freezer-safe bag with parchment between layers to prevent sticking. They'll keep for up to 3 months. To thaw, leave one at room temperature for an hour, or microwave from frozen for 20 to 40 seconds.

Almond Flour Banana Muffins FAQ

Why did my almond flour banana muffins sink in the middle?

A few likely culprits: bananas that were too wet (extra-large or extra-mushy bananas can overwhelm the batter), almond meal used in place of almond flour, expired baking powder, or pulling them out of the oven before they were fully set. Make sure your baking powder is fresh, use finely ground blanched almond flour, and wait for a toothpick to come out fully clean before removing them from the oven.

Can I use almond meal instead of almond flour?

Technically yes, but I don't recommend it. Almond meal is coarser and includes the skins, so your muffins will have a denser, grittier texture and won't rise as well. If almond meal is all you have on hand, the muffins will still taste good. Just expect a more rustic crumb.

Can I make these as banana bread instead?

I haven't tested this exact ratio as a loaf, and almond flour batters don't always translate one-to-one from muffins to bread. You can often end up with a soggy center. For a tested version, try my healthy blueberry banana bread instead.

How do I ripen bananas quickly?

Bake unpeeled bananas at 300°F for 15 to 20 minutes, until the peels turn black. Let them cool completely before mashing. The flavor won't be quite as developed as naturally ripened bananas, but it works in a pinch.

Can I freeze almond flour banana muffins?

Yes. Let them cool completely, then place them in a freezer-safe bag with parchment paper between layers to prevent sticking. They keep for up to 3 months. To thaw, leave one at room temperature for an hour or microwave from frozen for 20 to 40 seconds.

Stack of three gluten free almond flour banana muffins.

More Almond Flour Recipes You'll Love

If you loved these almond flour banana muffins, here are a few more almond flour recipes to try next:

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

Moist gluten-free almond flour banana muffins with chocolate chips.

Almond Flour Banana Muffins (Gluten-Free)

By: Tati Chermayeff

5 from 183 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 22

Total Time 28

Serving muffins

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) super-fine blanched almond flour, not almond meal
▢ 1 teaspoon cinnamon
▢ 1 teaspoon baking soda
▢ ½ teaspoon baking powder

Instructions

Preheat and prep the pan. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Whisk the wet ingredients. In a large bowl, whisk the mashed banana, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
Add the dry ingredients. Add the almond flour, cinnamon, baking soda, and baking powder to the wet mixture. Stir until just combined. Do not overmix.
Fold in mix-ins. Fold in optional chocolate chips, chopped walnuts, or chopped pecans.
Portion the batter. Divide the batter evenly between the 12 muffin cups, filling each about two-thirds full. Sprinkle extra mix-ins on top if desired.
Bake. Bake for 22 to 24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Almond flour: Use blanched, finely ground almond flour, not almond meal or coconut flour. Almond meal will make the muffins gritty, and coconut flour absorbs too much liquid.

Bananas: Use very ripe, well-spotted or brown bananas for the best flavor and natural sweetness.

Doneness check: The muffins are done when the tops are golden, the centers spring back when lightly pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cinnamon swap: Pumpkin pie spice can be used in place of cinnamon for a warmer flavor.

Make-ahead: The batter can be mixed the night before and refrigerated. Bring it close to room temperature before scooping into the muffin tin. The muffins will be slightly denser than a fresh-mixed batch.

Storage: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX - Tati creates gluten-free and healthy recipes that actually taste like the real thing.

Comments

5 from 183 votes (85 ratings without comment)