Almond Flour Banana Muffins (Gluten-Free)

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

Almond Flour Banana Muffins (Gluten-Free)

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.

5 from 183 votes

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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.

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

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