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gluten free almond flour banana muffins with chocolate chips

Almond Flour Banana Muffins (Gluten Free)

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!
5 from 23 votes
Prep Time 5 mins
Cook Time 22 mins
Total Time 28 mins
Serving 12 muffins


  • 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!


Do not substitute the almond flour for almond meal or coconut flour.
Can substitute the cinnamon with pumpkin pie spice.
For best results use brown, ripe bananas.


Calories: 157kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 120mg | Potassium: 101mg | Fiber: 3g | Sugar: 6g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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!