Why You’ll Love Almond Flour Banana Muffins Recipe
These muffins are a go-to for anyone looking for a healthier baked good that doesn’t compromise on flavor. The combination of almond flour and ripe bananas creates a soft, tender crumb, while the option to include chocolate chips, nuts, or blueberries allows you to customize them to your liking. They’re also naturally gluten-free, making them a fantastic choice for those with dietary restrictions.
Whether you’re meal-prepping for the week or just want something tasty to go with your morning coffee, these muffins are a nourishing and satisfying option that comes together quickly and easily.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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mashed ripe bananas
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large eggs
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brown sugar
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oil (vegetable, coconut, avocado, or grapeseed)
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vanilla extract
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almond flour
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ground cinnamon
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baking powder
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baking soda
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salt
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Optional: chocolate chips, nuts, or fresh/frozen blueberries
Directions
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Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with paper liners.
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In a large bowl, mash the ripe bananas. Add eggs, brown sugar, oil, and vanilla extract. Whisk until fully combined.
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Add almond flour, ground cinnamon, baking powder, baking soda, and salt. Mix until no dry spots remain.
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Gently fold in optional mix-ins such as chocolate chips, nuts, or blueberries.
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Divide the batter evenly among muffin cups, filling each about two-thirds full.
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Bake for 21–23 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
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Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Servings and timing
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Calories: 195 kcal per muffin
Variations
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Nut-Free Option: Use a gluten-free oat flour blend in place of almond flour for a nut-free version.
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Vegan Twist: Swap eggs for flax eggs and use maple syrup instead of brown sugar.
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Low Sugar: Reduce brown sugar or use a sugar substitute like monk fruit or coconut sugar.
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Fruit Swirl: Add a spoonful of natural peanut butter or almond butter on top of each muffin before baking for extra flavor.
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Mini Muffins: Use a mini muffin tin and reduce the baking time to 12–15 minutes.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to a week.
To freeze, place fully cooled muffins in a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature or reheat in the microwave for about 15–20 seconds before serving.
FAQs
What makes almond flour muffins different from regular muffins?
Almond flour adds a rich, nutty flavor and keeps the muffins moist without the need for gluten or additional starches.
Can I use all-purpose flour instead of almond flour?
No, almond flour and all-purpose flour behave differently. Substituting one for the other will change the texture and structure of the muffins.
Are these muffins suitable for people with gluten intolerance?
Yes, these muffins are naturally gluten-free, provided that all added ingredients (like baking powder or chocolate chips) are certified gluten-free.
Can I use frozen bananas?
Yes, just make sure they’re fully thawed and drained of excess liquid before using.
What kind of oil works best?
Any neutral oil works well—coconut oil adds a subtle flavor, while avocado and vegetable oil keep the muffins neutral-tasting.
Can I make these muffins without sugar?
Yes, but the flavor and texture may change. Consider using a natural sweetener like mashed dates or applesauce as a replacement.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re done.
Can I double the recipe?
Absolutely. Just ensure even mixing and use two muffin pans or bake in batches.
Do these muffins rise much while baking?
They rise moderately. Fill each cup about two-thirds full to avoid overflow.
Are these muffins freezer-friendly?
Yes, they freeze very well. Store in an airtight bag or container and thaw or warm as needed.
Conclusion
Almond Flour Banana Muffins are a wholesome, gluten-free alternative to traditional muffins that don’t sacrifice flavor or texture. Moist, slightly sweet, and endlessly customizable, they’re perfect for breakfast, snack time, or even dessert. Whether you’re gluten-intolerant or just looking for a healthier muffin recipe, these are sure to become a favorite in your kitchen.
