Almond Flour Banana Muffins

These healthy Almond Flour Banana Muffins are so easy to make and are as delicious as traditional muffins! If you’re looking for fluffy banana muffins that are good for you, give this great recipe a try!

Bananas and I have a really strong relationship. We’re solid. In other words, I love using bananas in my muffins and other baked goods. Is there a more perfect use of my overripe bananas?

Let’s look at the line up of banana muffins that have made an appearance in my kitchen:

There’s Banana Chocolate Chip Baked Oatmeal Muffin Cups, Simple Banana Muffins, Mini Banana Muffins, Strawberry Banana Yogurt Muffins, Banana Nut Baked Oatmeal Muffins, and Strawberry Banana Blender Muffins.

So…is there room for one more?

Of course. And this likely won’t be the last. I love a healthy muffin recipe!

What makes this banana muffin recipe different from the rest? Check out the tittle.

Today I present to you Almond Flour Banana Muffins.

These banana muffins are made with almond flour, which is a gluten-free and grain-free flour. I always have in my pantry to make different almond flour recipes, and if you are a regular healthy baker, you probably have it on hand, too.

Recipe Ingredients–What You Need

You’ll be so happy to note that these healthy banana muffins are made with simple ingredients that are easy to find!

Almond Flour

I have only tested this recipe with blanched, superfine almond flour. If you use regular almond flour or almond meal, the texture may be somewhat different. Almond flour is a great source of vitamin e, which is a key nutrient in strong immune systems.

Eggs

Eggs add structure, richness, and flavor to this recipe. Using a vegan egg substitute may work, but your results will not be the same. For best results , stick with the eggs the recipe calls for. Try these Strawberry Banana Blender Muffins if you need an egg-free muffin recipe!

Maple Syrup

A touch of extra sweetness is added with pure maple syrup. The flavor is perfect with these muffins, but another liquid sweetener such as honey may be substituted if that’s all you have on hand.

Bananas

I use 3 bananas here, equalling 1 1/2 cups of mashed bananas. The banana flavor comes through, adds sweetness without the need for refined sugar or even a lot of added sugar, and keeps the almond flour muffins moist.

Vanilla

Pure vanilla extract is an excellent flavor enhancer for these muffins.

Cinnamon

Cinnamon adds a touch of spice and flavor

How to Make Almond Flour Muffins

1. Preheat the oven to 350 degrees. Fill your muffin pan with silicone muffin liners or paper liners. Set aside.
2. In a large bowl, mash your bananas. Measure to make sure you have 1 1/2 cups*. Add the eggs, maple syrup, and vanilla. Whisk until well combined and there are minimal lumps in the mashed banana.
3. In a separate bowl, combine the almond flour, cinnamon, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
5. Divide the muffin batter evenly between the muffin tin and bake for 30 minutes, or until the tops are starting to get golden brown and a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool on a cooling rack before serving your fluffy almond flour banana muffins. Enjoy!

FAQs

Are these Almond Flour Banana Muffins healthy?

I always get this question, no matter what the recipe is, and I always say healthy is a relative term. I do consider these a healthy choice because they are gluten-free (and gluten can be very inflammatory), have no refined sugar and are low in overall sugar, have healthy fats, and have a balanced amount of protein, fat, and carbs.

Are these low carb?

With 21 grams of carbs per muffin, most people would not consider these low carb. The net carbs are a little lower at 17. They are, however, a well-balanced muffin with 8.3 grams of fat, 4 grams of fiber, overall sugars at 8.7 grams, which includes the natural sugar from the banana, and protein at 6.4 grams. The overall glycemic load will be much lower than a typical muffin, especially one made with wheat flour.

Are these paleo banana muffins?

Yes, the ingredients for these muffins will work with a paleo diet.

How do you store these muffins?

You can store muffins at room temperature in an airtight container for 2-3 days. They’ll stay fresh a little longer in the refrigerator.

Can you make these with regular flour?

I haven’t tried this exact recipe with regular flour. If you’re looking to make a banana muffin with regular flour, give these Simple Banana Muffins a try!

Can you make these with coconut flour?

No, coconut flour is not interchangeable with almond flour and these will not turn out if you use coconut flour. Try these Coconut Flour Muffins if you are looking for a muffin recipe that uses coconut flour!

Can you make this recipe into almond flour banana bread?

I haven’t tried it with this recipe, but I recently found one for you to try! Check out this Almond Flour Banana Bread and let me know if you try it.

I hope you try and love these Almond Flour Banana Muffins! If you do, please let me know.

When you’re not in the mood for bananas + chocolate, but still want to bake muffins with your almond flour, try these Almond Flour Blackberry Muffins from Joy Filled Eats. They look amazing!

If you try this recipe, or any of my healthy recipes, please share it on instagram and please share it on Instagram  and I’ll feature you!

Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful for my recipes getting discovered by more people searching for healthy recipes.  I appreciate you!

Almond Flour Banana Muffins

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These Almond Flour Banana Muffins are made with simple ingredients, are lightly sweet, and have the best banana flavor. The fluffy texture will amaze you!

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Ingredients

Units USM Scale 1x2x3x

• 3 bananas, mashed (measuring 1 1/2 cups mashed)
• 3 eggs
• 1/4 cup maple syrup
• 1 teaspoon pure vanilla extract
• 3 cups almond flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup stevia-sweetened dark chocolate chips

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Instructions

1. Preheat the oven to 350 degrees. Fill your muffin tin with silicone muffin liners or paper liners. Set aside.
2. In a large bowl, mash your bananas. Measure to make sure you have 1 1/2 cups*. Add the eggs, maple syrup, and vanilla. Whisk until well combined and there are minimal lumps in the mashed banana.
3. In a separate bowl, combine the almond flour, cinnamon, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
5. Divide the batter evenly between the muffin tin and bake for 30 minutes, or until the tops are starting to get golden brown and a toothpick inserted into the center comes out clean.
6. Allow the muffins to cool on a baking tray before serving. Enjoy!

Notes

*If you have extra mashed banana after measuring, save it for a smoothie or to add to your morning oatmeal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: muffin recipes
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 243
• Sugar: 8.7 grams
• Fat: 8.3 grams
• Saturated Fat: 1.4 grams
• Unsaturated Fat: 6.9 grams
• Trans Fat: 0 grams
• Carbohydrates: 21 grams
• Fiber: 4 grams
• Protein: 6.4 grams