Picture this: it’s Sunday morning, you’re craving something sweet, and those overripe bananas on your counter are practically begging to be transformed into something magical. Enter these incredibly moist, fluffy almond flour banana muffins that taste like pure comfort food but pack a serious nutritional punch!
These aren’t your average muffins. Made with protein-rich almond flour instead of regular wheat flour, they’re naturally gluten-free, low-carb, and loaded with healthy fats that’ll keep you satisfied for hours. The best part? They come together in one bowl with just 10 simple ingredients, and you can have warm, bakery-style muffins on your table in under 30 minutes.
Whether you’re following a paleo lifestyle, managing gluten sensitivities, or simply want to sneak more nutrients into your family’s breakfast routine, these almond flour banana muffins deliver on both flavor and function. They’re so deliciously tender and sweet, no one will ever guess they’re the “healthy” option!
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Easy Almond Flour Banana Muffins Recipe {6 Ingredients }
Description
Discover our easy almond flour banana muffins recipe! Gluten-free, protein-packed, and naturally sweet. Perfect healthy breakfast in 30 minutes.
Ingredients
Instructions
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Prep your kitchen. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
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Mix the dry ingredients. In a large mixing bowl, whisk together almond flour, baking powder, baking soda, cinnamon, and salt until well combined.
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Prepare the banana mixture. In a separate bowl, mash the bananas until mostly smooth (a few small lumps are fine). Add eggs, maple syrup, and vanilla extract, whisking until well incorporated.
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Combine wet and dry. Pour the banana mixture into the flour mixture and gently fold together with a spatula until just combined. Don't overmix – the batter should look slightly lumpy.
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Add mix-ins. If using chocolate chips, gently fold them into the batter.
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Fill and bake. Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 20-22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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Cool and serve. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 13g20%
- Sodium 125mg6%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pro Tips for Perfect Muffins
- Use super ripe bananas. The more brown spots, the better! They should be soft and very sweet.
- Don't overmix the batter. Almond flour can become dense if overworked. Fold ingredients just until combined.
- Check doneness early. Start testing at 18 minutes, as ovens vary and almond flour can brown quickly.
- Room temperature eggs work best. They blend more easily and create a smoother batter.
Creative Mix-In Ideas
- Nuts: Chopped walnuts, pecans, or toasted almonds (â…“ cup)
- Dried fruit: Raisins, dried cranberries, or chopped dates (¼ cup)
- Spices: Add ¼ teaspoon nutmeg or a pinch of cardamom
- Citrus twist: 1 tablespoon lemon or orange zest
- Protein boost: 1 scoop vanilla protein powder (reduce almond flour by ¼ cup)
Troubleshooting
- Muffins too dense? You may have overmixed or used almond meal instead of almond flour.
- Muffins sinking? Your baking powder might be expired, or the oven temperature could be too low.
- Too sweet/not sweet enough? Adjust maple syrup by 1-2 tablespoons next time.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keep for up to 1 week in a sealed container
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
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