Why You’ll Love these Almond Flour Banana Muffins!
I make these banana muffins with almond flour at least one Sunday a month so the kids have a fast breakfast during busy school mornings. They freeze well and sometimes I even add protein! Here’s why you’ll make them on repeat too:
- Naturally sweetened with ripe bananas and a touch of maple syrup.
- Soft, moist crumb from almond and tapioca flours.
- Gluten‑free, grain‑free, and freezer‑friendly.
- Flexible mix‑in options like chocolate or walnuts. Feels like dessert for breakfast!
Love banana for breakfast? Try almond flour banana bread, banana oatmeal pancakes, or banana baked oatmeal next.
Ingredients You’ll Need
- Bananas, Eggs, Vanilla Extract, Coconut Oil, Almond Butter, Maple Syrup, Almond Flour, Tapioca Flour, Baking Soda, Baking Powder, Cinnamon & Sea Salt
- Dark Chocolate Chunks or Walnuts – Optional, but highly recommended for extra indulgence!
How to Make Almond Flour Banana Muffins
- Mix Wet Ingredients. In a large bowl, mash the bananas, then whisk in the eggs, vanilla, coconut oil, almond butter, and maple syrup until smooth.
- Add Dry Ingredients. Stir in the almond flour, tapioca flour, baking soda, baking powder, cinnamon, and sea salt until just combined. Do not overmix!
- Fold in Mix-Ins. Gently stir in chocolate chips or walnuts if using.
- Fill & Bake. Spoon batter into muffin cups, filling them almost to the top. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm with almond butter or grass-fed butter.
And if you’re looking for a chocolate version, you’ve got to try these healthy double chocolate banana muffins too, or enjoy banana blueberry muffins for a burst of blueberry with every bite.
Molly’s Tips
- Use Extra Ripe Bananas: The darker the peel, the sweeter the muffins!
- Don’t Overmix: Overmixing can make them dense—stir until just combined.
- Check for Doneness: Ovens vary, so start checking at 20 minutes.
- Customize: Try pecans, shredded coconut, or a sprinkle of flaky sea salt on top!
Delicious Variations & Mix-Ins
These healthy banana muffins are super versatile, so feel free to get creative with different flavors and mix-ins! Here are a few fun ways to change things up:
- Chocolate Lovers : Swap half of the almond flour for cocoa powder to make chocolate banana muffins.
- Banana Nut Muffins: Stir in 1/2 cup chopped pecans, walnuts, or almonds for extra texture. Drizzle almond butter or peanut butter on top before baking.
- Blueberry Banana Muffins: Fold in 1/2 cup fresh or frozen blueberries for a fruity twist. Sprinkle with lemon zest for a bright, fresh flavor.
- Cinnamon Streusel Topping Mix 1/4 cup coconut sugar, 1/4 cup almond flour, 1 teaspoon cinnamon, and 1 tablespoon melted coconut oil to sprinkle on top before baking.
- Protein Muffins : Add 1 scoop of vanilla protein powder (you may need to add 1-2 tablespoons extra liquid).
- High-Fiber: Stir in chia seeds, flaxseeds, or hemp hearts for an extra boost.
- Vegan Option : Use dairy-free chocolate chips or nuts instead. Replace the eggs with flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water, let sit for 5 min).
Storage & Meal Prep
Reheat: Warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap individually and freeze for up to 3 months.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Almond Flour Banana Muffins
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Ingredients
- 1 cup mashed bananas (about 3 large ripe bananas)
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted and cooled
- 1/4 cup creamy almond butter
- 3 Tablespoons of maple syrup
- 1 3/4 cups blanched almond flour
- 1/2 cup tapioca flour also called tapioca starch
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoons cinnamon optional
- 1/2 teaspoon kosher salt
- 6 ounces dark chocolate chunks or 1 cup of walnuts, optional
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Spray the liners with non stick spray and set aside.
- Mash bananas in a large bowl then add the eggs, vanilla, coconut oil, creamy almond butter and maple syrup and whisk well until combined.1 cup mashed bananas, 4 large eggs, 1 teaspoon vanilla extract, 1/4 cup coconut oil, 1/4 cup creamy almond butter, 3 Tablespoons of maple syrup
- Add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt. Whisk to combine everything, being careful not to overmix or the muffins could become dense.1 3/4 cups blanched almond flour, 1/2 cup tapioca flour, 1 teaspoon baking soda, 3/4 teaspoon baking powder, 1 teaspoons cinnamon, 1/2 teaspoon kosher salt
- Add chocolate chips, if using, and mix well if you’re using them. Being careful not to overmix.6 ounces dark chocolate chunks
- Spoon the batter evenly into the prepared muffin tins, almost all the way full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Allow to cool in the muffin tins for 10 minutes then transfer to a wire cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Preheat your oven to 300°F and place the unpeeled bananas on a baking sheet and bake for about 20 minutes. Start checking them a few minutes before to make sure they aren’t leaking onto the pan. Allow to cool before using them in the recipes!
Yes! Divide the batter into a mini muffin tin and bake for 12-14 minutes at 350°F, or until a toothpick comes out clean.
Yes! Pour the batter into a lined loaf pan and bake at 350°F for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Or try this almond flour banana bread recipe!
These muffins are specifically designed for almond flour. I do not recommend replacing the almond flour with any other flour.
You can use all almond flour and skip the tapioca flour, but the texture will be slightly different. Tapioca flour helps give the muffins a lighter, fluffier texture If you omit it, the muffins may turn out denser and softer. Try adding an extra tablespoon of almond flour to help absorb some moisture. You can also increase the baking soda slightly (by about 1/4 teaspoon) to help with lift.
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Wanted to know if these would freeze well?
Totally! They freeze well for up to 3 months. Thaw overnight in the fridge and enjoy or reheat until warm.
Made these this morning. I was a little nervous, as I ended up with a little extra batter, and it was soupy. But…turned out to be the best banana muffins I’ve ever made! Thank you for the amazing recipe! Will make again.
These muffins have way too many calories! I would not eat one!