If you’re looking for a healthy, gluten-free, and naturally sweetened muffin that’s just as fluffy and delicious as traditional banana muffins, these Almond Flour Banana Muffins are for you! They’re soft, moist, and packed with banana flavor—perfect for a quick breakfast, snack, or meal prep.
Unlike store-bought muffins, these are free from refined sugar, gluten, and dairy while still being light, fluffy, and naturally sweetened with ripe bananas. Plus, they come together in one bowl with just a handful of wholesome ingredients!
They give major paleo banana bread vibes, but in muffin form. Trust me—your kids will love them!
Why These Almond Flour Banana Muffins Are a Must-Try
- Gluten-free & naturally sweetened: No refined sugar or processed ingredients—just real, wholesome goodness.
- Fluffy, moist, and tender: No dry, dense almond flour muffins here!
- Simple ingredients & one bowl: No blender needed, just mix and bake.
- Low-carb & high-protein: Thanks to almond flour, these muffins are nutrient-dense and filling.
- Customizable: Add chocolate chips, nuts, or fruit for extra flavor.
- Meal-prep friendly: Store well in the fridge or freezer for easy grab-and-go snacks.
Love banana for breakfast? Try almond flour banana bread, banana oatmeal pancakes, or banana baked oatmeal next.
What You’ll Need
- Bananas – The riper, the better for natural sweetness and moisture.
- Eggs – Helps with structure and keeps them light and fluffy.
- Vanilla Extract – Enhances the sweetness and adds depth of flavor.
- Coconut Oil – Keeps them moist while adding healthy fats.
- Almond Butter – Adds richness and a subtle nutty flavor.
- Maple Syrup – Provides a touch of natural sweetness (omit for Whole30).
- Almond Flour – The base of these muffins—gluten-free and nutrient-dense!
- Tapioca Flour – Helps create a soft, fluffy texture.
- Baking Soda & Baking Powder – Ensures a good rise.
- Cinnamon & Sea Salt – Balances the flavors.
- Dark Chocolate Chunks or Walnuts – Optional, but highly recommended for extra indulgence!
How Do I Ripen Bananas Fast?
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!
How to Make Almond Flour Banana Muffins
1️⃣ Preheat & Prep. Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray with nonstick spray.
2️⃣ 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.
3️⃣ Add Dry Ingredients. Stir in the almond flour, tapioca flour, baking soda, baking powder, cinnamon, and sea salt until just combined. Do not overmix!
4️⃣ Fold in Mix-Ins. Gently stir in chocolate chips or walnuts if using.
5️⃣ 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.
6️⃣ 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.
Tips for Perfect Muffins
✔ 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 Almond Flour 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.
- Nutty Crunch 🥜: 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-Packed 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).
Recipe FAQs
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.
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.
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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.
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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!