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.

chocolate chip almond flour banana muffins cooling in white wrappers on a black cooling rack.

Ingredients You’ll Need

labeled ingredients for healthy banana muffins laid out on a counter.
  • 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!
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How to Make Almond Flour Banana Muffins

wet ingredients for healthy banana muffins in a bowl with a whisk.
  1. 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.
dry ingredients for healthy banana muffins added to combined wet ingredients with a whisk sitting in the bowl.
  1. Add Dry Ingredients. Stir in the almond flour, tapioca flour, baking soda, baking powder, cinnamon, and sea salt until just combined. Do not overmix!
Mixing almond flour banana muffin batter in a large bowl with a wooden spoon.
  1. Fold in Mix-Ins. Gently stir in chocolate chips or walnuts if using.
batter for almond flour banana muffins poured into a muffin tin lined with cupcake liners.
  1. 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.
baked healthy banana muffins with almond flour cooling in the muffin tin.
  1. 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!
a batch of almond flour banana muffins on a cooling rack.

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.

healthy almond flour banana muffin with a bite taken out of it, resting on an open cupcake wrapper on a cooling rack.

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4.86 from 14 votes

Almond Flour Banana Muffins

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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 healthy 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.
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Molly Thompson

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Molly Thompson
Servings: 12 muffins

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.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Storage: store airtight at room temp up to 3 days; refrigerate up to 1 week.
Freeze: Freeze cooled muffins up to 1 month; microwave 20 sec to reheat.
Protein muffins: Use ¼ cup of your favorite protein powder (plain or vanilla) and reduce almond flour by same amount.
Tapioca 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. 

Nutrition

Serving: 1muffin | Calories: 308kcal | Carbohydrates: 25g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 252mg | Fiber: 3g | Sugar: 11g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

FAQs

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!

Can I make mini muffins?

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.

Can I turn them into banana bread?

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!

Can I use a different flour instead of almond flour?

These muffins are specifically designed for almond flour. I do not recommend replacing the almond flour with any other flour.

Do I have to use tapioca 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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4.86 from 14 votes (12 ratings without comment)

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4 Comments

  1. Patricia says:

    5 stars
    Wanted to know if these would freeze well?

    Reply
    1. Molly Thompson says:

      Totally! They freeze well for up to 3 months. Thaw overnight in the fridge and enjoy or reheat until warm.

      Reply
  2. Cari says:

    5 stars
    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.

    Reply
  3. Nicole Ernster says:

    These muffins have way too many calories! I would not eat one!

    Reply