Almond Flour Banana Muffins

Almond Flour Banana Muffins are the perfect combination of healthy and delicious. Naturally sweetened with ripe bananas, these muffins are low carb, gluten-free, and paleo-friendly. Made in a blender with just 9 ingredients, they’re moist, fluffy, and ready to enjoy in under an hour—ideal for busy mornings or a wholesome snack.

Why You’ll Love This Recipe

• Made with wholesome, real food ingredients

• Low carb, gluten-free, and paleo-friendly

• Naturally sweetened with ripe bananas

• Quick to make with easy blender preparation

• Moist, fluffy texture without refined flour

• Great for meal prep and freezer-friendly

• Kid-approved and perfect for lunchboxes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 large ripe bananas with brown spots

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 teaspoon cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 3 cups almond flour

• 1/4 cup dark chocolate chips

• Cooking spray

Directions

1. Preheat oven to 350°F. Spray a silicone muffin tin with cooking spray and set aside.

2. In a high-speed blender or food processor, combine bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt. Blend until smooth.

3. Add almond flour to the blender and pulse just until combined. Pause, scrape down the sides, and blend again briefly.

4. Stir in chocolate chips using a spatula.

5. Using an ice cream scoop or spoon, divide the batter evenly between 12 muffin cups.

6. Bake for 25–30 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.

7. Let muffins cool in the tin for about 20 minutes before serving.

Servings and timing

This recipe makes 12 muffins.

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Nut-Free: Substitute almond flour with sunflower seed flour (note this may affect flavor and color).

• Extra Sweet: Add 2–3 tablespoons of your favorite sweetener if you prefer a sweeter muffin.

• Dairy-Free: Use dairy-free chocolate chips or omit entirely.

• No Chocolate Chips: Add chopped walnuts, pecans, or blueberries instead.

• Mini Muffins: Use a mini muffin tin and reduce bake time to 15–20 minutes.

Storage/Reheating

• Store: Keep muffins at room temperature for 2–3 days, loosely covered. Refrigerate for up to 7 days.

• Freeze: Freeze muffins in a single layer with parchment between, in a freezer bag. Store for up to 3 months.

• Reheat: Warm in the microwave for 15–20 seconds or let thaw at room temperature.

FAQs

Can I use almond meal instead of almond flour?

Yes, though the texture may be more grainy and dense. Almond flour gives a lighter crumb.

Why are my muffins dense or dry?

Your bananas may not have been ripe enough. Use soft bananas with brown spots for the best moisture and sweetness.

Can I make these muffins egg-free?

Eggs are important for structure in this recipe. A flax egg or chia egg may work, but results could vary.

Can I make this batter without a blender?

Yes, you can mash the bananas well and mix by hand or with a hand mixer. The blender just makes it easier.

Are these muffins keto-friendly?

They’re low carb, but not strictly keto unless you substitute chocolate chips and any added sweetener with keto-approved versions.

Can I reduce the almond flour amount?

It’s not recommended as it affects the structure. If you’d like fewer muffins, halve the recipe instead.

What can I use instead of chocolate chips?

Chopped nuts, dried fruit, or nothing at all! These muffins are delicious on their own.

How do I know when the muffins are done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, they’re ready.

Do I need to use muffin liners?

You can use muffin liners or a silicone muffin pan with cooking spray. Both work well and prevent sticking.

Can I make this recipe into a loaf instead of muffins?

Yes, pour batter into a greased loaf pan and bake at 350°F for 45–60 minutes, checking doneness with a toothpick.

Conclusion

Almond Flour Banana Muffins are a nourishing, naturally sweet treat that fits beautifully into a low carb, gluten-free lifestyle. With just a few simple ingredients and a blender, you can have a batch of fluffy, satisfying muffins perfect for breakfast, snacking, or sharing. Keep a batch on hand for whenever you need a quick, wholesome bite.

Print