Fluffy, soft, hearty and perfectly moist, these gluten-free Almond Flour Banana Muffins taste are high in protein, low carb and oh-so-delicious.
These ultimate muffins are perfect for a quick grab-and-go breakfast, a healthy snack, or a special brunch item. They’re a total crowd pleaser.
Almond Flour Banana Muffins are made without any oil, milk or regular flour! They are soft, tender, packed with almonds and made in less than 10 minutes without any mixer.
Banana muffins with almond flour can be equally as delicious as their gluten containing counterparts. Who says you need to sacrifice flavor or texture when eating gluten free? Not me!
Love banana? Try these a Super Moist Chocolate Chip Banana Bread, Eggless Double Chocolate Banana Bread, Eggless Banana Oat Muffins, Banana Pecan Muffins, Eggless Whole-Wheat Banana Muffins, Banana Snack Cake!
If this is your first time baking with almond flour, don’t be intimidated – just treat it the way you would any other flour.
INGREDIENTS NEEDED FOR MUFFIN:
Whip up a batch of gluten free almond flour banana muffins using simple ingredients! They are so good, no one will realize how healthy they are!
- Bananas – Ripe, mashed bananas add flavor, sweetness, and moisture to the bread. The riper the better!
- Eggs – Use room temperature eggs
- Brown Sugar – Alternative sweeteners may be used, such as honey, maple syrup or sugar free substitutes. See below for suggested adaptations when swapping out sweeteners.
- Almond Flour – First, we have to discuss how almond flour is different than almond meal. So, almond flour is made from blanched almonds (where the skin has been removed) and then ground to a fine powder. The meal is simply ground almonds, with skins; I recommend almond flour for the lightest, fluffiest muffins.
- Baking powder – Helps to rise the muffins
- Salt – Helps to balance the flavor!
HOW TO MAKE ALMOND FLOUR BANANA MUFFINS:
Preheat your oven to 350F and line your muffin tin with parchment paper liners.
Mash the ripe bananas with a fork, and add them into the bowl with the brown sugar and buter. You want the bananas to be super ripe to sweeten these dairy free banana muffins.
Mix in the egg and combine everything together.
Add in the dry ingredients and stir to combine until a batter forms. If you’d like to add the optional 1/2 cup chocolate chips, or 1/2 cup chopped almonds or walnuts or pecans, you can mix these in now.
Scoop the dough into the lined muffin tin filling about 3/4 of the way full. I used a cookie scoop to keep things even.
Place the muffin tin into the oven to bake for 25 minutes or until a toothpick comes out clean.
Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as it cools.
TIPS FOR MAKING PERFECT MUFFIN:
- Don’t mash the bananas to death. Keep a little texture in them!
- Don’t use bananas that are completely black and wet when mashed. This will add too much moisture in the recipe.
- Use an ice cream scoop to measure out the batter and scoop it into the muffin liners. This will help each muffin bake evenly and make it easy to fill the muffin cups.
CAN I USE ALMOND MEAL?
No. Almond meal is coarser ground and can be heavier than blanched almond flour so it would weigh the muffins down.
WHAT ELSE CAN I ADD-IN?
Turn these muffins into almond flour blueberry, chocolate chip, or banana nut muffins! Simple add 1/2 cup of chocolate chips, cocoa nibs, walnuts, pecans, or almonds. If using fresh or frozen berries, gently stir in 1 cup before pouring into muffin tins.
WHY DID MY BANANA MUFFINS NOT RISE?
This could be due to a number of reasons. The leavening agent, in this case the baking powder, could be old or expired. Test your baking powder/soda by adding a little bit to a teaspoon of vinegar to see if it fizzes. This could also be due to the high moisture content in bananas. If you’re having trouble getting your banana muffins to rise, try decreasing the amount of banana.
CAN I SUBSTITUTE ALL PURPOSE FLOUR FOR ALMOND FLOUR IN MUFFINS?
Unfortunately all purpose flour can’t be substituted as a 1:1 ratio. Almond flour has a high oil content and therefore would change the texture of the recipe quite a bit.
HOW TO STORE OR FREEZE ALMOND FLOUR BANANA MUFFINS?
Store cooled muffins in an airtight container at room temperature up to 3 days.
To freeze almond flour muffins first make sure they have cooled completely. Muffins may be freezed in a freezer ziplock bag or wrapped individually and stored in a freezer bag up to 6 weeks.
MORE ALMOND FLOUR RECIPES
Here are some more delicious baked recipes that you’ll love!
Super Gooey Almond Flour Brownies
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Almond Flour Banana Muffins
Ingredients
- 1 1/3 cup 165g super fine almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 150g mashed ripe banana
- 1 large egg
- 1/4 cup 40g brown sugar
- 2 tbsp butter
- 1/4 cup 20g almonds plus more for topping
Instructions
- Preheat your oven to 350F and line your muffin tin with parchment paper liners.
- Mash the ripe bananas with a fork, and add them into the bowl with the brown sugar and buter. You want the bananas to be super ripe to sweeten these dairy free banana muffins.
- Mix in the egg and combine everything together.
- Add in the dry ingredients and stir to combine until a batter forms. If you’d like to add the optional 1/2 cup chocolate chips, or 1/2 cup chopped almonds or walnuts or pecans, you can mix these in now.
- Scoop the dough into the lined muffin tin filling about 3/4 of the way full. I used a cookie scoop to keep things even.
- Place the muffin tin into the oven to bake for 25 minutes or until a toothpick comes out clean.
- Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as it cools.
