These easy 25-minute almond flour banana muffins are a delicious and healthier option for breakfast or a quick snack. With the perfect balance of moisture and banana flavor, they are light, fluffy, and naturally gluten-free. Plus, they’re customizable with your favorite mix-ins like chocolate chips, nuts, or berries, making them a versatile treat that everyone will love!
Why You’ll Love This Recipe
These almond flour banana muffins are a true crowd-pleaser! Not only do they taste amazing, but they also offer a healthier twist on a classic muffin. Almond flour adds a nutty flavor and moisture, while the bananas naturally sweeten the muffins, meaning you don’t need as much sugar. They are quick to prepare, taking just 25 minutes from start to finish, and can be easily customized with various mix-ins to suit your preferences. Whether you’re looking for a grab-and-go breakfast or a satisfying snack, these muffins have you covered.
Ingredients
- 1 cup (260 g) mashed ripe bananas (about 2 medium)
- 3 large eggs
- ⅓ cup (74 g) brown sugar
- ¼ cup (56 g) oil (vegetable, coconut, avocado, or grapeseed)
- 1 teaspoon vanilla extract
- 3 cups (276 g) almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional Mix-ins: ½ cup chocolate chips or nuts, or 1 cup fresh or frozen blueberries
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with paper liners.
- In a large bowl, mash the ripe bananas until smooth. Add the eggs, brown sugar, oil, and vanilla extract. Whisk to combine thoroughly.
- Add the almond flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
- If using mix-ins like chocolate chips, nuts, or berries, gently fold them into the batter.
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
- Bake for 21-23 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 5 minutes
- Cooking Time: 21-23 minutes
- Total Time: 26 minutes
Variations
- Chocolate Chip Banana Muffins: Add ½ cup of chocolate chips to the batter for a sweet treat.
- Nutty Banana Muffins: Fold in your favorite chopped nuts, such as walnuts or almonds, for extra crunch and flavor.
- Berry Banana Muffins: Add 1 cup of fresh or frozen blueberries for a fruity twist on these muffins.
- Spiced Banana Muffins: For a warm, spiced flavor, increase the cinnamon to 1½ teaspoons or add a pinch of nutmeg or ginger.
Storage/Reheating
- Storage: Store your almond flour banana muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, place them in the refrigerator for up to a week.
- Freezing: To freeze, wrap the muffins individually in plastic wrap or place them in a zip-top bag. Store in the freezer for up to 2-3 months. To reheat, simply pop them in the microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.
FAQs
Can I use a different flour instead of almond flour?
You can try using coconut flour or a gluten-free all-purpose flour blend, but almond flour gives the muffins their unique texture and flavor. If using a different flour, adjustments to the recipe may be necessary.
Can I make these muffins sugar-free?
Yes! You can substitute the brown sugar with a sugar substitute like stevia or monk fruit. Keep in mind that this may alter the flavor slightly, but it will still be delicious.
Are these muffins suitable for a low-carb diet?
Yes, almond flour is low in carbs, making these muffins a great option for a low-carb or keto diet.
How can I make these muffins vegan?
To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) and use a plant-based oil like coconut oil or avocado oil.
Can I add protein powder to the recipe?
Yes, you can add a scoop of protein powder for an extra boost. Just be sure to adjust the wet ingredients slightly to compensate for the additional dry ingredients.
Do I need to use overripe bananas?
Yes, overripe bananas work best for these muffins because they are sweeter and easier to mash. The riper the banana, the better the flavor!
Can I use frozen bananas for this recipe?
Absolutely! Just be sure to thaw and drain any excess liquid from the bananas before mashing them.
How can I make these muffins extra moist?
The almond flour already contributes to a moist texture, but you can add a tablespoon of yogurt or applesauce to the batter to increase moisture if desired.
Can I double the recipe?
Yes, you can easily double the recipe. Just make sure to bake in two muffin pans or bake in batches if needed.
How can I tell when the muffins are done baking?
The muffins are done when the tops are set, golden brown, and a toothpick inserted into the center comes out clean.
Conclusion
These almond flour banana muffins are a fantastic option for anyone looking for a quick, easy, and healthy breakfast or snack. With the perfect balance of sweetness, flavor, and texture, they’re naturally gluten-free and customizable to suit your preferences. Whether you enjoy them with chocolate chips, nuts, or berries, these muffins are sure to become a new favorite in your baking repertoire.
Easy 25-Minute Almond Flour Banana Muffins
- Total Time: 26 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These Easy 25-Minute Almond Flour Banana Muffins are a healthier, gluten-free treat that’s perfect for breakfast or a snack. Made with ripe bananas and almond flour, they are naturally sweet, moist, and customizable with mix-ins like chocolate chips, nuts, or berries. Enjoy a quick, nutritious, and delicious muffin recipe that’s ready in just 25 minutes!
Ingredients
Ingredients:
- 1 cup (260 g) mashed ripe bananas (about 2 medium)
- 3 large eggs
- ⅓ cup (74 g) brown sugar
- ¼ cup (56 g) oil (vegetable, coconut, avocado, or grapeseed)
- 1 teaspoon vanilla extract
- 3 cups (276 g) almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional mix-ins: ½ cup chocolate chips or nuts, or 1 cup fresh or frozen blueberries
Instructions
Instructions:
- Preheat the oven to 350°F (175°C). Grease a muffin pan or line with paper liners.
- In a large bowl, mash the ripe bananas until smooth. Add eggs, brown sugar, oil, and vanilla extract. Whisk until well combined.
- Add almond flour, cinnamon, baking powder, baking soda, and salt to the wet mixture. Stir until just combined.
- Fold in any optional mix-ins like chocolate chips, nuts, or berries.
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
- Bake for 21-23 minutes, or until tops are set and a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can easily customize the muffins with your favorite add-ins, such as chocolate chips, nuts, or berries.
- For a spicier flavor, increase the cinnamon or add nutmeg or ginger.
- These muffins are great for meal prep and can be stored or frozen for later use.
- Prep Time: 5 minutes
- Cook Time: 21-23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
