These almond flour banana muffins are soft, fluffy, and naturally sweetened, making them a delicious and healthy treat. Perfect for breakfast or a wholesome snack, these gluten-free muffins are easy to make and bursting with flavor. With ripe bananas, almond flour, and a touch of cinnamon, they offer a warm, comforting bite without any added refined sugar.

Why You’ll Love This Recipe

These almond flour banana muffins are a delightful combination of flavors and textures. The sweetness of ripe bananas is complemented by the light and fluffy texture of almond flour. With the richness of coconut oil or butter and a hint of cinnamon, these muffins are a perfect balance of healthy and delicious. They’re naturally sweetened with maple syrup or honey, making them an ideal choice for anyone avoiding refined sugars. Plus, they are gluten-free, grain-free, and can easily be customized with optional walnuts or chocolate chips for added crunch and flavor.

Ingredients

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

2 ripe bananas
2 cups almond flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
¼ cup maple syrup or honey
1 teaspoon vanilla extract
¼ cup coconut oil, melted (or butter)
½ cup chopped walnuts or chocolate chips (optional)

Directions

Prepare the Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray.
Mash the Bananas: In a medium bowl, mash the ripe bananas with a fork until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon.
Combine Wet Ingredients: To the mashed bananas, add the eggs, maple syrup (or honey), vanilla extract, and melted coconut oil. Stir until well combined.
Incorporate Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture until fully incorporated. If desired, fold in chopped walnuts or chocolate chips.
Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 18-22 minutes
Total Time: 28-32 minutes
Servings: 12 muffins

Each muffin contains approximately 160 kcal.

Storage/Reheating

Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For longer storage, freeze the muffins for up to 3 months. To reheat, simply warm them in the microwave for 20-30 seconds or toast them in the oven at 300°F (150°C) for about 5-7 minutes.

FAQs

How do I make these muffins nut-free?

You can substitute the almond flour with sunflower seed flour or another nut-free flour. Just make sure to adjust the measurements as needed.

Can I use other sweeteners instead of maple syrup or honey?

Yes, you can substitute maple syrup or honey with coconut sugar, agave, or another sweetener of your choice. However, this may alter the taste and texture slightly.

Are these muffins vegan-friendly?

To make them vegan, substitute the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and let sit for 5 minutes). Also, use maple syrup instead of honey.

Can I add other fruit to the batter?

Yes, feel free to add other fruits like blueberries, raspberries, or chopped apples. Just be sure not to add too much liquid to avoid altering the texture.

What if I don’t have any coconut oil?

You can easily substitute the coconut oil with melted butter or any neutral oil such as avocado oil or olive oil.

Can I make these muffins into a loaf?

Yes, you can bake the batter in a loaf pan. Adjust the baking time to 40-50 minutes, checking for doneness with a toothpick.

Can I make these muffins without eggs?

If you're looking to make these muffins egg-free, you can substitute the eggs with chia eggs (1 tablespoon chia seeds + 3 tablespoons water for each egg). This will help bind the ingredients together.

How can I make these muffins sweeter?

If you prefer sweeter muffins, you can increase the amount of maple syrup or honey by a tablespoon or two. You can also add a bit more cinnamon for extra flavor.

Can I make mini muffins instead of regular-sized ones?

Yes, you can use a mini muffin tin. Be sure to reduce the baking time to 10-12 minutes and check for doneness with a toothpick.

Are these muffins safe for someone with a nut allergy?

Since the recipe uses almond flour, it is not suitable for individuals with nut allergies. You can substitute the almond flour with a nut-free flour, like sunflower seed flour.

Conclusion

These almond flour banana muffins are a delicious and healthier alternative to traditional baked goods. They offer the perfect blend of sweetness from bananas and maple syrup, with the added richness of almond flour and coconut oil. Whether you're enjoying them for breakfast, a snack, or a light dessert, they’ll quickly become a favorite in your recipe collection. Plus, they’re easy to make and customizable, so you can adjust them to your taste. Enjoy the comforting flavors of these soft, fluffy muffins and feel good about what you're eating!

Almond Flour Banana Muffins

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Author: Emmily
Total Time: 28-32 minutes
Yield: 12 muffins
Diet: Gluten Free

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Description

These gluten-free almond flour banana muffins are soft, fluffy, and naturally sweetened with ripe bananas and maple syrup. A healthier alternative to traditional muffins, they’re perfect for breakfast, snacks, or a light dessert. Enjoy the delicious flavors of cinnamon and almond flour, and customize with walnuts or chocolate chips for added crunch.

Instructions

Instructions:

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a medium bowl, mash the ripe bananas with a fork until smooth.
In a separate bowl, whisk together almond flour, baking soda, salt, and cinnamon.
To the mashed bananas, add eggs, maple syrup (or honey), vanilla extract, and melted coconut oil. Stir until combined.
Gradually fold in the dry ingredients until well incorporated. Optionally, fold in walnuts or chocolate chips.
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute the almond flour with sunflower seed flour for a nut-free option.
For a vegan version, use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg).
These muffins can be frozen for up to 3 months. Reheat in the microwave or oven for best results.

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Category: Breakfast
Method: Baking
Cuisine: American