The best Almond Flour Banana Muffins with amazing light and fluffy texture. These delicious grain-free banana muffins are bursting with banana goodness and are even better with chocolate chips. Make them for an easy grab-and-go breakfast or snack!
This recipe for easy Almond Flour Banana Muffins is inspired by my Paleo Banana Bread I shared way back in 2014.
While I love an amazing loaf of banana bread, I also adore the convenience of muffins. For this reason, I made a couple of changes to my original Paleo Banana Bread recipe and turned it into the most delicious chocolate chip banana muffins for us to completely obsess over.
Now that grain-free baking is commonplace in our culture, it is easy to find the ingredients for this recipe at any grocery store.
If you’re looking for a gluten-free or grain-free alternative to wheat flour, these healthy muffins are great options.
Not to mention, this almond flour banana muffins recipe is the perfect use for overripe bananas!
Let’s discuss the simple ingredients needed to make these delicious banana almond flour muffins.
Ingredients for Almond Flour Banana Muffins:
Ripe Bananas: Use ripe bananas that have plenty of brown spots for the best almond flour banana muffins.
For the best results, use bananas that are still mostly yellow with lots of broth spotting. Avoid using bananas that are entirely brown or squishy. This ensures they will add a great deal of sweetness and moisture content to the moist banana muffins.
Eggs: A couple large eggs helps fluff the muffins up and gives them the best fluffy texture. Place the eggs on the counter for 10 minutes before you begin to bring them to room temperature. If you are egg-free or vegan, make my Chocolate Chip Paleo Vegan Banana Muffins, which uses flax eggs for a vegan option.
Pure Maple Syrup: One of my favorite things about this recipe is there is very little added sugar. A touch of pure maple syrup is all we need for the perfect sweetness. If you prefer using coconut sugar, maple sugar, brown sugar or regular cane sugar, feel free to make the swap.
Avocado Oil (or Olive Oil): We use just enough oil to keep the muffins from sticking to the muffin papers. If you prefer leaving the muffins oil-free, you can omit it, but just note that there will be some sticking.
Almond Flour: Taking the place of regular flour in traditional muffins, almond flour is the base of this recipe! Almond flour is made from ground almonds and has a naturally sweet and rich flavor and results in amazing light texture when combined with the right ingredients.
I use Bob’s Red Mill Super Fine Almond Flour for these muffins, but other brands of almond flour or almond meal will work too. Just note that each brand of almond flour has its own absorbency, so you may need to adjust the amount you use slightly.
You’re going for a very thick muffin batter that resembles normal banana bread batter. While cassava flour may work as a 1:1 replacement in this recipe, I don’t recommend replacing the almond flour for any other grain-free flour like coconut flour.
If you prefer using a gluten-free flour blend over almond flour, make my Gluten-Free Banana Muffins.
Tapioca Flour: The combination of almond flour and tapioca flour results in a texture that is very close to using regular all-purpose flour. Tapioca flour is an all star ingredient that helps bring amazing texture to these muffins. You can substitute it for arrowroot flour in a 1:1 swap.
Baking Powder: The leavening agent in this amazing chocolate chip banana muffins recipe is baking powder. It helps give the muffins a beautiful rise, and even bake, and ensures they hold together nicely when you go to consume them. If you only have baking soda on hand, use 2/3 teaspoon and add 1 teaspoon of lemon juice or vinegar.
Cinnamon: Ground cinnamon brings depth of flavor and that warm spice that makes these banana muffins taste like your favorite nostalgic banana bread.
Sea Salt: A pinch of salt levels up the flavor of each individual ingredient, thereby boosting the deliciousness of these grain-free banana muffins.
Chocolate Chips (optional): An infusion of chocolate chips lends pockets of rich delicious chocolate goo, thereby making these muffins an absolute dream. Skip them for a lower sugar muffin or if you don’t like chocolate. I like using dark chocolate chips but semi-sweet chocolate chips or milk chocolate chips work too.
Vanilla Extract: A splash of pure vanilla extract brings more warmth and depth of flavor to these bakery-style muffins. If you don’t have it on hand, skip it!
- Add raw chopped nuts for banana nut muffins. ⅔ cup chopped walnuts or pecans works great.
- Omit the pure maple syrup and chocolate chips for refined sugar-free naturally sweetened banana muffins.
- Add dried cranberries or raisins if you love dried fruit in your muffins.
- Serve the muffins warm with butter, almond butter, or peanut butter on top.
Now that we have the ingredients list down, let’s bake them!
How to Make Almond Flour Banana Muffins:
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. If you don’t use muffin liners, lightly grease the muffins holes with coconut oil or spray with cooking spray. You can also use a mini muffin pan to make mini banana muffins if you’d like.
Mash the bananas in a large mixing bowl until they are creamy.
Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.
Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.
In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms.
If you’re adding chocolate chips and/or chopped nuts, do so now!
Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up. Or you can do as I do and overfill the muffin cups with batter for larger muffins.
Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.
The muffins are cooked through when they reach an internal temperature of 190 to 200 degrees F.
You can use an instant read thermometer to check for doneness or insert a toothpick into the center of a muffin to see if it tests clean.
Allow the muffins to cool completely before serving. After about 15 minutes you can Transfer them to a cooling rack or wire rack to cool the rest of the way if you’d like. Removing the paper liners while the muffins are still hot will result in a lot of muffin sticking to the papers.
Store muffins in an airtight container in the refrigerator for up to 10 days. You can also freeze these muffins in a zip lock bag in the freezer for up to three months.
The next time the craving for banana bread strikes, whip up these Paleo Banana Muffins!
Put this great recipe on repeat week after week to always have a healthy treat on hand. These fluffy banana muffins are perfect for sharing with friends and family. Everyone loves an impressive banana muffin!
Looking for more recipes using almond flour? Try these reader favorites!
More Almond Flour Recipes:
- Almond Flour Brownies
- Blueberry Almond Flour Scones
- Almond Flour Chocolate Chip Cookies with Walnuts
- Keto Sugar Cookies with Almond Flour
- The Best Almond Flour Zucchini Bread
- Almond Flour Coffee Cake
- Morning Glory Quick Bread
If you try this recipe and love it, please do feel free to leave a 5 star rating along with a review.
2. Mash the bananas in a large mixing bowl until they are creamy. Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.
3. Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.
4. In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.
5. Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms. If you’re adding chocolate chips and/or chopped nuts, do so now!
6. Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up. Or you can do as I do and overfill the muffin cups with batter for larger muffins.
7. Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.
The muffins are cooked through when they reach an internal temperature of 190 to 200 degrees F. You can use an instant read thermometer to check for doneness or insert a toothpick into the center of a muffin to see if it tests clean.
Store muffins in an airtight container in the refrigerator for up to 10 days. Freeze in a zip lock bag for up to 3 months.
Nutrition InformationYield 12 Serving Size 1 (of 12)
Amount Per Serving Calories 191Total Fat 11gSaturated Fat 1gUnsaturated Fat 2gSodium 109mgCarbohydrates 18gNet Carbohydrates 15gFiber 3gSugar 5gProtein 7g
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