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Banana Muffins sitting on a white backdrop.
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4.38 from 37 votes

Almond Flour Banana Muffins

Light, fluffy, moist, and delicious healthy banana muffins made with almond flour are the perfect breakfast or snack. Sweetened mostly with banana, this easy almond flour banana muffins recipe is worthy of putting on repeat!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breads
Cuisine: American
Servings: 12 muffins
Calories: 191kcal
Author: Julia

Ingredients

  • 3 large ripe bananas
  • 2 large eggs
  • 2 Tbsp pure maple syrup
  • 2 Tbsp avocado oil or olive oil
  • 1 ½ tsp pure vanilla extract
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • 1/2 tsp sea salt

Instructions

  • 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.
  • 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.
    Bananas being mashed by a fork in a red mixing bowl.
  • Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.
    Mashed bananas, maple syrup and eggs in a mixing bowl.
  • In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.
    Mixing bowl of almond flour, tapioca flour, cinnamon and salt, ready to mix together.
  • 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!
    Chocolate chip banana muffin batter all mixed up in a mixing bowl.
  • 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.
    Muffin tin lined with muffin papers, filled with banana muffin batter.
  • Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.
    Horizonal image of a plate of banana chocolate chip muffins.

Video

Notes

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

Serving: 1(of 12) | Calories: 191kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 109mg | Fiber: 3g | Sugar: 5g