Start your morning off the best Almond Flour Banana Muffins! Easy to make, gluten free, and only uses whole ingredients! 

Baked goods, including muffins, can have a bad rep for being unhealthy. Honestly in the nutrition world, no food or food group should be off limits. Instead, you should be able to eat whatever you want in moderation, or be able to make modifications depending on your lifestyle. 

These Almond Flour Banana Muffins are actually healthy! I know you are wondering, “But how”?! 

For starters we are using almond flour which is gluten free, packed with plant-based protein and fiber, and is great to bake with. The sweeteners that are added add nutrients and flavor without super processed ingredients, and the bananas add natural sweetness by themselves. 

This recipe actually makes mini muffins, but you can make them as regular sized muffins as well. Just note that the cooking time may change so keep an eye on them!

If you want to try more gluten free muffins, I highly recommend you check out my Gluten Free Pumpkin Muffins and Gluten Free Blueberry Muffins!

What You Need for Almond Flour Banana Muffins 

Almond flour – Bob’s Red Mill is one of my favorites and I mentioned before it is gluten free! 

Maple sugar – a form of maple syrup, but natural and has a lower GI score

Baking soda

Salt

Eggs

Banana – Make sure it’s ripe! The riper the banana the sweeter it will be! 

Extra virgin olive oil

Maple syrup or honey – you can use either one, both are delicious

Vanilla

How to Make Banana Muffins with Almond Flour 

Start by preheating your oven and lining a mini muffin tin with paper liners. 

Then mix together the almond flour, sugar, baking soda, and salt into a small mixing bowl and set to the side. 

In another bowl beat the eggs and add the mashed banana, oil, honey or syrup, and vanilla. Whisk together until it’s combined well. 

Pour the dry ingredients into the wet ingredients and continue mixing.

Now, add about 2 teaspoons of batter to each muffin cup. 

Bake for about 15 minutes or until the muffins start to turn golden brown! 

How Do You Store Banana Muffins that Contain Almond Flour? 

Place the cooled muffins in a container and leave them at room temperature. They will stay fresh for about 4 days. You can freeze them as well, in which they will last for about 1 month. 

To freeze, place them in a freezer safe bag once they have completely cooled down. While you can store the whole batch together, think about freezing them in portions. This makes it easier to grab them on the go for those busy mornings. 

Can You Add Nuts to These Muffins? 

Yes! Walnuts pair well with bananas. If you want to use nuts simply fold them into the batter just before pouring it into the muffin pan. 

Is there a Vegan Version of Almond Flour Banana Muffins? 

Although I haven’t tested these, you can try swapping the eggs for flax eggs or chia eggs and use maple syrup versus honey! If you do decide to take this route be sure to let me know how they turn out! 

More Delicious Muffin Recipes to Try:

• Vegan Blueberry Muffins
• Chai Muffins
• Healthy Pumpkin Muffins
• Healthy Carrot Muffins
• Pumpkin Maple Muffins

Almond Flour Banana Muffins

Start your morning off the best Almond Flour Banana Muffins! Easy to make, gluten free, and only uses whole ingredients!

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 mini muffins

Author: Abbie

Ingredients

• 2 cups almond flour
• ¼ cup maple sugar
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 eggs
• 1 ripe banana mashed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla

Instructions

• Preheat the oven to 375 degrees F. Line a mini muffin tin with 24 paper liners.
• In a bowl, mix together almond flour, sugar, baking soda, and salt.
• In a separate bowl, beat eggs. Add banana, oil, honey, and vanilla extract and whisk together well.
• Add the dry ingredients into the wet ingredient and stir together until combined.
• Spoon about 2 teaspoons into each prepared muffin cup. Bake for 15 minutes until golden brown. Allow to cool before serving.

Video

Notes

Note: store leftovers at room temperature in a lightly covered container for up to 4 days or in the freezer for up to 1 month.