The Best Almond Flour Banana Muffins (8 Ingredients!)

These almond flour banana muffins are gluten-free and naturally sweetened with bananas!

I’ve been baking my mom’s almond flour banana bread for a while and love it! So, I decided to turn that banana bread recipe into almond flour muffins. 

If I had to pick the one healthy thing I love to bake most, it’d probably be muffins. I love muffins even more than bread because they’re so easy to freeze in individual portions, and they’re great for sharing.

Ingredients for Almond Flour Banana Muffins

• Ripe bananas
• Almond flour: I always buy almond flour at Costco, because it’s a great deal there.
• Eggs
• Salt
• Cinnamon
• Baking soda
• Vanilla
• Chocolate chips: For baking, I love using Lily’s Stevia-sweetened chocolate chips! They’re lower in sugar and I can’t tell a difference inside a recipe. I stock up when they go on sale. Any dark, semi-sweet, or bittersweet chocolate chips work well. I also love Ghiradelli’s giant bittersweet chocolate chips.
• Optional honey or maple syrup: I first tested these with honey but don’t actually think it’s necessary! The bananas add lots of sweetness, and the chocolate chips do, too. If you omit the chocolate chips or aren’t used to less sweet baked goods, feel free to add 2 tablespoons of honey or maple syrup, or up to 1/4 cup regular sugar or coconut sugar. 

How to Ripen Bananas Quickly

In a pinch, you can ripen yellow bananas by placing them on a baking sheet in the oven at 300 degrees for 15 minutes. The skin will quickly darken, and the banana itself will become sweet and caramelized.  Just make sure you let the banana cool a bit before you scoop out the inside. This trick works best on bananas that are already somewhat yellow, rather than green.

Tips for the Best Muffins

Sprinkle extra chocolate chips (or nuts, or berries, etc.– whatever mix-in you’re using) on top!

This makes the muffins turn out so pretty and picture-perfect 🙂 

Use cupcake liners to make clean-up a breeze

I thought cupcake liners seemed totally unnecessary for muffins and didn’t use them for a long time…until I realized how much quicker they made clean-up! It can be a bit tedious to clean muffin tins thoroughly. I like using these unbleached parchment baking cups, which are also available at Whole Foods.

How to Store Almond Flour Banana Muffins

• To store for up to 5 days: If you plan to enjoy these almond flour muffins within 2-3 days, you can store them in a bag or sealed container at room temperature. If you’d like them to keep longer, store them in a bag or sealed container in the refrigerator for up to 5 days.
• To freeze: Place the muffins in a freezer-safe bag and store them in the freezer for up to 6 months. 

Other Best Gluten-Free Muffin Recipes

Gluten-free baking definitely takes some trial and error, and I’ve tried or tweaked plenty of gluten-free baked goods that didn’t turn out quite how I wanted. But fortunately, the ones on the blog are all tried-and-true.

And most of the gluten-free muffins that I make regularly are on the blog now! In case you haven’t gotten a chance to make them yet, here are my other favorite gluten-free muffins:

Double Chocolate Peanut Butter Banana Muffins (or the almond butter version– both are SO good)! You’d never know they’re healthy, flourless, and naturally
sweetened.

Pumpkin Chocolate Chip Muffins– I really love these, too! Perfectly spiced, moist, and made with oat flour. 

These almond flour muffins definitely make the best gluten-free, and paleo banana muffins list! 

Hope you enjoy these almond flour muffins as much as I do!

If you try these almond flour banana muffins, feel free to let me know in a comment and leave a star rating or take a photo and tag me @livbane on Instagram. I’d love to see!

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5 from 3 votes

The Best Almond Flour Banana Muffins

These almond flour banana muffins are gluten-free and naturally sweetened with bananas and just a little bit of honey!

Servings: 12 muffins

Calories: 205kcal

Author: Liv

Ingredients

Liquid Ingredients

• 3 ripe medium bananas, mashed
• 3 eggs, beaten
• 1-2 Tbsp. honey or pure maple syrup, optional (*optional; see note below)
• 2 tsp. vanilla extract

Dry Ingredients

• 2 1/2 cups almond flour
• 1 tsp. baking soda
• 2 tsp. cinnamon or pumpkin pie spice
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 cup chocolate chips, plus extra to sprinkle on top

Instructions

• Preheat the oven to 350ºF and line 12 standard-size muffin cups with paper liners.
• In a large bowl or mixer, mash bananas and then whisk in eggs. Stir in honey and vanilla until combined.
• In a separate smaller bowl, stir together dry ingredients: almond flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the liquid ingredients in the larger bowl. Stir until almost combined, and then add chocolate chips. Stir until combined, being careful not to over-mix.
• Spoon the batter into muffin tins and sprinkle with chocolate chips. Bake for 20-25 minutes until the centers are mostly set when jiggled and a toothpick inserted into the center comes out mostly clean.

Notes

**The bananas and chocolate chips add sweetness to these muffins, so the honey is optional. Honey is not included in nutrition facts estimate.

Things I Used: these unbleached parchment baking cups

Nutrition

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 17g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Fiber: 5g | Sugar: 8g