Almond Flour Banana Muffins

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 gluten-free banana 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 quick breads because they’re so easy to freeze in individual portions, and they’re great for sharing.

Onto the newest muffin recipe– these gluten-free banana bread muffins!

Almond Flour Banana Muffins Ingredients

Just ripe bananas, almond flour, optional honey or maple syrup, yogurt, salt, cinnamon, baking soda, vanilla, eggs, and chocolate chips!

I always buy almond flour at Costco, because it’s a great deal there!

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 mostly avoid dairy these days, other than the little bit in chocolate chips (unless I buy dairy-free chocolate chips), so I also used cashewmilk yogurt in this recipe. You can use any type of plain yogurt, or substitute sour cream!

One other note– 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 or coconut sugar. 

My Favorite Muffin Baking Tips

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.

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 banana bread muffins definitely make the best gluten-free muffins list! Next up, I think I’ll try gluten-free lemon poppyseed muffins…

Hope you enjoy these banana bread 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!

Print Pin

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
• 2 Tbsp. honey or pure maple syrup, optional (*see note below)
• 1/4 cup whole-milk plain yogurt (I use non-dairy yogurt, like cashew milk yogurt)
• 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
• 1/2 cup chocolate chips, (I use Lily's brand sweetened with Stevia), plus extra to sprinkle on top*
• 1/4 cup chopped walnuts (optional)**

Instructions

• Preheat the oven to 350ºF and line 12 standard-size muffin cups with paper liners.
• In a large bowl, mash bananas and then whisk in eggs. Stir in honey, yogurt, 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, then add chopped nuts if desired. 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

*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 prefer slightly sweeter baked goods, feel free to add 2 tablespoons of honey or maple syrup, or up to 1/4 cup regular or coconut sugar. 

**Optional nuts and honey 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

Pin for later: