These simple almond flour banana muffins are perfect when you need a quick and easy muffin. With just a few basic ingredients, they are ready in 30 minutes. And, of course, they're gluten-free, grain-free and dairy-free!
Banana bread is one of my absolute favorites, but sometimes you just want a banana bread muffin. These super-simple banana muffins come together quickly using almond flour. And they're perfect when you have a couple of ripe bananas to use up.
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Why You'll Love These Muffins
These paleo banana muffins are always a hit. Even friends and family who don't follow a grain-free or gluten-free diet will gobble these treats up and ask for more.
I like to bake an extra batch and stash and keep some in the freezer. It comes in handy for busy mornings, unexpected guests, sudden snack attacks, or when I'm too tired or busy to bake.
These muffins are also great to take along for day trips, hikes, or to tuck in kids or adults lunch boxes for a healthy treat.
Here's a short list of why should bake these as soon as possible:
- One bowl
- No mixer needed
- Ready in 30 minutes
- Healthy and delicious
- Adaptable for add-ins
- Freezable for meal prep
There are just a few simple pantry ingredients needed for these banana muffins.
- Bananas - Overripe bananas work best because they are sweeter. This adds to the flavor of the muffins and means you can use less added sweetener.
- Almond Flour - Almond flour is grain-free and gluten-free. I recommend using super fine almond flour for baking. You'll get a much better result with finely ground almond flour than with a coarser almond meal.
- Coconut Sugar - I use just one tablespoon of coconut sugar, but you can substitute your favorite low carb granulated sweetener if you prefer. If you like a sweeter muffin or your bananas are not very ripe, you may need to add a little more sweetener.
- Eggs - Added protein and helps hold together the batter.
- Avocado Oil - Healthy and neutral in flavor, avocado oil is the perfect substitute for vegetable oil when baking.
- Baking Soda - A leavening agent that works with the acid of the lemon juice or apple cider vinegar to help produce volume when baking.
- Lemon juice or apple cider vinegar - The acid in the lemon juice works in tandem with the baking soda to produce volume when baking so the muffins will rise.
- Salt - Just a smidge will help liven up the taste of these muffins.
How To Make Them
While you can certainly use a food processor to make the batter, I find this banana muffin recipe is just as easy to make in a bowl.
- Simply mash two overripe bananas in the bottom of a large mixing bowl (a potato masher makes it fast and easy),
- Stir in the rest of the wet ingredients, which are the eggs, avocado oil and lemon juice, into the mashed bananas.
- Add in the dry ingredients, which are the almond flour, baking soda and salt. Stir well to combine.
- At this point, you can add in any extras you like. They are delicious plain, or with added chopped walnuts or chocolate chips (I like these no sugar added dark chocolate chips).
- Use a large cookie scoop to fill the muffin liners or silicone muffin cups.
- Pop them in the oven for 20 minutes and you're done!
This basic recipe is awesome as is, but it's also a wonderful canvas for fruity, nutty or other additions. Here are a few delicious suggestions:
- Chocolate: chocolate chips or cocoa nibs
- Nuts: chopped walnuts, pecans, or slivered almonds
- Fruits: frozen or fresh blueberries, raspberries or small diced strawberries, shredded coconut, raisins.
Add and stir in your additions just before you're ready to fill your muffin tins.
TIP: Less is more where additions are concerned since you don't want the additions overpowering and weighing down the batter. I suggest no more than ½ cup of additions added to the batter.
Can You Substitute Almond Flour?
This is one of the most frequently asked questions. The short answer is no. Coconut flour, gluten-free flour blends, oat flour, even regular wheat flour all react differently in baking, so there is not a straight cup for cup substitute for almond flour.
If you want to use coconut flour, try this recipe for coconut flour banana muffins. Bonus: you can make them in the blender!
I also recommend using super fine almond flour for baking. You'll get a much better result with finely ground almond flour than with a coarser almond meal.
Speaking of flours, if you're doing a lot of baking and purchasing your flours in bulk, make sure you're storing them properly. I like using these locking glass jars for storing my various flours, nuts and more.
They're glass, so I can easily see what's in them. Plus, if you're into organizing your pantry or even storing these jars on your countertop, they'll always look clean and neat.
Are These Muffins Freezable?
Yes, they are!
If you make a batch of muffins to eat immediately, short term storage on the counter is fine, or just pop them in the fridge in an airtight container for a few days.
To freeze them for long-term storage, make sure the muffins are completely cool before packaging. Store them in a freezer-safe glass container or a silicone bag.
They will keep for up to 6 weeks. Here are my non-toxic food storage recommendations.
How To Thaw And Reheat Frozen Muffins
When ready to enjoy a muffin for breakfast or a snack, take it out of the freezer and do one of four things to thaw and/or get it prepped for reheating.
- Thaw in the fridge overnight - if you're thinking ahead and know you'll want a muffin or two in the morning, go ahead and move them from the freezer to the fridge so they can thaw overnight. Microwave on low in 5 second increments to reheat.
- Thaw on the countertop - remove the muffin from the freezer and from its container and let it thaw at room temperature between 1-2 hours on the countertop. Microwave on low in 5 second increments to reheat.
- Microwave thaw - this is the quickest way to thaw your muffin. Make sure you remove the muffin from its container and any wrapper. Use the defrost setting or heat for 30 seconds and check it before deciding if it needs more heat. If so, microwave in 10-15 second increments until desired thawing and temperature is achieved.
Alternately, you can also microwave the muffin for up to 10-15 seconds initially, cut it in half, add a pat of butter to each half, and microwave for another 10-15 seconds until it reaches your desired temperature.
- Oven thaw - my favorite method of thawing and heating frozen muffins is to use my oven or toaster oven. Set it to 300 degrees Fahrenheit, set the muffins on a baking sheet and let them thaw as the oven preheats. Check it after 10- 15 minutes or until it's warmed through.
Can I Bake This Recipe Using Mini Muffin Cups?
Yes, you can, But you'll need to reduce the baking time. Check on the mini-muffins at the 10-minute mark.
Can I Bake This Recipe In A Loaf Pan For Banana Bread?
Yes, you can. Use a silicon 9 x 5 loaf pan or line a traditional loaf pan with parchment paper to prevent sticking. You will need to increase the baking time to approximately 45-50 minutes. Check it with a knife or toothpick in the center.
When finished, let the loaf cool in the pan before turning it out in a cooling rack or plate.
Leftovers will keep in the fridge for 3 to 5 days, or in the freezer, as individual slices. If storing in one container, be sure and place parchment in between each slice, or store individually. Follow the instructions above for how to thaw and reheat each slice.
Essential Baking Accessories For Almond Flour Muffins
For the best results when baking, especially with almond flour, here are my must-have tools and tips.
Silicone baking cups or parchment muffin liners - when baking with grain-free flours, you want to make sure your muffins don't stick to your muffin pan. Parchment paper liners are excellent to use or use silicone baking cups, which also work beautifully.
Cookie scoop - Keep from dripping your muffin batter and use this handy cookie scoop to easily fill the muffin cups. You'll also be ensuring each cup is filled with the same volume so they'll all bake evenly in the oven.
Superfine almond flour - blanched flour gives the best flavor and texture, and you want superfine almond flour for baking purposes.
More Almond Flour Muffins To Try
If you're looking for more gluten-free muffins made with almond flour, here are some favorites!
- Blueberry Muffins Recipe
- Easy Apple Muffins
- Cranberry Orange Muffins
- Carrot Pineapple Muffins
- Strawberry Muffins
- Walnut Muffins Recipe
Almond Flour Banana Muffins
- 2 large bananas very ripe
- 2 eggs
- 2 tablespoons avocado oil or coconut oil
- 1 teaspoon lemon juice or apple cider vinegar
- 2 cups almond flour (200 grams)
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 tablespoon coconut sugar or granulated sweetener of choice to taste
- Preheat oven to 325 degrees and grease or line muffin tin.
- Mash the bananas in a large bowl. Add remaining wet ingredients and stir to combine.
- Combine dry ingredients in a medium bowl. Stir dry ingredients into wet ingredients.
- Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
- Bake for 20 - 25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool on wire rack.
Is it 210 kcal for one muffin?
Yes, the nutrition info is for one muffin.
Lisa, my kids love the banana bread, its their swim meet or wrestling meet go to snack. And they are not gluten free kids at all but love it. I want to try the muffins for a change. Why don't i need to beat the eggs until they are fluffy & pale like I do with the bread?
Hi Stephanie, I'm so glad your kids love the banana bread!
I developed the banana muffin recipe to be super quick and easy. The ingredients and ratios in these muffins make them a little more forgiving so you don't need the structure of beaten eggs. They're also a little less sweet and have a texture more like muffins than traditional banana bread.