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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How to make banana muffins with almond flour
There are just a few simple ingredients needed for these banana muffins. First, of course, is 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.
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.
The rest of the ingredients are pantry staples: eggs, avocado oil, baking soda, lemon juice, salt, and almond flour.
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 bowl (a potato masher makes it fast and easy), stir in the rest of the wet ingredient, then add the dry ingredients.
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!
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.
More almond flour muffins to try
If you’re looking for more almond flour muffins, here are some favorites!
- Blueberry Muffins Recipe
- Easy Apple Muffins
- Cranberry Orange Muffins
- Carrot Pineapple Muffins
- Strawberry Muffins
Almond Flour Banana Muffins
Ingredients
- 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)
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 tablespoon coconut sugar or granulated sweetener of choice to taste
Instructions
- 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 3/4 full.
- Bake for 20 - 25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool on wire rack.
Nutrition
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