Almond flour banana muffins are a delicious way to enjoy a banana breakfast treat, but without the gluten. These have all the flavors of traditional banana muffins, but made with almond flour, and sweetened mostly with super ripe bananas. The recipe makes 6 because it is a small batch of muffins, but it can easily be doubled to make 12.
Almond flour banana muffins
Almond flour banana muffins belong in your kitchen, even if you think you already have too many banana muffin or banana bread recipes, trust me! We always need more ways to use bananas. They're naturally sweet, full of nutrients, and kids love them. Plus, they're a great breakfast or snack. So what if we have chocolate chips for breakfast--it's our life we're living!
Almond flour banana muffins are the thing I make for a weekend treat. I love that almond flour has more protein than traditional flour, and I love switching it up when I serve my kids food. Yes, the kids gave a pause after taking one bite, because they did realize for a split second that these are not my standard chocolate chip banana muffins. The pause didn't last long, and I'm happy to report that they kept eating, with smiles on their faces!
When the plate of muffins was gone, which doesn't take long because the recipe only makes 6 muffins, they immediately asked if we could make my eggless banana bread during afternoon snack time. How can I say no to my banana loving little monkeys?
Almond flour banana muffin ingredients:
- one ripe brown spotted banana
- granulated sugar
- neutral oil: Neutral oil is any oil without flavor, like canola, vegetable, or grapeseed oil. The flavors of olive oil and coconut oil are too strong for these muffins.
- vanilla extract
- one whole egg
- almond flour: First, we have to discuss how almond flour is different than almond meal. So, almond flour is made from blanched almonds (where the skin has been removed) and then ground to a fine powder. The meal is simply ground almonds, with skins; I recommend almond flour for the lightest, fluffiest muffins.
- baking soda
- baking powder
- ground cinnamon
- chocolate chips: Bittersweet chips are the best here, but you can use milk chocolate chips, if you prefer.
How to make almond flour banana muffins:
- Preheat the oven to 350, and line 6 cups in a muffin pan with liners.
- Mash: In a large bowl, mash the overripe banana with a fork. Mash very well until very few lumps remain.
- Stir in all remaining ingredients, except for the chocolate chips: 2 tablespoons of granulated sugar, 2 tablespoons of oil, one whole egg, ½ teaspoon vanilla extract, 1 cup of almond flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon of salt and cinnamon.
- Note: This mixture can be stirred together very well, because almond flour does not contain gluten. There is no risk of over-stirring and causing tough muffins.
- Stir in the ⅓ cup of chocolate chips, and divide this mixture into the 6 muffin cups.
- Bake at 350 for 20-22 minutes.
- Let cool: Remove the muffins from the oven, let them rest for 5 minutes in the pan. Then, use a spatula to move them to a wire rack to cool completely. When these almond flour banana muffins are hot from the oven, they can be a little overly tender and moist on the inside, so let the cool as long as you can before eating. I, too, can hardly resist a muffin hot from the oven, though!
To store these beautifully moist banana muffins, let them cool completely, and then place them in an airtight container on the counter. They keep for 2 days at room temperature. You may also wrap them in plastic and freeze them individually, so you can have fast, on-the-go breakfasts.
Can you make these almond flour banana muffins vegan? Or without eggs?
To make these almond flour banana muffins without eggs, you can substitute 2 tablespoons of applesauce. This makes the muffins vegan, but only as long as you use vegan chocolate chips. To find vegan chocolate chips, seek out dark chocolate chips and read the label to make sure they don't contain milk. We use the Trader Joe's semisweet chocolate chips all the time because they're vegan.
What if you have 2 bananas? Can you make these almond flour banana muffins with 2 bananas?
This recipe, as written, calls for one large banana. You can use two small bananas, OR you can double the recipe and use 2 bananas.
Where can I find almond flour?
Almond flour can be pricy, but I say it's worth it because of the nutritional benefits--so much vitamin E and protein! I buy it online or use the bulk bins at my local health food store to get the best price on it, usually less than $8/pound. You only need one cup for this recipe!
Is this recipe Whole30?
No. Nope, this recipe is not Whole30, because it contains granulated sugar and oil that isn't approved by the diet. I have Whole30 pumpkin muffins--you might like those.
Looking for more almond recipes?
- Almond Flour Chocolate Chip Cookies
- Almond Bars
- Gluten Free Almond Horns
- Almond Flour Peanut Butter Cookies
Almond Flour Banana Muffins
Almond flour banana muffins, small batch recipe makes 6 muffins.
- 1 large overripe banana, mashed (about ⅔ cup)
- 2 tablespoons granulated sugar
- 2 tablespoons neutral oil
- ½ teaspoon vanilla
- 1 egg
- 1 cup (120 g) almond flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup chocolate chips (plus extra for topping)
- Preheat the oven to 350, and line a 6 cup muffin pan with disposable paper liners.
- In a medium bowl, mash the banana with a fork until very pureed and nearly smooth.
- Stir in all remaining ingredients: the sugar, oil, vanilla extract, 1 egg, almond flour, baking soda, baking powder, salt, cinnamon, and ⅓ cup of chocolate chips.
- You can stir the mixture very well to incorporate everything. Scoop into 6 muffin cups. Add a few extra chocolate chips on top of each muffin.
- Bake for 20-22 minutes. The muffins will be very brown on top, but don’t worry—they’ll still be soft and tender. FYI: browning is from the fat in the almond flour. Test the muffins with a toothpick to ensure the muffins are done in the center.
- Let cool in the pan for 5 minutes, and then move to a wire rack to cool completely.
- Serve immediately, or store in an airtight container for up to 2 days at room temperature. You may also wrap them in plastic wrap individually, and freeze for future breakfasts.
neutral oil: Neutral oil is any oil without flavor, like canola, vegetable, or grapeseed oil. The flavors of olive oil and coconut oil are too strong for
almond flour: Almond flour is different than almond meal. Almond flour is made from blanched almonds (where the skin has been removed) and then ground to a fine powder. Almond meal is simply ground almonds, with skins. I recommend almond flour for the lightest, fluffiest muffins.
chocolate chips: Bittersweet chips are the best here, but you can use milk chocolate chips, if you prefer.
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 227mgCarbohydrates: 32gFiber: 2gSugar: 12gProtein: 4g
B Wright says
These were delicious! So nice and moist and not overly sweet. I used previously frozen ripe banana, doubled the recipe, and baked in silicone muffin pans and they were just perfect! Interestingly, the batter actually kept the decorative shape of the silicone pans I used better than anything else I've previously made in them.
CAN recommend. This is a very easy, quick recipe. One bowl, and you can't overmix, because it is almond flour!
They did not dome much, but neither did Christina's in the photos. I was honestly surprised that there was no apple cider vinegar, because I am used to seeing it combined with almond flour, but I will leave the food science to someone with more experience. Lack of doming did not impact the taste. I am glad the recipe noted the extra browning due to the almond flour. It definitely happened. I made sure the check the middle before removing them. Glad I did.
Family loved them still slightly warm with gooey chips. I look forward to having another tomorrow, as I like my chocolate chips solid in baked goods. Another great recipe. Thank you.
Tiffany C says
This recipe worked out perfectly.
I ended up doubling the recipe because I had 2 super ripe bananas instead of one (as called for in the recipe).
Additionally - I did the following substitutions:
1) swapped out the neutral oil for applesauce - because I added the extra applesauce, I also sprinkled a bit more almond flour into the batter to thicken it up just a bit more. This was to cut down on the amount of fat present in the muffins.
2) I didn't have any chocolate chips - so I added mashed up almonds and pecans instead and another tablespoon of sugar to round out the sweetness lost from the lack of chocolate
3) I used monk fruit sweetener instead of regular sugar.
4) I used half of the amount of egg required (should have used two as I doubled the recipe), and substituted the other half with just plain egg whites to cut down on the fat even more.
The recipe is simple and easy to follow. Even with my subs - everything turned out well!
I love all your recipes but this one is seriously amazing! They are so tender and delicious! I made them in a mini muffin pan instead so I got 12 and it was the perfect addition to morning eggs. I'm about to make them again for an afternoon snack (a week later) for my kids. Thank you for sharing! This will join our regular rotation for sure.
Can’t wait to try making these! Do you think walnut oil would work in these? I happen to have some, and I’ve always enjoyed the banana walnut combination.
Made these for my 18 month old (and myself!) and they were such a hit! So easy, love that it's one bowl and that you don't have to worry about over-mixing. I doubled the recipe to make 12 muffins, used coconut sugar instead of granulated sugar, and added a little flax - they came out perfectly. Will be making these over and over again!!
I made these this morning- delicious
I had almond flour and 1 over ripe banana- I used mini choc chips
I love your recipes - they alyways turned out well.
I like the fact that your recipes make a small amount for 2 and if
I did have company< I can double -- thanks --
Oh my goodness, these are to die for! Soft, fluffy, not too sweet - I’m ready to have my second addition!
Made these for the first time today. So soft and tasty. Melted in my mouth. Waited until they were cooled, but still slightly warm. Devoured them. I was looking for an alternative to wheat flour in muffins.
I love these muffins and I saved the recipe because it's a winner!
Thank you! 🤗🤗