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.
Small Batch Almond Flour Muffins (Banana)
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?
Ingredients for Almond Flour Banana Muffins
- 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.
Almond Flour Muffins variations
Can I make this Almond Flour Muffins Recipe vegan?
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.
Can I make 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.
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.
How to store Banana Muffins with Almond Flour:
Store muffins in an airtight container at room temperature for up to 4 days. You can refrigerate or freezer for longer storage.
Banana Almond Flour Muffins FAQs
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!
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.
Almond flour lacks gluten and contains much more protein than regular flour. When baking with almond flour in place of regular all-purpose flour, it can usually be substituted in a 1:1 ratio, however, it might require more liquid, such as eggs. Baked goods made with almond flour are fluffy, soft and slightly denser than regular flour treats.
Muffins can become soggy if you leave them in the pan to cool completely. Leave the freshly baked muffins in the pan for 5 minutes only, and then move them to a wire rack to cool completely.
Almond flour lacks gluten, which causes significant structural change in batter. It also contains more protein than standard flour. Almond flour treats typically do not rise or spread as much as regular treats, but they taste just as delicious, if not more delicious :)
Looking for more almond recipes?
- Almond Flour Chocolate Chip Cookies
- Almond Bars
- Gluten Free Almond Horns
- Almond Flour Peanut Butter Cookies
- 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