Almond Flour Banana Muffins

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These mouthwatering almond flour banana muffins are rich in natural sweetness, filled with banana flavor, and have a fluffy and moist texture. This is the last gluten-free banana muffin recipe you'll ever need! These have been Zac’s favorite muffins for at least 3 years, and are sure to become a favorite in your house as well!

Recipe Price: $8.12 | Per Serving: $0.68 | Makes: 12 +

A plate of almond flour banana muffins topped with hemp seeds on the table with a banana in the background.

A word on cost! These are not the cheapest muffins on my blog - that’s for sure! If you’re trying to fill tummies at a lower cost, check out my oat muffins or my whole wheat banana muffins.

These almond flour muffins rely on eggs, which have skyrocketed in price since I first started making this recipe back in 2021! However, if we compare them to store-bought almond flour muffin mixes, such as Simple Mills Almond Flour Banana Muffin Mix, the price is similar - it is about $7.99 for that box of muffin mix - but that price doesn’t include the cost of the eggs and oil you’d need to add to it.

These flourless banana muffins are also higher in protein and lower in sugar. So you can choose your muffins based on your personal and family preferences!

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Why You'll Love This Almond Flour Banana Muffins Recipe
Ingredients
Dietary Modifications and Variations
How to Make Almond Flour Banana Muffins
Serving Suggestions
Expert Tips
FAQs
More Amazing Muffin Recipes
Almond Flour Banana Muffins (Gluten-Free)

Why You'll Love This Almond Flour Banana Muffins Recipe

So Good. Really, they have everything you want in a muffin! They're tender, moist, fluffy, and lightly sweet.
Freeze Well. Baking fresh muffins can be tough for smaller households. But don't worry because you freeze the extras to enjoy later on.
A "Healthier" Muffin. Since these are lightly sweetened and are higher in protein this does make this recipe a bit healthier when compared to other recipes. Plus they're GF muffins which means more people can enjoy them.

Ingredients

Here's a look at the simple ingredients you need for making banana muffins with almond flour. Be sure to see the full list in the recipe card along with the quantities of each one.

Bananas: The bananas provide most of the sweetness to your muffins so be sure to use quite ripe bananas. Bananas naturally get sweeter as they ripen.
Eggs: The recipe calls for six but I have made these successfully with 5 eggs instead of 6 when I’ve been short and the results have been about the same!
Almond flour: Use a good reliable brand that's finely ground. I have not tested this recipe with other gluten-free flour options and would not recommend it! Almond flour functions quite differently from other flours, so you’d have to do some online research to find tips for swapping it with other flours.
Hemp hearts: Use hulled hemp seeds when adding to the batter. These will blend easily, giving your muffins more protein and healthy fats while not impacting the flavor or texture much. Make sure you save some to sprinkle on top before baking.
Maple syrup: This is the sweetener we're using to add just a touch more sweetness to our banana muffins. You can also use honey or another liquid sweetener, or omit it entirely if you're using super ripe blackened bananas.
Coconut oil: I'm using coconut oil today, but you can also use avocado oil or melted butter for equivalent results.

Dietary Modifications and Variations

Paleo: Yep! These are paleo banana muffins so enjoy!
Add-ins: Free to add in some chopped nuts, chocolate chips, or blueberries for a bit of variation. I recommend using about a half cup of berries and a quarter cup of nuts or chocolate.
Vegan: Since this recipe requires such a large amount of eggs I don't have a simple option to make them vegan and suspect much trial and error would be needed to achieve similar results.
Oil-Free: These muffins will work if you skip the oil entirely, just check them a little sooner as the lack of oil may impact moistness.
Sugar-Free: You can absolutely skip the maple syrup if your bananas are very ripe. I’ve made this with completely black (super ripe) bananas and found that they didn’t need any sweetener at all.

How to Make Almond Flour Banana Muffins

Here are the simple steps for making this almond flour muffin recipe. The full details are in the recipe card.

Step 1: Combine all ingredients in a blender. Be sure to add them to the blender in the order listed as we want the bananas and eggs closer to the blender blade for easier blending.

A collage of the almond flour muffins bananaf ingredients in blender before and after blending.

Step 2: Divide the batter between 12 standard-size muffin cups. I use either a silicone muffin liner or line a regular muffin tin. Sprinkle each muffin with the reserved hemp seeds.

PRO TIP: I have not tried this with paper liners or by greasing a metal muffin tin, so it may or may not work!

Collage showing the banana muffins almond flour batter in a muffin pan.

Step 3: Bake at 350ºF for about 35-40 minutes. Let the muffins cool in the pan for about 10 minutes or so as they may be a bit delicate while they’re piping hot. Enjoy them immediately or transfer them to a wire rack to finish cooling.

Almond flour muffins with banana on a wire rack cooling.

Serving Suggestions

These almond flour banana bread muffins are perfect to add to your breakfast or use as a pre- or post-workout or afternoon snack.

Smoothies: Enjoy them alongside this Kiwi Constipation Smoothie or Peanut Butter and Jelly Smoothie for a quick breakfast!
Breakfast or Brunch: For a quick make-ahead option, meal prep these Paleo egg muffins or try these stuffed Portobello breakfast mushrooms to provide more protein, fiber, and vegetables to your meal!

A plate of banana muffins with almond flour are on the table with a few on the table behind the plate with a whole banana.

Expert Tips

Use Very Ripe Bananas: The more black spots the better as this indicates sweeter bananas. If you're bananas aren't very ripe your muffins will not be as sweet.
Storing: Place leftover gluten-free almond flour banana muffins in a container or bag and store at room temperature for up to three days or freeze for up to three months.
Number of Muffins: This recipe makes about 12 standard muffins, but the size of your bananas and the size of your eggs can impact how much batter you have. Occasionally, I will have enough batter for up to 2 extra muffins.
Don't Over Bake: Your baking time may vary slightly since all ovens can cook a bit differently. I suggest checking them a bit early the first time you make this recipe so ensure you don't cook them for too long. They are ready when a toothpick comes out clean. If your oven is notoriously uneven, you may want to rotate the pan part-way through baking.

FAQs

Can I make mini muffins?

Yes, you can! To make mini muffins instead, divide the batter into 22 mini muffins. Bake at 350ºF for a shorter time, about 18-25 minutes.

Why did my almond flour muffins sink?

They may be underbaked. These almond muffins should puff up while cooking, due to the egg content, and then be relatively flat once cooled. If they sink or have a divot, your muffins may not have been fully cooked.

Why are my almond muffins crumbly?

If you follow the recipe this shouldn't be a problem - they've never been crumbly for me! The oil and bananas give the muffins plenty of moisture and there's no risk of over-mixing with almond flour, and the eggs provide the structure. Use caution when baking and be sure you don't overcook them, which could make them a bit drier and more crumbly.

A hand holding up a almond flour banana muffin with a bite missing.

More Amazing Muffin Recipes

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