Almond Flour Banana Muffins (Gluten-Free)

Almond flour banana muffins on a plate ready to eat.

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Almond Flour Banana Muffins (Gluten-Free)

These mouthwatering almond flour banana muffins are rich in natural sweetness, banana flavor, with a fluffy and moist texture. This is the last gluten-free banana muffins recipe you'll ever need!

Course Baked Goods, Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings muffins

Calories 255kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

4 medium bananas very ripe
6 large eggs
2 cups almond flour
½ cup hemp hearts hulled hemp seeds, reserve 1-2 Tablespoons for topping
2 Tablespoons maple syrup
2 Tablespoons melted coconut oil or butter
2 teaspoons baking powder
2 teaspoons vanilla extract
½ teaspoon salt

Instructions

Preheat the oven to 350ºF.
Combine all ingredients to a blender (reserving some hemp hearts for topping) in the order listed. We want the bananas and eggs closer to the blender blade for easier blending.
Divide the batter among 12 standard size muffin cups. I use either a silicone muffin liner or line a regular muffin tin. I have not tried this with paper liners or by greasing a metal muffin tin, so it may or may not work! (See notes for mini muffins.) Sprinkle each muffin with the reserved hemp seeds.
Bake at 350ºF for about 35-40 minutes. Let cool a bit in the muffin tin (maybe 10 minutes or so) as they may be a bit delicate while they’re piping hot, then feel free to enjoy immediately! For best results, remove to a wire cooling rack to cool completely before storing.

Notes

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.

As tested, this recipe uses a standard oven. To use convection, drop the temperature to 325ºF and bake for closer to 25-30 minutes, checking often. I have made these in a convection setting and the top will brown more quickly.

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

Hemp seeds and hemp hearts are usually marketed as the same thing. Hemp hearts, more accurately, are the inside part of the whole hemp seed. Whole hemp seeds are very tough and although edible, are not a pleasant eating experience. Please use hulled hemp seeds (aka hemp hearts) in this recipe!

This recipe is adapted from this Paleo blender banana muffin recipe by Tastes Lovely.

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