These Almond Flour Banana Muffins are a wholesome, naturally sweet treat that’s tender, moist, and packed with nutrition.
Using ripe bananas and almond flour keeps them high in fiber, low in carbs, and loaded with plant-based protein and healthy fats.
Quick to make and naturally gluten-free, they’re perfect for a grab-and-go breakfast, post-workout snack, or a satisfying everyday treat the whole family will enjoy.
25-Minute Almond Flour Banana Muffins
Equipment
- 1 × 12-count muffin tin
- 12 × Muffin liners
- 1 × Large mixing bowl
- 1 × High-speed blender or food processor
- 1 × Measuring cups and spoons
- 1 × Spatula or spoon
- 1 × Wire cooling rack
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large bananas approximately 1 cup, mashed
- 1 large egg
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips optional
- 2 tablespoons flaked almonds optional, for topping
Instructions
- Preheat the Oven: Start by preheating your oven to 180°C (350°F). Preheating is essential to ensure that the muffins bake evenly and rise properly. While the oven warms up, you can prepare the muffin tin and ingredients, so everything is ready to go once the batter is mixed.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with paper liners. For extra assurance against sticking, lightly spray each liner with coconut oil or your preferred cooking spray.This small step guarantees that your muffins will release effortlessly once baked and will maintain their shape perfectly.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Use a whisk or fork to mix thoroughly until the baking powder and soda are evenly distributed throughout the flour. This ensures consistent rising and a uniform crumb texture in every muffin.
- Blend Wet Ingredients: Peel and roughly chop 3 ripe bananas (about 1 cup) and place them in a high-speed blender. Add 1 large egg, 1/4 cup of maple syrup (or honey), and 1 teaspoon of vanilla extract. Blend everything until the mixture is completely smooth and creamy, with no visible banana chunks remaining. This step creates a luscious, naturally sweet base for your muffins.
- Combine Wet and Dry Ingredients: Pour the blended wet mixture into the bowl containing your dry ingredients. Using a spatula or large spoon, gently fold the wet and dry components together until just combined. Avoid overmixing, as this can lead to dense muffins rather than tender, fluffy ones. The batter should be thick but scoopable.
- Add Chocolate Chips (Optional): If you want a chocolatey twist, fold in 1/2 cup of chocolate chips at this stage. Gently incorporate them into the batter, ensuring an even distribution without breaking the chips. This adds pockets of sweet, melty chocolate in each muffin.
- Fill Muffin Liners: Using a spoon or small ice cream scoop, divide the batter evenly among the 12 muffin liners. Fill each liner about three-quarters full to allow room for the muffins to rise without overflowing.
- Add Toppings (Optional): For a little extra crunch and visual appeal, sprinkle 2 tablespoons of flaked almonds over the tops of the muffins. These will toast slightly in the oven, adding flavor, texture, and a beautiful golden finish.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18–20 minutes. Check for doneness by inserting a toothpick or skewer into the center of a muffin; it should come out clean or with just a few crumbs clinging. The tops should be lightly golden and spring back when pressed gently.
- Cool in the Pan: Once baked, remove the muffins from the oven and let them cool in the tin for 10 minutes. This short resting period allows the muffins to firm up slightly, making them easier to handle without breaking.
- Transfer to Wire Rack: After cooling in the pan, carefully lift the muffins out of the liners and place them on a wire cooling rack. Allow them to cool completely to room temperature. Cooling on a rack prevents the bottoms from becoming soggy and helps maintain their tender crumb.
- Serve or Store: Enjoy the muffins fresh, or store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 6 months in a sealed freezer bag. Muffins can be enjoyed cold, at room temperature, or slightly warmed for a soft, comforting treat.
Notes
- Use ripe bananas for natural sweetness and a moist texture. Overripe bananas with brown spots are ideal.
- Gently fold the wet and dry ingredients to keep the muffins light and fluffy; overmixing can make them dense.
- Almond flour can vary in coarseness—finely ground flour yields a smoother crumb, while slightly coarse flour gives extra texture.
- For chocolate chips, use dairy-free or dark chocolate if desired, especially to keep the muffins slightly healthier.
- Flaked almonds or seeds on top add crunch and a professional bakery-style appearance.
- Muffins are best enjoyed within 3 days at room temperature but freeze well for longer storage.
Chef’s Secrets: Tips For Perfect Muffins
To achieve tender, flavorful muffins every time, start with high-quality, finely ground almond flour.
It ensures a soft crumb and even rise. Always use ripe bananas—they act as both a natural sweetener and a moisture booster.
Gently folding the wet and dry ingredients preserves the airy texture.
Experiment with flavor variations, such as adding cinnamon, nutmeg, or chopped nuts.
Lastly, letting the muffins rest for 10 minutes in the pan before transferring prevents them from breaking apart and improves their overall structure.
Serving Suggestions: Best Ways To Enjoy
These muffins are incredibly versatile and can be enjoyed any time of day.
Pair them with a cup of coffee or tea for a satisfying breakfast. They make a great mid-morning snack or post-workout bite thanks to their protein and fiber content.
For extra indulgence, spread a thin layer of almond butter or Greek yogurt on top.
They also work well for lunchboxes, brunch platters, or as a light dessert when served slightly warm with a drizzle of honey.
Storage Tips: Keep Muffins Fresh Longer
To keep muffins fresh and maintain their tender texture, store them in an airtight container at room temperature for up to 3 days.
For extended freshness, refrigerate them for up to a week. To freeze, place cooled muffins in a ziplock or freezer-safe bag for up to 6 months.
When ready to eat, thaw overnight in the fridge or warm gently in the microwave or oven for a soft, freshly baked experience.
Frequently Asked Questions
1. Can I substitute almond flour?
Yes, coconut flour can be used, but reduce the amount since it absorbs more moisture.
Oat flour is another option, though texture and density may vary slightly.
2. Are these muffins gluten-free and low-carb?
Absolutely. Almond flour is naturally gluten-free and low in carbohydrates, making these muffins suitable for gluten-free or low-carb diets.
3. Can I make these muffins vegan?
You can substitute the egg with a flax or chia egg (1 tablespoon flax/chia seeds + 3 tablespoons water) and use maple syrup or agave to keep them vegan.
4. How can I make muffins extra moist?
Using very ripe bananas is key. You can also add a tablespoon of yogurt or unsweetened applesauce for extra moisture without changing flavor significantly.
5. Can I add mix-ins or flavors?
Yes! Add chocolate chips, nuts, seeds, or dried fruit for variety.
Spices like cinnamon, nutmeg, or cardamom also complement the natural banana sweetness beautifully.
