Almond flour banana muffins are delicious gluten free muffins that are easy to make! They’re paleo, dairy free, and free of refined added sugar. You will love them!
Love banana? Try these almond flour banana bread cookies!
Banana muffins with almond flour can be equally as delicious as their gluten containing counterparts. Who says you need to sacrifice flavor or texture when eating gluten free? Not me!
These paleo banana muffins don’t need any special equipment like a food processor or blender. Just a handy dandy mixing bowl and wooden spoon will do the trick!
These banana almond flour muffins are perfect for a quick grab-and-go breakfast, a healthy snack, or a special brunch item. They’re a total crowd pleaser.
Almond flour is a naturally gluten free flour, so using almond flour is a perfect choice for these gluten free banana muffins.
If this is your first time baking with almond flour, don’t be intimidated – just treat it the way you would any other flour.
Almond Flour Banana Muffins – Ingredients
- Almond flour (not almond meal)
- Baking powder
- Baking soda
- Overripe bananas
- Maple syrup
- Vanilla extract
- Chocolate chips (optional)
- Walnuts or pecans (optional)
Almond Flour Banana Muffins – How To Make
First, preheat your oven to 425 ℉ and line your muffin tin with parchment paper liners.
Next, mix up your dry ingredients in a medium sized mixing bowl. This includes the 2 cups almond flour, salt, baking powder, 1/2 tsp baking soda, cinnamon, and salt.
Next, mash the bananas with a fork, and add them into the bowl with the maple syrup, vanilla extract, and the egg. You want the bananas to be super ripe to sweeten these dairy free banana muffins.
Stir to combine until a batter forms. If you’d like to add the optional 1/2 cup chocolate chips, or 1/2 cup chopped walnuts or pecans, you can mix these in now.
Scoop the dough into the lined muffin tin filling about 3/4 of the way full. I used a cookie scoop to keep things even.
Place the muffin tin into the oven to bake for 5 minutes. Then, lower the heat to 350 ℉ and continue to cook for about 15-18 minutes, or until a toothpick comes out clean.
Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as it cools.
Store these dairy free banana muffins in an airtight container in the fridge or on the counter for 3-5 days. Or store for 2 months in the freezer.
Looking for another almond flour recipe? Try these gluten free chocolate walnut cookies!
Where Do You Buy Almond Flour?
I typically purchase my almond flour from Costco. It’s the best price I’ve found. You can get 3 pounds for $11.99. If you don’t live near a Costco, you can check your local grocery store for their store brand, or Bob’s Red Mill. Alternately, you could order the Anthony’s brand from Amazon.
Almond Flour Banana Muffins – Tips
Don’t mash the bananas to death. Keep a little texture in them!
Don’t use bananas that are completely black and wet when mashed. This will add too much moisture in the recipe.
Use an ice cream scoop to measure out the batter and scoop it into the muffin liners. This will help each muffin bake evenly and make it easy to fill the muffin cups.
Use high quality parchment paper muffin cups. I recommend these liners for any muffin or cupcake you’re baking. They are made with unbleached parchment paper and they’re naturally non-stick with no yucky chemicals. These liners will ensure your muffins don’t stick.
Follow the recipe and try to avoid substituting flours like coconut flour or oat flour for this muffin recipe.
I haven’t tried substituting flax eggs for the eggs in this banana muffin recipe, but I’d be surprised if it didn’t work. Let me know if you give it a try!
Check out my other recipes for gluten free muffins:
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Almond Flour Banana Muffins
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 teaspoon cinnamon
- 3-4 tablespoons pure maple syrup (use 4 if you like your banana muffins on the sweeter side)
- 1 1/4 cup overripe bananas
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat the oven to 425 ℉ and line your muffin tin with parchment paper liners.
- In a mixing bowl, whisk together the almond flour, salt, baking powder, baking soda, and cinnamon.
- Mash the bananas with a fork, and add them into the bowl with the maple syrup, vanilla, and eggs, mixing until a batter is formed.
- If using the optional 1/2 cup chocolate chips and/or 1/2 cup chopped walnuts OR pecans, mix these in now.
- Using a cookie scoop, scoop the dough into the lined muffin tin filling about 3/4 of the way full.
- Place the muffin tin into the oven to bake for 5 minutes. Then, lower the heat to 350 ℉ and continue to cook for about 15-18 minutes, or until they're golden brown and a toothpick comes out clean.
- Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as they cool.
- Store in an airtight container in the fridge or on the counter for 3-5 days. Or store for 2 months in the freezer.°
Hungry for more? Check out some of my favorite recipes!
Instant Pot Baked Potatoes
Almond Butter Cups
Paleo/GF Banana Bread Cookies
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Blueberry Muffin recipe (GF, Paleo)
Paleo Lemonade Recipe perfect for april – june – august
Homemade Almond Milk
Chocolate Walnut Cookies with Chocolate Chips
Gluten Free Banana Bread Recipe – in cookie form!