Cucina Nicolina

  • Gluten-Free Recipes
  • Cookbook
menu icon
go to homepage
  • About
  • GF Spring Favorites
  • Recipe Index
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • GF Spring Favorites
    • Recipe Index
    • Cookbook
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • A gluten free funfetti cupcake cut in half on a plate.
      Gluten-Free Funfetti Cupcakes
    • A loaf of porridge bread with a slice of bread.
      Leftover Porridge Bread
    • A cute bunny bread decorated with raisins.
      Homemade Bunny Bread
    • Cups of milk and plates of chocolate chip and walnut cookies.
      Chocolate Chip and Walnut Oatmeal Cookies
    • A loaf of no knead whole wheat bread on a white counter.
      No Knead Whole Wheat Bread
    • A bowl of vegetarian white chili served with cornbread.
      Vegetarian White Chili
    • A gluten free unicorn cake topped with sprinkles.
      Gluten Free Unicorn Cake
    • Slices of cranberry walnut bread cut from a loaf.
      No-Knead Cranberry Walnut Bread
    • A unicorn bar turned on its side on a plate with more bars.
      Unicorn Bars
    • A pitcher of homemade lemonade with lemons and glasses of lemonade.
      Homemade Lemonade
    • A loaf of cinnamon raisin bread on a wooden cutting board cut into slices.
      No Knead Cinnamon Raisin Bread
    • A bowl of gluten free chili on a napkin with a spoon in it.
      Gluten Free Chili
    Home » Recipes » Breakfast

    Almond Flour Banana Muffins

    Modified: Feb 26, 2024 · Published: Jul 26, 2021 by Nicole Spiridakis ·

    Jump to Recipe Print Recipe

    These simple almond flour banana muffins are sweetened just with ripe bananas. Easily made gluten-free with almond flour, they're made in a blender with a bit of dark chocolate added just before baking.

    Almond Flour Banana Muffins Recipe

    It's been months. Many months! We're right in mid-summer, with me promising myself that this is the year I'll put in more fruit trees and get vegetable boxes sorted out before next spring. Until then we're enjoying the bounty of friends' gardens and fruit trees as we watch apples ripen day by day on ours. The West is in a severe drought at the moment so my garden plans are staying firmly in the "dreaming" stage until, cross fingers, we get a decent rainfall this winter.

    We survived zoom school, various lockdowns and reopenings, and have embraced this summer as one of camping trips, a visit to the central coast, and general outside time at playgrounds and pools in a sort of half-way, half-remembered normalcy. I've been doing a bit more baking with nut flours to power myself through swim lessons and park time, the extra hit of protein carrying me through when we're out for hours. These sugar-free almond flour banana muffins have been a big hit.

    One of the nice things about bananas is that they are so naturally sweet you really don't need to add any additional sugar, even in the form of maple syrup or honey. Of course I add a handful of chocolate chips to the batter, because of course I love chocolate, but you could easily leave them out, or swap for a few chopped walnuts for crunch and texture. These are quite hearty but not heavy; you could have one for breakfast with a bowl of yogurt, or as a mid-morning snack to tide you over until lunch. The batter couldn't be simpler to put together -- dump the ingredients in a food processor, blend and bake. I always have over ripe bananas on my counter and this recipe is one of my favorite ways to use them up.

    I perpetually mean to write more consistently here, especially since writing time has been very sparse during this past year, with actual assignments being absolutely nonexistent in a large part due to that scarcity of time, and I hope I will actually be able to to do once in-person school begins again. It feels as though we are jerkily re entering life again, putting toes back into a world which is forever changed by the events of the past sixteen months or so. I find it difficult to make long term plans but cooking is something that I am always doing, and I will try to share more of that here again. Hope you are well.

    Prevent your screen from going dark

    Almond Flour Banana Muffins

    Nicole Spiridakis
    These simple almond flour banana muffins are sweetened just with ripe bananas. Easily made gluten-free with almond flour, they’re made in a blender with a bit of dark chocolate added just before baking.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 234 kcal

    Ingredients
      

    • 3 large very ripe bananas
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon ground cinnamon or ginger
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon fine sea salt
    • 3 cups almond flour 360 grams
    • ¼ cup semisweet chocolate chips or chopped chocolate

    Instructions
     

    • Heat oven to 350℉. Lightly grease a 12-cup muffin tin with olive oil or use liners.
    • In a food processor, combine the bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt and process until smooth.
    • Add the almond flour and process just enough to combine. Add chocolate chips and stir with a spatula.
    • Divide the batter between the muffin tins, place in the oven, and bake for about 20-25 minutes, checking after 20 minutes. Remove from oven, let muffins cool in the pan for 15 minutes, then turn out onto a rack. Store in an air-tight container in the fridge for up to five days.

    Nutrition

    Calories: 234kcalCarbohydrates: 9gProtein: 1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 49mgSodium: 160mgPotassium: 139mgFiber: 1gSugar: 5gVitamin A: 86IUVitamin C: 3mgCalcium: 91mgIron: 1mg
    Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
    Did you make this recipe?Let me know in the comments how it went!

    More Breakfast

    • Cups of tea and gluten free donut muffins.
      Gluten Free Donut Muffins
    • A chocolate chip muffin cut in half on a plate and a plate of muffins with a red napkin.
      Gluten Free Chocolate Chip Muffins
    • A gluten free orange cranberry muffin on a plate.
      Gluten Free Orange Cranberry Muffins
    • A bowl of banana chocolate chunk muffins and a cup of coffee.
      Banana Chocolate Chunk Muffins
    5 from 1 vote (1 rating without comment)

    I'd love to hear from you! Please leave me a note. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome!

    Cucina Nicolina is your home for easy gluten free baking recipes made with simple, wholesome ingredients. I'm a writer, recipe developer and cookbook author who loves to share all things yummy and gluten free. Learn more about me.

    My Popular Recipes

    • An oat flour blueberry muffin is cut in half on a blue and white plate.
      Oat Flour Blueberry Muffins

    • Slices of oat flour cake on plates with the cake in the background.
      Oat Flour Cake

    • A piece of vanilla cake on a blue and white plate.
      Oat Flour Vanilla Cake

    • An oat flour scone on a plate.
      Oat Flour Scones


    Welcome Spring!

    • A slice of gluten free lemon curd cake on a plate near the cake.
      Gluten Free Lemon Curd Cake

    • A cup of tea, a slice of gluten free carrot cake with a fork, and the cake.
      Gluten Free Carrot Cake

    • A lemon and poppyseed cake cake on a white plate.
      Gluten Free Lemon and Poppyseed Cake

    • A slice of gluten free angel food cake with sliced strawberries and whipped cream.
      Gluten Free Angel Food Cake

    Footer

    ↑ back to top

    Info

    Terms and Conditions

    Privacy Policy

    Accessibility

    Newsletter

    Sign up for my newsletter

    About

    About Me

    Writing Work

    Contact

    © Copyright 2025 Cucina Nicolina

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.