Almond Flour Banana Muffins
These simple almond flour banana muffins are sweetened just with ripe bananas - no extra sugar is needed. Easily made gluten-free with almond flour, they're made in a blender with a bit of dark chocolate added just before baking.
I love making these almond flour banana muffins not only because they need just a few ingredients, but you can whip up the whole batter right in a blender or food processor! I always have over ripe bananas on my counter and this recipe is one of my favorite ways to use them up.
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, in these almond flour banana muffins, I do add a handful of chocolate chips to the batter, because chocolate, but you could easily leave them out, or swap for a few chopped walnuts for crunch and texture.
These muffins 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. Like my almond flour pumpkin muffins and almond flour apple cake, rely just on one gluten-free flour to get the job done.
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What You'll Love About Almond Flour Banana Muffins
Recipe Ingredients
Check out the very simple ingredients list for almond flour banana muffins below, then make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Bananas - Use really ripe bananas - the ones no one wants to eat but are still good!
- Eggs - Large eggs are best.
- Cinnamon - I like to use ground cinnamon or ginger, and grated fresh ginger is also nice.
- Baking powder
- Salt - I use fine sea salt and table salt also works.
- Almond flour - Use fine ground almond flour for the best texture. I have not tried this recipe with another nut flour, but if you measure it by weight, you should be able to achieve similar results.
- Chocolate chips - This is optional, but so good! I use semisweet chocolate chips or chop up my favorite chocolate bar.
Almond Flour Banana Muffins Add-Ins
- Coconut - Especially shredded, unsweetened coconut! Though toasted coconut flakes would also be nice. Fold these in right before portioning out the batter.
- Nuts - Walnuts, chopped almonds, pecans ... to add crunch.
- Fresh ginger - As mentioned above, peeled and grated (I just a microplane zester) adds a little zing to the muffins.
- Berries - Blueberries are SO nice here! Also try chopped strawberries or raspberries.
How to Make Almond Flour Banana Muffins
Here's an overview in photos of how to make these easy muffins:
- Blend bananas: In a blender or food processor, blend the bananas with the eggs until smooth.
- Add remaining ingredients: Now add the rest of the ingredients except the chocolate chips if using and blend until a smooth batter forms.
- Portion: Add the choco chips if using then portion into a greased muffin tin.
- Bake: Place in a 350F oven and bake for 20 minutes.
Use Super Ripe Bananas
Because there's no sugar added to these almond flour banana muffins, make sure your bananas are extra super ripe. The browner the better (obviously don't use moldy bananas though!). The natural sweetness of the bananas will infuse the muffins with enough sweetness that you won't need anything extra, though you could drizzle them with maple glaze or lemon glaze if you want.
Almond Flour Banana Muffins Tips & Recipe Notes
- What if I don't have a blender? You can still make these muffins! Mash up the banana very smooth using a fork, then whisk in the eggs until well blended. Whisk and stir in the rest of the ingredients and your batter is made!
- No need to rest the batter. Unlike other gluten-free flours, nut flours like almond flour don't need a hydration period before baking. So go ahead and pop the muffin tin in the oven as soon as you make the batter.
- Add vanilla. I skip adding vanilla extract to these muffins to keep the recipe extra streamlined, but feel free to add 1 teaspoon of pure vanilla extract or vanilla bean paste.
- Stir in a little sugar. I get it - sometimes you DO want it a bit sweeter! In that case, I recommend adding ¼ cup of maple syrup to the batter, or try coconut sugar or brown sugar.
- Transfer to a bowl before adding the flour. I have an awesome yet rather tiny Ninja blender/processor, and it doesn't hold all of the ingredients. If you too are in the same boat, blend the bananas, eggs, baking powder, baking soda, salt, and cinnamon, then transfer to a large bowl. Then, fold in the almond flour until incorporated.
Proper Storage
- Counter - Place the cooled muffins in an airtight container and store on the counter for up to 2 days.
- Fridge - Transfer to the fridge and store them for up to 5 days.
Looking for More Banana Recipes?
Happy baking! If you make this almond flour banana muffins recipe, let me know! Please leave a comment below or reach out with any questions. I hope you loved it!
Almond Flour Banana Muffins
Ingredients
- 3 large very ripe bananas
- 3 large eggs
- 1 teaspoon ground cinnamon
- 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 3 large very ripe bananas, 3 large eggs, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon fine sea salt and process until smooth.
- Add the 3 cups almond flour and process just enough to combine. Add ¼ cup semisweet chocolate chips if using 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.
Notes
- No need to rest the batter. Unlike other gluten-free flours, nut flours like almond flour don't need a hydration period before baking. So go ahead and pop the muffin tin in the oven as soon as you make the batter.
- Add vanilla. I skip adding vanilla extract to these muffins to keep the recipe extra streamlined, but feel free to add 1 teaspoon of pure vanilla extract or vanilla bean paste.
- Stir in a little sugar. I get it - sometimes you DO want it a bit sweeter! In that case, I recommend adding ¼ cup of maple syrup to the batter, or try coconut sugar or brown sugar.
- Transfer to a bowl before adding the flour. I have an awesome yet rather tiny Ninja blender/processor, and it doesn't hold all of the ingredients. If you too are in the same boat, blend the bananas, eggs, baking powder, baking soda, salt, and cinnamon, then transfer to a large bowl. Then, fold in the almond flour until incorporated.
- Use very ripe bananas. Because there is no added sugar, make sure your bananas are very ripe so that they will bring their own natural sweetness.
- What if I don't have a blender? You can still make these muffins! Mash up the banana very smooth using a fork, then whisk in the eggs until well blended. Whisk and stir in the rest of the ingredients and your batter is made!
