In need of a quick snack? These almond flour banana muffins are easy to make, ready in 30 minutes, and completely refined sugar free! This healthy and paleo recipe is bound to be a favorite.
I seem to have an endless supply of ripe bananas in my kitchen. Sometimes, they get a little too ripe, and I’m left to decide between freezing them for smoothies, or making a fresh batch of banana protein muffins or gluten free banana bread.
With everyone at home making banana bread, I thought these almond flour banana muffins seemed appropriate! They’re made with a base of almond flour, which is my favorite low carb and keto-friendly flour.
They’re naturally sweetened from the bananas, but I opted to add a touch more sweetness with some maple syrup, but I promise it’s not at all too sweet, so these can easily be eaten for breakfast!
BANANA. You will need about 3-4 large ripe bananas for these muffins. You can either mash them, or puree them in your blender to get a really smooth texture.
ALMOND FLOUR. This recipe of course has a base of almond flour! Be sure to spoon and level when measuring for best results.
EGGS. You need two large eggs to help bind all ingredients together.
MAPLE SYRUP. This recipe is only sweetened with the bananas and pure maple syrup! You can swap the maple syrup for honey if you prefer.
TAPIOCA STARCH. The tapioca just helps bind all ingredients together a bit better and absorbs excess moisture.
NUT BUTTER. This will add some moisture to the muffins. I like almond butter, but you can use peanut, cashew etc.
How to make almond flour banana muffins
In a large mixing bowl mash the bananas. Measure out 1 1/2 cups. This is usually somewhere between 3-4 bananas, but it depends on the size. Whisk in the eggs, almond butter, maple syrup and vanilla.
Whisk in all remaining dry ingredients.
Fold in the chocolate chips or chopped nuts if using. I’ve made this recipe with and without chocolate and nuts and it’s delicious either way!
Add the batter to a lined muffin tin. Usually, I recommend filling muffins about 3/4 of the way up, but with these I recommend filling them pretty close to the top. Not all the way, but close! See the photo below for reference.
Add to the oven for 2 minutes. After 2 minutes, lower the temperature to 350 and cook for an additional 18-22 minutes or until toothpick comes out mostly clean.
With banana muffins, toothpicks don’t usually come out completely clean since they’re so moist, but a toothpick shouldn’t be super wet. A few crumbs is ok!
Remove from the oven and let cool on a cooling rack. Enjoy!
How to keep muffins fresh
Banana muffins of all kinds have a tendency of going bad pretty quickly. I’ve tried keeping them in air tight containers, but because of the natural moisture from bananas and the nut butter, they almost get a bit soggy which isn’t all that appealing.
To keep these muffins fresh for as long as possible, I recommend letting them cool completely, then storing them on a plate with foil on top.
You can seal the foil all around the plate, then poke a few small holes in the top so the muffins can breathe.
This prevents them from drying out and prevent them from getting soggy. They’ll keep on the counter for about 3-4 days like this. You can also keep them in the fridge for a few extra days then warm them up before eating.
Tips for baking with almond flour
I don’t recommend subbing the almond flour for any other kind of flour such as oat flour, coconut flour or all purpose.
Almond flour absorbs ingredients in a very particular way, and if you sub for another flour it will likely change how much of certain wet ingredients you need. Long story short, stick with the almond flour!
On that note, be sure to use almond flour and not almond meal which has a much grittier texture than almond flour.
Being a nut, almonds are higher in fat which means these almond flour muffins naturally stay really moist. Between the flour, nut butter, eggs, banana and maple syrup, you definitely don’t need to worry about dry muffins!
Can I make them vegan?
I don’t recommend it for this recipe. The eggs are a key ingredient for ensuring the muffins rise nice and tall and have a light and fluffy texture.
Baking with almond flour without eggs can be very tricky, you can often end up with a mushy and dense texture because the muffins don’t rise properly.
What sugar is best for muffins?
These muffins actually have no added refined sugar! They are sweetened with just banana and a bit of maple syrup. Be sure to use really ripe bananas that have lots of brown spots to ensure they’re naturally sweet.
Muffins often have a granulated sugar of some kind, but the bananas add plenty of sweetness here! You can swap the maple syrup for honey if you prefer.
Try these almond flour recipes next!
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Almond Flour Banana Muffins
by: claire cary
- 3-4 mashed bananas 1 1/2 cup mashed
- 2 large eggs
- ⅓ cup creamy almond butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 ⅓ cups blanched almond flour
- 3 tablespoons tapioca starch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup chocolate chips or chopped nuts optional
- Preheat the oven to 425 degrees Fahrenheit.
- Line your muffin tin with liners and set aside.
- In a large mixing bowl mash the bananas. Measure out 1 1/2 cups. This is usually somewhere between 3-4 bananas, but it depends on the size.
- Whisk in the eggs, almond butter, maple syrup and vanilla.
- Whisk in all remaining dry ingredients.
- Fold in the chocolate chips or chopped nuts if using.
- Add the batter to your prepared muffin tin. Usually, I recommend filling muffins about 3/4 of the way up, but with these I recommend filling them pretty close to the top.
- Add to the oven for 2 minutes. After 2 minutes, lower the temperature to 350 and cook for an additional 18-22 minutes.
- Remove from the oven and let cool on a cooling rack. Enjoy!