Paleo Almond Flour Banana Muffins

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 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, banana ice cream, or making a fresh batch of banana muffins (or 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.

How to make this recipe

First things first, preheat the oven to 425 degrees Fahrenheit. I know this seems hot, but they’ll only be at 425 for about 2 minutes to help get a good rise, then the temperature will be lowered. Don’t worry, they won’t dry out!

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. 

In a second bowl, whisk together all remaining dry ingredients. If you’re not up for washing two bowls, you can just add the dry ingredients right into the banana bowl.

The only problem with this is that the baking powder/soda don’t end up getting evenly dispersed and the muffins don’t rise evenly, which is why dry ingredients are usually mixed before adding them with the wet. If you don’t care about how the muffins look, then don’t worry!

Combine the wet and the dry ingredients and stir together with a wooden spoon.

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 these 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 nature 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.

Baking tips

I don’t recommend subbing the almond flour for any other kind of flour. 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!

You may also like…

• Paleo Waffles
• Almond Flour Brownies
• Paleo Chocolate Chunk Cookies

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5 from 10 votes

Paleo Almond Flour Banana Muffins

by: claire cary

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 paleo recipe is bound to be a favorite.

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Prep: 10 mins

Cook: 20 mins

Total: 30 mins

12

1x2x3x

Ingredients

• ▢ 3-4 mashed bananas 1 1/2 cup mashed
• ▢ 2 large eggs
• ▢ ⅓ cup creamy almond butter
• ▢ ¼ cup pure maple syrup
• ▢ 1 tsp vanilla extract
• ▢ 2 ⅓ cups almond flour
• ▢ 3 tbsp tapioca starch
• ▢ ½ tsp salt
• ▢ ½ tsp baking soda
• ▢ 1 tsp baking powder
• ▢ ½ tsp cinnamon
• ▢ Optional: 1/2 cup chocolate chips or chopped nuts

Instructions

• Preheat the oven to 425 degrees Fahrenheit.
• 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.
• In a second bowl, whisk together all remaining dry ingredients.
• Combine the wet and the dry ingredients and stir together with a wooden spoon.
• Fold in the chocolate chips or chopped nuts if using.
• 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!
• 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!

Notes

Make these muffins vegan by subbing the eggs for flax eggs. Just combine 2 tbsp ground flax seeds with 5 tbsp of water and let sit for 5 minutes to thicken.

I recommend using a runny almond butter like the Trader Joe’s Raw Almond Butter for best results.

Be sure to spoon and level the flour when measuring.

The tapioca starch can be subbed with arrowroot or cornstarch.

Serving: 1muffin / Calories: 206kcal / Carbohydrates: 16g / Protein: 5.3g / Fat: 7.9g / Fiber: 2.2g / Sugar: 7.6g

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