Easy Almond Flour Banana Muffins
Craving a deliciously healthy treat that doesn’t skimp on flavor? These easy almond flour banana muffins are the perfect solution! They’re naturally gluten-free, packed with wholesome ingredients, and only take about 30 minutes to whip up. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is bound to become your go-to for a quick and satisfying snack.
Growing up, our weekend family breakfasts weren’t complete without my grandmother’s array of homemade muffins. Among the many, banana muffins were always a crowd favorite. Inspired by her classic recipe, I’ve made a few tweaks to suit dietary preferences, swapping traditional flour for almond flour to create a light and fluffy texture. Every time I bake these, it feels like a comforting embrace from those lively, laughter-filled mornings.
Why You’ll Love This Recipe
If you’re looking for a gluten-free baking option, these muffins have you covered without compromising taste. The almond flour gives them a subtle nutty flavor and moist texture. They are naturally sweetened with ripe bananas, meaning no additional sugar is needed. Quick to make yet full of flavor, these muffins are perfect for breakfast on the go, a mid-day snack, or a delightful addition to brunch gatherings.
Ingredients Notes
Ensure you use ripe bananas, as they are sweeter and easier to mash, enhancing the overall flavor. Almond flour can often be found in health food aisles or online. If you’re out, you can substitute with other nut flours though the texture might slightly change. A hint of vanilla enhances the taste without being overpowering. Feel free to add your choice of nuts or chocolate chips for some extra crunch or sweetness.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.
Step 2
Mash the ripe bananas in a large mixing bowl until smooth. Add the eggs and vanilla extract, whisking until everything is well combined.
Step 3
In another bowl, mix the almond flour with baking powder and a pinch of salt. Ensure these dry ingredients are well combined.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Step 4
Gradually add the dry ingredients to the wet mixture. Stir gently until you achieve a consistent batter, being cautious not to overmix.
Step 5
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let them cool for a few minutes before serving.
Storage Options
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you’d like to keep them longer, you can refrigerate them for up to a week or freeze them. For freezing, wrap each muffin individually in plastic wrap and place them in a zip-lock freezer bag. Reheat by microwaving for 15-20 seconds or until warmed through.
Variations & Substitutions
For a nut-free version, try using oat flour instead of almond flour. Add blueberries or raspberries for a fruity twist. If you’re looking to make these vegan, substitute eggs with flax eggs – mix one tablespoon of flaxseed meal with three tablespoons of water per egg and let sit for a few minutes.
Serving Suggestions
These muffins make an excellent breakfast or snack and pair perfectly with a cup of coffee or tea. For a more indulgent treat, serve them warm with a dollop of fresh whipped cream or a spread of almond butter. They’re also great for picnics or lunchboxes, offering a healthy yet delightful option.
Frequently Asked Questions
Can I make these muffins sugar-free? Yes! This recipe doesn’t require additional sugar if you use ripe bananas. Their natural sweetness is plenty to satisfy your sweet tooth.
What if I’m allergic to nuts? You can substitute almond flour with oat flour or a gluten-free flour blend. Adjust the liquid ingredients as needed since these flours absorb moisture differently.
How do I know when the muffins are done? The best way to check is by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready. Also, observe for a golden brown top.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Almond Flour Banana Muffins
Ingredients
Main Ingredients
- 2 cups almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 3 large bananas ripe and mashed
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 0.25 cup coconut oil melted
- 0.5 cup chopped walnuts optional
- 0.5 cup dark chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine almond flour, baking soda, and salt.
- In another bowl, mix mashed bananas, honey, vanilla extract, eggs, and melted coconut oil.
- Combine wet ingredients with dry ingredients until well mixed.
- Fold in walnuts and chocolate chips, if using.
- Spoon batter into muffin liners, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
