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These almond flour banana muffins are low-carb, have no added sugar and are gluten-free, making them a great healthy option for breakfast.
When I have ripe bananas, a ton of baking recipes come to mind - from cinnamon swirl banana bread to chocolate chip banana bars to banana baked oatmeal.
But most times, muffins are my go-to. If busy, both my wife and I love to have breakfast on the go. And while I normally make muffins with all-purpose flour, I had some leftover almond flour from another recipe so decided to change it up.
The real benefit of these almond flour banana muffins is that they are not only gluten-free but have no added sugar. All of the sugar comes from the ripe bananas.
One thing that most people have issues with almond flour is that baked goods are more dense. But with the bananas, eggs and coconut oil, these are super light and fluffy. You will question if they are made from almond flour!
So if you are looking for something healthy or tasty or on a gluten-free, keto or paleo diet, these muffins are a great option.
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Ingredient Notes
- Bananas - the riper the better for these muffins. You can quicken the process if needed.
- Almond flour - you want superfine almond flour as some can be a little coarse. This contributes to the lightness. My go-to is Nature's Eat.
- Baking powder - has its own acid which when heated creates the needed rise out of the muffins.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- Coconut oil is a go-to of mine lately for fat in baked goods, but vegetable oil, melted butter or canola oil also works.
- If using some chocolate chips, I prefer dark chocolate, but semi-sweet or milk works as well.
- I like having some added crunch which is where the walnuts come into play, but pecans or hazelnuts are good substitutes.
Step-by-Step Photos
Mix together the wet ingredients in a large bowl before adding the dry ingredients and the chocolate chips and walnuts, if using.
Spoon evenly in the muffin tins and bake at 350°F for 25-30 minutes or until done.
FAQs
Yes you can. Just throw all the wet ingredients in a blender or food processor and blend until smooth. Then just add the almond flour mixture and blend until just combined.
For this recipe, no. There is extra liquid to make up for the density of the almond flour. You'd have to change the ratio of everything.
If you are vegan, you probably know the ratio but if you want to replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water. You can also use the same amount of ground flaxseed.
Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
My go-to is Enjoy Life. They have a variety of chocolates that are all dairy-free which makes them great for vegans. They can be found at most grocery stores these days.
They will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. These banana muffins will last up to 3 months in the freezer, which is what I normally do.
Pro Tips/Recipe Notes
- The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
- Don't skip out on roasting the walnuts if using. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.
Other Banana Recipes
If you’ve tried these almond flour banana muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Almond Flour Banana Muffins
Ingredients
- 1 ½ cups mashed ripe bananas (about 3 or 4 large ripe bananas)
- 3 large eggs
- ½ cup coconut oil, melted
- 1 tablespoon vanilla extract
- 3 cups almond flour (336 grams)
- 2 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup dark chocolate chips (optional)
- ¾ cup chopped walnuts, roasted (optional)
Instructions
- Preheat oven to 350°F. Line 12 muffin tins with cupcake liners. You can also just spray the muffin tins with cooking spray.
- Mix together the mashed bananas, eggs, coconut oil, and vanilla extract until combined. Add the almond flour, baking powder, cinnamon, nutmeg and salt and mix until just combined. Fold in the chocolate chips and walnuts if using. Be careful not to over mix.
- Spoon the batter evenly into the muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before transferring to cooling rack.
Notes
- The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
- Don't skip out on roasting the walnuts if using. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.
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