If you are vegan, you probably know the ratio but if you want to replace 1 egg, the ratio is 1 tbsp chia seeds in 2 ½ tbsp 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.

Almond Flour Banana Muffins - Healthy and Gluten-Free

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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.

3 stacked banana muffins on top of each other made with almond flour

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
Ingredient Swaps
What Makes Almond Flour Muffins Healthy?
Step-by-Step Photos
FAQs
Pro Tips/Recipe Notes
Other Banana Recipes
Almond Flour Banana Muffins

almond flour chocolate chip muffins on white board

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.

What Makes Almond Flour Muffins Healthy?

Unlike many recipes, these muffins are actually good for you. Some of the reasons include:

Sugar free - besides the bananas and dark chocolate, there is no actual added sugar like granulated sugar, honey or maple syrup. The bananas add enough sweetness.
Nutrient rich - nutrition wise, they are high in fiber and protein while being low in carbs.
Dietary friendly - these almond flour banana muffins are naturally gluten-free and dairy-free. If you want them to be vegan, you can replace the eggs with chia seeds.

Step-by-Step Photos

process shots of how to make almond flour banana muffins

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

Can I Make in a Blender?

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.

Can I Substitute the Almond Flour with All-Purpose Flour?

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.

Can I Make Vegan?

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.

Where Do I Find Dairy-Free Chocolate?

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.

How Long Will They Last?

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.
You can make your own almond flour if needed. Just blanch some almonds by boiling in water for 1 minute before rinsing under cold water and removing the skin. Then blend for 20-30 seconds or until you get a floury powder.
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.

3 stacked almond flour banana muffins with one on top cut in half

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.