These almond flour banana muffins taste like everything you love about banana bread, just in muffin form. They’re soft, moist, naturally sweet from ripe bananas, and made with almond flour for a tender, bakery-style crumb. If you’ve made my Banana Bread Cookies or Banana Oat Pancakes, you already know I love using bananas to keep recipes healthier without sacrificing flavor, and these muffins are seriously delicious.
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Why You'll Love These Healthy Banana Muffins
These are the kind of healthy banana muffins you’ll want for breakfast… and then somehow you’re eating another one later like it’s dessert. They’ve got that cozy banana bread texture, warm cinnamon-nutmeg, and optional chocolate chips that make them feel like a treat.
They’re also easy and weeknight-friendly. No fancy steps, no mixer, just mash, mix, bake. In about 30 minutes you’ve got a batch of gluten-free almond flour banana muffins that stay moist, freeze well, and make your kitchen smell unreal.
And they’re forgiving. The bananas keep them naturally sweet and moist, almond flour keeps them tender, and you can easily make them your own with more chocolate chips, chopped nuts, or even a sprinkle of cinnamon sugar on top before baking. Any way you make them, they're delicious. Just look at what this reader said:
⭐️⭐️⭐️⭐️⭐️ What a fantastic recipe! Sooooo delicious! I made muffins and then a loaf, and both turned out great! I added a just under a 1-4 cup of chopped walnuts and some dark chocolate chips. I will be making this recipe for years to come! This is a keeper!! -Susan
Ingredients You'll Need
- 3 bananas, mashed (about 1 cup mashed)
- 2 eggs, at room temperature
- 2 tablespoon olive or avocado oil
- ⅓ cup coconut sugar (optional for sweetness)
- 1 teaspoon vanilla extract
- 2 ¼ cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ - ½ cup chocolate chips, as desired
If you need to grab some almond flour to use instead of traditional flour, make sure to get a big bag because I have many other recipes on the blog that you can use it for, like this decadent chocolate keto cake and these fluffy keto pancakes.
How To Make Almond Flour Banana Muffins
Step 1: Prep the oven and pan
Preheat the oven to 350°F. Line a muffin pan with paper liners (or lightly grease the cups).
Step 2: Mash the bananas
In a large bowl, mash the bananas until mostly smooth. A few small lumps are totally fine. You want about 1 cup of mashed banana.
Step 3: Mix the wet ingredients
Add the eggs, oil, sugar, and vanilla to the bananas. Stir until smooth and well combined.
Step 4: Whisk the dry ingredients
In a separate bowl, whisk together almond flour, baking soda, salt, cinnamon, and nutmeg until evenly mixed.
Step 5: Combine wet and dry
Add the dry ingredients to the wet ingredients and gently mix just until combined. Don’t overmix. Fold in ¼ to ½ cup chocolate chips (save a few to sprinkle on top if you want).
Step 6: Fill the muffin liners and bake
Spoon batter into the liners, filling each about ¾ full. Bake for 20-24 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool
Cool in the pan for 3-5 minutes, then transfer to a wire rack to cool completely (they firm up as they cool). Enjoy for a healthy breakfast, snack, or dessert.
Pro Tips For The Best Almond Flour Banana Muffins
- Use very ripe bananas. The spottier the banana, the sweeter and more flavorful the muffins. Under-ripe bananas make the muffins less sweet and more “almond flour” tasting.
- Measure the mashed banana. You’re aiming for about 1 cup mashed. Too much banana can make almond flour muffins sink or feel underbaked in the center.
- Whisk the dry ingredients really well. Baking soda needs to be evenly distributed or you can get uneven rise and a slightly bitter bite in spots.
- Don’t overmix the batter. Mix just until combined so the muffins stay tender. Overmixing can make them heavier and less fluffy.
- Let them cool before judging the texture. Almond flour muffins are soft when hot and firm up as they cool. If you cut in too early, they can seem wet even if they’re baked through.
- Add chips on top for bakery vibes. Sprinkle a few chocolate chips on top of each muffin before baking. It looks better and gives you melty pockets on top.
- If they’re browning too fast, tent with foil. Every oven runs different. If the tops are dark but the centers need more time, loosely tent with foil for the last few minutes.
Almond Flour Banana Muffins FAQS
Are almond flour banana muffins gluten-free?
Yes, as long as your ingredients are gluten-free (almond flour and baking soda usually are, but always check labels). This recipe uses almond flour instead of wheat flour, so it’s naturally gluten-free.
Why are my almond flour banana muffins sinking?
This usually happens from too much banana, overmixing, or underbaking. Measure about 1 cup mashed banana, mix just until combined, and bake until a toothpick comes out clean or with a few moist crumbs. Let them cool fully, they set up as they cool.
Why do my almond flour muffins feel wet or underbaked?
Almond flour bakes softer than regular flour, and the muffins firm up as they cool. If they’re still wet after cooling, they likely needed a few more minutes. Make sure you’re using the right amount of mashed banana and that your oven is fully preheated.
Can I swap almond flour for regular flour?
Not in a 1:1 way. Almond flour behaves very differently than wheat flour and needs different ratios. If you want a regular flour version, it’s best to use a recipe designed for all-purpose flour.
Can I use honey or maple syrup instead of sugar?
You can, but it will change the texture and make the batter wetter. If you swap, you may need a little more almond flour, and the muffins may bake up denser. For the most reliable results, stick with the sugar listed.
Can I substitute anything for eggs in these almond flour banana muffins?
Yes. For this recipe, the most reliable egg substitute is a flax egg. Replace each egg with 1 tablespoon ground flaxseed + 3 tablespoons water. Mix and let it sit 5–10 minutes until thick and gel-like, then use it in the batter. Since your recipe uses 2 eggs, you’ll use 2 flax eggs (2 tablespoon ground flaxseed + 6 tablespoon water). The muffins will be slightly denser and a bit more moist, so bake time may need +2 to 4 minutes.
Can I make these muffins dairy-free?
Yes. The base recipe is already dairy-free if you use dairy-free chocolate chips. (The oil is already dairy-free.)
Can I freeze almond flour banana muffins?
Yes. Let them cool completely, then freeze in a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
More Almond Flour Recipes To Try
If you liked these muffins, I have a ton of other almond flour recipes on the blog that are also gluten free. I think you'll enjoy them just as much as this one!
Here are some of my favorite ones:
Oh, and for even more recipes, check us out on TikTok, Instagram, and YouTube! We post new recipes on them every day.
Almond Flour Banana Muffins
These almond flour banana muffins taste like everything you love about banana bread, just in muffin form. They’re soft, moist, naturally sweet from ripe bananas, and made with almond flour for a tender, bakery-style crumb. If you’ve made my Banana Bread Cookies or Banana Oat Pancakes, you already know I love using bananas to keep recipes healthier without sacrificing flavor, and these muffins are seriously delicious.
Ingredients
- 3 bananas, mashed (about 1 cup mashed)
- 2 eggs, at room temperature
- 2 tablespoon olive or avocado oil
- ⅓ cup coconut sugar (optional for sweetness)
- 1 teaspoon vanilla extract
- 2 ¼ cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ - ½ cup chocolate chips, as desired
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- In a large bowl, mash the bananas until smooth. Add the eggs, avocado oil, coconut sugar, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Fold in the chocolate chips.
- Spoon the batter into the muffin liners, filling each about three-quarters full.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before serving. Enjoy!
Notes
The scale up function does not change the gram measurements.
Nutrition Information:
Serving Size:
1 muffinAmount Per Serving: Calories: 165Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 34mgSodium: 121mgCarbohydrates: 12gFiber: 4gSugar: 5gProtein: 6g
Lisa
Can I use butter instead of coconut oil? If so, should it be melted or just softened?
Thanks!
I'm Hungry
Melted butter should work!
Amy
These were incredible!!! I’m so happy I can actually use bananas and still keep it keto!
Kimm
Love this recipe! Made a second batch adding blueberries which gave me two variations for a brunch that they we a success with guests!
Jocelyn g
Made these last night and they are soooo good!! Added some chocolate chips to them, delicious. Eating one for breakfast right now!
Amanda Aguiar
Sorry, 1 banana
Brendan Cunningham
Awesome! You'll want to cut all of the other ingredients in half too.
Daniela
By far the best low carb muffins I've made. Thanks!
Marcus
These are legit 🔥
Kay
Very easy and good
Karen
Real bananas…on keto…these were a dream come true! Soooo good!!
Diana
Just the perfect amount of sweetness and banana flavor to these!
Chelynn
Still can't get over that I can have actual bananas in a keto recipe. Probably will make these every week, they're super good! 🙂
Antonia
Made these for the second time. Obsessed with this recipe!
Courtney
Could I add a scoop or 2 of vanilla protein powder to this? Would that completely mess them up?
Brendan Cunningham
Unfortunately it will dry the muffins out. If you want a recipe that you can add protein powder to give these brownies a try! https://imhungryforthat.com/protein-brownies/
Marissa
Made them this just now, and my kids love them!
Jim
MmmMmmmmm 5/5.
Jesse
Added both walnuts and chocolate chips to them and I am in love.
Alessandra
I turned the recipe into banana bread instead of muffins and it was fantastic!!
Monica
My muffins turned out very dry. I followed the recipe exactly as it was. Any advice?
Michele Swank
I used three bananas and they are super moist. I put them in my Kitchen Aid mixer to smash them up; bananas are nearly liquified. Maybe bake them a little less time, depending on your altitude.
Jill
Wonderful muffins.
Meg
Ugh so good with chocolate chips.
Sondra
I mixed in keto dark chocolate chips and the muffins tasted incredible!!
Reily
Perfect for breakfast.
Kelly A.
These were so good!! Very easy to make and tasted great!
Darcy
Moist and very good flavor. I added in some chocolate chips and my fam loved them!!
Sherri
Very very good muffins! The chocolate chips are a wonderful touch.
Sean
Excellent banana muffins.
Jeane
Very delicious healthy muffins!!
Sharon
Yes I loved them.
Rachael
I made these last week and they are great for breakfast on the go. Even being small muffins they are super filling. I chopped up pecans. So good!
Brendan Cunningham
We're so happy you liked them! Chopped pecans are a great idea!
Abigail E.
We made these to bring on our camping trip and they were a life-saver! Made a great breakfast and snack during the day on our hikes!
Megan
Only healthy muffins I've had that actually taste good.
Ashley T.
Muffins are moist and soft. I will absolutely make this recipe again!!
Samantha
Tastiest healthy muffins that I have tried ever!
Mike
10 out of 10
Meggie F.
So glad that these use real bananas!! Can't believe they're still that low carb too. Very happy with this recipe 🙂
Tina
We loaded them with sf chocolate chips and omg they were so good!!
Marie W.
Made these this morning to have with a cup of coffee. They are delicious!!! Followed the recipe without adding nuts and chocolate chips although they would be so good I did not want to add any more carbs following KETO. I used silicone muffin cups. I also used a whisk vs a fork to blend wet ingredients. Baked for 30 minutes. You won't be disappointed and easy to throw together all in one bowl. Enjoy!!!!!!!!!!!!!!!!!!
Deb
Are these made in a regular size muffin tin or the mini one ? Thank you !!!!
Brendan Cunningham
Hi Deb! We made them in a regular size muffin tin.
Jen
I made this into a loaf I'm excited to try it in the morning.
Nancy
I replaced a 1/4 cup almond flour with Purely Inspired vanilla protein powder, and these were amazing. Add chocolate chips! It makes it so good!
Brendan Cunningham
That sounds delicious! We're so happy you liked the recipe!
JoAnn
These are really delish considering they have no added sugar. I did top them with chopped walnuts and a sprinkle of cinnamon/granulated monk fruit. I did have to do 1 and a half times the recipe to get 12 muffins . I'm at a higher altitude so these baked in 15 minutes in my convection oven. Definitely loved them with butter right out of the oven. Next time will try with the sugar free chocolate chips for sure. This is a keeper recipe as my son and step grandson are paleo.
Mary
My kids loved these muffins ❤️
AK
These turned out fantastic! Nice crumbly top and moist in the middle. I added cacao chips and pecans and a few cut up strawberries and blueberries. I ripened my bananas further by smushing them in my hands with the peel on a few hours before I needed them. Great recipe! Even husband loved them and he usually turns his nose up on low carb stuff.
Brendan Cunningham
Awesome!! That sounds great and we're so happy you liked the recipe!
Tanya
We added in some mini chocolate chips and the muffins were fantastic!
Kelly
These muffins were a big hit with my husband. Thanks for helping me make his day.
Elle
We loved these muffins ❤️❤️❤️
Devin
The muffins were great with the chocolate chips.
Susan
⭐️⭐️⭐️⭐️⭐️ What a fantastic recipe! Sooooo delicious! I made muffins and then a loaf, and both turned out great! I added a just under a 1-4 cup of chopped walnuts and some dark chocolate chips. I will be making this recipe for years to come! This is a keeper!!
Brendan Cunningham
A loaf sounds delicious!! We're so happy you liked the recipe!:)
Sol
Delicious! I halved the recipe but needed to add a bit of plant milk to get good consistency. Also added a bit of apple slices. Yum!!! Awesome base recipe for keto muffins of all sorts. Thanks a lot 🙂
Brendan Cunningham
Sounds great! We're happy you liked the recipe!:)
Toni
These muffins are delicious. I made them this morning with some modifications. I added 1/2 cup of semi-sweet chocolate chips, 1/2 cup of blueberries, and a pinch of nutmeg. I had one for breakfast and it was perfect.