These almond flour banana muffins have everything you love about classic banana bread and more! They’re super soft, moist, sweet, and made with real bananas. Plus, these muffins have no added sugar, are gluten-free, paleo, and low carb too.
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MY TAKE ON ALMOND FLOUR BANANA MUFFINS
Say hello to your new favorite thing to eat for breakfast. Or, if you're like me, for breakfast and dessert.
Yeah, these muffins are that good.
They’re not just super tasty though, they’re also super easy to make. In fact, from start to finish you’re looking at maybe, maybe 30 minutes to whip ‘em up - and that includes cooking time.
Plus, just 7 ingredients are all you need to put them together. And I if you thought low carb muffins could only be made with banana extract, think again! This recipe uses real bananas, and each muffin has just over 5 NET CARBS!
I guess what I’m saying is that if you’re looking for a quick and easy gluten free low carb banana muffin recipe you’re in the right place.
One of my favorite things about these almond flour banana muffins is that they’re made with simple accessible ingredients.
And since they are all common baking ingredients, I can almost guarantee you have them in your kitchen already.
Anyway, here's what you'll need to make these moist banana muffins:
- 2 ripe bananas
- 2 eggs
- 1 tablespoon melted coconut oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups blanched almond flour
- Chocolate chips and walnuts (optional)
Pretty basic stuff, right?
By the way, 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 I use it for - like in this decadent chocolate keto cake and these fluffy keto pancakes.
Now, as you may have noticed, the chocolate chips and chopped walnuts are optional in these paleo banana muffins, but I highly suggest you add them. They really add a lot of flavor/texture to the muffins.
HOW TO MAKE ALMOND FLOUR MUFFINS
Ok, so this gluten free almond flour muffin recipe is crazy easy to make! Like, crazy, CRAZY, easy.
Just a little mashing and mixing is all you'll have to do. Then you can let the oven take care of the rest, just like traditional muffins.
Now, if you're ready for this banana muffin recipe, let's get into it!
STEP 1: MAKING THE BATTER
First things first, preheat the oven to 350 Fahrenheit (180°C) and prepare a muffin pan with liners.
Next, take out a large mixing bowl and mash your ripe bananas in it.
Then add in your eggs, cinnamon, and melted coconut oil. And make sure you use refined coconut oil because it has a neutral flavor - if you use unrefined, your muffins will have a coconut taste.
Anyway, whisk these ingredients with a fork until they're combined.
Next, add your almond flour, baking powder, and salt to the bowl and mix everything with a rubber spatula until you have a smooth batter.
Also, if you want to add in chocolate chips or walnuts, you can add them to your mixing bowl now, and fold them into the batter.
And if you want to have half with walnuts and half with chocolate chips,just pour half your batter into a separate bowl and add walnuts to one bowl and chocolate chips to another.
STEP 2: BAKING YOUR BANANA MUFFINS
Now that your batter is ready to go, spoon it into each muffin tin, filling them to the top. And you'll want to make sure that you pour the batter evenly into each muffin tin.
Oh, and if you want to make mini banana muffins instead of traditional muffins, go ahead and use a mini muffin tray instead!
Then once your slots are filled, put your pan in the oven and bake the keto banana muffins for about 15-25 minutes. Or until a toothpick comes out clean when inserted into the center of a muffin.
Allow your muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
After your gluten free banana muffins are cooled, unwrap them and enjoy!
MY RECOMMENDATIONS FOR STORING AND REHEATING THE MUFFINS
So, this recipe will make 12 addictively delicious keto banana muffins.
Fair warning, if anyone is home while you're making this banana muffin recipe, they'll be gone as soon as they come out of the oven. That’s always the case at my house anyway.
But if you're able to save some, the leftover muffins will last in an airtight container or resealable bag at room temperature for 4 or in the fridge for about 1 week.
However, if you want to keep them for longer, you can store them in the freezer for up to 6 months in a freezer-safe bag or airtight container.
When I eat these leftover banana bread muffins, I like to pop them in the microwave for a few seconds, cut them in half, and put butter on each side. It makes them even moister and it is just so good.
MY FINAL THOUGHTS
These almond flour banana muffins really do make the perfect breakfast, snack, and even dessert! Plus, they’re good for you! They’re healthy, gluten-free, paleo, and low carb - that’s a tough combination to beat.
Also, be forewarned, my friends and family love this recipe, so I usually have to make a double or triple batch if I'm planning on sharing.
Anyway, I hope you love these gluten free muffins as much as I do.
If you make them, make sure to leave a comment below and let me know what you think!
MORE OF MY FAVORITE ALMOND FLOUR RECIPES
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:
- Preheat oven to 350°F (180°C) and prepare muffin pan with liners.
- Mash the bananas in a large bowl. Add in melted coconut oil, eggs, and cinnamon. Whisk with a fork to combine.
- Add almond flour, baking powder, salt, and mix until smooth. If you are using chocolate chips or walnuts, fold them into the batter.
- Spoon the batter into the muffins liners coated with baking spray, filling the slots to the top.
- Bake for 15-25 minutes, test with a toothpick.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
The scale up function does not change the gram measurements.
Serving Size:1 serving
Amount Per Serving: Calories: 150.9Total Fat: 11.8gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 7.8gFiber: 2.5gSugar: 0gProtein: 5.2g