These almond flour banana muffins are everything you love about classic banana bread in muffin form. They are super soft, moist, sweet, and made with real bananas. But these muffins have no added sugar, are gluten-free, paleo, and low carb!
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THE BEST 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.
This recipe is just as delicious - if not more delicious - than your typical banana muffins.
They are made with almond flour and just 6 other ingredients. And they combine to create perfectly moist, gluten free banana muffins with an incredibly soft crumb.
And the flavor of these almond flour banana muffins is so wonderfully sweet that you'll have a hard time believing there is no added sugar.
Oh, and I bet you thought low carb muffins could only be made with banana extract. Well, think again - this recipe uses real bananas, and each muffin has just over 5 NET CARBS!
Another thing I love about this recipe is it takes just minutes to make the batter. Then all you have to do is wait patiently for the gluten free muffins to bake to perfection.
And while you're waiting, you can enjoy the amazing aroma that will fill your kitchen.
INGREDIENTS
So, as I eluded to earlier, you'll need just 7 ingredients to make these almond flour banana muffins.
And since they are all common baking ingredients, I can almost guarantee you have them in your kitchen already.
Here is what you'll need:
- 2 ripe bananas
- 2 eggs
- 1 tbsp melted coconut oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups almond flour
- Chocolate chips and walnuts (optional)
See, pretty basic ingredients.
And 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, but I highly suggest you add them in to make these moist banana muffins. You can either make all banana nut muffins, all chocolate chips, or, my favorite - a mix of the two.
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.
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 make sure that you pour the batter evenly into each muffin tin.
Then once your slots are filled, put your pan in the oven and bake for about 30-35 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 muffins are cooled, unwrap them and enjoy!
STORING YOUR ALMOND FLOUR BANANA MUFFINS
So, this recipe will make 12 addictively delicious 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.
But if you're able to save some, they will last in an airtight container or resealable bag at room temperature for 4 or in the fridge for about 1 week.
And 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.
WRAPPING IT ALL UP
These almond flour banana muffins are healthy, gluten-free, paleo, and low carb. So they make for a perfect breakfast or snack, and even dessert!
My friends and family love this recipe, and I usually have to double or triple the batch if I'm planning on sharing. And they are totally kid-approved and make for an excellent quick and healthy breakfast!
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 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, and I think you'll enjoy them just as much as this one!
Give one of these a try next:
PrintAlmond Flour Banana Muffins | Easy Banana Almond Flour Muffins
These almond flour banana muffins are everything you love about classic banana bread in muffin form. They are super soft, moist, sweet, and made with real bananas. But these muffins have no added sugar, are gluten-free, paleo, and low carb!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Low Carb
Ingredients
2 ripe bananas
2 eggs
1 tbsp refined coconut oil, melted
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
2 cups almond flour
Chocolate chips and walnuts (optional)
Instructions
- 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 30-35 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.
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 serving
- Calories: 150.9
- Fat: 11.8
- Carbohydrates: 7.8
- Fiber: 2.5
- Protein: 5.2
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Can I use butter instead of coconut oil? If so, should it be melted or just softened?
Thanks!
Melted butter should work!
These were incredible!!! I’m so happy I can actually use bananas and still keep it keto!
★★★★★
Love this recipe! Made a second batch adding blueberries which gave me two variations for a brunch that they we a success with guests!
Made these last night and they are soooo good!! Added some chocolate chips to them, delicious. Eating one for breakfast right now!
★★★★★
Sorry, 1 banana
Awesome! You'll want to cut all of the other ingredients in half too.
By far the best low carb muffins I've made. Thanks!
★★★★★
These are legit 🔥
★★★★★
Real bananas…on keto…these were a dream come true! Soooo good!!
★★★★★
Just the perfect amount of sweetness and banana flavor to these!
★★★★★
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! 🙂
★★★★★
Made these for the second time. Obsessed with this recipe!
★★★★★
Could I add a scoop or 2 of vanilla protein powder to this? Would that completely mess them up?
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/
Made them this just now, and my kids love them!
★★★★★
MmmMmmmmm 5/5.
★★★★★
Added both walnuts and chocolate chips to them and I am in love.
★★★★★
I turned the recipe into banana bread instead of muffins and it was fantastic!!
★★★★★
My muffins turned out very dry. I followed the recipe exactly as it was. Any advice?
★★★★★
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.
★★★★★
Wonderful muffins.
★★★★★
Ugh so good with chocolate chips.
★★★★★
I mixed in keto dark chocolate chips and the muffins tasted incredible!!
★★★★★
Perfect for breakfast.
★★★★★
These were so good!! Very easy to make and tasted great!
★★★★★
Moist and very good flavor. I added in some chocolate chips and my fam loved them!!
★★★★★
Very very good muffins! The chocolate chips are a wonderful touch.
★★★★★
Excellent banana muffins.
★★★★★
Very delicious healthy muffins!!
★★★★★
Yes I loved them.
★★★★★
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!
★★★★★
We're so happy you liked them! Chopped pecans are a great idea!
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!
★★★★★
Only healthy muffins I've had that actually taste good.
★★★★★
Muffins are moist and soft. I will absolutely make this recipe again!!
★★★★★
Tastiest healthy muffins that I have tried ever!
★★★★★
10 out of 10
★★★★★
So glad that these use real bananas!! Can't believe they're still that low carb too. Very happy with this recipe 🙂
★★★★★
We loaded them with sf chocolate chips and omg they were so good!!
★★★★★
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!!!!!!!!!!!!!!!!!!
★★★★★
Are these made in a regular size muffin tin or the mini one ? Thank you !!!!
Hi Deb! We made them in a regular size muffin tin.
I made this into a loaf I'm excited to try it in the morning.
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!
★★★★★
That sounds delicious! We're so happy you liked the recipe!