Almond Flour Banana Muffins | Healthy, Gluten Free, & Low Carb Banana 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! 

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, 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 walnuts are optional, but I highly suggest you add them in. You can either make all banana nut muffins, all chocolate chip, 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 to make almond flour banana muffins, let's get into the recipe!

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. 

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 these, 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 4-5 days 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 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 I think you'll enjoy!

Give one of these a try next:

• Funnel Cakes
• Brownies 
• Bread Pudding
• Vanilla Cupcakes
• Falafel
• French Fries

Print