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.
INGREDIENTS
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:
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 | 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!
Ingredients
- 2 ripe bananas
- 2 eggs
- 1 tablespoon 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 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.
Notes
The scale up function does not change the gram measurements.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 150.9Total Fat: 11.8gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 7.8gFiber: 2.5gSugar: 0gProtein: 5.2g
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.