Banana almond flour muffins are made with less than 10 pantry staples for nutritious, gluten free, paleo muffins you can feel good about! Whip them up in minutes for a sweet breakfast, grab-n-go snack, or after-dinner dessert everyone will enjoy.
Inspired by my classic gluten free banana bread recipe, these almond flour banana muffins are guaranteed to become your new favorite way to use up those ripe bananas sitting on your counter! Featuring all the same fluffy texture and sweet flavor you know and love, they’re easy to make and perfectly portioned. Trust me when I say you’ll want to make a double batch because they disappear fast!
Why You’ll Love This Recipe
- Gluten free, dairy free, nut free, and paleo
- Customizable with all your favorite mix-ins
- Bakes in 15 minutes or less
- Great to make ahead of time for easy breakfasts, packed lunches, and more
Ingredients & Notes
- Bananas - You will need 1 ½ cups mashed bananas (around 3 large) for these banana almond flour muffins. For the best results, your bananas should be lightly soft with a few brown specks but not completely brown.
- Eggs - Make sure to use large, room-temperature eggs.
- Almond butter - Used in place of butter for a rich, creamy texture and a boost of extra nutty flavor. If needed, any other nut or seed butter can be substituted as long as it's creamy.
- Flavor enhancers - Vanilla extract, cinnamon, and sea salt help enhance the natural flavors, making these paleo banana muffins irresistibly delicious!
- Flour - A combination of almond flour and coconut flour is used to form the base of the almond flour banana muffins batter, keeping them fluffy, moist, and gluten free!
- Baking soda - Make sure it’s fresh so your muffins turn out extra fluffy.
There are so many ways to make these banana almond flour muffins your own! Here are a few mix-in ideas if you want to add some extra flavor and texture to your muffins. Just fold them in right before adding the batter to your muffin pan.
- Chocolate chips - I like to use the mini ones so there’s chocolate in every bite! If needed, opt for dairy free varieties.
- Chopped nuts - Why not make it a double almond muffin, and add some slivered almonds on top?
- Fruit - Blueberries are always a fan favorite, but strawberry slices or even raspberries would be amazing, too!
- Streusel - Give these almond flour banana muffins a bakery-style feel with some streusel on top. Use the recipe from these muffins to make it easy!
The batter for these banana almond flour muffins can be made in just one bowl! Then, all you’ll need is a muffin pan and liners before you get started.
Step 1: Combine the wet ingredients. In a large bowl, use a hand mixer with a paddle attachment or the back of a fork to mash the bananas into a smooth purée. Add the eggs, almond butter, and vanilla, and mix to combine.
Step 2: Add the dry ingredients. In the same bowl, fold in the dry ingredients until the batter is smooth and no clumps remain. Then, fold in any extra mix-ins, if desired.
Step 3: Bake the paleo banana muffins. Fill each lined muffin tin ¾ of the way full, and bake until the muffins are fluffy and golden brown on top.
Step 4: Cool completely. Remove the muffins from the oven, and let them cool in the pan slightly before transferring them to a wire rack to cool completely.
- Mash the bananas up well. You should be left with a thick mixture with no big clumps.
- Use a natural almond butter. The natural oil separation is what gives the almond butter a thinner consistency which allows it to mix better into the batter. It’s also way better for you!
- Make sure your muffin liners are no-stick on the inside. This is my favorite brand. If you’re not sure, give them a spray with some oil when they’re in the muffin tin to make sure your muffins don’t stick to the liners.
Can I make these banana almond flour muffins into banana bread?
This recipe is actually based on my popular gluten free banana bread. I recommend following that recipe if you want to make bread. The ingredients are mostly the same!
Can I turn these paleo banana muffins into mini muffins?
Sometimes the best things come in small packages 😉 Yes, these can almond flour banana muffins can be made into little bite-sized mini muffins. I recommend following my recipe for Mini Chocolate Chip Banana Muffins to do so.
Why are my almond flour muffins flat?
Make sure your leavening agents are still good and measured correctly. This is what helps create a nice fluffy, soft texture. Also, keep in mind almond flour doesn’t rise like all-purpose flour. So, you may not see as high of a domed top.
How to Store
Let your banana almond flour muffins cool completely before transferring them to an airtight container. They will keep for 3 - 4 days out on the counter, a week in the fridge, or for up to 3 months in the freezer. Simply let them thaw to room temperature before enjoying.
Frequently Asked Questions
Yes, almond meal will work in place of almond flour in this recipe.
Make sure to remove the muffins from the pan once they are warm enough to touch. If you leave the muffins in the pan for too long, the condensation can make the bottoms of the muffin soggy. Which we don’t want!
Choose bananas that have a few brown spots. Green bananas will be too ripe and bananas that are fully brown are too overripe.
for more gluten free muffin recipes, check out my:
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Banana Almond Flour Muffins
- 3 bananas - 1 ½ cup mashed
- 3 eggs
- ½ cup almond butter - or any nut or seed butter
- 1 teaspoon vanilla extract
- 1 ½ cup almond flour
- 3 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
Optional toppings and/or mix-ins:
- Mini chocolate chips
- Preheat oven to 375 F. In a large bowl mash the bananas until no large clumps remain. Use a hand mixer or a stand mixer with the paddle attachment. Alternately, use the back of a fork to manually mash up the bananas. Add the eggs, almond butter, and vanilla and continue to mix until well combined.3 bananas, 3 eggs, ½ cup almond butter, 1 teaspoon vanilla extract
- Slowly fold in the almond flour, coconut flour, cinnamon, baking powder, and sea salt until no flour clumps remain. Gently fold in your mix-ins if using - like chocolate chips, nuts, or fruit.1 ½ cup almond flour, 3 tablespoon coconut flour, 1 teaspoon cinnamon, 1 ½ teaspoon baking powder, ½ teaspoon sea salt
- Place liners in a muffin tin and fill each one ¾ of the way full with the muffin batter. Because these are gluten free muffins, you can fill the liners up more than you normally would. Bake the muffins in the oven for 13 - 15 minutes until golden brown on top.
- Let the muffins cool slightly before transferring them to a cooling rack to cool completely. This is important with muffins because if you let them sit in the muffin tin for too long, condensation can build up from the heat and make your muffins soggy - and we don’t want that!