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These Almond Flour Banana Muffins are soft, fluffy, and packed with wholesome ingredients you probably already have on hand. They’re made in one bowl, ready in about 30 minutes and are gluten-free and grain-free!

banana almond flour muffins with chocolate chips on a cooling rack.

Table of Contents

If you’re looking for a healthier banana muffin that actually tastes amazing then you need to make these Almond Flour Banana Muffins. They’re light, fluffy, perfectly sweet, and made with simple, wholesome ingredients like almond flour, coconut sugar, and ripe bananas.

I first shared these on the Choosing Chia Instagram and they went viral with over a million views. They’ve quickly become one of my most popular muffin recipes, along with my Oat Flour Banana Muffins and Healthy Lemon Poppy Seed Muffins.

These muffins are gluten-free, grain-free, and mixed up in just one bowl, which means less mess, easy clean up and delicious muffins that everyone can enjoy! If you need an even e

Why You’ll Love This Recipe

  • Gluten-free and grain-free: Similar to my Almond Flour Chocolate Chip Cookies, these muffins are made with almond flour, so they’re perfect for anyone avoiding gluten or grains.
  • One bowl: Everything comes together in a single mixing bowl for easy prep and clean-up!
  • Light and fluffy: Almond flour can sometimes be dense, but when used properly it can have a light and fluffy texture like in these Fluffy Almond Flour Pancakes and these Almond Flour Banana Muffins!
  • Crowd pleasing: These muffins went viral for a reason. Everyone loves them, from adults to kids to picky eaters.

Key Ingredients

Ingredients for almond flour banana muffins.
  • Bananas: You’ll want to use overripe bananas for this recipe. Bananas that are brown and spotty are perfect and will add sweetness to the muffins. Have extra bananas? Also make a batch of these Healthy Banana Oatmeal Cookies.
  • Almond flour: Make sure to use almond flour, not almond meal. Almond flour is finer and will give the muffins a lighter crumb and better texture. Use any leftover flour to whip up a batch of Almond Flour Waffles for your next breakfast!
  • Coconut sugar: Coconut sugar has a delicious caramel-like flavour to it and can be found at most grocery stores or where you shop for groceries online. If needed you can just substitute with brown sugar.

*This is a recipe overview. The full recipe with measurements is below in the recipe card.

How To Make Almond Flour Banana Muffins

mashed bananas and a fork in a clear bowl.

Step 1: Peel and mash the bananas with a fork.

mashed banana and eggs in a bowl.

Step 2: Add the eggs, olive oil and vanilla extract and mix.

mashed banana mixed with eggs in a bowl with coconut sugar.

Step 3: Add the coconut sugar and mix until well combined.

almond flour, spices, baking soda and whisked egg and banana in a bowl.

Step 4: Add the almond flour, spices and baking soda.

banana almond flour muffin batter in a bowl.

Step 5: Gently fold together.

banana almond flour muffin batter in a bowl with chocolate chips.

Step 6: Fold in the chocolate chips.

unbaked banana almond flour muffins in a muffin pan.

Step 7: Spoon the batter into a muffin pan.

banana almond flour muffins in a muffin pan.

Step 8: Bake at 350 degrees F for 20-24 minutes.

Mix-Ins And Add-Ins

  • Nuts: Stir in 1/3 cup of chopped walnuts or pecans.
  • Berries: Swap the chocolate chips for fresh or frozen blueberries or raspberries.
  • Shredded coconut: Fold in a 2-3 tablespoons of unsweetened shredded coconut.
  • Nut butter: Spoon a little almond butter, peanut butter or homemade vegan nutella into the batter before baking.

How To Store

Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. These muffins can also be frozen in a freezer safe bag for up to 3 months. Defrost on the countertop then warm in the oven.

Jess’s Tips

  • Use very ripe bananas: The riper, the better! They add natural sweetness and moisture to the muffins. Save your yellow bananas to make Banana Overnight Oats.
  • Don’t overmix the batter: Mix until just combined to keep the texture light and fluffy.
  • Use parchment liners: Almond flour muffins can stick to the pan, so use parchment paper liners in the pan. (Silicone liners work too!)
  • Let them cool in the pan: Give them 10 minutes to cool before transferring to a wire rack so they don’t fall apart.
  • Make it into banana bread: Use an 8×4 inch loaf pan and bake for 45-55 minutes or until a toothpick comes out clean.

Frequently Asked Questions

Can I substitute almond flour in almond flour banana muffins?

Almond flour is key to the texture of these muffins, so substituting it with another flour like coconut or all purpose flour wont give the same texture. For muffins made with wheat flour try this Healthy Chocolate Chip Banana Muffin Recipe!

Can I make these into mini banana almond flour muffins?

Yes! Just divide the batter into a mini muffin tin and reduce the baking time to about 12 to 15 minutes. Keep an eye on them and test with a toothpick for doneness.

Banana almond flour muffins on a cooling rack and beige napkin.

Try These Muffin Recipes Next!

If you tried these Almond Flour Banana Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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A banana almond flour muffin with a bite taken out of it.

Almond Flour Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These almond four muffins come together in one bowl and are grain-free and gluten-free!

Ingredients

Units Scale
  • 3 bananas, mashed (about 1 cup mashed)
  • 2 eggs, at room temperature
  • 2 tbsp avocado oil
  • 1/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 1/4 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F and line a muffin pan with liners.
  2.  In a large bowl, mash the bananas until smooth. Add the eggs, avocado oil, coconut sugar, and vanilla extract, mixing until well combined.
  3. In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.
  4. Add the dry ingredients to the wet and gently mix until just combined. Fold in the chocolate chips.
  5. Spoon the batter into the muffin liners, filling about 3/4 full.
  6. Bake for 20-24 minutes, or until a toothpick inserted in the centre comes out clean.
  7. Let cool for a few minutes, then enjoy!

Notes

  • Overripe spotty bananas work best.
  • Don’t overmix the batter to keep the muffins light and fluffy.
  • Line the muffin tin with parchment or silicone liners to prevent sticking.
  • Let muffins cool in the pan for 5-10 minutes to set/
  • To make banana bread, bake the batter in an 8×4 inch loaf pan for 45–55 minutes.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 175
  • Sugar: 9g
  • Fat: 13g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 5.5g

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Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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1 Comment

  1. Jessica Hoffman says:

    These muffins are so easy to make directly in a bowl and my 2 year old is obsessed with them! Love that they’re a healthier alternative to store-bought muffins and have a bit of protein in them.

    Reply