The Best Banana Muffins with Almond Flour
These are the best Banana Muffins with almond flour! They have that perfect signature muffin texture and they are bursting with fresh banana flavor. The dark chocolate chips throughout add the perfect pop of flavor! These almond flour banana muffins are super easy and always a big hit.
These banana muffins with chocolate chips are great for breakfast, a snack, or healthy meal prep. They are kid friendly and made with only a handful of healthy ingredients.
Why You’ll Love These Muffins
- This banana muffin recipe with almond flour is made in one bowl.
- These muffins are low sugar and low fat compared to most muffins!
- These dairy free muffins are moist, quick, healthy and so tasty.
- If you have ripe bananas, this is a great recipe to make!
- Healthy breakfasts, snacks, and meal prep has never been easier. These muffins take less than 30 minutes from start to finish.
- These are made without xantham gum, without butter, and with no baking powder.
- This recipe is Paleo, Grain Free, Gluten Free, Dairy Free, Low Fat, Low Sugar and Dietary Friendly.
Baking with Almond Flour
Almond flour is a common gluten free flour. It is made from ground up almonds and is sightly less dense than traditional wheat flour. In addition, this healthy flour is Paleo and Grain Free. Almond flour adds a slightly nutty and hearty flavor to baked goods. In this case, tapioca flour is used in addition to almond flour. The tapioca flour adds much needed thickness and texture to these muffins.
Almond flour is a great option for those who eat Paleo because it can be used in sweet or savory dishes. For more about different types of gluten free flours, check out my Guide to Gluten Free Flours and Gluten Free Baking.
First, preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.
Add mashed bananas to a large mixing bowl.
Then, add in eggs and mix to combine.
Add creamy nut butter and coconut sugar to the bowl. Then, sift in almond flour and tapioca flour.
Add remaining ingredients before folding in chocolate chips. If using walnuts, add them now.
Once dough is formed, use a cookie scoop or large spoon to add batter to muffin liners. Fill up liners almost to the top.
Bake for 15 to 20 minutes. Check muffins after 15 minutes by inserting a toothpick into the middle of one. If it comes out clean, remove pan from oven. If it has batter on it, return muffins to oven for a couple minutes to finish baking.
Finally, remove from oven. Allow muffins to cool in pan for 10 minutes. Then, remove from pan and serve.
Expert Tips & Substitutions
- Use ripe bananas that have not blackened yet. Bananas with some brown spots will yield the best results.
- Use creamy nut butter that contains only nuts and salt. Nut butters with added sugars or oils will alter the texture of these dairy free banana muffins.
- Sift in both almond flour and tapioca flour to prevent flour clumps.
- If using walnuts AND chocolate chips, this recipe will yield about 16 muffins. Use no more than 1/2 cup walnut pieces.
- Bake for 15 minutes. If a toothpick inserted into a muffin comes out clean, then remove from oven. If it has raw batter on it, then return pan to oven for a couple more minutes or until done baking.
- Cool muffins in pan for 10 minutes before removing and serving.
- Brown sugar can be used in place of coconut sugar.
- Cornstarch or arrowroot powder can be used instead of tapioca flour.
- Any type of chocolate chip will work in this recipe.
Frequently Asked Questions
No, almond flour cannot be directly substituted for white flour. The texture and density are too different to be used in place of each other.
These banana muffins rely on baking soda and eggs to rise. They rise slightly while baking. If your baking soda is expired, it might not work and therefor the muffins will not rise.
Almond flour is sold at most major retailers and grocery stores. It is available at Walmart, Target, Whole Foods, Trader Joe’s and online from Amazon.
These banana muffins take between 15 and 20 minutes depending on the size of your muffin pan and strength of your oven. Muffins are done baking when a toothpick inserted comes out clean.
These muffins are light and fluffy. Using ripe bananas helps to add moisture and fluffiness to these muffins. In addition, using a creamy runny nut butter adds to the fluffiness. Fully whisked eggs will yield light muffins.
No, muffins are not allowed on Whole30. The only “muffins” allowed on Whole30 are these Egg Muffins.
No, these muffins will be significantly different if made without eggs. I have not tested this recipe with flax eggs or another egg replacer.
This recipe is based off my Paleo Chocolate Chip Banana Bread! I suggest checking out that recipe for a foolproof and irresistible banana bread.
You May Also Like
- Cassava Flour Banana Bread
- Paleo Strawberry Banana Bread
- Fluffy Cassava Flour Pancakes
- Gluten Free Banana Cake
- Paleo Morning Glory Muffins
If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more breakfast ideas, check out my Breakfast Recipes page.
Get the Recipe: The Best Banana Muffins with Almond Flour
- First, preheat oven to 350 degrees Fahrenheit. Add paper muffin liners to a muffin pan.
- In a large mixing bowl, add mashed bananas.
- Next, add eggs to the bowl and mix until combined.
- Add creamy nut butter and coconut sugar to the mixing bowl. Then, sift in almond flour and tapioca flour. Stir to combine.
- Add in remaining ingredients and stir.
- Fold in dark chocolate chips (or walnuts if using).
- Once combined, use an ice cream scoop or large spoon to add batter to the muffin liners. Fill liners almost to the top with batter.
- Next, bake muffins for 15 to 20 minutes. Check muffins after 15 minutes. If a toothpick inserted comes out clean, remove from oven. If the toothpick has raw batter on it, return to oven until baked through.
- Finally, remove from oven. Allow muffins to cool 10 minutes. Then use paper liners to remove muffins from pan.
- Ripe bananas are best. Bananas with some brown spots (but not completely black and mushy) will yield the best results.
- Any creamy nut butter works. Use a nut butter with only nuts and sea salt as ingredients. I recommend Trader Joe’s Creamy Salted Almond Butter.
- Sift in flours for best results.
- For muffins with walnuts, use chopped walnuts or walnut pieces. Whole walnuts will be too large for this recipe.
- If using walnuts AND chocolate chips, this recipe will yield about 16 muffins.
- Bake for 15 minutes and then check for doneness. If a toothpick inserted comes out clean, remove from oven. If it has raw batter on it, return to oven for a couple more minutes or until done.
- Allow muffins to cool in muffin pan for 10 minutes before carefully removing.
- Store leftover muffins covered at room temperature for up to 3 days. Alternatively, store in the fridge covered for up to 4 days.
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