Almond Flour Banana Muffins
These are the best almond flour banana muffins! 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 grain free banana muffins are super easy and always a big hit.
These almond flour 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.
- Check out my Gluten Free Strawberry Muffins or these Banana Carrot Muffins for more great recipes!
- These almond flour banana muffins 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.
Ingredients & Substitutions
These are the main ingredients for almond flour banana muffins. Scroll down to the recipe card for full ingredient list and instructions.
Use ripe bananas for best results. They are naturally sweet and easily mashed. For this recipe, 2 large or 3 medium sized bananas will yield the 1 cup needed.
Three eggs provide a nice cake like texture to these moist muffins. I do not recommend using a Vegan egg replacement.
Creamy nut butter adds a great hearty flavor! Use peanut butter, or almond butter or cashew butter for Paleo. The nut butter should contain only nuts and salt. In addition, it should not contain added sugars or fillers.
Coconut sugar is a great Paleo and refined sugar free sweetener. If needed, brown sugar can be used instead.
Almond flour is a slightly nutty and hearty grain free flour. It is not dense or dry! I do not recommend trying to use another flour in this recipe.
Tapioca flour adds a great chewy texture to these muffins. Cornstarch is a perfect substitute for tapioca flour.
A little vanilla extract adds a great flavor.
Baking soda is the leavening agent used to help these muffins rise.
Dark chocolate chips are arguably the most important part! Any chocolate chips may be used, but I prefer a dairy free dark chocolate variety to keep these muffins Paleo.
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 almond flour banana muffins 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 almond flour banana muffins in pan for 10 minutes before removing and serving.
- Use brown sugar instead of coconut sugar if desired.
- Cornstarch and arrowroot powder are perfect substitutes for tapioca flour.
- Any type of chocolate chip will work in this almond flour banana muffin recipe.
How to Serve & Store
Serve almond flour banana muffins once cool enough to handle. They are delicious both warm from the oven and chilled. These muffins pair well with bacon, sausage, and a mug of hot chocolate.
Store muffins in an airtight container for up to 3 days at room temperature. Alternatively, store in fridge for up to 4 days.
These muffins freeze well!
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 almond flour banana muffins 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
- 1 cup mashed bananas, about 2 large or 3 medium
- 3 eggs
- ½ cup creamy nut butter, almond, cashew or peanut butter
- ¼ cup coconut sugar
- 2 cups almond flour
- ½ cup tapioca flour
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 cup dark chocolate chips, or walnuts
- 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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29 Comments on “Almond Flour Banana Muffins”
Yum! I made these for breakfast this morning and they are so good! I especially love the peanut butter in there. I think we will be making these all the time!
These banana muffins are delicious! Next time I make a double batch as my kids just loved them!
I wasn’t sure how the nut butter would go, but the texture was amazing! We’ll be making this again and again. 🙂
These almond flour banana muffins are delicious! I used Barney’s Almond Butter for the nut butter. I’ll be making these again because the kids loved them too!
These muffins come out so light and sweet! Such a comforting snack when you’re super busy (aka now with baseball practice for the kids!).