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Almond flour banana muffins with chocolate chips

Get the Recipe: The Best Banana Muffins with Almond Flour

These Banana Muffins with Almond Flour are truly the best! They are fluffy, ultra moist, healthy and kid friendly. This one bowl recipe is super easy to make. These Paleo muffins are great for breakfast or a snack!
5 from 42 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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.
Calories: 267kcal, Carbohydrates: 22g, Protein: 8g, Fat: 18g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 153mg, Potassium: 213mg, Fiber: 3g, Sugar: 10g, Vitamin A: 62IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 1mg