These almond flour banana muffins are moist, fluffy and with a gorgeous tender crumb, you won’t believe they are paleo! Made with simple ingredients and ready in minutes!
Almond Flour Banana Muffins
When it comes to baking with almond flour, my favorite recipes to make are cupcakes, cookies, and these almond flour banana muffins.
Over the last few months, I’ve gotten into the habit of using alternative flours in my baking. It started with my mom gifting me bags of almond flour, and as someone who HATES throwing food out, I used it in anything and everything. After finishing both bags, I realised that I actually preferred using almond flour over any other flour out there.
My favorite things to use almond flour for is definitely desserts and baked goods. Unlike other gluten free flours, the almond variety is most similar to white or wheat flour, making it incredibly easy to use in recipes. One mf my favorite things to use with almond flour is bananas. It’s a fantastic combination that works SO well together. So far I’ve used them to make a quick bread and some fluffy pancakes and now, time to make them into muffins!
I’ve been meaning to share an almond flour banana muffin recipe for quite some time. They’ve been the perfect use of my overripe bananas, and I love how wholesome and filling they are. They also use simple ingredients and require just a blender or mixing bowl to make.
No refined sugar and no flour are needed, but you’d never tell. The texture is moist, fluffy, and with a light crumb. They are sweet and taste like any good banana bread, and with no almond flavor at all.
I had two of my friends over for coffee the other day and served them these muffins and they couldn’t believe these were gluten free and paleo- They thought it had to be made with grains!
How do you make banana muffins with almond flour?
- Almond flour– Either blanched almond flour or almond meal can be used. I prefer the blanched variety, as it yields a lighter and fluffier muffin.
- Baking powder and baking soda– A combination of the two is used for stability and to also give a little rise and depth.
- Salt– Just a touch to bring out the sweetness of all the other ingredients.
- Bananas– The riper the bananas are, the sweeter the muffins will be!
- Eggs– Room temperature eggs are preferred.
- Maple syrup– Gives the muffins some natural sweetness. Agave nectar and sugar free syrup can also be used.
- Vanilla extract– A must for any good muffin recipe!
- Chocolate chips and walnuts– optional, but highly recommended. Use mini chocolate chips for them to be evenly distributed amongst the muffins. Reserve a handful to top the muffins with.
Start by mixing together your dry ingredients in a large mixing bowl. Next, add the remaining ingredients into a high speed blender or food processor and pulse until a smooth texture remains. Add the dry ingredients into it and pulse once more until combined.
Now, distribute the batter evenly amongst a greased 12-count muffin tin. Bake them for 17-20 minutes, or until a skewer comes out mostly clean. Let the muffins cool in the tin completely, before removing them.
Tips to make the best almond flour banana muffins
- Oven makes and models differ, so your muffins may take a little longer to bake. If you are worried they might brown too much on top, cover them with tin foil and continue baking.
- Use muffin liners to avoid your muffins sticking to the pans. Also, even if your muffin liners say ‘non-stick’, spritz them lightly with cooking spray just to be safe!
- These muffins are pleasantly sweet, relying on the banana and maple syrup for sweetness. If you prefer sweeter muffins, sprinkle with some granulated sweetener on top before baking or dust them with powdered sugar once baked.
Storing and freezing almond meal banana muffins
- To store: If you intend to enjoy the muffins within 3 days, they can be stored at room temperature in a sealed container. If you’d like them to keep longer, store them in the refrigerator, covered, for up to 1 week.
- To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
More almond flour recipes to try
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and lightly spray with coconut oil. Set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a high speed blender, add your bananas, egg, maple syrup, and vanilla extract, and blend until smooth.
Add the wet ingredients into the dry ingredients. Fold through the chocolate chips and walnuts. Distribute the batter into the muffin liners. Bake the muffins for 18-20 minutes, or until golden on top and a skewer comes out clean.
Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
Recipe loosely adapted from here.
Serving: 1serving | Calories: 161kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Sodium: 88mg | Potassium: 143mg | Fiber: 3g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg | NET CARBS: 13g