These Almond Flour Banana Muffins are a delicious, low-carb treat. They are melt-in-your-mouth soft muffins, great for a quick breakfast or snack. Paleo & Gluten-free.

Almond Flour Banana Muffins topped with mini chocolate chips

I absolutely love baking muffins since my girls love them. They are a quick and easy snack for me to prep and have ready. However, I do feel bad from time to time because not all muffins are healthy.

However, almond flour comes to save the day! Almond flour is a terrific alternative to regular flour for healthier baking. And, guess what? The muffins are light, moist, and incredibly tasty. And this is also a one-bowl recipe!

I’ve already posted the recipe for Almond Flour Blueberry Muffins, which you all enjoy.

You will love these Healthy Paleo Banana Muffins

  • They’re perfect as a snack or for breakfast.
  • It’s fluffy, moist, and delicious!
  • They’re low in carbohydrates, high in protein, and high in fiber.
  • In about 35 minutes, you can have a sweet healthy-ish treat.
Banana Chocolate chip Muffin in hand

These almond banana muffins were a hit with my kids, and I felt less guilty about feeding them muffins.

Okay, I enjoyed them as well and ate several in a single day. (Don’t judge!!)

Another healthy muffin recipe that my girls love is Banana Flaxseed Muffins, so don’t forget to try those as well.

Ingredients

Almond flour – I prefer to make these muffins with blanched almond flour.

Also, in general, for other uses too, my preference is almond flour over almond meal. The reason is that the skin of almonds contains tannins which can sometimes prevent the absorption of nutrients.

The delicate fine texture of almond flour also works better for baking. So you get the perfect crumb-like texture you like for healthy banana muffins.

Maple syrup – You can substitute with the same amount of agave to make paleo banana muffins too.

Oil – I used avocado oil. Other neutral oils will work too.

Banana – Use bananas that are overripe and squishy (and have a lot of black spots!).

Baking powder and baking soda – It nourishes gluten-free muffins and gives them a fluffy appearance.

How to make?

  • Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
  • In a large bowl, mash bananas. You can choose to leave them chunky or make them completely smooth.
  • Add eggs, oil, vanilla, cinnamon, and maple syrup. Stir until the ingredients are combined and fluffy.
  • Add all dry ingredients to the bowl – almond flour, baking powder, baking soda, and salt. 
  • Stir until they are combined. Do not overmix.
  • Add chocolate chips and fold them in gently. I used mini chocolate chips and just added some to keep the kids excited. You can choose to add any chocolate chips you like or even skip them.
Steps to make banana muffins with grain free almond flour
  • Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.
Muffin batter topped with chocolate chips in a muffin pan
  • Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.
Wonderful baked banana almond flour muffins
  • Remove from muffin pan and let the muffins cool completely on a wire rack and enjoy!

If you have any leftovers (which you probably won’t!), store them in an airtight container to keep them fresh.

Banana chocolate chip muffins on a white table

Tips for Perfect Almond Flour Banana Muffins

  • It is best to have all of the ingredients at room temperature.
  • Do not overmix the wet and dry ingredients once combined.
  • I highly recommend to measure the flour when baking.
  • You can substitute chocolate chips with nuts such as chopped almonds or walnuts. Raisins will also be great in this recipe.
Soft Moist Banana Muffin with chocolate chips cut in two pieces.

Paleo Banana Muffins

Skip the chocolate chips or use paleo friendly brands.

Keto Banana Muffins

I am not an expert on keto sugars; however, here is a great resource you can use for maple syrup conversion. Skip the chocolate chips. All other ingredients in this recipe are keto-friendly. 

Common Questions

Can I use almond meal or another kind of flour in this recipe?

In this recipe, I highly recommend using almond flour (prepared from blanched almonds). The muffins have a much better texture and are light and moist.

How to store Almond Flour Muffins?

If you have any leftovers (which you probably won’t! ), you can store them in an airtight container to keep them fresh for up to two days. Put it in the fridge to keep them fresh for up to a week. It’s also possible to freeze them for up to 3-4 months. 
Place on the counter or in the refrigerator to thaw.

I hope you enjoy these Almond Flour Banana Muffins as much as I do.

You might also enjoy my other banana recipes.

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5 from 6 votes

Almond Flour Banana Muffins

These Almond Flour Banana Muffins are a delicious, low-carb treat. They are melt-in-your-mouth soft muffins, great for a quick breakfast or snack. Paleo & Gluten-free.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 

Instructions 

  • Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
  • In a large bowl, mash bananas. Add eggs, oil, vanilla, cinnamon, and maple syrup. Stir until the ingredients are combined and fluffy.
  • Add all dry ingredients to the bowl – almond flour, baking powder, baking soda, and salt.
  • Stir until they are combined. Do not overmix.
  • Add half of the chocolate chips and fold them in the batter gently.
  • Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.
  • Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.
  • Remove from muffin pan and let the muffins cool completely on a wire rack, and enjoy! Store muffins in an airtight container.

Notes

Keto Variation: I am not an expert on keto sugars; however, here is a great resource you can use for maple syrup conversion. Skip the chocolate chips. All other ingredients in this recipe are keto-friendly. 

Nutrition

Calories: 253kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 109mgPotassium: 165mgFiber: 3gSugar: 12gVitamin A: 70IUVitamin C: 3mgCalcium: 83mgIron: 1mg

Additional Info

Course: Breakfast, Snack
Cuisine: American
Diet: Gluten-free, Low Carb, Paleo
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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12 Comments

  1. Great recipe! Made this for my parents in law,who are Gf,but I used honey. I think they are even better than the regular muffins,I like that they are moist and fluffy.

    1. Hi Rachana – I have not tried, but I think same amount of honey would work well. Would love to hear how it turns out!

      1. Hello Meeta – The muffins turned out super yummy and moist. Since we haven’t tried with maple syrup or agave, I don’t know if they were any different. But, we loved them with honey. Thanks for another wonderful recipe!!

      2. Happy to hear you all enjoyed the muffins made with honey. Thanks for sharing back!

  2. Amazing recipe. Quick, healthy and delicious muffins. The muffins were very moist, couldn’t tell any difference from regular muffins.

  3. My first time baking with almond flour and I’m SO glad I made this! It’s so flavorful and moist, highly recommend!