These one-bowl almond flour banana muffins are fluffy, moist, and flavorful. They come together easily and are customizable since you can add your favorite mix-ins to the batter. The texture and sweetness of these muffins will have everyone grabbing for seconds!
The only thing better than a batch of banana muffins is a batch that were mixed up in just one bowl! Like this apple cake, the ingredients combine quickly and efficiently, without the need for multiple bowls. These kinds of recipes are my favorite because they are so simple, you don't have a ton of dishes to do afterward, and the outcome is delicious! These almond flour banana muffins are light and fluffy with wonderful banana flavor. The fun thing about these muffins is that you can add whatever mix-in you want. The possibilities are endless: add your favorite chocolate chips or nuts!
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Table of contents
Why this recipe is the best!
This recipe makes the ideal muffins that are delicious and have a lovely texture without complicating things. These muffins come together quickly in one bowl and don't leave you with a bunch of dishes to do when you're done. Here are a few more reasons you'll love these one-bowl almond flour banana muffins:
- They are gluten free, thanks to the almond flour
- You can customize the recipe by choosing what mix-in to add to the batter
- These muffins are versatile - eat them for breakfast, as a snack, or for dessert (also check out this sausage casserole and these sticky buns for more breakfast recipes!)
- They take less than an hour to make, perfect for last-minute cravings or early morning breakfast for the family
- These muffins stay fresh for a few days but can also be frozen to save for later
This recipe is pretty simple and doesn't take long before you have the perfect muffins in front of you. But, like any recipe, there are a few things to note that will help you achieve the best results possible. Follow these baking tips to make sure your one-bowl almond flour banana muffins are light, fluffy, and delicious.
1. Use almond flour, not almond meal
This recipe specifically calls for almond flour, and I don't recommend using almond meal instead. Almond flour is much finer, while almond meal is coarser. Almond flour is ideal for achieving a light and fluffy texture since it's so fine.
2. Measure ingredients by weight
Measuring ingredients by weighing them is always the best option when baking. Weighing each ingredient is a much more accurate way of measuring them. Use a digital scale to measure the brown sugar, almond flour, and pecans by weight.
3. Let the batter rest
After you portion the batter into the muffin tin, it's important to let the batter rest for 15 minutes before popping it into the oven. This will allow for the best rise possible, which will give you tall and light muffins.
4. Loosen sides of the muffin before pulling out of the pan
After coming out of the oven and cooling for 10 minutes, the muffins may slightly stick to the tin. Use a fork to loosen the sides of the muffins so you can pull them out in one piece.
5. Helpful tools
Here are the tools that will help you bake these one-bowl almond flour banana muffins:
Ingredients & substitutions
- Bananas - Since bananas are the star of this recipe, there is no alternative for them in this recipe.
- Eggs - The eggs can be replaced with JUST egg substitute or a substitute from here.
- Brown sugar - The brown sugar can be swapped for Swerve brown sugar substitute for a sugar-free option.
- Vanilla extract - There is no substitute for the vanilla extract.
- Almond flour - This is the brand recommended for these muffins. There is no substitute for the almond flour.
- Ground cinnamon - There is no substitute for the cinnamon.
- Baking soda - There is no substitute for the baking soda.
- Baking powder - There is no substitute for the baking powder in these muffins.
- Salt - The salt can be omitted if you are following a low salt diet.
- Pecans - The pecans can be omitted if desired. They can be replaced with the mix-in of your choice, like semi-sweet, dark, milk, or white chocolate chips or walnuts.
Measurements for each ingredient, along with instructions for making the muffins are in the recipe card below.
Note about almond flour
Almond flour is typically made from peeled almonds, while almond meal is made from unpeeled almonds. That's why almond flour has a finer texture and works much better in this recipe to give the muffins their light and fluffy texture.
This almond flour banana muffin batter comes together quickly and only requires one bowl. Before starting, make sure your ingredients are at room temperature. First, mash the bananas in your mixing bowl with a fork (step 1 above). Next add the eggs, brown sugar, and vanilla and mix (step 2). Add the almond flour, cinnamon, baking soda, baking powder, and salt (step 3). Mix with a sturdy spoon until the batter comes together. Stir in the pecans (or mix-ins of your choice) until just combined (step 4).
Baking & serving
Preheat your oven to 350 F. Portion the batter in each cup of your greased muffin tin so it reaches the tops of the cups. Let the batter rest in the pan for 15 minutes.
After the oven is preheated and the batter has rested for a full 15 minutes, bake the muffins for 23-25 minutes or until a toothpick comes out clean. Let them cool in the pan on a wire rack for 10 minutes before removing them from the pan. If the muffins are a bit stuck, use a fork to loosen the sides before pulling them out of the pan.
Serve these muffins while they are warm or save them to be enjoyed later.
Store these muffins in a sealed plastic bag at room temperature for 2 days, or freeze them to save for later!
Yes! That's what makes this banana muffin recipe completely gluten free.
Yes! Compared to other muffins, they are lower in carbs and saturated fat. Plus they have good-for-you bananas and nuts!
I don't recommend putting the muffin batter into the oven without letting it rest for 15 minutes. This rest time is to ensure the muffins have the best rise when they bake. If you skip the rest time, the muffins will be shorter and denser, rather than tall and fluffy.
Yes, just make sure you let the muffins cool completely after baking before you seal them in a plastic bag and place them in the freezer.
More muffin recipes!
One-Bowl Almond Flour Banana Muffins
- 270 grams bananas ripe, about 3
- 3 large eggs
- 40 grams brown sugar about 3 Tablespoons
- 1 teaspoon vanilla extract
- 300 grams almond flour about 3 cups
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 50 grams chopped pecans about ⅓ cup
- In a large bowl, add the ripe bananas and mash with a fork.
- Add the eggs, brown sugar and vanilla and mix well.
- Add the almond flour, cinnamon, baking soda, baking powder and salt. Mix with a sturdy spoon until fully combined, about 30 seconds.
- Stir in the pecans just until combined.
- Spray a 12-cup muffin tin with cooking spray.
- Portion batter in each cup so it reaches the tops of the cups.
- Let batter rest in the pan for 15 minutes.
- Preheat oven to 350F.
- Bake muffins for 23-25 minutes or until a toothpick comes out clean.
- Let cool in the pan on a wire rack for 10 minutes. Remove from the pan, using a fork if needed, and enjoy.
- Make sure to use almond flour, not almond meal for these muffins.
- For a sugar free option, use Swerve brown sugar substitute.
- For an egg free option, use as a substitute from here or JUST egg.
- Let the batter rest after portioning the muffins for the best rise.
- Other mix-in options are: semi-sweet chocolate chips, milk chocolate chips, peanut butter chips, dark chocolate chips, walnuts, almonds, or white chocolate chips.
- Baked muffins may stick a little in the pan, use a fork to loosen the sides and remove the muffins.
- Leftover muffins store well at room temperature for up to 2 days in a sealed plastic bag or freeze them for longer storage.