Almond Flour Banana Muffins That Are Fluffy, Moist & Delicious

Do you have some bananas sitting on your counter? While I often use bananas for smoothies, I know how easy it can be to let them just sit until they go bad!

If you’re looking for an easy alternative to basic banana bread, these almond flour banana muffins turn those ripe bananas into something lighter, fluffier, and secretly wholesome. They’re naturally gluten-free, made in one bowl, and perfectly tender with just the right amount of sweetness. Best of all, they’re easy to grab if you want a quick snack or a healthy to-go breakfast.

Why These Almond Flour Banana Muffins Are So Moist & Foolproof

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! You can grab one as your go-to when you don’t have time to make breakfast or have one as a snack.
• They take less than an hour to make, making them perfect for last-minute cravings or an early morning breakfast for the family.
• These muffins stay fresh for a few days, but can also be frozen to save for later.

Equipment You’ll Need

It helps to make sure you have everything you need on hand before you start, and that goes for your equipment as much as it does your ingredients! Here are the tools that will help you bake these one-bowl almond flour banana muffins:

• Digital scale
• Mixing bowl
• Sturdy spoon
• 12-cup muffin tin
• Wire cooling rack

Why a digital scale? There’s a lot in baking that depends on making sure you have the right amount of each ingredient! Too much almond flour can make your muffins too dry, for instance. A digital scale can make your measurements much more accurate by measuring things in grams instead of cups. There are even a few models that can measure things to an accuracy of a tenth of a gram.

Ingredients for Almond Flour Banana Muffins (And Why Each One Matters)

You probably already have most of these ingredients in your kitchen, especially if you do a lot of baking! Never hurts to double-check, though. If you need to make a grocery run, the recipe card below can be printed and saved to your phone for easy reference.

Quick List

• Bananas
• Eggs
• Brown sugar
• Vanilla extract
• Almond flour
• Ground cinnamon
• Baking soda
• Baking powder
• Salt
• Pecans

Bananas

270 grams ripe banana (about 3 bananas)

Bananas add some of the liquid and a mild amount of sweetness. They can also assist the eggs as a binder.

Eggs

3 large eggs

Eggs typically act as a binder in baked goods like muffins. Three eggs might sound like a lot for muffins, but they’re going to be needed because almond flour doesn’t have any of the gluten that normally provides structure for baked goods.

You want to go for the large eggs here to get the full effect. If you buy your eggs locally, use the biggest chicken eggs you can get.

Brown Sugar

40 grams (about 3 tablespoons) brown sugar

Brown sugar adds a robust sort of sweetness to baked goods. I like to read the ingredients when I buy it to make sure it includes actual molasses.

Vanilla Extract

1 teaspoon vanilla extract

Vanilla extract is common in slightly sweet baked goods like muffins to help enhance the flavor.

Almond Flour

300 grams (about 3 cups) almond flour

As a general thing, flour is responsible for a lot of the structure in baked goods. Almond flour adds a slight nutty flavor to these muffins.

Ground Cinnamon

1 teaspoon ground cinnamon

Cinnamon adds a nice flavor that perfectly complements the sweetness of these muffins.

Baking Soda

1 teaspoon baking soda

Baking soda is one of the two leavening agents we’ll need to make these muffins nice and fluffy.

Baking Powder

1/2 teaspoon baking powder

Baking powder is another leavening agent that helps get the fluffy texture we want for these muffins.

Salt

1/4 teaspoon salt

Salt supports many of the chemical reactions that add flavor to muffins. Don’t use too much, or your muffins might come out too salty!

Pecans

50 grams chopped pecans (about 1/3 cup)

Pecans add a nice nutty crunch that complements the banana flavor.

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How to Make Almond Flour Banana Muffins (Step-by-Step Guide)

Making these muffins is a piece of cake! Well, not literally, but they’re just as good and a bit healthier when you want a snack. This almond flour banana muffin batter comes together quickly and only requires one bowl. Let’s jump right into it!

Step One: Make Sure Ingredients Are At Room Temperature

Before starting, make sure your ingredients are at room temperature. This helps the mixture come together a lot faster.

Step Two: Preheat Oven

Preheat oven to 350 degrees Fahrenheit

Step Three: Mash The Bananas

Peel the bananas and place them in a medium-sized bowl. Mash them with a fork until they look slightly liquid with no solid banana chunks.

I will admit that I cheated and “mashed” them in my food processor on low speed before. It’s a good way to make sure there are no annoying chunks.

Step Four: Add Eggs, Brown Sugar, and Vanilla

Crack the eggs into a separate bowl and make sure there’s no eggshell in the bowl. Then, pour the eggs into the same bowl as the mashed bananas.

Add the brown sugar and vanilla, and mix it all thoroughly.

Step Five: Add Dry Ingredients

Add the almond flour, cinnamon, baking soda, baking powder, and salt to the banana mix. Mix with a sturdy spoon until the dry ingredients are completely mixed in. Scrape down the sides of the bowl with a spatula as needed.

Step Six: Add Pecans

Mix in the pecan pieces until evenly distributed.

Step Seven: Prepare Muffin Pan

Spray the bottoms and sides of the cups of your muffin pan with cooking spray.

Step Eight: Fill Muffin Cups With Batter

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.

Step Nine: Bake Muffins

Bake the muffins for 23-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Step Ten: Cool Muffins

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.

Step Eleven: Serve Muffins or Save For Later

Serve these muffins while they are warm or store them in an airtight container to be enjoyed later.

Nutrition Information for Almond Flour Banana Muffins

• Servings: 12 Muffins
• Calories: 246
• Total Fat: 13.6 grams
• Saturated Fat: 1.7 grams
• Sodium: 3,133 milligrams
• Total Carbohydrates: 22.5 grams
• Dietary Fiber: 7.3 grams
• Total Sugars: 7.6 grams
• Protein: 7.8 grams
• Vitamin D 9 mcg (44% RDA)
• Calcium 286 milligrams (22% RDA)
• Iron 2 milligrams (9% RDA)
• Potassium 605 milligrams (13% RDA)

Bananas actually bring a lot of the nutrition for this recipe! One banana with the level of ripeness you want for these muffins has 5.31 grams of fiber, 375 milligrams of potassium, and 14.1 milligrams of Vitamin C. This is based on the analytical data of bananas and is, of course, an average.

Substitutions for Almond Flour Banana Muffins

Not sure if you have everything on hand? No worries, here are some easy swaps and simple adjustments you can make.

• The pecans are the easiest thing to substitute for this recipe. You can leave them out if you don’t want nuts. You can also substitute almonds, chocolate chips, or blueberries if you want a different flavor.
• You can cut the salt by half or leave it out if you’re on a low-salt diet.
• You can replace the eggs by mixing three tablespoons of flaxseed meal with nine tablespoons of water, and then adding the flaxseed mixture to the batter with the brown sugar and vanilla extract.

Storing Almond Flour Banana Muffins

Store these muffins in a sealed plastic bag or an airtight container at room temperature for up to 2 days. They can also last for a couple of months in the freezer.

Almond Flour Banana Muffin FAQs

These muffins are super easy to make, but of course, we get the occasional question about them! If you have a question that isn’t found here, please ask in the comments section, and we’ll try to answer it.

Is almond flour gluten-free?

Yes! That’s what makes this banana muffin recipe completely gluten-free.

Are these muffins healthy?

Compared to other muffins, they are lower in carbs and saturated fat. Plus, they have healthy bananas and nuts for an additional nutritional punch.

Can I skip the rest time for the batter?

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.

Can these muffins be frozen?

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.

Why did my muffins come out dry?

Too much almond flour or too little liquid are the most common reasons for these muffins to be dry. They might also have been baked for a little too long.

And our favorite question: Our muffins disappeared, are they magic?

No, they don’t have any magical ingredients. The most likely explanation is that somebody liked them and they all got eaten. We also recommend keeping them out of the reach of any pets you have!

Share Your Muffins!

Tried this recipe? Leave a comment below and let me know how they turned out, or share your favorite twist! I love hearing your baking wins.