These Almond Flour Banana Muffins are fluffy, naturally sweetened, and bursting with banana flavor. Perfect for those following low-carb, paleo, or gluten-free diets, they’re made with just 9 simple ingredients blended together for an effortless recipe.
With no need to mash bananas or dirty multiple bowls, these muffins are a quick and convenient option for breakfast, snacks, or a healthy treat. Easy to prepare and irresistibly delicious, they’ll quickly become a staple in your kitchen!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
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3 large ripe bananas with brown spots
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3 large eggs
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1 teaspoon pure vanilla extract
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1 teaspoon cinnamon
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3 cups almond flour
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1/4 cup dark chocolate chips
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Cooking spray I use Misto
Instructions
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Notes
- Store: Store muffins at room temperature for 2-3 days or in refrigerator for 5-7 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
- Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
- Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough and muffins won’t turn out. Also you can’t use any other fruit.
- Eggs: You could try the recipe with all egg whites (1 egg = ¼ cup whites) but I much prefer the whole eggs.
- Almond flour: Some have had success with almond meal, but the texture may be grainy, and it can taste “healthier”.
- Sweetener: If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
- Baking time: Several readers have let me know that the banana muffins are ready at between 17-25 minutes for them, so the first time you bake these, I suggest checking from 17 minutes. The climate and your oven may affect the bake time.
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