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Almond Flour Banana Muffin Recipe

These tender Almond Flour Banana Muffins are naturally gluten-free and dairy-free, and are perfect for packed lunches and after-school snacks!

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 12 regular muffins or 24 mini muffins
Calories: 325 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 ⅓ cup mashed very ripe bananas (about 3 bananas)
  • ⅓ cup maple syrup more or less, depending on taste preferences, see notes
  • ⅓ cup melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 cups blanched almond flour
  • ⅔ cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • Optional add-ins: ½ cup mini chocolate chips, ½ cup chopped walnuts, ½ cup dried cranberries

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Grease or line a regular or mini muffin tin with paper liners. Set aside.
  2. In a medium-size mixing bowl, combine the mashed banana, maple syrup, melted coconut oil, eggs, vanilla, and apple cider vinegar. Stir together until combined.
  3. Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
  4. Add in the optional chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
  5. Pour the mixture into the prepared muffin tin. Bake in preheated oven for 10-14 minutes for mini muffins or 14-18 minutes for regular muffins, or until the tops are golden brown and a toothpick inserted in the center muffin comes out clean.
  6. Let cool in the pan for 5-10 minutes. Then remove the muffins to a wire rack to cool completely before serving.

Notes

  • This amount of maple syrup results in a medium-sweet bread. Feel free to reduce the amount if you prefer a less-sweet muffin, or increase it if you’d like a sweeter taste. You can also make these without any added sweetener, if you prefer.
  • You can replace the coconut oil with an equal amount of avocado oil, if you're sensitive to coconut flavor.
  • You can swap out the tapioca flour with arrowroot starch for similar results.

Nutrition Information

Serving 1muffin Calories 325kcal (16%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 13g Cholesterol 31mg (10%) Sodium 208mg (9%) Fiber 4g (16%) Sugar 17g (34%)

Nutrition Facts

Serving: 12regular muffins or 24 mini muffins

Amount Per Serving

Calories 325

% Daily Value*

Serving 1muffin
Calories 325kcal 16%
Carbohydrates 31g 10%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 13g 76%
Cholesterol 31mg 10%
Sodium 208mg 9%
Fiber 4g 16%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.