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Almond Flour Banana Muffins
5 from 26 votes

Almond Flour Banana Muffins

Almond Flour Banana Muffins are moist, subtly sweet muffins using almond and tapioca flours, mashed ripe bananas, eggs, and oil. Mini chocolate chips add bursts of richness. This grain-free recipe results in tender, flavorful muffins with a soft crumb and a delicate banana note, suitable for breakfast or snacks.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 12 muffins
Calories: 232 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 3/4 cups almond flour from blanched almonds, Super Fine
  • 1/4 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt fine sea salt
  • 3 egg large
  • 2 tablespoons avocado oil or light olive oil or coconut oil
  • 1/2 tablespoon vanilla extract
  • 1 cup banana about 3 small/medium bananas - see notes, well mashed, extra-ripe
  • 1/3 cup mini chocolate chips or up to 1/2 cup

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  2. Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
  3. Mix wet ingredients: In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
  4. Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
  5. Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you’d like. Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
  6. Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

Notes

  • Use extra-ripe bananas for optimal sweetness; less ripe bananas might require about 1/4 cup of added sugar.
  • Tapioca flour can be replaced with an equal amount of arrowroot starch or partly with coconut flour.
  • Store leftover muffins covered at room temperature for up to two days or refrigerate up to five days.
  • Freezing is best by wrapping each muffin in plastic wrap and placing them in a freezer bag; freeze for up to two months.
  • Thaw muffins overnight in the fridge or at room temperature before reheating in a toaster oven or microwave.

Nutrition Information

Serving 1muffin Calories 232kcal (12%) Carbohydrates 19g (6%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g (18%) Cholesterol 46mg (15%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 232

% Daily Value*

Serving 1muffin
Calories 232kcal 12%
Carbohydrates 19g 6%
Protein 9g 18%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Cholesterol 46mg 15%
Fiber 4g 16%
Sugar 7g 14%

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