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Almond Flour Banana Muffins Recipe
4.6 from 156 votes

Almond Flour Banana Muffins Recipe

Almond Flour Banana Muffins blend ripe bananas with almond and tapioca flours to create moist, tender muffins with a subtle sweetness. The batter incorporates cinnamon and vanilla for warmth and aroma, while maple syrup and avocado oil provide natural sweetness and moisture. These muffins are baked until set but still soft in the center, making them ideal for breakfasts or snacks.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 191 kcal
Course: Bread
Cuisine: American

Ingredients

  • 3 large banana ripe
  • 2 large egg
  • 2 Tbsp pure maple syrup
  • 2 Tbsp avocado oil or olive oil
  • 1 ½ tsp vanilla extract pure
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • 1/2 tsp salt sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. If you don't use muffin liners, lightly grease the muffins holes with coconut oil or spray with cooking spray.
  2. Mash the bananas in a large mixing bowl until they are creamy. Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.
  3. Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.
  4. In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.
  5. Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms. If you’re adding chocolate chips and/or chopped nuts, do so now!
  6. Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up. Or you can do as I do and overfill the muffin cups with batter for larger muffins.
  7. Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.

Notes

  • Check for doneness with an instant-read thermometer; muffins are done between 190–200°F or when a toothpick inserted comes out clean.
  • Store muffins airtight in the refrigerator for up to 10 days or freeze for up to 3 months to keep them fresh.

Nutrition Information

Serving 1(of 12) Calories 191kcal (10%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Sodium 109mg (5%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 191

% Daily Value*

Serving 1(of 12)
Calories 191kcal 10%
Carbohydrates 18g 6%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Sodium 109mg 5%
Fiber 3g 12%
Sugar 5g 10%

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