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5.0 from 39 votes

Almond Flour Banana Muffins

These healthy Almond Flour Banana Muffins are made with only 8 ingredients and naturally sweetened with bananas (no added sugar). Toss in some mini chocolate chips for a banana bread muffin recipe ready in 25 minutes. An easy breakfast or snack that just happens to be gluten-free.

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

Ingredients

  • 2 3/4 cups Super Fine Almond Flour from blanched almonds
  • 1/4 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 2 tablespoons avocado oil or light olive oil or coconut oil
  • 1/2 tablespoon vanilla extract
  • 1 cup well mashed extra-ripe bananas* about 3 small/medium bananas – see notes
  • 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

  • BANANAS - if your bananas are not very ripe, you'll probably want to add about 1/4 cup of sugar here. The darker the bananas, the more flavorful and sweeter the muffins.
  • TAPIOCA FLOUR - if you're in a pinch, you can use the same amount of arrowroot starch/flour. You can also sub 2.5 tablespoons coconut flour with similar results.
  • STORAGE - leftover muffins will keep covered at room temperature for 2 days or stored in the fridge for 5 days.
  • FREEZE - wrap each muffin in plastic wrap, then transfer to a freezer plastic bag. Freeze for up to 2 months.
  • THAW - thaw the muffins overnight in the fridge or right on the kitchen counter.
  • REHEAT - Reheat in a toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen), until warm.
  • Nutrition info approximate, based on 1 muffin of 12.

Nutrition Information

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

Nutrition Facts

Serving: 12muffins

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.