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The Best Banana Muffins with Almond Flour
5 from 126 votes

The Best Banana Muffins with Almond Flour

These banana muffins combine ripe mashed bananas with almond flour and tapioca flour to create a moist, tender texture with subtle nutty notes. Eggs provide structure while coconut sugar adds sweetness, and creamy nut butter binds ingredients together. Dark chocolate chips or walnuts are folded in for added richness. The muffins bake to a golden exterior with a soft crumb inside, making them suitable for breakfast or snacks.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 14 muffins
Calories: 267 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup banana about 2 large or 3 medium, mashed
  • 3 egg
  • ½ cup nut butter almond, cashew or peanut butter, creamy
  • ¼ cup coconut sugar
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 cup dark chocolate chips or walnuts

Instructions

    Cup of Yum
  1. First, preheat oven to 350 degrees Fahrenheit. Add paper muffin liners to a muffin pan.
  2. In a large mixing bowl, add mashed bananas.
  3. Next, add eggs to the bowl and mix until combined.
  4. Add creamy nut butter and coconut sugar to the mixing bowl. Then, sift in almond flour and tapioca flour. Stir to combine.
  5. Add in remaining ingredients and stir.
  6. Fold in dark chocolate chips (or walnuts if using).
  7. Once combined, use an ice cream scoop or large spoon to add batter to the muffin liners. Fill liners almost to the top with batter.
  8. Next, bake muffins for 15 to 20 minutes. Check muffins after 15 minutes. If a toothpick inserted comes out clean, remove from oven. If the toothpick has raw batter on it, return to oven until baked through.
  9. Finally, remove from oven. Allow muffins to cool 10 minutes. Then use paper liners to remove muffins from pan.

Notes

  • Use ripe bananas with some brown spots for optimal flavor and moisture.
  • Creamy nut butter should contain only nuts and salt for best results.
  • Sift flours before mixing to improve texture and make the batter uniform.
  • For nutty variation, use chopped walnuts; avoid whole walnuts to preserve texture.
  • Check muffins after 15 minutes with a toothpick; bake longer if raw batter remains.
  • Cool muffins in the pan before removing to maintain shape and prevent crumbling.
  • Store leftovers covered at room temperature for 3 days or refrigerated for up to 4 days.

Nutrition Information

Calories 267kcal (13%) Carbohydrates 22g (7%) Protein 8g (16%) Fat 18g (28%) Saturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 35mg (12%) Sodium 153mg (6%) Potassium 213mg (5%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 62IU (1%) Vitamin C 1mg (1%) Calcium 83mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 14 muffins

Amount Per Serving

Calories 267

% Daily Value*

Calories 267kcal 13%
Carbohydrates 22g 7%
Protein 8g 16%
Fat 18g 28%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 35mg 12%
Sodium 153mg 6%
Potassium 213mg 5%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 62IU 1%
Vitamin C 1mg 1%
Calcium 83mg 8%
Iron 1mg 6%

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