These super moist and chocolatey muffins are going to be your new favorite, especially if you want a gluten-free, dairy-free recipe to keep you full!
Dotted with chocolate and sweetened with juicy, ripe bananas, these Almond Flour Banana Muffins are going to be perfect for any time of the day.
Whether you are grabbing a quick breakfast or sharing out delightful teatime treats, these healthy muffins can be the best answer!
Almond Flour is a tasty, gluten-free option to bake with and this banana muffin recipe is such an easy one to follow to get perfect results, so grab a large mixing bowl and get mixing!
Ingredients You’ll Need
Bananas– Choose large ones if you can. Extra ripe bananas are best. It’s a great way to use up any that are past their best to eat fresh! This recipe is the perfect use of my overripe bananas.
Eggs – Choose large eggs, preferably free-range to get the gloriously golden yolk and the best nutrition.
Olive oil – No need to use an expensive extra-virgin olive oil here. You can choose your favorite one that you have to hand.
Vanilla extract – Use a full-strength, vanilla extract and not just an essence. It’s more expensive to buy but you will find the taste far superior and worth the extra cost.
Coconut sugar – This doesn’t taste of coconut at all but has all the flavor of dark caramel – super yummy to add to these muffins and not as sweet as brown sugars.
Almond flour – This gluten-free flour is an easy switch to make when baking. Make sure you are using the almond flour and not almond meal or ground almonds, as you need the super fine texture of the almond flour to get the best results.
Baking soda – This will help soften the texture of your muffins, so don’t forget to add this!
Baking powder – This helping hand will give a little boost in airiness for your muffins and combines well with the baking soda to give a good rise.
Salt – A little salt balances the taste so well, table salt will incorporate a little better than sea salt flakes.
Cinnamon – This is such a warming spice but do try and source a good quality one for the strongest taste.
Nutmeg – The perfect partner to cinnamon, freshly ground will give the most intense taste.
Chocolate chips – We all love a chocolate chip, right? If not, you can always use dried fruit or chopped nuts instead. Choose your favorite and choose dark chocolate chips instead milk chocolate if you are dairy-free.
How to Make Almond Flour Banana Muffins?
Firstly, preheat your oven to 350F.
Peel your bananas and place them into a small bowl. Mash well with a fork, until your mashed bananas have a smooth texture.
In a separate large bowl, whisk together the eggs, olive oil, pure vanilla extract, and coconut sugar until well mixed.
In another bowl, add the almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg and stir well to combine.
Next, slowly add the dry ingredients to the wet ones, stirring gently to mix really well.
Finally, fold in the chocolate chips, dried fruit, or chopped nuts, if you are using those.
Next, line a muffin pan with parchment paper liners. This pan is great – it will make 12, but you can make 10 if you want a batch of muffins that are bigger!
Pour the muffin batter into the muffin liners in the muffin tin, ensuring they are filled with a similar amount. If you are making less muffins, try and fill the middle holes to get an even bake or try a mini muffin pan to get a bigger batch of mini muffins.
Place the tin of muffin cups into the oven and bake for 23-26 minutes or until cooked and golden. You can test them with a toothpick to make sure the almond flour banana bread muffins are done.
9. Let them cool down a little on a wire rack before serving. See the storing tips!
Full Tutorial On How to Make These Muffins
More of a visual learner? Follow the step-by-step instructions to make your gluten-free muffins!
How to Store Almond Flour Banana Muffins?
These moist banana muffins are super tasty fresh and warm out of the oven, so it may be hard to hold back! However, if you do have leftovers these healthy banana muffins store really well.
Place any uneaten gluten-free banana muffins into an airtight container and keep them in the refrigerator for 2-3 days.
Can You Freeze Almond Flour Muffins?
Yes, these fluffy banana muffins freeze so well!
As a treat that you can grab at any time, you can open freeze the Almond Flour Muffins on a tray in the freezer and then plastic wrap them well individually. You can just take one muffin at a time then, whenever you fancy some simple banana muffins.
Whether they are straight from the fridge or defrosted from the freezer, they will taste best warmed a little to bring out the banana flavor.
What Else Can I Add To My Almond Flour Muffins?
Chopped nuts could be added to the chocolate chips, or you can add them instead of the chocolate. In particular, chopped walnuts or pecans go incredibly well in these banana nut muffins!
How about adding some pumpkin seeds to your mix to boost your muffins with some extra protein and crunch?
You can always add dried fruit, such as raisins or sultanas. Chopped dates would be a great addition to this recipe!
What Can I Serve My Muffins With?
These Almond Flour Muffins are super just on their own. You could of course add a freshly squeezed juice or smoothie on the side. For an indulgent treat, you could even serve with a dollop of coconut yogurt.
Almond Flour Banana Muffins
Moist, nutty, sweet, and delicious - these almond flour banana muffins are a perfect dessert.
- 2 large ripe bananas (mashed)
- 2 eggs
- 4 tbsp extra virgin olive oil
- 1 tsp vanilla extract
- 4 tbsp coconut sugar
- 2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2/3 cup chocolate chips
- Preheat the oven to 350F and line the muffin pan with paper liners.
- In a smaller bowl, mash bananas until one smooth texture.
- In another bowl, mix together all the wet ingredients and coconut sugar.
- In a separate bowl, mix together the dry ingredients.
- Slowly add the dry ingredients to the wet ones mixing throughout.
- Finally fold in chocolate chips.
- Pour the dough into the cupcake liners.
- Bake in the oven for 23-26 minutes. Test with a toothpick to make sure the muffins are done.
- Let them cool down on a wire rack before serving.
Nutrition Information:Yield: 11 muffin Serving Size: 1 muffin
Amount Per Serving: Calories: 366Total Fat: 26gSaturated Fat: 5.1gTrans Fat: 0gUnsaturated Fat: 20.6gCholesterol: 47mgSodium: 353mgCarbohydrates: 30gNet Carbohydrates: 24.6gFiber: 5.4gSugar: 19gProtein: 8.5g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.