Banana bread muffins with almond flour are a great gluten free muffin alternative. They are flavorful, moist, and take only 35 minutes to make from start to finish. These muffins are also a great way to use up the few over-ripe bananas that are laying around.
My banana bread muffins with almond flour is a fusion of wholesome ingredients and indulgent flavors that promises to elevate your baking experience. Whether you’re a seasoned baker looking for a gluten-free twist or a novice eager to impress with a healthier treat, these banana bread muffins offer a perfect balance of simplicity and sophistication. I love to serve these to my family for a quick breakfast on the go or an after school snack. I know they are packed full of flavor and are on the healthier side which makes me feel good about serving them up!
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Why this Recipe Works
Nutrient-Rich Alternative: Almond flour introduces a dose of healthy fats, protein, and fiber into your muffins, making them a nutritious snack or breakfast option.
Gluten-Free Delight: Say goodbye to gluten worries without sacrificing flavor or texture. These muffins cater to gluten-sensitive individuals, ensuring everyone can indulge in their irresistible taste.
Versatility and Customization: Experiment with add-ins like chocolate chips, nuts, or dried fruits to personalize your muffins. The recipe allows for creativity, making each batch a delightful surprise.
Ingredients
- Almond Flour – I like to use a 1:1 ratio almond flour so I don’t have to figure out specific measurements. Make sure you read your almond flour packaging before making this recipe.
- Baking powder and baking soda – This helps rise and level out the muffins.
- Ground cinnamon – This spice will give a nice warmth to your muffins.
- Bananas – I like to use 3 spotted and/or browned bananas for optimal flavor. Make sure you mash it before you add it to the batter.
- Salt – You will need salt to cut the flour/baking soda and powder taste. A little goes a long way to help balance flavors.
- Light brown sugar – I like to use brown sugar because it gives you a deeper flavor.
- Coconut oil – You will need to melt the coconut oil in order to mix it into the batter.
- Eggs – 2 eggs are needed in order to help bind the flour and other ingredients together.
- Vanilla extract – The vanilla will help give additional flavors to the muffins.
How to Make Banana Chocolate Chip Muffins
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a stand mixer, mash the ripe bananas until smooth. Add brown sugar, eggs, melted coconut oil, and vanilla extract, and mix until thoroughly combined.
Then add to the stand mixer the almond flour, baking powder, baking soda, salt, and cinnamon until well combined.
This is what the batter should look like. Be careful not to overmix. *If desired, fold in your choice of add-ins such as chopped nuts, chocolate chips, or dried fruits.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full and smooth out the muffins so they round nicely.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
FAQs
Yes, frozen bananas work well. I always freeze my brown bananas so I can make muffins whenever my heart desires. Thaw and mash them before incorporating into the batter.
While almond flour contributes to the unique texture and flavor of these muffins, you can experiment with other gluten-free flours like coconut flour or oat flour. However, the results may vary, so adjustments might be needed.
Almond meal and almond flour are both derived from ground almonds, but they differ in texture and sometimes in how the almonds are processed. Almond flour is typically finer and made from blanched almonds, while almond meal is coarser and often includes almond skins.
Absolutely! Substitute eggs with flax or chia eggs, and use dairy-free alternatives like almond milk or coconut oil. Adjustments might be required for consistency, so feel free to experiment until you find the perfect vegan adaptation.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for a longer shelf life.
Certainly! Chopped nuts such as walnuts or pecans work best. You can also add shredded coconut, or dried fruits like cranberries, blueberries, or raisins also make excellent additions for added texture and flavor.
Yes, these muffins freeze well. Allow them to cool completely before storing in a freezer-friendly container for up to 2-3 months.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when making these healthy banana chocolate chip muffins.
- Perfectly Ripe Bananas: Use overripe bananas for maximum sweetness and flavor. The riper, the better!
- Gentle Mixing: Avoid over mixing the batter to prevent dense muffins. Mix until just combined to maintain a light and fluffy texture.
- Chocolate Chip Distribution: If you decided to use chocolate chips (which I highly suggest, toss chocolate chips in a bit of flour before folding them into the batter to prevent sinking during baking, ensuring even distribution.
- Muffin Liners: Use quality liners or grease the muffin tin well to prevent sticking and make for easy removal.
- Temperature Check: Invest in an oven thermometer to ensure accurate baking temperatures, as ovens can vary, and precise heat is crucial for the perfect muffin texture.
If you make this banana bread muffin recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Banana Bread Muffins with Almond Flour
Equipment
- Measuring Spoons
- Muffin Tin
- Muffin Liners
Ingredients
- 2 cups Almond Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 ripe bananas mashed
- ¼ teaspoon salt
- ⅓ cup light brown sugar
- ¼ cup melted coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a stand mixer, mash the ripe bananas until smooth. Add the brown sugar, eggs, melted coconut oil, and vanilla extract, and mix until thoroughly combined.
- Then add the almond flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Mix-ins – If desired, fold in your choice of add-ins such as chopped nuts, chocolate chips, or dried fruits right before you are about to fully mix in all the ingredients in step 3.
- Over Ripe Bananas: Use overripe bananas for maximum sweetness and flavor. The riper, the better!
- Temperature Check: Invest in an oven thermometer to ensure accurate baking temperatures, as ovens can vary, and precise heat is crucial for the perfect muffin texture.
- Muffin Liners: Use quality liners or grease the muffin tin well to prevent sticking and make for easy removal.
- Gentle Mixing: Avoid overmixing the batter to prevent dense muffins. Mix until just combined to maintain a light and fluffy texture.
Did you make this recipe? Let me know!