Love baking with almond flour? I’ve got you covered with these moist and tasty almond flour banana muffins. This recipe is simple to make in addition to being gluten- and grain-free. This post contains affiliate links. Please see my disclosures.
I’ve been getting more requests for almond flour recipes than ever before, so today I’m going to deliver another tasty almond flour muffin recipe to you.
You may have tried some of my other almond flour recipes, including my chocolate chip almond flour muffins or my almond flour bagels, and today, please welcome these incredibly moist and tasty almond flour banana muffins to the table.
Almond flour is a nutrient-dense, low-carb, grain-free, keto-friendly flour made from ground almonds. Almonds contain a high fat content, which ensures baked goods made with almond flour are soft, moist and tender.
If you’ve never baked with almond flour, or you want to up your almond flour game, I highly recommend reading this article, Can You Use Almond Flour in Place of Regular Flour?, first. It’s one of the most popular articles on this site, so you know it’s packed with useful information.
Here is how to make my simple yet delicious almond flour banana muffins.
Step #1: Gather Your Ingredients
You’ll need the following ingredients to make these simple almond flour banana muffins:
- 2 cups blanched almond flour
- 1/2 cup arrowroot flour – see swaps below
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed banana, about 2-3 very ripe bananas
- 2 eggs
- 1/2 cup granulated sugar
- ¼ cup vegetable oil (or avocado oil)
- 1 teaspoon vanilla extract
Notice how there’s very little added sugar. Pretty sneaky, right?
Ripe bananas will add sweetness to these soft and moist muffins. Use bananas that are lightly browning for the best results.
Two large bananas will net about one cup of mashed banana, but if your bananas are on the smaller side, you may need three bananas to reach one cup.
When purchasing almond flour, look for blanched almond flour, not almond meal. There is a difference.
Blanched almond flour is made by grinding up almonds without the skin whereas almond meal is ground up almonds with the skins. Blanched almond flour will give your baked goods a much smoother texture as the skin has a coarse texture.
I used Bob’s Red Mill blanched almond flour to make this recipe, but you could use any almond flour brand you like.
Also, please note that if you don’t have arrowroot flour, you can swap it preferably with tapioca flour, or alternatively with cornstarch.
Step #2: Prepare the Muffin Batter
In a medium bowl, whisk together the almond flour, arrowroot flour, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, add the mashed banana, eggs, granulated sugar, vegetable oil and vanilla extract. Mix all the wet ingredients until well combined.
Now add the dry ingredients to the wet ingredients and stir until well combined. Your batter will have a smooth consistency with small chunks from the mashed banana.
If you want to add chocolate chips or crushed walnuts to the batter, this is the time to do so. Add about one cup of chocolate chips or nuts to the batter, optional.
Step #3: Bake
Portion the batter into a 12-cavity muffin pan lined with cupcake liners and bake in a 350º F preheated oven for 21-23 minutes or until the muffins are lightly browned on top and a toothpick inserted into the center of the muffin comes out clean.
Allow the muffins 10 minutes to cool before handling.
Baked goods made with almond flour are soft and may crumble if handled too soon. The muffins will solidify their structure as they cool and will become easier to handle.
You’re now ready to enjoy a moist, tender, sweet and totally delicious almond flour banana muffin. How easy was that?!?
These almond flour banana muffins are perfect for breakfast or snack, or you can enjoy them as dessert too (although if enjoyed for dessert, perhaps consider adding chocolate chips to the batter before baking).
Just look at the beautiful texture found inside these almond flour banana muffins. They are perfectly soft, slightly sweet, oh-so-tasty, and they will not disappoint.
More Recipes to Try
- Easy Almond Flour Chocolate Chip Muffins
- Bakery-Style Gluten-Free Blueberry Lemon Muffins
- Gluten-Free Banana Walnut Muffins
- Almond Flour Linzer Cookies
- Almond Flour Pumpkin Cupcakes (or Muffins)
- Vegan + Gluten-Free Lemon Poppy Seed Muffins
Almond Flour Banana Muffins
- 2 cups blanched almond flour
- 1/2 cup arrowroot flour see notes for substitutions
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 1/2 tsp salt
- 1 cup banana mashed, about 2-3 ripe bananas
- 2 eggs large
- 1/2 cup granulated sugar
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- Preheat oven to 350ºF. Line a 12-cavity muffin pan with cupcake liners. Set aside.
- In a medium bowl, whisk together the almond flour, arrowroot flour, ground cinnamon, baking powder, baking soda and salt. Set aside.
- Add the mashed bananas, eggs, granulated sugar, vegetable oil and vanilla extract to a medium bowl. Mix until combined.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Portion out the batter equally into the prepared muffin pan.
- Bake for 21-23 minutes or until the muffins are lightly browned on top and a toothpick inserted into the center of the muffin comes out clean.
- Allow the muffins 10 minutes to cool before handling.
Jenny these are amazing! I did not have much luck with other almond flour recipes so I was trying to use up my almond flour before it spoiled and these were so good I think I will keep buying almond flour LOL
Good For You Gluten Free says
Yes I bet it would work
Boyd Neil says
Sounds delicious . . . can you replace granulated sugar with monk fruit sweetener? I try to avoid any kind of sugar when baking.