If you’re craving a muffin that’s naturally sweet, tender, and packed with wholesome ingredients, you’re going to fall head over heels for this Almond Flour Banana Muffins Recipe. These muffins are a brilliant way to transform ripe bananas into a soft, moist treat that bursts with warm cinnamon notes and nutty almond flavor. Plus, using almond flour gives them a delightful texture and makes them grain-free, which is perfect if you’re seeking a healthier alternative to traditional baked goods. Whether you need a quick breakfast, a satisfying snack, or a crowd-pleasing addition to your brunch spread, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
The magic of this almond flour banana muffins recipe lies in its simple, everyday ingredients that each play a crucial role in creating those perfect muffins. From the creamy mashed bananas that bring natural sweetness and moisture, to the almond flour that keeps it gluten-free and rich, every element is thoughtfully chosen.
- 2 ripe bananas: The key to natural sweetness and tender moisture in every bite.
- 2 cups almond flour: Adds a lovely nutty flavor and a light, fluffy texture without gluten.
- 1 teaspoon baking soda: Provides just the right lift to make your muffins perfectly airy.
- ¼ teaspoon salt: Balances sweetness and enhances all the other flavors.
- 1 teaspoon ground cinnamon: Adds warmth and a cozy spice note that complements the bananas.
- 3 large eggs: Bind everything together, giving structure and richness.
- ¼ cup maple syrup or honey: Offers extra natural sweetness and a touch of caramel-like flavor.
- 1 teaspoon vanilla extract: Brings depth and aroma, making each muffin irresistible.
- ¼ cup coconut oil, melted (or butter): Contributes to moistness and adds a subtle tropical note if using coconut oil.
- ½ cup chopped walnuts or chocolate chips (optional): Perfect for adding crunch or melty pockets of chocolate throughout the muffins.
How to Make Almond Flour Banana Muffins Recipe
Step 1: Prepare your oven and muffin tin
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or generously grease it with cooking spray. This will ensure your muffins don’t stick and come out perfectly shaped every time.
Step 2: Mash the bananas
In a medium bowl, use a fork to mash your ripe bananas until smooth and creamy. The bananas should be very ripe to maximize sweetness and moisture, which are essential for the texture of these muffins.
Step 3: Mix the dry ingredients
Whisk together your almond flour, baking soda, salt, and cinnamon in a separate bowl. This helps distribute the baking soda evenly and ensures the cinnamon’s warm spice is spread throughout the batter.
Step 4: Combine wet ingredients
Add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil (or butter) to the mashed bananas. Stir everything together until the mixture is smooth and well combined, creating a luscious base for your muffins.
Step 5: Fold in dry ingredients
Gradually fold the almond flour mixture into the wet ingredients, using a spatula to gently combine. If you’re using walnuts or chocolate chips, fold them in at this stage to ensure even distribution without overmixing the batter.
Step 6: Fill muffin cups
Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. This leaves space for the muffins to rise beautifully without spilling over.
Step 7: Bake to perfection
Bake your muffins for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when gently pressed.
Step 8: Cool and enjoy
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly without becoming soggy.
How to Serve Almond Flour Banana Muffins Recipe
Garnishes
For an inviting presentation, sprinkle chopped walnuts or extra cinnamon on top of the muffins just before baking. When serving, a light drizzle of honey or a smear of almond butter can elevate the flavor and add a lovely touch of indulgence.
Side Dishes
These muffins pair beautifully with a cup of your favorite coffee or tea, making for a nourishing breakfast or snack. A dollop of Greek yogurt or a side of fresh berries complements the natural sweetness and adds a refreshing contrast in texture.
Creative Ways to Present
If you’re entertaining, try cutting the muffins in half and serving them with cream cheese and a slice of fresh fruit like strawberries or kiwi. You can also turn them into mini sandwiches with nut butter or mascarpone for a fun, kid-friendly twist.
Make Ahead and Storage
Storing Leftovers
Keep your almond flour banana muffins fresh by storing them in an airtight container at room temperature for up to three days. This is perfect for a quick grab-and-go snack or breakfast throughout the week.
Freezing
To preserve their deliciousness longer, freeze the muffins individually wrapped in plastic wrap or in a freezer bag. They freeze well for up to three months, so you can enjoy your favorite almond flour banana muffins anytime you want.
Reheating
Warm frozen or stored muffins by microwaving for 20 to 30 seconds or warming them briefly in a preheated oven at 350°F. This helps revive their soft texture and enhances the aroma, making them taste freshly baked.
FAQs
Can I substitute almond flour with another flour?
While almond flour is key to this recipe’s unique texture and flavor, you can try coconut flour or oat flour, but keep in mind the moisture ratio will change, and you may need to adjust eggs or liquids accordingly.
Are these muffins gluten-free?
Absolutely! Using almond flour instead of wheat flour makes the Almond Flour Banana Muffins Recipe naturally gluten-free, perfect if you’re avoiding gluten or just want a grain-free treat.
Can I use a different sweetener?
Yes, you can substitute maple syrup or honey with agave nectar, coconut sugar, or even a sugar substitute you prefer, but it might slightly affect the sweetness and moisture balance.
Is it necessary to add nuts or chocolate chips?
No, walnuts or chocolate chips are completely optional. They add texture and bursts of flavor, but the muffins are delicious on their own as well.
How ripe should the bananas be for best results?
Very ripe bananas with plenty of brown spots work best, as they are sweeter and softer, which helps keep your Almond Flour Banana Muffins Recipe moist and flavorful.
Final Thoughts
This Almond Flour Banana Muffins Recipe is one of those kitchen gems that tastes like a treat but feels like a wholesome hug. With its simple ingredients and straightforward steps, it’s perfect for bakers of all skill levels. I encourage you to give it a try — your taste buds and your morning routine will thank you!
Print
Almond Flour Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Banana Muffins are a delicious and healthy twist on classic banana muffins, made with gluten-free almond flour and naturally sweetened with ripe bananas and maple syrup. Perfect for a nutritious breakfast or snack, they are moist, flavorful, and optionally include walnuts or chocolate chips for added texture.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 ripe bananas
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted (or butter)
Optional
- ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray to prevent sticking.
- Mash Bananas: In a medium bowl, mash the ripe bananas thoroughly with a fork until smooth to create a natural sweet base for the muffins.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Combine Wet Ingredients: Add the eggs, maple syrup (or honey), vanilla extract, and melted coconut oil to the mashed bananas. Stir these wet ingredients together until fully combined.
- Mix Batter: Gradually fold the dry ingredients into the wet banana mixture until a homogeneous batter is formed. If desired, gently fold in the chopped walnuts or chocolate chips for added crunch or sweetness.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, which helps maintain their texture.
Notes
- You can substitute maple syrup with honey or agave nectar for sweetness.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Almond flour makes these muffins gluten-free, but make sure your other ingredients are gluten-free certified if necessary.
- For a nut-free version, omit the walnuts or use pumpkin seeds instead.
- Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days; refrigerate for longer storage.
