Almond Flour Banana Muffins  – Healthy Fitness Meals

I love banana muffins, and these Almond Flour Banana Muffins were truly very soft, moist, and delicious. Due to their naturally gluten-free status, these muffins are perfectly great as a breakfast treat, a snack, or dessert.

I always have more than enough ripe bananas at home, and I am never on the lookout for recipes to use them up. I prepared gluten-free banana muffins with almond flour. Similar to my oatmeal chocolate chip banana muffins, these muffins are moist and dense with 8 grams of proteins per muffin.

Ingredients needed

Here is a list of ingredients that you will use to make these muffins. Full amounts are provided later below in the recipe card.

• Mashed ripe bananas or about 1 and 1/4 cups
  
• Eggs– use 3
  
• Maple syrup or honey
  
• Vanilla extract
  
• Almond flour, not almond meal- see recipe notes for substitutions in the recipe card.
  
• Baking soda
  
• A pinch of cinnamon provides a flavor nuance.
  
• Baking powder
  
• Dark chocolate chips: you can use sugar-free or dairy-free
  
• How to make almond flour banana muffins

How to make almond flour banana muffins

The following are the steps you‘ll need to employ in order to make these banana muffins. Further down the recipe card you’ll find further instructions, nutritional information, and notes.

Preheat oven to 350 F and grease a muffin tin pan with liners. Spray the liners with cooking spray.

Step 1: In a large bowl, put the mashed bananas, eggs, maple syrup and vanilla. Whisk until well mixed. Set aside

Step 2: In a separate bowl, put the almond flour, baking soda, cinnamon, and baking powder. Stir to combine.

Step 3: Pour the flour mixture on top of the banana egg mixture. Fold them together using a spatula to combine.

Step 4: Fold in the chocolate chips and combine again.

Step 5: Divide the batter evenly between the 12 prepared muffin pan.

Step 6: Top with more chocolate chips or chopped walnuts.

Step 7: Bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin is clean.

Step 8: Let the muffins cool for 5-10 minutes before serving.

Tips from my kitchen

• Almond meal acts differently from almond flour. I used blanched almond flour.
  
• You will not require any oil or butter. The almond flour makes the muffins heavy and moist so you won’t need any oil.
  
• Ovens vary, so the muffins will take 24-30 minutes to be done. I like to use a toothpick to see if they are done.
  
• Allow the muffins to rest and cool for 5-10 minutes before transferring them to a wire rack or serving.
  
• Replacing almond flour: to replace the almond flour, use 1 and half cups of any flour you like and use one egg in lieu of 3.

Common Questions