The best Almond Flour Banana Muffins with amazing light and fluffy texture. These delicious grain-free banana muffins are bursting with banana goodness and are even better with chocolate chips. Make them for an easy grab-and-go breakfast or snack!

Close up angled shot of a plate of chocolate chip banana muffins

This recipe for easy Almond Flour Banana Muffins is inspired by my Paleo Banana Bread I shared way back in 2014. 

That, The Best Gluten-Free Banana Bread Recipe, and Coconut Flour Banana Bread have been so integral to my daily life all these years that I often forget I created the recipes in the first place.

While I love an amazing loaf of banana bread, I also adore the convenience of muffins. For this reason, I made a couple of changes to my original Paleo Banana Bread recipe and turned it into the most delicious chocolate chip banana muffins for us to completely obsess over.

Now that grain-free baking is commonplace in our culture, it is easy to find the ingredients for this recipe at any grocery store.

Muffin tray of finished almond flour muffins, fresh out of the oven.

If you’re looking for a gluten-free or grain-free alternative to wheat flour, these healthy muffins are great options.

Not to mention, this almond flour banana muffins recipe is the perfect use for overripe bananas!

Let’s discuss the simple ingredients needed to make these delicious banana almond flour muffins.

Ingredients for Almond Flour Banana Muffins:

Ripe Bananas: Use ripe bananas that have plenty of brown spots for the best almond flour banana muffins.

For the best results, use bananas that are still mostly yellow with lots of broth spotting. Avoid using bananas that are entirely brown or squishy. This ensures they will add a great deal of sweetness and moisture content to the moist banana muffins.

Eggs: A couple large eggs helps fluff the muffins up and gives them the best fluffy texture. Place the eggs on the counter for 10 minutes before you begin to bring them to room temperature. If you are egg-free or vegan, make my Chocolate Chip Paleo Vegan Banana Muffins, which uses flax eggs for a vegan option.

Pure Maple Syrup: One of my favorite things about this recipe is there is very little added sugar. A touch of pure maple syrup is all we need for the perfect sweetness. If you prefer using coconut sugar, maple sugar, brown sugar or regular cane sugar, feel free to make the swap.

Avocado Oil (or Olive Oil): We use just enough oil to keep the muffins from sticking to the muffin papers. If you prefer leaving the muffins oil-free, you can omit it, but just note that there will be some sticking.

Almond Flour: Taking the place of regular flour in traditional muffins, almond flour is the base of this recipe! Almond flour is made from ground almonds and has a naturally sweet and rich flavor and results in amazing light texture when combined with the right ingredients.

I use Bob’s Red Mill Super Fine Almond Flour for these muffins, but other brands of almond flour or almond meal will work too. Just note that each brand of almond flour has its own absorbency, so you may need to adjust the amount you use slightly.

You’re going for a very thick muffin batter that resembles normal banana bread batter. While cassava flour may work as a 1:1 replacement in this recipe, I don’t recommend replacing the almond flour for any other grain-free flour like coconut flour.

If you prefer using a gluten-free flour blend over almond flour, make my Gluten-Free Banana Muffins.

Tapioca Flour: The combination of almond flour and tapioca flour results in a texture that is very close to using regular all-purpose flour. Tapioca flour is an all star ingredient that helps bring amazing texture to these muffins. You can substitute it for arrowroot flour in a 1:1 swap.

Baking Powder: The leavening agent in this amazing chocolate chip banana muffins recipe is baking powder. It helps give the muffins a beautiful rise, and even bake, and ensures they hold together nicely when you go to consume them. If you only have baking soda on hand, use 2/3 teaspoon and add 1 teaspoon of lemon juice or vinegar.

Cinnamon: Ground cinnamon brings depth of flavor and that warm spice that makes these banana muffins taste like your favorite nostalgic banana bread.

Sea Salt: A pinch of salt levels up the flavor of each individual ingredient, thereby boosting the deliciousness of these grain-free banana muffins.

Chocolate Chips (optional): An infusion of chocolate chips lends pockets of rich delicious chocolate goo, thereby making these muffins an absolute dream. Skip them for a lower sugar muffin or if you don’t like chocolate. I like using dark chocolate chips but semi-sweet chocolate chips or milk chocolate chips work too.

Vanilla Extract: A splash of pure vanilla extract brings more warmth and depth of flavor to these bakery-style muffins. If you don’t have it on hand, skip it!

wooden plate with a banana muffin sliced in half so you can see the inside.

Optional Additions:

  • Add raw chopped nuts for banana nut muffins. ⅔ cup chopped walnuts or pecans works great.
  • Omit the pure maple syrup and chocolate chips for refined sugar-free naturally sweetened banana muffins.
  • Add dried cranberries or raisins if you love dried fruit in your muffins.
  • Serve the muffins warm with butter, almond butter, or peanut butter on top.

Now that we have the ingredients list down, let’s bake them!

How to Make Almond Flour Banana Muffins:

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. If you don’t use muffin liners, lightly grease the muffins holes with coconut oil or spray with cooking spray. You can also use a mini muffin pan to make mini banana muffins if you’d like.

Mash the bananas in a large mixing bowl until they are creamy.

Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.

Bananas being mashed by a fork in a red mixing bowl.

Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.

Mashed bananas, maple syrup and eggs in a mixing bowl.

In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.

Mixing bowl of almond flour, tapioca flour, cinnamon and salt, ready to mix together.

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms.

Mixing bowl with wet ingredients and dry ingredients sitting on top, waiting to be mixed in.

If you’re adding chocolate chips and/or chopped nuts, do so now!

Banana muffin batter in a red mixing bowl with chocolate chips on top, ready to be mixed in.
Chocolate chip banana muffin batter all mixed up in a mixing bowl.

Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up. Or you can do as I do and overfill the muffin cups with batter for larger muffins.

Muffin tin lined with muffin papers, filled with banana muffin batter.

Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.

The muffins are cooked through when they reach an internal temperature of 190 to 200 degrees F.

You can use an instant read thermometer to check for doneness or insert a toothpick into the center of a muffin to see if it tests clean.

Horizonal image of a plate of banana chocolate chip muffins.

Allow the muffins to cool completely before serving. After about 15 minutes you can Transfer them to a cooling rack or wire rack to cool the rest of the way if you’d like. Removing the paper liners while the muffins are still hot will result in a lot of muffin sticking to the papers.

Store muffins in an airtight container in the refrigerator for up to 10 days. You can also freeze these muffins in a zip lock bag in the freezer for up to three months. 

Banana Muffins sitting on a white backdrop.

The next time the craving for banana bread strikes, whip up these Paleo Banana Muffins! 

Put this great recipe on repeat week after week to always have a healthy treat on hand. These fluffy banana muffins are perfect for sharing with friends and family. Everyone loves an impressive banana muffin!

Looking for more recipes using almond flour? Try these reader favorites!

More Almond Flour Recipes:

If you try this recipe and love it, please do feel free to leave a 5 star rating along with a review.

Banana Muffins sitting on a white backdrop.

Almond Flour Banana Muffins

4.38 from 37 votes
Light, fluffy, moist, and delicious healthy banana muffins made with almond flour are the perfect breakfast or snack. Sweetened mostly with banana, this easy almond flour banana muffins recipe is worthy of putting on repeat!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins

Ingredients

  • 3 large ripe bananas
  • 2 large eggs
  • 2 Tbsp pure maple syrup
  • 2 Tbsp avocado oil or olive oil
  • 1 ½ tsp pure vanilla extract
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • 1/2 tsp sea salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. If you don't use muffin liners, lightly grease the muffins holes with coconut oil or spray with cooking spray.
  • Mash the bananas in a large mixing bowl until they are creamy. Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.
    Bananas being mashed by a fork in a red mixing bowl.
  • Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.
    Mashed bananas, maple syrup and eggs in a mixing bowl.
  • In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.
    Mixing bowl of almond flour, tapioca flour, cinnamon and salt, ready to mix together.
  • Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms. If you’re adding chocolate chips and/or chopped nuts, do so now!
    Chocolate chip banana muffin batter all mixed up in a mixing bowl.
  • Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up. Or you can do as I do and overfill the muffin cups with batter for larger muffins.
    Muffin tin lined with muffin papers, filled with banana muffin batter.
  • Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.
    Horizonal image of a plate of banana chocolate chip muffins.

Video

Notes

The muffins are cooked through when they reach an internal temperature of 190 to 200 degrees F. You can use an instant read thermometer to check for doneness or insert a toothpick into the center of a muffin to see if it tests clean.
Store muffins in an airtight container in the refrigerator for up to 10 days. Freeze in a zip lock bag for up to 3 months.

Nutrition

Serving: 1(of 12) · Calories: 191kcal · Carbohydrates: 18g · Protein: 7g · Fat: 11g · Saturated Fat: 1g · Polyunsaturated Fat: 2g · Sodium: 109mg · Fiber: 3g · Sugar: 5g
Author: Julia
Course: Breads
Cuisine: American
Keyword: almond flour banana muffins, almond flour muffins, grain free banana muffins, healthy banana bread muffins, healthy banana muffins, paleo banana muffins
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

    1. Hi Sydney! They do! I’ve tested it myself and the muffins turned out great. I use 2 tablespoons of ground flax seed and 6 tablespoons of water. I typically let the flax eggs sit for about 15 minutes to thicken up and I stir them occasionally. Enjoy! xo

  1. Hi Julia. These were very easy and delicious! I used Lakanto monkfruit maple syrup and it worked perfectly. I added sugar free chocolate chips and topped a few off with walnuts (the kid won’t eat it with nuts). Served them warm with butter this morning. Yum!

    I’m sure I’ll be turning to your page quite a bit this month for baking and cooking. Happy holidays!

    1. @Ashley, how much coconut flour did you use? I tried this, and the batter was so dry! Thanks for your help! 🙂

    2. @Jacqueline, how much coconut flour did you use? I tried this, and the batter was so dry! Thanks for your help! 🙂

      1. Hi Abrina! I called this situation out explicitly in the post 🙂 Coconut flour is much more absorbent than any other kind of flour, which means you would need to make several other adjustments to the recipe for the bread to turn out. While you can add a small amount of coconut flour without too much trouble, swapping a large amount of it or using it as a 1:1 replacement for almond flour will result in a dry/crumbly bread.

        You can follow my recipe for coconut flour banana bread (https://yipinpo.com/coconut-flour-banana-bread-paleo/) and turn it into muffins if you’d like.

  2. I tried them. Turned out good. The only difference is I replaced honey for maple syrup. I didn’t spray muffin holes enough so they didn’t come out clean.

    1. Thank you for letting us know, Sharon! I should have mentioned in the post that this is definitely one of those recipes where muffin papers come in handy, as the muffins don’t contain a whole lot of fat so they have a tendency to stick otherwise. xo

  3. I like the recipe. I used arrowroot starch instead of tapioca flour. I used organic unsweetened cacao chips and walnuts. I also added chia seeds and ground flaxseeds. They were delicious!!

    1. All of that sounds great, Sheri! Thank you for sharing your changes, as this is so helpful to others who want to try the same things! xo

  4. I use oat flour instead of tapioca, honey instead of maple syrup, chopped unsweetened chocolate, and 1 tsp baking soda instead of powder. They are fantastic. I’ve made them so many times and they’re the best

  5. These are delicious! I made them exactly as the recipe states and even took her advice to use the blender…made clean up so easy! My kids devour these for breakfast and I like that the base is almond flour instead of normal rice based gf flour! Thanks for a great recipe!

    1. My pleasure, Ashely! I’m so happy you and your kids enjoy the muffins! Thanks so much for swinging back around to share your experience 🙂

  6. These muffins taste delicious. I baked for 25 minutes. And temp checked them. But when I sampled one warm, the muffin stuck to the cupcake paper. It didn’t come out whole. Should I freeze them? Take the paper off? Then serve? Do you think the muffins will come off the paper better? Any thoughts.

    1. Hi Ann! Muffins will always stick to the muffin papers if you don’t allow them to cool completely (this is the same for almost all muffins) 🙂 After the muffins have cooled you can remove the papers without having much stick to the papers. Hope this helps!