Almond flour banana muffins are gluten free, moist and soft on the inside. You’ll love these gluten free muffins so much you’ll have a hard time just eating one. You can enjoy these muffins as is, or top with chopped nuts or chocolate chips.
WHY YOU SHOULD MAKE THIS RECIPE?
If you have about an hour of free time, these muffins are an easy way to celebrate the joys of winter. Drinking a hot cup of cocoa while sitting by the fireplace, while snacking on these flavorful packed muffins that are naturally gluten free sounds like the perfect way to spend a Saturday afternoon. This recipe also only requires one bowl, and a hand mixer. No long clean ups to worry about.
I am a firm believer that you do not need to sacrifice flavor because you have a gluten allergy. There is no reason not to. The taste and texture of these muffins are just perfect. They are moist and taste like the real deal.
Typical banana muffins can be dry due to the lack of moisture. With almond flour, there is no issue with these super moist muffins. In fact, the first time I tried these, I was so impressed with how moist and utterly delicious these muffins were.
You might find a lot of recipes that are very low sugar or low carb. I wanted these muffins to have as much taste as possible. I really like the balance the brown sugar adds to these almond flour banana muffins.
TOOLS NEEDED
TIPS AND TRICKS FOR THE BEST ALMOND FLOUR BANANA MUFFINS
- Baking powder and baking soda will leaven the muffins and provide rise to ensure fluffy muffins.
- Use blanched almond flour which yields tender and moist baked goods due to the higher fat content.
- Ovens vary. My recommended cooke time is between 20 and 30 minutes. Mine took about 30 minutes. I would start checking with a toothpick at 20 minutes.
- Use the “spoon and level method”: Use a spoon to add flour to your measuring cup, and then use the back of a knife to level off your measuring cup.
- Don’t over-mix your flour. If you over-mix it, the natural oils can start to come out. Mix it to get the batter smooth, but not much more than that.
- You will find that these muffins can appear more golden than you might be used to compared to gluten free flour. It is due to the almond flour containing natural oils. The browning is totally normal. Make sure your oven is calibrated correctly.
- Make sure your eggs are room temperature.
- Don’t over bake the muffins. If you do, they won’t be as moist.
HOW TO STORE
- Storing: This recipe makes about 12 muffins. They can be stored in an airtight container for 3 days at room temperature. They can also be stored up to 5 days in the fridge. If you store them in the fridge, warm them in the microwave for about 30 seconds before serving.
- To Freeze: You can freeze these muffins for up to 1 month after making them. Just make sure the muffins are totally cooled and at room temperature before freezing.
- To Thaw: Once you are ready to eat some muffins, remove from the freezer and allow to come to room temp before serving. You can either heat them up at about 250 degrees F for 5 to 8 minutes, or until they are warmed through in the microwave.
BLANCHED ALMOND FLOUR VERSUS UNBLANCHED ALMOND FLOUR? WHAT’S THE DIFFERENCE?
Blanched almonds have had their skins removed, so that means that blanched almond flour contains no almond skins. Unblanched almond flour is made from almonds that still contain their skin. Unblanched almond flour can be darker and is not as smooth.
Almond flour is considered a healthy flour substitute these days. It really does have a slightly sweet and nutty flavor that really does work well to many baked good recipes. This recipe would not be one to swap out with regular gluten free flour.
OTHER ALMOND FLOUR RECIPES
Since I have started experimenting with almond flour, I have a couple great dessert recipes that I am sure you’ll enjoy. My Chocolate Amaretti Cookies are so easy to make, and always a crowd pleaser. My Hazelnut Amaretti Cookies are made with hazelnut flour which is very similar to almond flour. They’re finished in dipped chocolate. Once you try one, you’ll be making these cookies on a regular basis.
CAN I MAKE THESE KETO FRIENDLY?
For keto almond flour muffins, replace the brown sugar with a keto sugar free substitute.
ALMOND FLOUR BANANA MUFFIN TOPPING OPTIONS
- Blueberries
- Raspberries
- Chocolate Chips
- Walnuts
- Pecans
- Almonds
THESE ARE THE PERFECT MUFFINS TO EAT FOR BREAKFAST OR ON THE GO
During the busy week, I don’t always have time to eat breakfast. I love grab n go options that you can take on the go. These are perfect for a quick breakfast on the go. These would also be great for a snack.
IS ALMOND FLOUR GLUTEN FREE?
Almond flour is naturally gluten free flour, so it’s a great choice for baking. If you have never baked with almond flour, please do. Almond flour for baking creates so many wonderful recipes.
You might be intimidated baking with almond flour if you haven’t before. Honestly, treat it like regular gluten free flour.
INGREDIENTS FOR ALMOND FLOUR BANANA MUFFINS
- Blanched Almond Flour- 2 Cups
- Baking Powder- 1 Tsp
- Baking Soda- 1/2 Tsp
- Vanilla Extract- 1/2 Tsp
- Brown Sugar- 1 Cup
- Canola Oil- 3 Tbsp
- Ripe Bananas- 2
- Large Eggs- 2
- Salt- 1/4 Tsp
- Cinnamon- 1/2 Tsp
INSTRUCTIONS ON HOW TO MAKE ALMOND FLOUR BANANA MUFFINS
- Preheat oven to 350 degrees F.
- Line your muffin pan with paper liners. Spray each muffin tin with non stick cooking spray.
- In a medium/large mixing bowl, mash up the two bananas with a fork. You want ripe bananas, but not super brown, or very very ripe bananas.
- In a mixing bowl, using a hand mixer or a whisk -together the almond flour, brown sugar, salt, baking powder, baking soda, cinnamon.
- Add the dry ingredients to the bananas.
- Add the two eggs, vanilla extract and canola oil.
- Using a hand mixer, mix until combined, but do not over-mix.
- Using a larger cookie scoop, scoop the batter into the lined muffin tins filling about 3/4 of the way full.
- Place the muffin pan in the oven to bake for about 20-30 minutes, or until they’re golden and a toothpick inserted comes out clean.
- Let the muffins cool and come to room temperature before eating. They will continue to set as they cool.
- Storing: This recipe makes about 12 muffins. They can be stored in an airtight container for 3 days at room temperature. They can also be stored up to 5 days in the fridge. If you store them in the fridge, warm them in the microwave for about 30 seconds before serving.
- To Freeze: You can freeze these muffins for up to 1 month after making them. Just make sure the muffins are totally cooled and at room temperature before freezing.
- To Thaw: Once you are ready to eat some muffins, remove from the freezer and allow to come to room temp before serving. You can either heat them up at about 250 degrees F for 5 to 8 minutes, or until they are warmed through in the microwave.
ALMOND FLOUR BANANA MUFFINS
Almond flour banana muffins are gluten free, moist and soft on the inside. You’ll love these gluten free muffins so much you’ll have a hard time eating just one.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Yield: 12
- Category: Desserts, Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Blanched Almond Flour- 2 Cups
- Baking Powder- 1 Tsp
- Baking Soda- 1/2 Tsp
- Vanilla Extract- 1/2 Tsp
- Brown Sugar- 1 Cup
- Canola Oil- 3 Tbsp
- Ripe Bananas- 2
- Large Eggs- 2
- Salt- 1/4 Tsp
- Cinnamon- 1/2 Tsp
Instructions
- Preheat oven to 350 degrees F.
- Line your muffin pan with paper liners. Spray each muffin tin with non stick cooking spray.
- In a medium/large mixing bowl, mash up the two bananas with a fork. You want ripe bananas, but not super brown, or very very ripe bananas.
- In a mixing bowl, using a hand mixer or a whisk -together the almond flour, brown sugar, salt, baking powder, baking soda, cinnamon.
- Add the dry ingredients to the bananas.
- Add the two eggs, vanilla extract and canola oil.
- Using a hand mixer, mix until combined, but do not over-mix.
- Using a larger cookie scoop, scoop the batter into the lined muffin tins filling about 3/4 of the way full.
- Place the muffin pan in the oven to bake for about 20-30 minutes, or until they’re golden and a toothpick inserted comes out clean.
- Let the muffins cool and come to room temperature before eating. They will continue to set as they cool.
- Storing: This recipe makes about 12 muffins. They can be stored in an airtight container for 3 days at room temperature. They can also be stored up to 5 days in the fridge. If you store them in the fridge, warm them in the microwave for about 30 seconds before serving.
- To Freeze: You can freeze these muffins for up to 1 month after making them. Just make sure the muffins are totally cooled and at room temperature before freezing.
- To Thaw: Once you are ready to eat some muffins, remove from the freezer and allow to come to room temp before serving. You can either heat them up at about 250 degrees F for 5 to 8 minutes, or until they are warmed through in the microwave.
Notes
- Baking time varies. My muffins took about 30 minute to be fully done. I start checking mine at about 20 minutes. If they take a little longer than 30 minutes, do not be overly worried. I cannot stress this enough- having a well calibrated oven makes baking a lot easier with more exact times.
Keywords: Almond Flour Banana Muffins, Gluten Free Almond Flour Banana Muffin Recipe, Almond Flour Muffin Recipe, Easy Muffin Recipe
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I’m so excited about this gluten free recipe. I love banana bread but have had a hard time finding a good recipe and one specifically for muffins. I can’t wait to make this banana muffin recipe.
★★★★★
This is a great make ahead recipe. When I am busy in the morning, these are great to reheat. Thanks for giving a healthy recipe for breakfast that tastes good
★★★★★