These almond flour banana muffins are paleo, gluten-free, dairy-free, and refined sugar free. They taste just like banana bread and have such a moist texture! The muffins are sweetened with applesauce, coconut sugar, and bananas which make this a healthier almond flour muffin recipe. Each muffin has less than 150 calories!
Banana is such a versatile flavor that so many people love! You can make these gluten free banana muffins all year round, but they're especially great for a Thanksgiving breakfast or dessert. There is no bad time for banana bread muffins.
If you're looking for more banana recipes, you can try my vegan pumpkin banana bread which is also a perfect dessert for Thanksgiving. You can also try these blueberry applesauce muffins, which are muffins with applesauce just like these!
Gluten Free Muffins Ingredients
The key ingredient in this muffin recipe is the almond flour, since these are almond flour banana muffins! All of the ingredients are quite healthy for you and super easy to find. You probably have most of these ingredients at home already!
- bananas: use spotty or brown bananas for the sweetest flavor in the muffins. This recipe is a great way to use up those old bananas that have been sitting on your counter a bit too long.
- eggs: using three large eggs in this recipe makes the muffins super fluffy and "tall," rather than flat and dense. We love a moist crumb!
- coconut sugar: coconut sugar is an unrefined sugar with more vitamins and minerals than white sugar. This gives the banana muffins such a rich flavor, too!
- unsweetened applesauce: unsweetened applesauce acts as a sweetener in the recipe and helps give the muffins that moist texture.
- coconut oil: using a bit of oil in the recipe keeps the muffins from becoming dry. Be sure to use melted coconut oil, not solid.
- pure vanilla extract: vanilla is a staple in every recipe because it enhances the flavors really nicely.
- almond flour: use blanched almond flour (I used super fine blanched) to make these muffins. Almond flour is gluten-free and paleo!
- ground flax seed: ground flax seed acts as a second "flour" in the recipe, and provides lots of fiber, protein, and Omega 3s, making these paleo muffins even healthier!
- baking powder: be sure to use a paleo-friendly baking powder if you follow the paleo diet. Baking powder helps the muffins rise.
- ground cinnamon: cinnamon pairs nicely with the banana in the muffins and adds more complexity to the flavors, but it's not overpowering at all.
- baking soda: baking soda will react with the acids in the recipe and add volume to the muffins when they bake.
- salt: a bit of salt is necessary to balance the flavors and enhance the sweetness, believe it or not!
How To Make Almond Flour Muffins
These almond flour muffins are SO easy to make. Seriously, I'm not lying to you! These are one-bowl banana muffins which makes cleanup so easy. You can make the batter in less than 15 minutes and then the muffins are in the oven baking (which makes your house smell INCREDIBLE, by the way).
STEP 1: Preheat oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 baking liners. If you use paper liners, be sure to spray them with non-stick cooking spray so the muffins don't stick to them when baking!
STEP 2: Mash bananas. In a large bowl, mash your bananas with a fork or potato masher until you have a smooth mixture. It's okay if you have a few banana chunks, but you want the mixture to be creamy.
STEP 3: Add the eggs, unsweetened applesauce, coconut sugar, coconut oil, and vanilla extract. Whisk to combine. The batter will be pretty thin at this stage.
STEP 4: Add dry ingredients. Add the almond flour, ground flax seed, cinnamon, baking powder, baking soda, and salt to the bowl. Stir until well combined and no flour remains. If you want, you can stir in your favorite nuts or chocolate chips to make banana nut muffins or gluten free banana chocolate chip muffins.
STEP 5: Add batter to liners. Divide the batter evenly into 12 muffin cups. The cups will be quite full, but this is okay. You can top the muffins with sliced almonds, walnuts, or chocolate chips if you want. I like using sliced almonds on top to make the best banana almond muffins!
TIP: Gently shake the muffin pan side-to-side to level the muffin batter in the tin. This will give you smooth muffin tops! You can also smooth the batter with your fingers so they come out looking nice.
Paleo and Vegan Banana Muffins
These muffins are already paleo, gluten-free, dairy-free, and refined sugar-free. I've provided additional information for other substitutions to the almond flour muffins:
- Paleo Banana Muffins - These muffins are paleo when made as directed, just be sure to use a paleo-friendly baking powder!
- Vegan Banana Muffins - The eggs in this recipe are what makes the muffins so fluffy and light. I have not tested the recipe without eggs, so I cannot guarantee a vegan version will turn out with flax eggs.
- Coconut Flour Banana Muffins - Be careful! This is an almond flour muffin recipe, and almond flour behaves much differently than coconut flour. Coconut flour absorbs more liquid than almond flour. Please do not try to use coconut flour instead of almond flour or your gluten free muffins might be very crumbly and dry!
For best results, make the recipe as instructed and you'll have wonderful almond flour banana muffins to enjoy! If you have questions about other substitutions, you can ask in the comments below this post or send me a message on Instagram and I can offer guidance for you before you bake.
Banana Muffin Variations
This muffin recipe is so versatile! There are so many ways to make different versions of banana muffins. All of them are so delicious!
- Gluten-Free Chocolate Chip Muffins - Add in ½ cup of your favorite chocolate chips to make these gluten-free chocolate chip banana muffins! I love using dairy-free chocolate chips.
- Banana Nut Muffins - Mix in chopped walnuts, pecans, or almond slivers to make banana nut muffins. I like topping the muffins with sliced almonds or walnuts best, but do what you prefer!
- Banana Cinnamon Muffins - Add 2 tablespoons ground cinnamon to the batter instead of 2 teaspoons and the cinnamon flavor will be much stronger. Banana cinnamon muffins are to die for and will make them especially cozy for Fall and Thanksgiving time!
- Peanut Butter Banana Muffins - To make peanut butter banana muffins, replace the unsweetened applesauce with ⅓ cup creamy peanut butter. Be sure you choose a natural creamy peanut butter to keep the liquid ratios correct.
- Butterscotch Muffins - Add ½ cup butterscotch chips to the batter for super yummy butterscotch muffins! This is such an underrated flavor, in my opinion.
Remember, be sure to use appropriate ingredients to keep these muffins paleo, gluten-free, and dairy-free, if that's what you're going for! If you don't follow any of these diets, you can get super creative with your mix-ins. If you want to make a pumpkin version, try these pumpkin protein muffins instead.
Silicone vs. Paper Baking Liners
Using silicone baking liners is a great way to reduce waste and better the environment! They are especially great when making healthier muffins (without oil, or with less oil) because they won't stick to your muffins. We've all had those days when we forget to oil paper liners and then you can't get the muffins out! It's such a bummer. You can get silicone liners really cheap on amazon and they can go in the dishwasher after use. Super easy!
If you choose to use paper baking liners, you just need to spray them with non-stick cooking spray on the inside so your muffins remove easily. Be sure to spray the sides of the liners, not just the bottom! Nobody wants half their muffin to be stuck on the paper. The main reason this happens is because healthier muffins like these don't have much oil in them. The batter binds with the paper liner when they're in the oven, which isn't cool. Luckily, a little non-stick cooking spray fixes this issue!
How To Freeze Banana Bread Muffins
Should muffins be refrigerated?
You can keep these almond flour banana muffins covered on the counter overnight, but it's best to keep them in the fridge. They can keep in the fridge in an airtight container for up to 5 days, but they probably won't last that long in your house!
To freeze the banana muffins, you can wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag (or airtight container). They can keep in the freezer for up to 3 months. Be sure to let the muffins thaw for an hour or two on the counter before enjoying again.
Frequently Asked Questions
Almond flour is flour made from ground almonds. Most almond flours are made from blanched almonds, which are almonds with their skin removed. After the almond skin is removed, the almonds are ground into a fine flour.
Almond meal is usually made from raw almonds, while almond flour is made from blanched almonds. In simple terms, almond meal is made from almonds with their skin on, but almond flour is made from peeled (skinned) almonds.
Yes! Almond flour is naturally gluten free. Almond flour is a great alternative for those with wheat allergies or gluten intolerances, and makes gluten-free baking really easy!
Coconut sugar is an unrefined sugar that is naturally gluten free. When buying coconut sugar, make sure you find a certified gluten-free coconut sugar that is manufactured in a gluten-free facility.
Muffins are typically made with flour, butter, sugar, and eggs, which don't always make the healthiest combination. These almond flour banana muffins are a healthier alternative with no refined sugars, dairy, or gluten!
More Healthy Baking Recipes
If you make these almond flour banana muffins, please consider leaving a review below to share how you liked it! Even better, share a photo on Instagram and tag me so I can see your delicious bake. For more healthy baking, try these recipes:
Almond Flour Banana Muffins
- Muffin Tin
- 3 medium bananas mashed
- 3 eggs
- ⅓ cup coconut sugar
- ¼ cup unsweetened applesauce
- 2 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- 2 cups almond flour blanched
- ½ cup ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- sliced almonds
- chopped walnuts
- chocolate chips
- Preheat your oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 silicone or paper liners. If using paper liners, spray them with non-stick cooking spray so the muffins don't stick after baking.
- In a large bowl, mash the bananas with a fork until smooth and creamy. Then add the eggs, unsweetened applesauce, coconut sugar, coconut oil, and vanilla extract. Whisk to combine.3 medium bananas, 3 eggs, ⅓ cup coconut sugar, ¼ cup unsweetened applesauce, 2 tablespoons coconut oil, 1 teaspoon pure vanilla extract
- Add the almond flour, ground flax seed, cinnamon, baking powder, baking soda, and salt to the bowl. Stir until well combined. If desired, stir in chopped walnuts or chocolate chips.2 cups almond flour, ½ cup ground flax seed, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon
- Add the batter evenly to 12 muffin cups. The cups will be quite full; this is okay. Top the muffins with sliced almonds, walnuts, or chocolate chips if desired.sliced almonds, chopped walnuts, chocolate chips
- Bake muffins for 32-35 minutes, or until a toothpick inserted in the middle comes out clean (or with moist crumbs). Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack.