• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savor The Spoonful
  • Recipes
  • Resources
  • About
  • Work With Me
    • Portfolio
    • Client Inquiry Form
    • One-on-One Coaching
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Services
  • Coaching
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Services
    • Coaching
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast

    Almond Flour Banana Muffins

    Published: Nov 7, 2021 · Modified: Mar 1, 2023 by Samantha Ensinger · 15 Comments

    Jump to Recipe Print Recipe

    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!

    a hand picking up a gluten free banana muffin off the table

    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!

    Jump to:
    • Gluten Free Muffins Ingredients
    • How To Make Almond Flour Muffins
    • Paleo and Vegan Banana Muffins
    • Banana Muffin Variations
    • Silicone vs. Paper Baking Liners
    • How To Freeze Banana Bread Muffins
    • Frequently Asked Questions
    • More Healthy Baking Recipes
    • Recipe

    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!

    ingredients to make the almond flour banana mufifns
    • 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.

    a stack of banana muffins with almond slices on top, and a bite missing from one of the muffins

    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.

    a banana muffin sitting on top a muffin liner

    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.

    multiple almond flour banana muffins, one with a bite missing

    Frequently Asked Questions

    What is almond flour?

    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.

    Is almond meal the same as almond 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.

    Is almond flour gluten free?

    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!

    Is coconut sugar gluten free?

    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.

    Are muffins healthy?

    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:

    Apple Vegan Cake

    Dairy Free Brownies

    Vegan Oreos

    Happy baking!

    Recipe

    Almond Flour Banana Muffins

    These almond flour banana muffins are paleo, gluten-free, dairy-free, and refined sugar free. They are less than 150 calories, taste just like banana bread, and have such a moist texture! The muffins are sweetened with applesauce, coconut sugar, and bananas which make them a healthier almond flour muffin recipe.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 149 kcal

    Equipment

    • Muffin Tin

    Ingredients
      

    • 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

    Optional Toppings

    • sliced almonds
    • chopped walnuts
    • chocolate chips

    Instructions
     

    • 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.

    Notes

    These muffins are gluten-free, paleo, dairy-free, and refined sugar free.
    I haven't tested the muffins without eggs, so use caution if trying to make these muffins vegan. They won't be as fluffy.
    Share on Facebook Share by Email Pin Recipe
    « Vegan Oreos
    Negotiating A $75 Brand Deal Into $200+ »

    Reader Interactions

    Comments

    1. Kayla DiMaggio says

      November 08, 2021 at 2:32 pm

      5 stars
      Loving these almond flour muffins! The banana flavor is amazing!

      Reply
    2. Jax says

      November 08, 2021 at 2:34 pm

      5 stars
      Loving these almond flour banana muffins! We are huge banana fans in our house so this was a hit!

      Reply
    3. Natalie says

      November 08, 2021 at 4:29 pm

      5 stars
      Yummy! I love these healthier muffins. I bet my son will love them too. I'm going to bake them tonight.

      Reply
    4. Emily says

      November 08, 2021 at 4:58 pm

      5 stars
      These almond flour banana muffins do taste just like banana bread. I love the moist texture! Thank you for this healthier almond flour muffin recipe!

      Reply
    5. Christina's Bread Bakes says

      November 08, 2021 at 5:19 pm

      5 stars
      I love baking healthy goodies and these muffins are one of the best!

      Reply
    6. Chris says

      November 08, 2021 at 6:05 pm

      5 stars
      I love these almond muffins! I was surprised by the texture. They were fluffy and very soft! Amazing, thank you!

      Reply
    7. Nora says

      November 08, 2021 at 7:13 pm

      5 stars
      They turned out perfectly!! So moist and yummy! Thank you for sharing!

      Reply
    8. Holly says

      November 08, 2021 at 11:18 pm

      5 stars
      Very good muffins. Would absolutely make again!

      Reply
    9. Cindy Mom, the Lunch Lady says

      November 08, 2021 at 11:26 pm

      5 stars
      These banana muffins look so hardy and healthy. I can almost smell them through the screen!

      Reply
    10. GRETA TALAS says

      November 09, 2021 at 2:03 am

      5 stars
      Love this recipe! I also like your website! Keep it up!

      Reply
    11. Addie says

      November 09, 2021 at 3:40 am

      5 stars
      These muffins are so yummy!

      Reply
    12. jules says

      November 09, 2021 at 4:08 am

      5 stars
      So these muffins are literally a repeat staple in my house! So moist omg, the flavor! I love, we all love!

      Reply
    13. Marinela says

      November 09, 2021 at 3:56 pm

      5 stars
      These almond flour banana muffins are incredibly delicious! I love that they are naturally sweetened and gluten-free, perfect for breakfast or a simple snack, yum!

      Reply
    14. Taylor Tebano says

      April 04, 2022 at 8:36 pm

      5 stars
      Absolutely amazing!! Love how healthy and TASTY these are!!! So easy and delicious. They were half gone within 30 minutes! Highly recommend!

      Reply
    15. Susan says

      July 21, 2022 at 11:39 am

      5 stars
      These muffins are amazing!!! Super easy to make, very moist and delicious!! My kitchen smelled wonderful while they were baking!! I had to hold myself back from eating more than 2!

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    about samantha

    Samantha, owner of savor the spoonful

    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

    subscribe to our newsletter

    trending new recipes

    • close-up of a healthy banana blueberry muffin with purple blueberries inside.
      Healthy Banana Blueberry Oatmeal Muffins
    • a stack of three fudgy red velvet cake mix brownies on a tray.
      Fudgy Red Velvet Cake Mix Brownies (Easy!)
    • A big stack of chocolate chip cookies without brown sugar on a wire tray. Chocolate chips are melting inside the cookies.
      Chocolate Chip Cookies Without Brown Sugar
    • A dozen lucky charms cookies on a wire tray, with lucky charms marshmallows on top.
      Lucky Charms Cookies
    • a stack of oat milk pancakes with a forkful missing, showing the fluffy texture inside.
      Fluffy Oat Milk Pancakes (Dairy-Free)
    • A loaf of four ingredient banana bread on a cutting board, sliced into multiple slices, showing soft texture.
      Healthy 4-Ingredient Banana Bread

    let's work together

    Need food or product photography, videography, recipe development, sponsored content, or something else? Let's partner together. Learn more about what we offer.

    most popular recipes

    • many peanut butter oatmeal balls on parchment paper, shown from above.
      3-Ingredient Peanut Butter Oatmeal Balls (Vegan)
    • vegan lemon cookies on a tray.
      Vegan Lemon Cookies
    • two jars of birthday cake overnight oats with coconut whipped cream and rainbow sprinkles.
      Birthday Cake Overnight Oats
    • a blueberry muffin with a bite taken out
      Blueberry Applesauce Muffins
    • almond flour peanut butter cookies on parchment paper
      3-Ingredient Almond Flour Peanut Butter Cookies
    • a stack of two vegan protein waffles with fresh blueberries and maple syrup on top.
      Healthy Vegan Protein Waffles (No Banana)

    coaching for food bloggers and photographers

    I offer tailored, one-on-one coaching for entry-level food bloggers and food photographers wanting to turn their passion into a revenue-generating business. Book your free discovery call.

    spring & easter recipes

    • a stack of two vegan raspberry muffins.
      Healthy Vegan Raspberry Muffins (Oil-Free)
    • a slice of gluten free key lime pie with lime zest on top
      Gluten-Free Key Lime Pie
    • a strawberry filled cupcake with strawberry filling and pink strawberry buttercream frosting
      Strawberry Filled Cupcakes
    • Blackberry Lemon Bread
    • Vegan Blackberry Muffins
    • a stack of peach cobbler pancakes on a plate with fresh peaches and maple syrup on top.
      Vegan Peach Cobbler Pancakes

    customizable media kit template

    I created a customizable media kit template to make it super easy for you to pitch brands and land partnerships! Get the media kit template.

    gluten-free favorites

    • four brownie blondies turned on their side, showing the chocolate blondie swirl of the bars.
      Brownie Blondies (Gluten-Free)
    • a stack of gluten free pumpkin cookies
      Gluten Free Pumpkin Cookies
    • a small white bowl with a dozen small no-bake cookie dough bites in a pile, with chocolate chips inside each ball.
      Edible No Bake Cookie Dough Bites
    • healthy banana oatmeal cookies on parchment paper with chocolate chips.
      Easy 4-Ingredient Banana Oatmeal Cookies
    • thumbprint cookies with icing in the center.
      Thumbprint Cookies With Icing
    • close up of peanut butter blossoms on a wire tray with glistening hershey kisses.
      3-Ingredient Peanut Butter Blossoms (Quick & Easy!)

    popular vegan treats

    • healthy 2-ingredient peanut butter cookies on a tray.
      2-Ingredient Peanut Butter Cookies (No Egg)
    • a stack of vegan funfetti sugar cookies.
      Vegan Funfetti Sugar Cookies (No Chill)
    • vegan pound cake with fresh strawberries and blueberries on top.
      Gluten Free Vegan Pound Cake
    • Vegan Cinnamon Pop Tarts
    • a sweet potato pie with coconut whipped cream on top
      Vegan Sweet Potato Pie
    • many green matcha scones on parchment paper with glaze.
      Matcha Scones

    Footer

    ↑ back to top

    about

    • about
    • recipes
    • resources
    • portfolio

    disclaimers

    • privacy policy
    • terms & conditions
    • accessibility statement
    • copyright policy

    contact

    • contact
    • work with me
    • client inquiry form
    • one-on-one coaching
    • media kit template
    • Instagram
    • Pinterest
    • Facebook
    • Mail

    Copyright © 2022 Samantha Ensinger | Savor The Spoonful