Almond Flour Banana Muffins are a delightful way to start your day! These muffins combine the natural sweetness of ripe bananas with the nutty flavor of almond flour, creating a moist, fluffy treat that’s perfect for breakfast or a healthy snack. They are not only gluten-free but also offer a nutritious option for those looking to indulge without the guilt. Let’s dive into this delicious recipe that you’ll want to make again and again!

Why You’ll Love This Almond Flour Banana Muffins

There are countless reasons to love these almond flour muffins. First and foremost, they are incredibly moist almond flour banana muffins that stay fresh for days. Second, they are a gluten-free almond flour banana muffins option, making them suitable for those with dietary restrictions. Third, they are a fantastic source of protein thanks to the eggs and almond flour. Additionally, they can be easily customized with your favorite mix-ins like chocolate chips or nuts. These muffins are also low in carbohydrates, making them a great choice for anyone following a low-carb almond flour banana muffins diet. Finally, they’re simple to make, and their delightful aroma will fill your kitchen as they bake!

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Ingredients for Almond Flour Banana Muffins

Gather these items:

1 cup (260 g) mashed ripe bananas (about 2 medium)
3 large eggs
⅓ cup (74 g) brown sugar
¼ cup (56 g) oil (vegetable, coconut, avocado, or grapeseed)
1 teaspoon vanilla extract
3 cups (276 g) almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Optional: ½ cup chocolate chips, nuts, or 1 cup fresh or frozen blueberries

How to Make Almond Flour Banana Muffins Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with paper liners.
Step 2: In a large bowl, mash the ripe bananas. Add the eggs, brown sugar, oil, and vanilla extract. Whisk until well combined.
Step 3: Add the almond flour, ground cinnamon, baking powder, baking soda, and salt to the banana mixture. Stir until fully incorporated.
Step 4: Fold in any optional mix-ins like chocolate chips, nuts, or blueberries, if using.
Step 5: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 6: Bake for 21–23 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 7: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Delicious Almond Flour Banana Muffins Recipe for Breakfast - Almond Flour Banana Muffins - additional detail

Pro Tips for the Perfect Almond Flour Banana Muffins

Keep these in mind:

Use very ripe bananas for the best sweetness and flavor.
Don’t overmix the batter; just stir until combined for the fluffiest muffins.
Experiment with different add-ins, like nuts or dried fruits, to create your perfect muffin.
These muffins freeze well; just store them in an airtight container.

Best Ways to Serve Almond Flour Banana Muffins

These muffins are delicious on their own, but you can elevate them by:

Spreading almond butter or peanut butter on top for an added protein boost.
Pairing them with a side of yogurt and fresh fruit for a complete breakfast.
Serving them warm, right out of the oven, for a cozy treat.

How to Store and Reheat Almond Flour Banana Muffins

To store, place the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes. This is a great option for meal prep!

Frequently Asked Questions About Almond Flour Banana Muffins

What’s the secret to perfect Almond Flour Banana Muffins?

The secret lies in using ripe bananas and not overmixing the batter. This ensures that your banana muffins made with almond flour are fluffy and moist!

Can I make Almond Flour Banana Muffins ahead of time?

Absolutely! You can make these muffins ahead of time and store them in an airtight container. They make for a quick breakfast option during busy mornings!

How do I avoid common mistakes with Almond Flour Banana Muffins?

To avoid common mistakes, be sure to measure your almond flour correctly. Too much can lead to dry muffins. Also, ensure your bananas are ripe for maximum sweetness.

Variations of Almond Flour Banana Muffins You Can Try

Experiment with these variations:

Try adding a tablespoon of cocoa powder for almond flour banana bread muffins.
For a vegan option, substitute eggs with flax eggs and use maple syrup instead of brown sugar.
Add in some chopped nuts for a crunchy texture.
Include spices like nutmeg or ginger for an extra flavor kick.

For more delicious recipes, check out our breakfast category or try making easy cinnamon rolls for a sweet treat. If you’re interested in gluten-free options, you might also enjoy veggie burgers with avocado green harissa.

Delicious Almond Flour Banana Muffins Recipe for Breakfast

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These Almond Flour Banana Muffins are a moist, fluffy, and naturally sweet gluten-free treat made with ripe bananas and almond flour. Perfect for a healthy snack or breakfast.

Author: Robert
Prep Time: 10 minutes
Cook Time: 21-23 minutes
Total Time: 32 minutes
Yield: 12 muffins 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 cup (260 g) mashed ripe bananas (about 2 medium)
3 large eggs
⅓ cup (74 g) brown sugar
¼ cup (56 g) oil (vegetable, coconut, avocado, or grapeseed)
1 teaspoon vanilla extract
3 cups (276 g) almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Optional: ½ cup chocolate chips, nuts, or 1 cup fresh or frozen blueberries

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Instructions

Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with paper liners.
In a large bowl, mash the ripe bananas. Add the eggs, brown sugar, oil, and vanilla extract. Whisk until well combined.
Add the almond flour, ground cinnamon, baking powder, baking soda, and salt to the banana mixture. Stir until fully incorporated.
Fold in any optional mix-ins like chocolate chips, nuts, or blueberries, if using.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 21–23 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.