Print

Delicious Almond Flour Banana Muffins Recipe for Breakfast

Almond Flour Banana Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Instructions

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

Notes

    Nutrition

    Find it online: https://bakerslider.com/almond-flour-banana-muffins/

    ×