If you are searching for a moist, flavorful, and wholesome treat, this Almond Flour Banana Muffins Recipe will become your new favorite. Featuring the natural sweetness of ripe bananas combined with the delicate nutty aroma of almond flour, these muffins are delightfully soft and tender with just the right hint of cinnamon and vanilla. Perfect as a breakfast pick-me-up or a healthy snack, this recipe is not only gluten-free but also packed with wholesome ingredients you likely already have in your kitchen. Trust me, once you try these muffins, you’ll find yourself reaching for this Almond Flour Banana Muffins Recipe again and again.
Ingredients You’ll Need
Every ingredient in this Almond Flour Banana Muffins Recipe plays a crucial role, contributing to the perfect balance of flavor, texture, and moistness that makes these muffins irresistible. Each element is simple but essential, ensuring your muffins turn out tender, aromatic, and just lightly sweetened.
- 2 ripe bananas: Provide natural sweetness and moisture, helping bind the batter together effortlessly.
- 2 cups almond flour: Offers a light, nutty base that keeps the muffins gluten-free and tender.
- 1 teaspoon baking soda: Acts as a leavening agent to give the muffins a fluffy rise.
- ¼ teaspoon salt: Enhances all the flavors, balancing the sweet and nutty notes.
- 1 teaspoon ground cinnamon: Adds a warm, comforting spice that complements the bananas perfectly.
- 3 large eggs: Provide structure and help bind ingredients while adding richness.
- ¼ cup maple syrup or honey: A natural sweetener that intensifies flavor without overpowering.
- 1 teaspoon vanilla extract: Brings depth and aromatic sweetness to the muffin batter.
- ¼ cup coconut oil, melted (or butter): Adds moisture and richness, ensuring tender crumb.
- ½ cup chopped walnuts or chocolate chips (optional): Introduces texture and an extra flavor boost, customizable to your preference.
How to Make Almond Flour Banana Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when your muffins are ready to go in, giving them the perfect bake. Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to make sure your muffins come out effortlessly once baked.
Step 2: Mash the Bananas
In a medium bowl, use a fork to mash those ripe bananas until they’re smooth with just a few small chunks remaining. This natural fruit sweetness is the heart of this Almond Flour Banana Muffins Recipe, delivering moisture and flavor.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon. These dry ingredients create the structure and spice that make the muffins so delightful.
Step 4: Combine the Wet Ingredients
To the mashed bananas, add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil. Stir everything together until the mixture is smooth and fully combined, setting the stage for a rich, moist batter.
Step 5: Fold in Dry Ingredients and Optional Add-ins
Gradually fold the dry ingredients into the wet mixture, blending gently until just combined. This careful mixing keeps the muffins tender. If you like a bit of crunch or extra indulgence, fold in the chopped walnuts or chocolate chips now.
Step 6: Fill Muffin Cups and Bake
Spoon the batter evenly into your muffin cups, filling each about three-quarters full to give them room to rise without overflowing. Place the tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool Your Muffins
Once baked, allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This step helps them set so they hold their shape perfectly when you dig in.
How to Serve Almond Flour Banana Muffins Recipe
Garnishes
These muffins are delightful on their own, but a light spread of almond butter or a drizzle of honey on top can elevate them to a breakfast treat. Sprinkle a few extra chopped walnuts or a dusting of cinnamon for a pretty and flavorful finish.
Side Dishes
Pair your Almond Flour Banana Muffins with a fresh fruit salad or a dollop of Greek yogurt for a balanced breakfast or snack. A hot cup of coffee, tea, or even a cold glass of milk complements the sweet and nutty flavors beautifully.
Creative Ways to Present
For a fun twist, slice the muffins in half and use them as a base for mini breakfast sandwiches with peanut butter and banana slices. You can also crumble them over yogurt bowls or sprinkle them on top of ice cream for a unique dessert topping.
Make Ahead and Storage
Storing Leftovers
Keep the muffins fresh by storing them in an airtight container at room temperature for up to three days. This keeps them moist and soft, perfect for quick grab-and-go snacks.
Freezing
Almond Flour Banana Muffins freeze wonderfully. Wrap each muffin individually in plastic wrap or parchment paper, then place in a freezer-safe bag or container. Freeze for up to three months, making it easy to thaw a delicious treat whenever the craving hits.
Reheating
To enjoy frozen muffins, simply thaw at room temperature or warm them in the microwave for about 20 seconds. You can also reheat in an oven at 325°F (160°C) for 5-7 minutes to restore that freshly baked texture and aroma.
FAQs
Can I use regular flour instead of almond flour?
This Almond Flour Banana Muffins Recipe is designed for almond flour to keep the muffins tender and gluten-free. Using regular flour will change the texture and moisture content, and you might need to adjust other ingredients accordingly.
How ripe should the bananas be?
For the best flavor and sweetness, use bananas that are very ripe, with plenty of brown spots. The riper the bananas, the more natural sweetness and moisture they will add to your muffins.
Can I substitute the coconut oil with another fat?
Yes, melted butter works just as well and adds a rich flavor. You can also use other neutral oils like avocado oil, but coconut oil adds a subtle coconut aroma that complements the almond and banana flavors nicely.
Are these muffins suitable for those with nut allergies?
Since almond flour is a key ingredient in this recipe, it is not suitable for people with nut allergies. You might try experimenting with oat flour or a nut-free alternative, but the texture and flavor will differ.
Can I add other mix-ins besides walnuts or chocolate chips?
Absolutely! Feel free to add dried fruit like raisins or cranberries, shredded coconut, or even a sprinkle of seeds such as chia or flax for extra nutrition and texture.
Final Thoughts
I can’t recommend this Almond Flour Banana Muffins Recipe enough—it’s a wonderful way to enjoy a wholesome, tasty snack that feels like a little slice of homemade love. Whether you’re new to baking with almond flour or a seasoned pro, these muffins are bound to please. So, grab those ripe bananas and get baking; you’re going to adore every bite!
Print
Almond Flour Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Almond Flour Banana Muffins are a moist, gluten-free, and naturally sweetened treat perfect for breakfast or a healthy snack. Made with ripe bananas, almond flour, and a hint of cinnamon, they offer a deliciously nutty flavor enhanced by optional walnuts or chocolate chips. Sweetened with maple syrup or honey, these muffins are free from refined sugars and grains, making them ideal for those seeking a wholesome, grain-free baked good.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 ripe bananas
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted (or butter)
Optional Add-ins
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it with cooking spray to prevent sticking.
- Mash Bananas: In a medium bowl, use a fork to mash the ripe bananas until they become smooth, creating a creamy base for the batter.
- Combine Dry Ingredients: In a separate bowl, thoroughly whisk together the almond flour, baking soda, salt, and ground cinnamon to ensure the leavening agents and spices are evenly distributed.
- Mix Wet Ingredients: Add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil to the mashed bananas. Stir well until the mixture is fully combined and smooth.
- Fold Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Gently fold until everything is just incorporated, being careful not to overmix. If using, fold in the chopped walnuts or chocolate chips at this stage.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking.
Notes
- You can substitute the maple syrup with honey for natural sweetness.
- For dairy-free, use coconut oil instead of butter and ensure chocolate chips are dairy-free.
- Adding chopped walnuts adds a nice crunch but can be omitted if allergic.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These muffins freeze well; thaw at room temperature before serving.
