Almond Flour Banana Muffins – Moist, Naturally Sweet & Gluten-Free

✨ Why You’ll Love These Muffins

Moist & fluffy texture with no wheat flour

Naturally gluten-free & dairy-free

Refined sugar-free – sweetened with ripe bananas + optional maple syrup

Great for meal prep – freezer-friendly and portable

Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all.

Versatile Snack: Perfect for breakfast, on-the-go snacks, or a healthy dessert option.

📋 Recipe Overview

Category: Breakfast / Snack / Healthy Baking

Servings: 10–12 muffins

Prep Time: 10 minutes

Cook Time: 20–22 minutes

Total Time: ~30 minutes

🛒 Ingredients

3 ripe bananas (medium, very spotty)

2 large eggs

1/4 cup maple syrup or honey (optional, depending on banana ripeness)

1/4 cup coconut oil or olive oil (melted)

1 tsp vanilla extract

2 1/2 cups almond flour (blanched, fine texture)

1 tsp baking soda

1/2 tsp cinnamon

Pinch of salt

Optional add-ins:

½ cup chopped walnuts or pecans

½ cup dark chocolate chips

¼ cup shredded coconut

Pinch of nutmeg or cardamom for extra warmth

🔥 Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with coconut oil.

2. Mix Wet Ingredients

In a large mixing bowl, mash bananas until smooth. Whisk in eggs, maple syrup, melted coconut oil, and vanilla.

3. Incorporate Dry Ingredients

Add almond flour, baking soda, cinnamon, and salt. Stir until just combined. Gently fold in any mix-ins like chocolate chips or nuts.

4. Fill the Muffin Tin

Spoon batter evenly into 10–12 muffin cups, filling each about 3/4 full.

5. Bake

Bake for 20–22 minutes, or until golden brown on top and a toothpick comes out clean from the center.

6. Cool & Enjoy

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later.

📊 Nutrition Snapshot (Per Muffin – Approximate)

Calories: 210

Protein: 5g

Carbs: 12g (Net carbs ~9g)

Fat: 16g

Fiber: 3g

Sugar: 6g (natural)

Note: Nutritional values will vary slightly depending on mix-ins and syrup use.

🔄 Substitution & Customization Ideas

Egg-Free: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water).

Oil Alternatives: Use melted butter or avocado oil in place of coconut oil.

Sweetener Options: Honey or agave syrup can substitute maple syrup.

Add Fruit: Fold in ½ cup of fresh blueberries or diced apples for a fruity twist.

🧠 Baking Tips

Use Overripe Bananas: They mash easily and provide natural sweetness.

Let muffins cool completely before storing to avoid sogginess

Avoid Overmixing: Mix just until ingredients are combined to prevent dense muffins.

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freezing: Freeze muffins individually wrapped for up to 3 months. Thaw at room temperature or warm in the microwave.

❓ Frequently Asked Questions

Can I use a different flour?

This recipe is specifically designed for almond flour. Substituting with other flours may alter the texture and taste.

Are these muffins keto-friendly?

While almond flour is low in carbs, the bananas and maple syrup add natural sugars. For a keto version, consider reducing or omitting the sweetener and using fewer bananas.

Can I make mini muffins?

Yes! Adjust the baking time to 12–15 minutes, checking for doneness with a toothpick.

💬 Final Thoughts

These Almond Flour Banana Muffins are the perfect blend of indulgent and nutritious — naturally sweet, grain-free, and absolutely delicious. They’re the kind of recipe you’ll make again and again… and again.

Share This Recipe!

🍌🧁 Loved these Almond Flour Banana Muffins? Share your muffin magic on Instagram or Pinterest! Tag @savoryritual and use the hashtag #AlmondFlourBananaMuffins for a chance to be featured on our page. We can't wait to see your delicious creations! ✨