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

Ready for a muffin recipe that’s as wholesome as it is irresistible? These Almond Flour Banana Muffins are your new go-to for a deliciously satisfying treat that's packed with real ingredients and free from refined flour. They’re light, fluffy, full of banana flavor, and naturally grain-free, making them perfect for gluten-free, paleo, or just clean-eating lifestyles. Whether you enjoy them as a quick breakfast, lunchbox filler, or cozy afternoon snack, they’re soft, sweet, and 100% kid- and crowd-approved.

DESSERTS

4/11/20252 min read

✨ 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

One-bowl & beginner-friendly!

📋 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 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:

1/3 cup dark chocolate chips, chopped walnuts, or blueberries

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. Mash & Mix

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

3. Stir in 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

Vegan-friendly? Sub eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water)

Lower sugar? Skip maple syrup if your bananas are very ripe

Nut-free? Try sunflower seed flour (may turn green from baking reaction but still delicious!)

Boost protein? Add 1 scoop vanilla protein powder and reduce almond flour slightly

🧠 Baking Tips

Use very ripe bananas for the best sweetness and flavor

Let muffins cool completely before storing to avoid sogginess

Freeze extras individually – reheat in microwave or toaster oven when needed

Want mini muffins? Reduce baking time to ~14–16 minutes

💬 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! ✨