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Almond Flour Banana Muffins

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These Almond Flour Banana Muffins are moist, fluffy, and naturally sweetened with ripe bananas. Made in a blender, they’re grain-free, gluten-free, dairy-free, and perfect for clean eating, paleo, or low-carb diets.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 3 very ripe bananas (with brown spots)
  • 2 1/2 cups super-fine blanched almond flour
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips (optional)
  • Cooking spray or muffin liners for pan

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease or line a 12-cup muffin tin.
  2. In a blender or food processor, combine bananas, eggs, vanilla extract, cinnamon, baking soda, baking powder, and salt. Blend until smooth.
  3. Add almond flour and blend until fully incorporated. Scrape down the sides as needed.
  4. Fold in chocolate chips, if using.
  5. Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  6. Bake for 25–30 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use super-fine almond flour, not almond meal, for best texture.
  • Add-ins like blueberries, chopped nuts, or raisins can be mixed in.
  • To make vegan, try flax eggs — though texture may be slightly different.
  • Muffins store well at room temp (2–3 days), in fridge (5–7 days), or freezer (up to 3 months).
  • For extra sweetness, you can add 1–2 tablespoons of your favorite granulated sweetener.

Nutrition

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