Inspired by my almond flour banana bread, this nourishing recipe comes together in 1 bowl. It’s the perfect grain-free and dairy-free after-school snack or breakfast on the go. If you’re trying to cut back on white flour or grains in general, you’ll love these paleo banana muffins!
Ingredients You’ll Need
This banana muffin recipe calls for blanched almond flour, which is different than almond meal. Almond meal is made from ground almonds that have their skins on, so almond meal contains brown flecks and creates a denser, heavier baked good. Use blanched almond flour for a lighter, fluffier muffin! Overripe bananas are also perfect for this recipe, because the more brown spots they have, the sweeter the muffins will be. I use olive oil because it’s easy to measure, but you can also use melted coconut oil, if you prefer. If you’d like to stir in some chopped nuts for added texture, or chocolate chips for extra sweetness, these muffins are easy to customize. However, don’t use flax eggs in this recipe to make them vegan– they will be too mushy! Check out my vegan gluten-free banana muffins instead, which are already egg-free.
How to Make Almond Flour Banana Muffins
Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners. In a large mixing bowl, use a form to mash the bananas until they look relatively smooth. To the large bowl of mashed bananas add the wet ingredients, including maple syrup, eggs, and oil. Stir well, then add the dry ingredients including almond flour, baking powder, cinnamon, and salt. Mix until the batter looks smooth. Fold in any add-ins you like, such as dark chocolate chips, chopped walnuts, or pecans, then divide the batter among the prepared muffin cups. Bake at 350ºF until the tops of the muffins feel firm in the center, about 25 to 30 minutes. Insert a toothpick into the center of the muffin to make sure it comes out clean. Let the muffins cool in the muffin tin for 15 minutes, then transfer to a wire rack to finish cooling. (The muffins are moist, so transferring them will prevent the bottoms of the muffins from getting soggy.) Leftovers can be stored in an airtight container in the fridge for up to a week. Muffins left at room temperature overnight may develop a sticky texture on the outside, so keeping these chilled is best. If you want to make a big batch, these also freeze well! Store muffins in an airtight container for up to 6 months in the freezer. Thaw overnight before serving again. Looking for more banana muffin recipes? Try Banana Oat Muffins, Healthy Banana Muffins (made with oat flour), or Peanut Butter Banana Muffins for another grain-free option. If you try this almond flour banana muffin recipe, please leave a comment and star rating below letting me know how you like it!
