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Almond Flour Banana Muffins

Soft, moist, and naturally sweet, these Almond Flour Banana Muffins are an easy gluten-free breakfast or snack made with ripe bananas and wholesome pantry staples. Fluffy, tender, and packed with banana flavor, they’re perfect for meal prep, freezer-friendly, and family-approved.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips (optional)
  • 1/4 cup chopped walnuts (optional)
  • 2 tbsp sliced almonds (optional)

Equipment

  • 12-cup muffin pan
  • paper muffin liners optional
  • large mixing bowl
  • whisk
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners or lightly grease the pan.
  2. In a large mixing bowl, mash the bananas until mostly smooth.
  3. Add eggs, maple syrup, and vanilla extract. Whisk until combined.
  4. Stir in almond flour, baking soda, cinnamon, and salt until a smooth batter forms.
  5. Fold in chocolate chips or nuts if using.
  6. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
  7. Bake for 20–24 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Cool muffins in the pan for 10 minutes before transferring to a wire rack.

Notes

Use very ripe bananas for the best sweetness and moisture. Avoid overmixing once the almond flour is added to keep the muffins tender. Add extra chocolate chips on top before baking for a bakery-style finish. Store in the refrigerator for longer freshness or freeze for easy meal prep.