Moist, lightly sweetened, incredibly delicious banana almond flour muffins! These are so simple to make, with 7 ingredients, and ready in about 30 minutes. Plus, it makes a smaller batch of just 9 muffins.

Banana bread muffins on white plate with bananas in the background.

This recipe was originally published in January 2021. It has been updated for content and photos.

These delicious almond flour banana muffins are perfect for breakfast, snacks, or a healthier dessert.

With perfect moisture, excellent taste, and very little prep required, you can have these ready in no time.

They taste like banana bread, but they are conveniently portioned. 😉

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Reader Feedback
Why you’ll love these!
Ingredients
Instructions
Variations
Storage
Expert Tips
More banana muffin recipes
📖 Recipe

Reader Feedback

⭐⭐⭐⭐⭐ These muffins are so much better than traditional banana muffins or bread! They are super moist and so flavorful. Super easy to make too. My husband loved them. PERFECT. – Holly

Why you’ll love these!

Made in just one bowl, with 7 common ingredients that you likely already have on hand.
Super moist and flavourful, despite being oil-free, grain-free, gluten-free, and egg-free. Bananas and applesauce make this a perfectly moist and delicious treat.
Lightly sweetened! Great for settling your sweet craving, without overdoing your sugar intake. Bananas add a ton of natural sweetness here.

Ingredients

Here’s what you’ll need to make this delicious almond flour banana bread muffins recipe.

Bowl of almond flour, ripe bananas, and small prep bowls on white deck. — *See recipe card for quantities.*

Almond flour: Use BLANCHED almond flour for best results and texture. Do not use unblanched or almond meal. Blanched almonds have had their skins removed before grinding into flour.
Bananas: Use very RIPE bananas for this recipe. Ripe bananas add sweetness which means we can use LESS added sweetener.

Instructions

(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)

Mash your bananas in a mixing bowl, then whisk the remaining wet ingredients and mix well. (photo 1)

Mashed banana, flour, cinnamon and baking powder inside large mixing bowl.

Then add all the dry ingredients to the same bowl. (photo 2)

Stir until completely combined. The batter will be thick. (photo 3)

Chopped walnuts on top of muffin batter inside large bowl.

Optional: Fold in the chopped walnuts, if using. (photo 4)

Scoop of batter being transferred into muffin pan.

Scoop the batter into a muffin pan, using muffin liners if needed. You will get 9 muffins. (photo 5)

Then bake for 24-26 minutes, until a toothpick inserted in the middle comes out clean. (photo 6)

Allow the muffins to cool at room temperature for 10-15 minutes before removing them from the pan and transferring to a cooling rack.

When first out of the oven, they will be soft and delicate. The cool-down time will help them firm up and make them easier to remove from the pan without breaking them.

Enjoy!

Hands holding up a muffin that's split in half with plate of remaining muffins below it.

Variations

Here are a few ways to change up this muffin recipe.

Try fresh blueberries or blackberries instead of chopped walnuts for added freshness.
For a sweeter muffin, use dairy-free chocolate chips instead of nuts.
Make it a spiced muffin by adding ¼ teaspoon of nutmeg and ¼ teaspoon of ground ginger, or swap the cinnamon for pumpkin pie spice.

For more fantastic almond flour recipes, try these almond flour peanut butter cookies, vegan almond cookies, and/or my healthier shortbread.

Storage

These gluten-free banana muffins will keep in a sealed container at room temperature for 1-2 days. Or in the fridge for up to 5 days.

To freeze them, use a freezer-safe airtight container or zip-top bag and keep frozen for up to 3 months. Make sure the muffins are completely cooled to room temperature before freezing.

Expert Tips

Use very ripe bananas! This recipe only calls for 2 tablespoons of maple syrup, so use overly ripe bananas with brown spots on the skin for natural sweetness.
Weigh your flour. Scooping flour from a bag is less accurate than weighing. So if you have a kitchen scale, use it for the best texture and results.
Use FRESH baking powder. Baking powder that has been open for 6+ months may start to lose its effectiveness and rising power.
Individual ovens will vary, so bake until a toothpick inserted in the middle comes out dry and clean. Mine were perfect in 24 minutes.

More banana muffin recipes

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Buon appetito

Rosa

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