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.

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. ๐
Jump to:
Reader Feedback
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.
- 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)
Then add all the dry ingredients to the same bowl. (photo 2)
Stir until completely combined. The batter will be thick. (photo 3)
Optional: Fold in the chopped walnuts, if using. (photo 4)
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!
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 ยผ teaspoon of nutmeg and ยผ 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.
If you tried this recipe, please let me know in the comments below. I always love hearing from you! Donโt forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and YouTube to see more delicious food.
Buon appetito
Rosa
๐ Recipe
Equipment
Ingredients
- 1 ยผ cups mashed banana from approx. 3 LARGE RIPE bananas
- โ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 250 grams blanched almond flour approx. 2.5 scant cups
- 1.5 teaspoon baking powder
- ยฝ teaspoon baking soda
- 1 teaspoon cinnamon
Optional
- ยฝ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350โ/176โ.
- In a large mixing bowl, mash your bananas and add the applesauce and maple syrup. Mix well. Then add the flour, baking powder, baking soda, cinnamon, and mix until combined. Then fold in the chopped walnuts, if using them.
- Scoop your mixture between 9 muffin tins. (Use nonstick, muffin liners, or grease if necessary.) Bake for 24-26 minutes, until a toothpick inserted in the middle comes out clean.
- IMPORTANT: Let the muffins rest for 10-15 minutes in the pan before transferring to a wire rack. The muffins will be soft and delicate when fresh out of the oven, but they will firm up as they cool.
Notes
- Use very ripe bananas! This recipe only calls for 2 tablespoons of maple syrup, so use overly ripe bananas with brown spots on the peels, for natural sweetness.
- Weigh your flour. Scooping flour from a bag is less accurate than weight. 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 over 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.
Tammy says
Absolutely delicious..will make these again!
Rosa says
Happy to hear that, thanks for the review Tammy. ๐
Preston Jackson says
While Waiting for the muffins to cook I tasted some of the mixture from sides of the bowl. I love the taste and I’m sure I’ll love the muffins. I added two more tablespoons applesauce as the mixture was a little too thick.
Rosa says
Thanks for sharing, Preston! ๐
Susan says
I made these yesterday and they came out perfect. Delish!
Rosa says
Yay! Thrilled to hear that, Susan! ๐
Holly says
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.
Rosa says
So glad to hear that, Holly! Thanks for the review. ๐
Jan says
I am unable to eat almonds or almond flour. Is there any other option?
Rosa says
I haven’t tried these without the almond flour. But you can check out our other muffin recipes that you might enjoy.
jacquie says
i like the idea of a muffin made with almond flour and low sugar but i don’t use bananas for ethical reasons. Is there a substitute i can such as pumpkin? thanks.
jacquie
Rosa says
Hi Jacquie, I haven’t tried these without the banana so I can’t say for sure without testing an alternative. Let me know how it goes if you try with a substitute.
Astrid Marrero says
These Muffins are supper easy to make and so delicious and moist. My whole family enjoyed them .
Rosa says
Thanks for sharing Astrid. So glad everyone enjoyed. ๐
Michele says
My family and I are blown away by this recipe. Itโs my first time baking with Almond flour and, as we have adopted a whole food plant based diet, I was looking for a salt-oil-sugar free recipe. This delivers big time. I had three extremely over-ripe bananas and this was a fantastic use for them. Added some almond extract to enhance the flavor. Iโm so excited, thanks for this!
Rosa says
Love the excitement! Thanks so much for your feedback Michele. ๐