Last Updated on May 26, 2022 by Kayla Berman
Almond Flour Banana Muffins are the perfect muffin — soft & fluffy, extra moist, and loaded with chocolate chips! Wholesome ingredients like almond butter, coconut sugar, and extra ripe bananas make these easy muffins entirely gluten free, dairy free, low carb friendly, and healthy too. These melt-in-your mouth muffins are perfect for breakfast, a snack, or even dessert!
Gluten Free, Low Carb, & Delicious Muffins
I don’t know about you guys, but I always get excited when I have those extra ripe and spotty bananas lying around. You know those ones that are almost too far gone? Well too for gone far a simple snack, but definitely not for some scrumptious banana muffins.
The perfect use of my overripe bananas is these easy chocolate chip muffins! They are extra moist, super fluffy, loaded with natural sweetness, and full of banana flavor.
Plus this sweet treat is gluten free, low carb friendly, has no refined sugar, and is actually good for you. Trust me, you will not be missing the gluten one bit!
If you’re looking for more banana bread recipes, my Easy Chocolate Chip Banana Bread and Banana Bread Cookies are great options.
Almond Flour Muffins Ingredients
All you need for these banana muffins is a few healthy and simple ingredients! I’m sure if you’re a frequent gluten free baker, you’ll already have them all on hand.
Bananas: Can’t have banana muffins without bananas! Make sure to use extra ripe ones for the best flavor. You’ll need 1 cup of mashed banana.
Almond Butter: You guys know I love nut butter in my sweet treats! I like almond butter here because of its neutral flavor and creamy texture. Add 1/4 cup!
Coconut Oil: Refined coconut oil adds the perfect moisture to these gluten free muffins! Make sure to use refined coconut oil because unrefined or virgin tastes like coconuts and will make your muffins taste like that too. This recipe calls for 1/4 cup.
Coconut Sugar: Coconut sugar is a rich & delicious refined sugar free sweetener. And it is my favorite sugar to bake with! You will need 1 cup for these healthy banana muffins!
Almond Flour: The use of almond flour makes these banana muffins completely gluten free. It also makes them perfectly soft, light, and fluffy! You will need 2 cups.
Chocolate Chips: I am a firm believer that chocolate chips always belong in banana bread or banana muffins! I used 1/2 cup of semi sweet mini chips here, but feel free to measure with your heart.
Eggs: Add 2 large eggs to these muffins for extra moisture and binding!
Vanilla Extract: 1 tsp of vanilla extract gives these healthy muffins that classic taste.
Cinnamon: Cinnamon adds a perfect flavor here! Add 1 tsp.
Baking Powder: 2 tsp of baking powder helps to bake these muffins to absolute perfection!
Salt: Add a pinch of salt to balance out the sweet. 1/4 tsp to be specific!
Are these muffins healthy?
Although I am not a dietician or nutritionist, in my opinion these muffins are definitely a healthy option. They are made with nutritious and wholesome ingredients like almond flour, almond butter, coconut oil, and banana.
The star of the show, almond flour, is especially nutritious! It is made from ground almonds and is full of healthy fats to keep you satisfied. Almond flour also has loads of health benefits, like reduced risk of heart disease and blood sugar control.
Almond Flour Banana Muffins are also completely gluten free, dairy free, and refined sugar free. They’re paleo and low carb too if you omit or use the appropriate chocolate chips! This makes them a great option for those with food allergies or sensitivities.
How To Make This Recipe
These gluten-free banana muffins are super easy to make! All you need is about 30 minutes, one bowl, and an oven.
Step by Step Instructions
Step 1: Set the oven to 350 degrees.
Step 2: In a large mixing bowl mash you bananas. Next add the almond butter, coconut oil, coconut sugar, eggs, and vanilla extract to the mashed bananas. Mix until combined.
Step 3: Then to the wet ingredients add the dry ingredients – almond flour, cinnamon, baking powder, and salt. Combine evenly. Stir in the chocolate chips.
Step 4: Grease or line a muffin tin. Add about ice cream scoop sized spoonfuls of the batter to each of the muffin cups. Top each muffin with more chocolate chips and a sprinkle of salt.
Step 5: Bake for 20 minutes. Let cool and enjoy!
Use muffin liners when baking this recipe. It makes for such easy muffin removal and cleanup! My favorites are these environmental friendly paper liners.
Let the muffins cool before removing from the muffin pan. This allows them to continue baking and fully set. It also prevents them from falling apart!
Use extra ripe & spotty bananas for ultimate delicious! I’m sure we all know this … but the riper the banana, the sweeter the treat.
Frequently Asked Questions
These muffins are definitely a lower carb option than traditional muffins! Although they do have bananas and coconut sugar in them, using almond flour makes them much lower in carbs than if traditional flour was used.
To make them even lower carb, you could swap in a low carb sweetener.
Of course! Nuts, dark chocolate chips, berries, or banana slices would all make delicious mix-ins to these healthy muffins.
You could also swap the almond butter for peanut butter to turn these into peanut butter banana muffins!
Yes, totally! Simply transfer the muffin batter to a loaf pan instead of a muffin tin. You will also have to adjust the baking time to around 50 minutes or until a toothpick comes out clean.
Or check out my Healthy Chocolate Banana Bread for another delicious gluten free option!
No, you cannot easily substitute in other flours to this recipe. Almond flour is very unique, so all purpose flour, oat flour, or coconut flour are not 1:1 replacements.
If you are looking for muffins made without almond flour check out my chocolate chip or banana blueberry ones.
Almond flour or almond meal can be found in most grocery stores these days. Check the baking or health food aisle!
You can also buy almond flour in bulk online, which is my favorite option. It is way more cost effective! I love the Blue Diamond brand.
Yes, you can! Melted butter should work as a 1:1 replacement for melted coconut oil here.
This recipe can be stored in an airtight container at room temperature for a couple of days. It can also be kept in the refrigerator for longer storage.
These muffins are super moist, which makes them extra delicious, but also means they won’t stay fresh outside of the fridge for too long. They’ll last at room temperature for about 2-3 days.
Therefore, I recommend storing in the fridge to enjoy them for as long as possible! They will last 1-2 weeks there.
Absolutely! Simply transfer the muffins to a freezer safe Ziploc bag or container and place in the freezer. They will keep for a couple of months and you can easily grab a muffin when your sweet tooth hits.
Love these Healthy Banana Muffins? Check out more delicious almond flour recipes…
- Almond Flour Peanut Butter Cookies
- Vegan Berry Crumble Bars
- Almond Butter Blondies
- No-Bake Chocolate Chip Cookie Dough Bites
- Gluten Free Cinnamon Coffee Cake
- Gluten Free Fudge Brownie Cookies
- Healthy Birthday Cake Blondies
- Healthy Chocolate Chip Cookies
Connect with me!
If you make this recipe or any of my others I would absolutely love to know! Tag me @wellnessbykay on Instagram, so I can see and share your recreation.
Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.Print
Almond Flour Banana Muffins with Chocolate Chips
Almond Flour Banana Muffins are the perfect muffin — soft & fluffy, extra moist, and loaded with chocolate chips! Wholesome ingredients like almond butter, coconut sugar, and extra ripe bananas make these easy muffins entirely gluten free, dairy free, and healthy too. These melt-in-your mouth muffins are perfect for breakfast, a snack, or even dessert!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 1 cup mashed banana
- 1/4 cup almond butter
- 1/4 cup melted refined coconut oil
- 1/2 cup coconut sugar
- 2 eggs
- 2 cups almond flour
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- Set the oven to 350 degrees.
- In a large mixing bowl mash you bananas. Next add in the almond butter, coconut oil, coconut sugar, eggs, and vanilla extract. Mix until combined.
- Then add in the almond flour, cinnamon, baking powder, and salt. Combine evenly.
- Stir in the chocolate chips.
- Grease or line a muffin tin. Add about ice cream scoop sized spoonfuls of the batter to each muffin. Top each muffin with more chocolate chips and a sprinkle of salt.
- Bake for 20 minutes.
- Let cool and enjoy!
Keywords: almond flour banana muffins, gluten free banana muffins, healthy banana muffins, almond flour chocolate chip banana muffins, gluten free chocolate chip banana muffins, banana muffins
Hey Kay! These look absolutely delicious, cannot wait to bake these. Can I substitute organic pure cane sugar for the coconut sugar? Also, can I substitute the pure cane sugar for all your baked recipes? Thank you!
Thanks Noura! I have not tested, but I think you should be able to swap the coconut sugar with pure cane sugar. Same goes for my other recipes! If you try it out, let me know how it goes 🙂
I just made these and they are the best muffins I’ve ever had! Definitely adding this recipe to my rotation 🙂
Thanks so much Clarissa, I love to hear that! Glad you enjoyed!! 🙂
My whole family loved these! I gave a few to a gluten-intolerant friend and they said you can’t even tell they’re gluten free. These are so good, even better when warm.
Thanks Jasmine! I’m so so glad everyone enjoyed!!
I didn’t have coconut sugar on hand, so I used natural cane sugar and they were delicious. I had to bake about 22 minutes, but they are perfect!
Thanks Dianne! I’m so glad you enjoyed!