Almond Flour Banana Muffins {Gluten-Free}

If you are following a gluten-free diet you can still enjoy this breakfast treat. Almond flour banana muffins are made with all gluten-free ingredients. These muffins are moist and tender with a delicious banana bread flavor.

 

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Why these banana muffins are the best

These healthy banana muffins are moist and sweet without the guilt of most bakery-style banana muffins.  This is a great recipe for anyone wanting to go low carb or gluten-free.  The banana flavor stands out with just a little bit of extra sweetness from the chocolate chips.  They are made with healthy ingredients that I feel good feeding my family.  And they are pretty good with a cup of coffee in the morning!

• Very moist without adding lots of butter or oil due to the high fat content of almond flour.  While almond flour is high in fat it is healthy fats that we need in our diet.
• Simple ingredients found at any major grocery store.
• The muffin batter is easy to mix and pop in the oven for a quick breakfast.

How to Bake with almond flour

Muffins are the perfect breakfast food.  They are easy to mix and bake quickly.  Plus they are a great option for anyone wanting a make ahead breakfast because they keep for several days and can be frozen.  I’ve made so many muffins with traditional flour, but I’ve been hesitant to try baking with almond flour for a couple reasons.  I was afraid the results would be really dry and that no one in my family would like it!  Boy, was I wrong!!

Before attempting to make these muffins I did a little bit of research on how to bake with almond flour versus regular flour.  To my surprise the high fat content of nuts actually keeps baked goods very moist.  If you need help with the conversion of almond flour to all purpose flour check out this handy guide.

Here’s how I know these muffins pass the test.  I put a muffin in front of my husband for breakfast not telling him what it was.   After he ate the muffin, he asked if I was redoing my Healthy Banana Oat Muffin recipe (which is made with a combination of whole wheat and all-purpose flour).  He had no idea this new muffin had zero flour!  I was pleasantly surprised it passed the taste test and was a new healthy breakfast option!

Key Ingredients

Almond flour is what I used to replace all-purpose flour.  If you are new to baking with almond flour or almond meal there isn’t much of a difference between these almond products.  Almond flour is made with blanched almonds and is ground more finely.  Almond meal is made of almonds that still have their skins on and is more coarsely ground.  Either almond products could be used in this recipe.  I used almond flour for my recipe which will result in a lighter texture than almond meal.

I only used a tablespoon of avocado oil in this recipe.  You can substitute with olive oil or coconut oil depending on what you prefer.

Honey or pure maple syrup can be used interchangeably in this recipe.  The flavor may be slightly different but they are both great sweeteners that are gluten-free.

If you are wanting to start eliminating gluten from your diet it is important to check your ingredients to make sure they are certified gluten-free.  Some products that are naturally gluten-free could be processed in a facility that could contaminate it with small amounts of wheat or barley.

Baking Tips

• For best results use very ripe bananas.  The riper the banana is the sweeter it is so that you do not need to add as much sweetener to the recipe.
• Always mix wet ingredients in a separate bowl with the mashed bananas.  Add dry ingredients separately in another large bowl before mixing together.
• Line muffin tin with muffin liners for easy clean up.
• Because all ovens heat differently, set the kitchen timer for a few minutes less than the recommended bake time.  Test with a toothpick, if the toothpick has batter stuck to it give it a few more minutes to bake.  The tooth pick will come out with no crumbs when ready.

How to store

Allow the muffins to cool completely on a wire rack before storing.  Place muffins in airtight container and keep at room temperature on countertop for 2-3 days.  You can reheat in the microwave for 15 seconds.

FREEZING instrUctions

After the muffins are finished baking allow them to completely cool.  Then wrap them individually in plastic wrap and place in a freezer bag.

To defrost remove from packaging and defrost in microwave on a low setting for 1-2 minutes.

Variations

I used mini chocolate chips in my muffins but you can use regular milk chocolate or dark chocolate chips instead.  You can easily turn these into banana nut muffins by adding walnuts to the batter instead of chocolate chips.  However, my favorite way to eat these muffins is with a little peanut butter or almond butter spread inside a warmed muffin!

Looking for other delicious muffin recipes?  Try these!

Cinnamon Banana Muffins

Banana Coconut Muffins

Healthy Applesauce Muffins

If you try this recipe for Almond Flour Banana Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.

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