• Skip to main content
  • Skip to primary sidebar
Blues Best Life
menu icon
go to homepage
  • Recipes
  • How To
  • Contact
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • How To
    • Contact
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Almond Flour Banana Muffins {Gluten-Free}

    Published: Oct 11, 2021 · Modified: Mar 6, 2022 by bobbieblue

    212 shares
    • Facebook
    Jump to Recipe Print Recipe

    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.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Blue's Best Life.

    almond flour banana muffins on a counter top with a few chocolate chips

    (Blue’s Best Life is a participant in the Amazon Associates Program.  I earn a small commission if you purchase through those links.  This helps me keep the blog going! -Bobbie)

    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.  Check out my Peanut Butter Cookies if you are looking for other gluten-free recipes!

    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.

    Pin for Later!

     

    My Favorite Kitchen Tools!

    Several almond flour banana muffins on a counter top
    Print Recipe
    5 from 3 votes

    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.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: bananas, muffins, almond flour
    Servings: 12
    Calories: 158kcal
    Author: Bobbie Blue

    Equipment

    • muffin tin

    Ingredients

    Wet Ingredients

    • 3 ripe bananas, mashed
    • 2 eggs
    • ¼ cup honey
    • 1 teaspoon vanilla extract
    • 1 tablespoon avocado oil

    Dry Ingredients

    • 2 cups almond flour
    • 1 cup old fashioned oats
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon corn starch
    • ¼ cup mini chocolate chips

    Instructions

    • Preheat oven to 350 degrees. Line muffin pan with liners or spray with cooking spray.
    • Measure all ingredients
    • In a medium sized bowl, mash bananas and add all other wet ingredients. Mix well
    • In another large bowl add all of the dry ingredients.
    • Form a well in the center of the dry ingredients and pour the banana mixture into that well. With a spatula stir together until no dry streaks remain.
    • Portion into muffin cups filling ¾ way full.
    • Bake at 350 for 25 minutes or until tops are golden and toothpick comes out clean.

    Nutrition

    Serving: 12g | Calories: 158kcal | Carbohydrates: 25g | Protein: 4.2g | Fat: 5.2g | Cholesterol: 28mg | Sodium: 116mg | Fiber: 2.7g | Sugar: 11.8g | Calcium: 48mg | Iron: 1mg

    Related Recipes:

    Almond Flour Peanut Butter Cookies

    More Breakfast

    • Tater Tot Breakfast Casserole With Bacon
    • Homemade Yogurt Parfait With Berries
    • Easy Loaded Vegetable Quiche Recipe (Vegetarian)
    • Honey Lime Fruit Salad

    Reader Interactions

    Comments

    1. Cindy Mom, the Lunch Lady

      October 11, 2021 at 8:15 pm

      5 stars
      These muffins are super yummy. A great way to use up my ripe bananas!

      Reply
    2. Shilpa

      October 11, 2021 at 8:43 pm

      5 stars
      These muffins are so good.. a perfect sweet start to the day. Thanks for sharing

      Reply
    3. Kayla

      October 11, 2021 at 11:36 pm

      5 stars
      Yum! These almond flour muffins are so delicious! They turned out amazing and they were so moist!

      Reply
    5 from 3 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bobbie! Welcome to Blue's Best Life. I'm a self-taught cook that loves to cook wholesome meals while still enjoying a truly decadent dessert, because there is always room for a little something sweet!

    More about me →

    Popular

    • Firecracker Chex Mix (Spicy Chex Mix)
    • Chocolate Dipped Peanut Butter Pretzel Bites
    • woman cooking with vegetables in the kitchen
      15 Simple and Tasty Ways to Enjoy Zucchini Every Day
    • Mexican Street Corn Dip

    Copyright © 2025 Blue's Best Life

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.

    Privacy Policy