Almond Flour Banana Muffins That Are Super Soft, Moist, And Sweet (2024)

These almond flour banana muffins haveeverything you love about classic banana bread and more! They’re super soft, moist, sweet, and made with real bananas. Plus, these muffins have no added sugar, are gluten-free, paleo, and low carb too.

MY TAKE ON ALMOND FLOUR BANANA MUFFINS

Say hello to your new favorite thing to eat for breakfast. Or, if you're like me, forbreakfast and dessert.

Yeah, these muffins are that good.

They’re not just super tasty though, they’re also super easy to make. In fact, from start to finish you’re looking at maybe, maybe 30 minutes to whip ‘em up - and that includes cooking time.

Plus, just 7ingredients are all you need to put them together. And I if you thought low carb muffins could only be made with banana extract, think again! This recipe uses real bananas, and each muffin has just over5 NET CARBS!

I guess what I’m saying is that if you’re looking for a quick and easy gluten free low carb banana muffin recipe you’re in the right place.

INGREDIENTS

One of my favorite things about these almond flour banana muffins is that they’re made with simple accessible ingredients.

And since they are allcommon baking ingredients, I can almost guarantee you have them in your kitchen already.

Anyway, here's what you'll need to make these moist banana muffins:

• 2 ripe bananas
• 2 eggs
• 1 tablespoon melted coconut oil
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 2 cups blanched almond flour
• Chocolate chips and walnuts (optional)

Pretty basic stuff, right?

By the way, if you need to grab some almond flour to use instead of traditional flour, make sure to get a big bag because I have many other recipes on the blog that I use it for - like in this decadent chocolate keto cake and these fluffy keto pancakes.

Now, as you may have noticed, the chocolate chips and chopped walnuts are optional in these paleo banana muffins, but I highly suggest you add them. They really add a lot of flavor/texture to the muffins.

HOW TO MAKE ALMOND FLOUR MUFFINS

Ok, so this gluten free almond flour muffin recipe is crazy easy to make! Like, crazy, CRAZY, easy.

Just a little mashing and mixing is all you'll have to do. Then you can let the oven take care of the rest, just like traditional muffins.

Now, if you're ready for this banana muffin recipe, let's get into it!

STEP 1: MAKING THE BATTER

First things first, preheat the oven to350Fahrenheit(180°C)and prepare a muffin pan with liners.

Next, take out a large mixing bowl andmash your ripe bananasin it.

Thenaddin youreggs,cinnamon, andmelted coconut oil. And make sure you use refined coconut oil because it has a neutral flavor - if you use unrefined, your muffins will have a coconut taste.

Anyway, whiskthese ingredients with a fork until they're combined.

Next, add youralmond flour,baking powder, and saltto the bowl andmixeverything with a rubber spatula until you have asmooth batter.

Also, if you want to add in chocolate chipsorwalnuts, you can add them to your mixing bowl now, and fold them into the batter.

And if you want to havehalf with walnutsandhalf with chocolate chips,just pour half your batter into a separate bowl and add walnuts to one bowl and chocolate chips to another.

STEP 2: BAKING YOUR BANANA MUFFINS

Now that your batter is ready to go,spoon it into each muffin tin, filling them to the top.And you'll want to make sure that you pour the batter evenly into each muffin tin.

Oh, and if you want to make mini banana muffins instead of traditional muffins, go ahead and use a mini muffin tray instead!

Then once your slots are filled, put your pan in the oven and bake the keto banana muffins for about 15-25 minutes. Or until a toothpick comes outcleanwhen inserted into the center of a muffin.

Allow your muffins tocoolfor5minutes in the pan, then transfer them to awire racktocool completely.

After your gluten free banana muffins are cooled, unwrap them and enjoy!

MY RECOMMENDATIONS FOR STORING AND REHEATING THE MUFFINS

So, this recipe will make12 addictively delicious keto banana muffins.

Fair warning, if anyone is home while you're making this banana muffin recipe, they'll be gone as soon as they come out of the oven. That’s always the case at my house anyway.

But if you're able to save some, the leftover muffins will last in an airtight container or resealable bag atroom temperaturefor4 or in thefridgefor about1week.

However, if you want to keep them for longer, you can store them in thefreezerfor up to6months in a freezer-safe bag or airtight container.

When I eat these leftover banana bread muffins, I like to pop them in the microwave for a few seconds, cut them in half, and put butter on each side. It makes them even moister and it is just so good.

MY FINAL THOUGHTS

These almond flour banana muffins really do make the perfect breakfast, snack, and even dessert! Plus, they’re good for you! They’rehealthy,gluten-free,paleo, andlow carb - that’s a tough combination to beat.

Also, be forewarned, my friends and familylovethis recipe, so I usually have to make a doubleortriple batch if I'm planning on sharing.

Anyway, I hope you love these gluten free muffins as much as I do.

If you make them, make sure to leave a comment below and let me know what you think!

MORE OF MY FAVORITE ALMOND FLOUR RECIPES

If you liked these muffins, I have a ton of other almond flour recipes on the blog that are also gluten free. I think you'll enjoy them just as much as this one!

Here are some of my favorite ones:

• Funnel Cakes
• Brownies
• Bread Pudding
• Vanilla Cupcakes
• Falafel
• French Fries

Oh, and for even more recipes, check us out on TikTok,Instagram, andYouTube! We post new recipes on them every day.