Fresh Family Meals Made for Everyday Life

Almond Flour Banana Muffins

Recipe At-A-Glance
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Gluten-Free28 min
These tender Almond Flour Banana Muffins are naturally gluten-free and dairy-free, and are perfect for packed lunches and after-school snacks!
Overhead of gluten-free banana muffins on a wooden cutting serving board.

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Everyone needs a good banana muffin recipe in their back pocket—and this recipe is one of our favorites because it is chock-full of wholesome ingredients that you probably already have on hand, it is a breeze to make in one bowl, and it works for many different dietary needs—it’s both gluten-free and dairy-free!

We always add chocolate chips and chopped walnuts to our banana muffins, but if that isn’t your thing, this recipe is endlessly customizable! Raisins and pecans? Yum! Peanut butter chips? Absolutely. Just regular plain, fluffy banana muffins? You do you!  You can’t go wrong with a kitchen-tested recipe like this one. Let’s get baking!

Tight view of the inside crumb of an almond flour banana muffin half, surrounded by fluffy muffin tops.

What do I need to make these almond flour banana muffins?

To make these muffins, you’ll need:

  • Very ripe bananas
  • Maple syrup
  • Coconut oil
  • Eggs
  • Vanilla extract
  • Apple cider vinegar
  • Blanched almond flour
  • Tapioca flour
  • Baking soda
  • Ground cinnamon
  • Sea salt

Are they gluten-free?

They are. We replaced the typical all-purpose or whole wheat flour with a blend of almond flour and tapioca flour, both of which are common in gluten-free baking.

A dozen fluffy grain-free muffins on a light counter with a wooden serving board.

Can I substitute almond flour for all-purpose flour in muffins?

Yes! Grain-free, gluten-free flours like almond flour lend themselves well to dense quick breads and muffins like banana muffins. These muffins are dense, incredibly moist, and super banana-flavored—just like the perfect banana muffin should be!

Can these almond flour banana muffins be vegan?

Probably! The only change you’d need to make would be to replace the eggs. Flax eggs or chia eggs (1 tablespoon chia seeds or ground flaxseed with 3 tablespoons of water per egg) would probably work, but we haven’t tried it yet. If you have an egg replacer you like, you’ll probably have good results with that as well. Please let us know if you do!

How do I know when the muffins are done baking?

Press lightly on the top of one of the muffins in the middle of the muffin tin—it should feel set and not jiggly. The toothpick test works well here, too. Just stick a toothpick in the middle of the loaf and give it a look. If it comes out mostly clean, the muffins are done. If it looks like it is covered in wet batter, then the muffins probably need a few more minutes of baking time.

Can I add anything to these muffins?

You sure can. We’ve tried batches of this recipe with mini chocolate chips, chopped walnuts, raisins, peanut butter chips, chopped pecans, and dried cranberries, and they were all delicious.

Close view of whole and cut chocolate chip banana muffins on a wooden board.

What’s the best way to store muffins?

Keep muffins in an airtight container (we love these glass food storage containers). We like to keep them in the refrigerator to extend their shelf life (and we love the texture of cold banana bread!).

They don’t have to be kept chilled though, so don’t worry about them being at room temperature for several hours if you pack them in a lunch.

How long will the muffins be good for?

These muffins can hang out in the fridge for 5-6 days. If they smell and/or taste bitter and sour, then the muffins are done-zo and should be tossed.

Wholefully Protip

If you choose to use less maple syrup in your muffins, they probably won’t last as long. Sugar is a good preservative and helps the banana muffins last longer.

Can I freeze almond flour muffins?

We love to freeze extra muffins and quick bread, and these banana bread muffins are no exception. To do so, allow the muffins to cool completely on a wire rack. Place the muffins in a single layer on a baking sheet and freeze until solid (if you didn’t use muffin papers, line the baking sheet with parchment paper or wax paper first). Once the muffins are frozen, transfer them to a zip-top freezer bag or a glass food storage container. Muffins will last in the freezer for up to three months.

Wrap a frozen muffin in a damp paper towel and microwave in 20-30 second intervals until warm, or pop the frozen muffins in the toaster oven to warm up.

 

 
Overhead of gluten-free banana muffins on a wooden cutting serving board.

Almond Flour Banana Muffin Recipe

Yield: 12 regular muffins or 24 mini muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

These tender Almond Flour Banana Muffins are naturally gluten-free and dairy-free, and are perfect for packed lunches and after-school snacks!

Ingredients

  • 1 1/3 cup mashed, very ripe bananas (about 3 bananas)
  • 1/3 cup maple syrup (more or less, depending on taste preferences, see notes)
  • 1/3 cup melted coconut oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 cups blanched almond flour
  • 2/3 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • Optional add-ins: 1/2 cup mini chocolate chips, 1/2 cup chopped walnuts, 1/2 cup dried cranberries

Instructions

  1. Preheat oven to 400°F. Grease or line a regular or mini muffin tin with paper liners. Set aside.
  2. In a medium-size mixing bowl, combine the mashed banana, maple syrup, melted coconut oil, eggs, vanilla, and apple cider vinegar. Stir together until combined.
  3. Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
  4. Add in the optional chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
  5. Pour the mixture into the prepared muffin tin. Bake in preheated oven for 10-14 minutes for mini muffins or 14-18 minutes for regular muffins, or until the tops are golden brown and a toothpick inserted in the center muffin comes out clean.
  6. Let cool in the pan for 5-10 minutes. Then remove the muffins to a wire rack to cool completely before serving.

Notes

  • This amount of maple syrup results in a medium-sweet bread. Feel free to reduce the amount if you prefer a less-sweet muffin, or increase it if you’d like a sweeter taste. You can also make these without any added sweetener, if you prefer.
  • You can replace the coconut oil with an equal amount of avocado oil, if you're sensitive to coconut flavor.
  • You can swap out the tapioca flour with arrowroot starch for similar results.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 325Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 208mgCarbohydrates: 31gFiber: 4gSugar: 17gProtein: 6g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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