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!
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
- 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.
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.
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.
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.