Almond Flour Banana Muffin Recipe

4.25 from 4 votes

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

Prep Time10

Cook Time18

Total Time28

Course: Muffins

Cuisine: American

Servings: regular muffins or 24 mini muffins

Calories: 325kcal

1 ⅓ cup mashed very ripe bananas (about 3 bananas)
⅓ cup maple syrup more or less, depending on taste preferences, see notes
⅓ cup melted coconut oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups blanched almond flour
⅔ cup tapioca flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon sea salt
Optional add-ins: ½ cup mini chocolate chips, ½ cup chopped walnuts, ½ cup dried cranberries

Preheat oven to 400°F. Grease or line a regular or mini muffin tin with paper liners. Set aside.
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.
Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
Add in the optional chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
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.
Let cool in the pan for 5-10 minutes. Then remove the muffins to a wire rack to cool completely before serving.

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.