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These are the tastiest banana almond flour muffins! Healthy, gluten-free and easy to make in 35 minutes. Made with the perfect balance of almond flour, rolled oats, greek yogurt and bananas for a rich, moist muffin texture. With chocolate chips and chopped walnuts mixed in, then baked until the tops are golden and crispy.
Almond flour muffins are some of the tastiest muffins you can make. They have the added benefit of also being gluten free, lower in carbs and higher in protein than the average muffin.
Video of How to Make Banana Almond Flour Muffins
- Almond Flour: You can use store bought almond flour or make your own. Make sure you are using almond flour and not almond meal. Almond flour is much finer in texture and better for use in baked goods than almond meal. Don’t substitute the almond flour for any other type of flour! These muffins are specifically meant to be made with almond flour.
- Bananas: Use ripe bananas that are dark brown or even black. These add more moisture and sweetness to the muffins.
- Rolled Oats: Use rolled or old fashioned oats. Instant and steel cut oats won’t work well for this recipe. If you are following a strict gluten free diet, make sure to use a gluten free rolled oats.
- Butter: Use unsalted butter. This can be substituted for margarine if you prefer.
- Brown Sugar: Brown sugar is the best type of sugar for these muffins. It adds more moisture and softness compared to granulated sugar.
- Eggs: Eggs work as a binding agent to hold these muffins together. Binding agents are especially important when baking with almond flour.
- Greek Yogurt: Use plain yogurt with no flavor. Yogurt adds moisture and softness to baked goods.
- Walnuts: These add a little crunch, but don’t overpower the banana taste. If you want more nuts in these muffins, add an extra 1-2 tablespoon of chopped walnuts.
- Chocolate Chips: Just like the walnuts, there are just enough chocolate chips in these muffins to add a bit of chocolate taste without overdoing it. If you want to make these muffins healthier, you can leave out the chocolate chips.
- Baking Soda & Baking Powder: The combo of these two rising agents will help give these muffins a domed top.
- Cinnamon & Vanilla Extract: For a little bit of flavor.
No. Almond flour can’t be substituted for all purpose flour (or vice versa) in a 1:1 ratio. The recipe would need to be adjusted and tested. When baking with almond flour, make sure to use recipes that specifically call for it.
Yes! Almond flour adds a richness to any kind of baked good. It results in soft, moist and tasty muffins, cakes and breads. Always look for recipes specifically made for almond flour because it does not react the same way as regular all purpose flour does.
No. This is one of the challenges of baking with almond flour — you won’t get giant domed muffins tops as you would with flour. However, if the balance of ingredients is just right and you fill the muffin tins almost all the way to the top, you still will get muffins with a rounded top.
Almond flour can go bad more quickly than all purpose flour so it is important to store it properly. Keep almond flour in a sealed bag or container in a cool and dark place. Exposure to light and heat will make it go bad more quickly. You can also store almond flour in the fridge to extend its life, but be careful it is not exposed to any moisture as this can cause it to get clumpy.
- Fill the muffin liners almost to the top. Almond flour doesn’t rise in the same way that all purpose flour does. Filling each muffin liner almost to the top won’t cause your muffins to spill over, but instead will make full, rounded muffins.
- Use ripe bananas. The more ripe the banana, the more sugar and moisture it contains, making it even more tasty in muffins. Bananas that are brown or black are the best to use.
- Let the muffins fully cool before eating them. These banana almond flour muffins taste great fresh out of the oven, but because of the almond flour, they will fall apart more easily. Once they cool down, they will hold their structure better.