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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.
For other almond flour muffins, try these raspberry almond flour muffins. For other healthy muffins, try these banana carrot muffins.
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.
Baked goods using almond flour tend to be softer rather than crispy. However, adding rolled oats, such as in this muffin recipe, can add a bit more texture and slight “crispiness” to the muffin tops.
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.
Other muffin recipes you will love:
Banana Almond Flour Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
These are the tastiest banana almond flour muffins! Healthy, gluten-free and easy to make.
- 2 cups (224g) almond flour
- 1 ¾ cups (158g) rolled oats
- 1 tsp cinnamon
- ½ tsp baking soda
- 2 tsp baking powder
- ⅓ cup (75g) butter, melted
- ½ cup (106g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (71g) plain greek yogurt
- 2 medium bananas, mashed
- ¼ cup (29g) walnuts, chopped
- ½ cup (85g) semisweet chocolate chips
- Preheat the oven to 400F. Line a muffin tin with muffin liners.
- In a large bowl, mix the almond flour, rolled oats, cinnamon, baking soda and baking powder together.
- In a medium sized bowl, mix the melted butter and brown sugar together. Beat in the eggs one at a time. Then beat in the vanilla extract, greek yogurt and mashed bananas.
- In two parts, add the wet ingredients to the dry ingredients, stirring only until just combined.
- Gently fold in the walnuts and chocolate chips.
- Divide the batter evenly into the 12 muffin tins. Bake for 5 minutes and then decrease the oven temperature to 350F. Continue to bake for another 17-20 minutes until a toothpick comes out mostly clean and the muffin tops are golden and crispy.
- Let these muffins cool to room temperature before serving.
- Don’t be afraid to fill the muffin liners up almost all the way to the top. Almond flour doesn’t rise as much as regular flour so the muffins won’t spill over.
- Baked goods with almond flour fall apart more easily when they are warm. Let these muffins cool to room temperature before eating so they are not too crumbly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baked
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 298
- Sugar: 14.6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5.5g
- Unsaturated Fat: 12.2g
- Trans Fat: 0.2g
- Carbohydrates: 29.1g
- Fiber: 4.7g
- Protein: 7g
- Cholesterol: 14mg
Keywords: banana, almond flour, gluten free, breakfast muffins
It's 4th of July! I'm making these for breakfast as recipe directs except I've added the cream part of coconut milk instead of yogurt and flax seed (freshly ground). I'm older and need the natural estrogen in the flax seed. DELICIOUS1
thanks for the recipe.
The Littlest Crumb
Great idea, happy 4th of July!
Fantastic! I am not gluten intolerant but I have friends that are. This is something everyone can love. Easy, too!
Excellent recipe. I have made it twice. The first time, as described. The second time, with blueberries substituted for the chocolate chips.
My granddaughter and I made these. They are so yummy. But my hubby isn't a fan of bananas. Could I substitute with apple sauce? If not, what do you suggest?
Thank you 😊
The Littlest Crumb
Hi Dawn, I’m glad you enjoyed them! I’ve never tried substituting the banana in this recipe, you could try it an see how it goes! However if you are looking for an almond flour muffin recipe without bananas, these almond flour raspberry muffins are one of my favorites to make!
Elle @ Spice and Life
It's hard to resist this combination of banana and almond flour - delicious! Thank you for sharing!