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A stack of banana almond flour muffins leaning against a white basket, one muffin lying on its side beside the other muffins.

Banana Almond Flour Muffins

  • Author: Alejandra | The Littlest Crumb
  • 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 3/4 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



  • 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