These gluten-free Almond Flour Banana Muffins are the perfect portable snack, ideal for before or after a workout or for the kids. You can whip them up in less than 30 minutes without any oil or added sugars!
It’s a happy morning because I’m starting my morning with Almond Flour Banana Muffins. If we’re being honest, I’ve also been ending my day with banana and almond meal muffins too. And this new toy, but that’s besides the point.
I shared these almond flour banana muffins on my instagram on Friday, so I thought it only appropriate to re-share here on the blog.
These gluten free muffins got a photo upgrade to do them justice. They are so good, so we needed prettier pictures to show you that.
Aside from eating muffins all weekend, we entertained both nights. We had our neighbors over for dinner one night, and my parents stopped in the other. They hadn’t seen Camryn since Thanksgiving, and she has all sorts of new tricks now that she showed them.
Oh, and now all the gluten free muffins are gone. Cue the tears.
What Do You Need To Make Almond Flour Banana Muffins?
- Almond Flour (see below for more recommendations)
- Oat Flour (oats grinded into flour or you can buy this)
- Apple Cider Vinegar
- Almond Butter
- Almond Milk
Should I Use Almond Flour or Almond Meal?
Well, simply put, there’s not much difference at all! Both are ground almonds. Almond flour is typically more finely ground than almond meal because it’s made with blanched almonds (with the skin off). So choose whichever you prefer!
If you’re going with almond meal, I recommend this one. I love just buying big bags to keep them around for when I feel like baking.
What’s the difference between blanched almond flour and unblanched almond flour?
Blanched almond flour means the skin has been removed from the almonds. The skin sort of gives a different texture so if you prefer that, go for an unblanched almond flour (in which the skin is still intact). There seems to be no significant difference between how almond flour and almond meal act in the oven anyway.
Almond Flour Vs. All Purpose Flour
Almond flour recipes are attractive to me because I get a lot of requests for gluten free muffins from clients.
Almond flour packs a little more protein than regular all purpose, whole wheat and coconut flour. So, these almond flour banana muffins also have more protein than competitors.
It can be tricky baking with almond flour. It’s a little bit different since there’s no gluten in the flour. The gluten is what forms the strands in dough and makes it elastic and stretchy. Sometimes it can be a cup for cup substitution, but baking with almond flour isn’t always straightforward.
What Makes Almond Flour Banana Muffins So Healthy and Delicious?
- Almond meal banana muffins have no oil and are free of refined sugar. We can thank the wonderful ripe bananas for adding some natural sweetness.
- Also, these muffins are gluten free if you make sure to use certified GF oats! I didn’t test this, but I assume it would work similarly with a flax egg to make it vegan and fit the paleo muffins you may be searching for.
These are not your typical low carb muffins. I like carbs in my muffins because they add to the satiety and satisfaction factor for me.
Watch Me Make Them
Reasons To Make These Gluten Free Banana Muffins
- They are ready in 30 minutes!
- Gluten Free Muffin option – we all need a good gluten free muffin recipe.
- Portable – Going to soccer? Take these. Need a snack before music class? Perfect!
- Kid Friendly – This one is important because you need a nutritious snack your kids will LOVE.
I like to experiment with recipes using almond flour because I know it’s a hit, especially for people to want paleo banana muffins.
These almond banana muffins are the perfect snack or dessert, alongside a scoop of peanut butter and/or ice cream or yogurt!
Who doesn’t like muffins, especially when they’re bursting with chocolate, banana and almond butter flavors? I don’t know about you, but those are some of my favorite flavor combinations.
We’ve been going through these reallllly fast in our house. Like grab a couple when in the kitchen and walking out the door, gone in 1-2 days fast. I’ve made them as both muffins and cookies, but since the almond meal makes the texture much softer, I think they’ve faired better as almond meal muffins.
For starters, these easy almond flour banana muffins are perfect for a grab and go breakfast. If having for breakfast, I would recommend pairing them with yogurt or a quiche for more sustainable energy!
Plus, they are ready in 30 minutes, which is a very important snack requirement for me. We want things quickly when hunger strikes. If I’m craving an almond flour muffin, I don’t want to wait hours for it.
We can also all use portable snacks to fuel throughout the day. Even Camryn loves them and they have been perfect muffins as baby led weaning muffins.
Almond flour banana bread muffins are ideal for toddler muffins and all around healthy muffins for kids.
I know some parents prefer to wait on certain ingredients for kids, but banana muffins made with almond flour are an easy way to introduce nuts. As the most recent research shows, introducing allergens earlier rather than later may help reduce the risk of food allergies.
Personally, I find them to be best before or after a workout, packed with energizing complex carbohydrates and quick-acting bananas. These banana muffins are one of the most delicious recipes and one of the best healthy muffins for kids.
- 1 cup almond meal or almond flour
- 1/2 cup oat flour + 1 tbsp
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ tsp cinnamon
- 2 banana, mashed
- 2 eggs
- 1 tbsp ACV
- 1 tsp vanilla extract
- 1/4 cup almond butter
- 2 tbsp almond milk
- 1/2 cup chocolate or peanut butter chips (I used ½ peanut butter chips, ½ chocolate chips)
- Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray
- In large bowl, whisk together almond flour, oat flour, baking soda, sea salt and cinnamon
- In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
- Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
- Bake for 20-23 minutes or until toothpick comes out clean.
- Let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal/flour
Nestle Toll House Peanut Butter and Milk Chocolate Morsel Mix, 11 Ounce
Bragg Organic Apple Cider Vinegar 32 Oz - With The Mother - USDA Certified Organic - Raw - All Natural, w/Measuring Spoon
Nature's Eats Blanched Almond Flour, 64 Ounce
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 229 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 33mg Sodium: 229mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 4g Sugar: 9g Sugar Alcohols: 0g Protein: 8g
Additional Mix In Ideas For Almond Flour Muffins
- Dried fruit (raisins, cranberries, cherries)
- Pumpkin instead of banana
- Peanut butter instead of almond butter
These almond flour muffins are super easy to make. And here’s a neat trick – the acidic apple cider vinegar helps the muffins rise (so we don’t need baking powder). Don’t worry, you don’t taste it at all. I pinky promise.
I can’t remember who I have to thank for that one, but it’s something I’ve kept in my toolbox ever since. Another tip I received from a reader is using mini chocolate chips.
And the oat flour helps keep them soft and fluffy! Pop them in the oven for 20ish minutes, and then good luck waiting patiently for them to cool. They have a perfect inside gooey and soft finishing texture. While these aren’t vegan, you could probably sub flax eggs for the eggs.
Please note that I have not tried these muffins as eggless almond flour muffins. Let me know if you do!
My favorite way to enjoy these almond flour banana muffins is with MORE almond butter or peanut butter – I can really never decide. But there’s no wrong answer, either way.
How To Store Almond Flour Banana Muffins
These gluten free muffins are fantastic for meal prep because they will last all week. I would recommend storing them in a cool, dry place for up to 4-6 days. However, I know they won’t last that long.
You can also freeze them if desired, for up to 3 months.
You May Also Like These Healthy Snack Recipes
- More muffins? Here are 42 healthy baby muffins and toddler muffins!
- If you’re looking for another gluten-free muffin option or healthy muffins for kids or healthy muffins for toddlers, these strawberry chickpea muffins are another favorite!
- Vegan Protein Bars
- Pumpkin Hemp Bars
- Easy Chocolate Fudge Bites
- No Bake Peanut Butter Trail Mix Bites
- Sweet Potato Energy Bites
Pin it for Later
Almond butter or peanut butter? I love both, as long as they’re drippy!
Chocolate chips or PB chips? Chocolate chips
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