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, and have easy, healthy and tasty snacks on hand for the week.
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 muffins. And this new toy, but that’s besides the point.
I shared this recipe on my instagram on Friday, so I thought it only appropriate to re-share here on the blog. These almond flour banana muffins got a photo upgrade to do the muffins 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 muffins are gone. Cue the tears.
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.
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. I tested this recipe multiple times. You’re welcome.
My two favorite almond flours to bake with are Bob’s Red Mill Almond Flour and Anthony’s. If you’re wondering what the difference is between almond flour and almond meal, there’s not much difference at all. Both are ground almonds. 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. Specifically, when I feel like baking Almond Flour Banana Muffins. And while we’re at it, I can’t recommend a drippy almond butter enough. Justin’s and the Kirkland brand (Costco’s brand) take the cake for me…unmatchable.
These almond meal banana muffins have no added sugar. We can thank the wonderful ripe bananas for that. 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. I wouldn’t dare call them “Paleo Banana Muffins” because we’re not for labeling any diets and lifestyles here.
Reasons You Should Make These Almond Flour Banana Muffins
For starters, these easy almond flour muffins are the perfect for a grab and go breakfast (I’d recommend to pair with yogurt or an egg for more sustainable energy!). We can also all use portable snacks to fuel throughout the day.
Personally, I find them to be best before or after a workout, packed with energizing complex carbohydrates and quick acting bananas.
Almond flour packs a little more protein than regular, whole wheat and coconut flour, so these almond flour banana muffins also have more protein than competitors. The extra protein is great for satiety, and healthy fats from the almond meal and almond butter add more power.
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.
Ed will politely ask, “Can I finish these?” And then he sneaks them, thinking I don’t see him. For the record, I’m quite protective of my creations and I want to make sure I have enough to snack on. But, I have to fuel this distance-running man, so I agree to share and then end of making another batch or three because there’s never enough.
How to Make Them
These gluten-free Almond Flour Banana Muffins.are the perfect portable snack, and perfect for before or after a workout or for the kids! You can whip them up in less than 30 minutes, and have easy, healthy and tasty snacks on hand for the week!
- 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
These are super easy to make. And here’s a neat trick – the acidic apple cider vinegar helps the muffins rise. You don’t taste it at all. I can’t remember who I have to thank for that one, but it’s something I’ve kept in my toolbox ever since.
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.
My favorite way to enjoy these babes are with MORE almond butter or peanut butter – I can really never decide.
If you’re looking for another gluten-free muffin option, these strawberry chickpea muffins are another favorite!
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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