Almond Flour Banana Muffins (Gluten-Free)

  Jan 28, 2019  |  #Baked Goods
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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!

Almond Flour Banana Muffins in muffin tin out of the oven

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 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 gluten free muffins are gone. Cue the tears.

Almond Flour Banana Muffins with no added sugar

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What You Need To Make Almond Flour Banana Muffins

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.

What Makes These Almond Flour 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.

While some people may call these paleo banana muffins, I wouldn’t dare call them paleo muffins because we’re not for labeling any diets and lifestyles here. These are also not low carb muffins. I like carbs in my muffins because they add to the satiety and satisfaction factor for me.

Almond Flour Muffins, a gluten free muffin, with muffin wrapper unwrapped | Bucket List Tummy

Reasons You Should Make These Almond Flour Banana Muffins

  • Ready in 30 minutes
  • Gluten Free
  • Portable
  • Kid Friendly

I don’t cook with almond flour too often, I know people consider it more of a paleo thing. So I guess you could call these “paleo banana muffins” but that’s way too diet-focused for me. 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.

Almond Flour Muffins, a gluten free muffin, with muffin wrapper unwrapped | Bucket List Tummy

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 for baby led weaning. 

These almond flour banana muffins are ideal for toddler muffins and all around healthy muffins for kids

Muffin tin with Almond Flour Banana Muffins and banana

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. 

Almond meal banana muffins in a bowl for a snack | Bucket List Tummy

Almond Flour Vs. All Purpose Flour

Every now and then I like to experience with muffins with almond flour. Or any an alternative flour, mostly because I get a lot of requests for gluten free muffins from my clients. So, almond flour recipes are attractive to me. 

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.

The extra protein is great for satiety, and healthy fats from the almond meal and almond butter add more power. It also makes them a great post workout snack, paired with some milk. 

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.

What’s the difference between blanched almond flour and unblanched almond flour?

Basically, 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 almond flour and almond meal. 

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 The Best Almond Flour Muffins (Gluten Free Muffins)

Almond Flour Banana Muffins (Gluten Free)
Prep Time
5 mins
Cook Time
22 mins
Total Time
27 mins
 

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 without any oil or added sugars!

Course: Baked goods, Gluten Free, Snack
Cuisine: Baked Goods
Keyword: Almond Flour Banana Muffins, Almond Flour Muffins, Gluten Free Muffins
Servings: 12 muffins
Calories: 190 kcal
Author: Sarah Schlichter, MPH, RDN
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray
  2. In large bowl, whisk together almond flour, oat flour, baking soda, sea salt and cinnamon

  3. In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
  4. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
  5. Bake for 20-23 minutes or until toothpick comes out clean. 

  6. Let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal/flour

 

Additional Mix In Ideas For Almond Flour Muffins

  • Nuts
  • 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!

Muffin on wrapper after taking a bite

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 Snacks

 

Almond butter or peanut butter? I love both, as long as they’re drippy!

Chocolate chips or PB chips? Chocolate chips

This post may contain affiliate links. If you purchase something, there is no extra cost for you but the small kickback does help me continue to run Bucket List Tummy. Thank you for your support.

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31 responses to “Almond Flour Banana Muffins (Gluten-Free)

  1. Done making this recipe and I am letting these muffins sit on a wire rack with a paper towel beneath the rack and on top of the muffins. I am so excited to eat one! Woo!

  2. Almond or peanut butter is such a hard question! I think I go through phases where I like one over the other better. These look so yummy, chocolate paired with anything is a win!

  3. I love all the ingredients used in here!! Do muffins ever really last longer then 2 days?? Because in this household, heck no!
    They are just so versatile and make for the perfect snack, love that this recipe uses almond meal, but be so tasty.

  4. ACV is a magic ingredient. I throw it in all my baking.
    I’d choose almond butter if I could – as long as it’s roasted and not raw.
    I’m glad I’m not the only one super protective of my creations. I like sharing… But sometimes it’s…hard…

  5. Yum! Flavor combos that cannot be denied! I love having muffins around for snacks. Or with an egg for breakfast!
    I love Ed’s question about finishing them. Too bad terry is only like that when it comes to sweets!

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