Almond Flour Banana Muffins

If you love baking with almond flour, be sure to also check out my Apple Almond Flour Muffins, Carrot Almond Flour Muffins, Almond Flour Blueberry Muffins, and Zucchini Almond Flour Muffins.

Ingredients You’ll Need

These banana almond muffins are made with simple ingredients you probably already have in your pantry and fridge. We will need:

Almond Flour: Go for blanched almond flour for best results. You can either pick up a bag from the store or make your own DIY Almond Flour. Almond meal (ground almonds with the skins) can be used instead, but the muffins will turn out more dense. Baking Powder Baking Soda Ground Cinnamon: A hint of cinnamon adds a delicate background warmth. Kosher Salt: A pinch of salt is needed to enhance that banana flavor. Extra Ripe Bananas: For best results, use overripe bananas. Brown-speckled bananas provide natural sweetness and make super moist banana muffins. Sweetener: My favorite sugar is coconut sugar, but using an equal amount of brown sugar or pure maple syrup would also work. Alternatively, your favorite keto sweeteners, like monk fruit or Erythritol (affiliate link) can be used as well. If you have less of a sweet tooth, omit the sugar for a no added sugar version. Large Eggs: Eggs provide the right amount of lift and structure, especially for gluten-free almond flour. Bring the eggs to room temperature before mixing. Vanilla Extract: A hint of warm vanilla adds just another level of flavor.

How to Store, Freeze, & Thaw?

What I love most about this almond flour banana muffin recipe is that you can make a batch and enjoy it throughout the week, as long as they are stored properly. Here are my best storage and freezing tips:

Storage: Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, store in the fridge for up to 5 days. Freeze: Wrap each muffin in plastic wrap, then store it in a plastic freezer bag. Muffins can be frozen for up to 3 months. Thaw: Thaw overnight in the fridge, or on the kitchen counter to room temperature. Reheat: If you prefer your muffins warm, reheat in a low oven (300 degrees F) for 5-10 minutes, or pop one in the microwave for 5-10 seconds, until warm.

Ripe bananas: Use extra ripe bananas for natural fruity sweetness and a better texture. I’ve found the best way to mash bananas is either with a potato masher or the back of a fork. Since bananas vary so much in size, it’s best to weigh the bananas after mashing (rather than using a measuring cup) to ensure the most precise measurement and the best consistency. Do not overmix: Just like traditional muffins with regular flour, do not overmix the batter. Overmixing will make them dense, which will result in them loosing their fluffy texture. Don’t overbake: Start checking the muffins with the toothpick test at the 25-minute mark. The muffins will look underbaked, but they continue to bake while cooling. Make it vegan: Vegan almond flour banana muffins will not rise as much but taste good. For the best egg substitute, substitute the eggs with flax eggs (1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons water). Use parchment liners: Parchment paper liners (affiliate link) are the best and most efficient way to bake almond flour muffins and prevent sticking.