The Perfect Almond Flour Banana Muffins

These almond flour banana muffins are easy to make, buttery, and fluffy! This recipe, which only requires a blender, eliminates the need for all those extra dishes.

Plus, they’re:

• Low-carb

• Paleo

• Gluten-free

Almond Flour Banana Muffins Ingredients

Bananas- Overripe bananas are perfectly fine to use! Bananas with black and brown bruises are ideal for baking, as the color change is a natural part of the ripening process.

Almond Flour- Almond flour is milled from finely ground almonds a finer grind opposed to almond meal is ideal for a lighter muffin.

Eggs – Eggs adds a richness but it’s also a necessary binder for the muffins.

Brown Sugar- Although the bananas are nice and sweet sometimes they need a little help. Alternatively you can use maple syrup, agave or honey.

Turbinado Sugar – Turbinado sugar is your secret weapon that’s to be kept to the end. A light sprinkle over the top prior to baking is all you need to give the muffins a special crack over the top.

Butter- Butter adds a layer of fat and richness to the muffins. Alternatively you can use cooking oil, vegan butter or make these fat free by substituting apple sauce.

Vanilla- Vanilla and baking are a must. A light touch of vanilla enhances the sweet almond flour, bananas and sugars.

Cinnamon Stick- All cinnamon powder starts out as sticks. This recipe calls for blending, so adding a cinnamon stick will give the muffins an incredibly fresh flavor.

Baking Soda & Baking Powder- A little of each is all you need to give the muffins a little help rising.

How to Make Almond Flour Banana Muffins

Step One: Preheat your oven to 350 F and prep your muffin tins. Make sure they are cleaned and dried and lined with liners that have been lightly sprayed with cooking spray.

Step Two: In a blender add in bananas, eggs, baking soda and powder, brown sugar, butter cinnamon and vanilla. Blend till smooth and the cinnamon stick is broken up.

Step Three: Add in almond flour. Blend just until combined. Scrape the sides and blend for another turn. 

Step Four: Using an ice cream scoop. Portion one scoop per muffin tin. Repeat till all are full. 

Step Five: Sprinkle with turbinado sugar and pop into the preheated oven. Bake for 22-24 minutes till a toothpick runs smooth.

Ways to Flavor the Muffins

Chocolate Chips- To make these pillowy muffins even gooier, add chocolate chips to the batter after it has been poured into the muffin tins. Sprinkle a few chips in each tin and swirl them in gently with a toothpick.

Nuts- Nuts can add a lot of crunch and give the muffins unlimited variety. Add the nuts at the end once the batter is panned in the muffins tins. Sprinkle your preferred nuts and lightly swirl them with a toothpick. Great options include pecans, walnuts, or almonds.

Fruit- A bonus fruit is not ideal for muffins since moisture is really important and can affect the rise. Alternatively you can serve these muffins up with a whipped butter and fruit jam!

Tips for Success

When making the perfect almond flour banana muffins it’s important to not overwork the dough. 

When adding the almond flour to the wet ingredients make sure you have your plunger nearby to help add some movement. Almond flour doesn’t have the gluten traditional flour has so their is less risk for overworking the dough.

As soon as everything is combined, turn the blender off. Allow the batter to rest for three minutes before scooping. 

Almond flour makes the batter a lot more forgiving since it doesn’t have gluten. Make sure you place the blender in hot soapy water immediately after use to avoid caking.

Storing the Almond Flour Banana Muffins

Store these muffins in an airtight container if they last that long. These muffins are best eaten warm out of the oven but if you want to store them to save later, store them covered. Do not freeze this recipe as they will get dense. They should be best eaten in three days.

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