Almond Flour Banana Muffins

4.57 from 181 votes

These almond flour banana muffins are grain-free, gluten-free, and dairy-free with no added sugars. The muffins are naturally sweetened with mashed bananas and so tasty!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Almond Flour Banana Muffins, banana muffins with almond flour, flourless banana muffins, Whole30 Banana Muffins

Servings: muffins

Calories: 208kcal

Author: Nikki Gladd

Ingredients

3 large ripe bananas , mashed (about 1 ½ cups)
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups almond flour

Instructions

Preheat oven to 350°F. Line 12-cup muffin tin with paper liners; set aside.
In a large bowl, mix all ingredients with a wooden spoon, in the order listed. Do not overmix.
Divide batter evenly into muffin cups. Bake 20 to 25 minutes or until golden and cooked through.
Let set 3 minutes in muffin tin, then remove to a cooling rack to cool completely. Store at room temperature up to 3 days.

Notes

This recipe was updated May 2022. For the former recipe using coconut milk and applesauce, please click here.
You can pulse all ingredients in a blender, instead of a large bowl.
Bananas are ripe when there are dark brown spots on the outside peel. Do not use under-ripened bananas.
Click here for tips on how to quickly ripen bananas.
For more variations, stir chocolate chips or nuts into the batter.
Nutrition information is an estimate only.

Nutrition