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These gluten free easy homemade Almond Flour Banana Bread Muffins are moist and fluffy and prepped in 10 minutes. A great option for breakfast or a snack and full of rich dark chocolate chips. You will not miss the gluten one bit!
The nutty flavor of almond flour paired with the perfection of banana bread is a perfect match. Gluten free goodness!
Fluffy, moist banana muffins and bursting with gooey chocolate chips.
These almond flour banana muffins are a variation of one this White Chocolate Almond Banana Bread but I made some tweaks to make some gluten free readers even happier! The whole family is sure to love these!
Looking for more gluten free recipes? Try these other almond flour recipes: Gluten Free Almond Flour Oatmeal Chip Cookies, Salted Peanut Butter Skillet Cookie {Gluten Free}, Gluten Free Almond Flour Oatmeal Chip Cookies.
Why You will love this Almond Flour Banana Bread Muffin Recipe:
- So simple to make. Muffins are the best in that you are just stirring and then scooping into muffin tins. These require only simple ingredients, quick prep and no need for any extra tools–just some bowls and spoons and you are set.
- So delicious and moist. Obviously the main reason to make a recipe in the first place. But if you are new to giving up gluten, this may be hard for you. My sister recently has had to give it up and baked goods have been the hardest part for her so having the ability to make a fluffy muffins like these is a win!
- Gluten free. I don’t need to avoid gluten, but there are many people who have reasons they can’t have it. I try to play around in the kitchen with gluten free baked goods and other options so everyone can enjoy! You will DEFINITELY want to try the Gluten Free Blondies!
- They are versatile. While I am a big fan of chocolate chips in these fluffy banana muffins, you can easily switch up what you add into them. White chocolate chips, some chopped nuts, a bit of shredded coconut–lot’s of possibilities. Let the kids sprinkle what they love on top too.
- Freezer friendly. Keep them in a freezer safe container and you can thaw or pop them in the microwave. I have kept these for about 6 weeks to 2 months even in the freezer.
Recipe Ingredients:
- almond four: Make sure you are using almond flour and not almond meal. Almond flour is much finer than almond meal. I have found many super fine options at the grocery. I have heard you can make your own, but I have found that buying it in bulk is most cost effective. I have not tested this recipe using regular flour or any other type of flour to date.
- bananas: use extra ripe bananas, the really soft and brown bananas for best results when making these almond flour muffins. This adds the perfect amount of sweetness to the recipe.
- eggs: 2 large eggs, room temperature for best results. When making an almond flour baked good like muffins, subbing with an egg replacement will likely not work as almond flour will not bind with it. For successful muffins, it’s important to use the eggs here!
- butter: melted butter and slightly cooled, I use unsalted butter, but salted butter can work as well. I have not tried oil to date when making this recipe, but it should also work. I wouldn’t use olive oil though, that may have too strong of a flavor. Use vegetable oil or melted coconut oil instead.
- vanilla: pure vanilla extract for great flavor
- brown sugar: I use light brown sugar in this recipe. It adds a touch of sweet and richness of flavor, no regular sugar needed.
- baking powder: make sure your baking powder is fresh so that your muffins rise
- sea salt: just a touch, but you can use regular table salt if that is what you have on hand
- chocolate chips: we love dark chocolate chips, but semi-sweet chocolate chips or another kind is great as well!
Possible Add-Ins:
- fresh blueberries
- chopped pecans or walnuts
- shredded coconut
Step-By-Step Instructions:
- Mash the bananas in a large bowl. Add in the brown sugar, eggs, melted butter, and vanilla to the mashed bananas and whisk to combine.
- In a separate bowl, whisk together the almond flour, baking powder and salt. Add the dry ingredients into the banana mixture and stir until fully incorporated. Try not to over stir the batter.
- Fold in the chocolate chips.
- Scoop the muffin batter into a muffin tin filled with parchment muffin liners. I like to lightly spray the liners as well to help keep the muffins from sticking to the liners. (I haven’t always had the best luck with them!)
- Bake in preheated oven for about 20 minutes or until a toothpick comes out clean. Cool and then enjoy!
Recipe Tips
- 3 bananas in this recipe is equal to about 1 cup of mashed banana. You can mash and measure before adding the banana into the mixing bowl.
- I always add extra chocolate chips on top of the muffins when making these. The chips on top in the photos are not part of the 2/3 cup from the recipe.
- Once again, make sure you are not using almond meal. You want almond flour in this recipe.
- Always make sure your leavening agent is fresh. For this recipe, baking powder is key. If it is from several years ago, and trust me, I have been there, you are more likely going to have muffins that are sunken in or barely rise.
Storage:
These gluten-free banana muffins are always amazing fresh from the oven, but they can still be great days after that. Store leftovers in an airtight container at room temperature for about 2-3 days.
Wrap the muffins individually in plastic wrap to help keep them extra fresh a bit longer.
You can also freeze muffins for up to 3 months, wrapped individually and then added to a freezer bag.
Other gluten free recipes:
- Rosemary Orange Almond Cookies
- Salted Peanut Butter Skillet Cookie
- Banana Bread Overnight Oats
- Vegan Apple Cinnamon Waffles
- Pecan Pie Energy Bites
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Almond Flour Banana Muffins
Gluten free Almond Flour Banana Muffins are moist and fluffy and prepped in 10 minutes. A great option for breakfast or a snack and full of rich dark chocolate chips. You will not miss the gluten one bit!
Ingredients
- 3 very ripe bananas, approx. 1 cup mashed banana
- 2 large eggs
- ¼ c unsalted butter, melted
- 1 ½ tsp vanilla extract
- ¼ c brown sugar
- 2 c almond flour
- 2 tsp baking powder
- ¼ tsp sea salt
- ⅔ c dark chocolate chips, or your favorite kind
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mash the bananas. Add the eggs, vanilla, brown sugar and melted butter and whisk together until combined.
- In a separate bowl, whisk the almond flour, salt and baking powder to combine. Add the dry ingredients into the banana mixture and stir just until fully combined. Fold in the chocolate chips.
- Scoop the muffin batter evenly into a muffin pan with liners and lightly spritzed with oil. Add extra chocolate chips if desired.
- Bake for about 20-22 minutes or until a toothpick comes up clean. Allow to cool before serving. Store in an airtight container at room temperature for about 4-5 days or in the refrigerator for a week.
Notes
- 3 bananas in this recipe is equal to about 1 cup of mashed banana. You can mash and measure before adding the banana into the mixing bowl.
- I always add extra chocolate chips on top when making these. The chips on top in the photos are not part of the 2/3 cup from the recipe.
- Once again, make sure you are not using almond meal. You want almond flour in this recipe.
- Always make sure your leavening agent is fresh. For this recipe, baking powder is key. If it is from several years ago, and trust me, I have been there, you are more likely going to have muffins that are sunken in or barely rise.
Nutrition
Calories: 250kcal, Carbohydrates: 21g, Protein: 6g, Fat: 17g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 72mg, Potassium: 254mg, Fiber: 3g, Sugar: 12g, Vitamin A: 178IU, Vitamin C: 3mg, Calcium: 109mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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Great recipe, thanks!! Very moist!!
Made these twice already!!
So wonderful to hear!! Glad you enjoy them!!
These came out amazing thank you!
So happy to hear it!!
These are the most amazing banana muffins that I have ever had! I have made two batches so far. The first batch I substituted the sugar for coconut sugar and did not use chocolate chips. They tasted amazing! The second batch that I made and I substituted the sugar for 1 tablespoon of molasses and I use stevia sweetened chocolate chips. They are also amazingly delicious. I love how this muffin is a very moist, but light and fluffy banana bread! Thank you for this fantastic recipe!
Ohhh now I want to add some molasses as well. So glad you love them!!
Can I replace the 1/4 cup brown sugar with maple syrup or raw honey?
I haven’t tried that, but I think you will be ok. You will need to use a touch less if the maple or honey though as it’s not a 1:1 substitute.
Some of the best gluten free goods I’ve ever had- and I’m not even GF, hubs is!
Anything approved by the one who isn’t forced to eat gluten free is a big WIN!