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    Home » Recipes » Desserts

    Banana Almond Flour Muffins [Super Moist!]

    Published: Jan 23, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    330 shares
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    banana almond flour PIN with text overlay.
    banana almond flour PIN with text overlay.
    banana almond flour PIN with text overlay.
    banana almond flour PIN with text overlay.
    banana almond flour PIN with text overlay.

    Moist, lightly sweetened, incredibly scrumptious banana almond flour muffins! They’re easy to make, using just 7 ingredients and ready in about 30 minutes. Plus, it makes just 9 muffins, perfect for when you want a smaller batch.

    Banana muffins stacked on white plate.

    Why you’ll love these!

    • Made in just one bowl, with 7 common ingredients that you likely already have on hand.
    • Super moist and flavourful. It’s amazing how only a few basic ingredients result in an absolutely scrumptious muffin.
    • Made using no oil. Bananas and applesauce are all we need for moisture here.
    • Lightly sweetened! Great for when you’re craving a sweet treat, without overdoing your sugar intake. Bananas do most of the sweetening in these delicious muffins.
    Muffin being held up and split in half to show the inside texture.

    What kind of almond flour do I need?

    Make sure to use BLANCHED almond flour for these muffins. Not almond meal and not unblanched.

    Blanched almonds are those that have had their skins removed. This will produce a finer flour, resulting in the best texture for your banana almond flour muffins.

    Muffins on cooling rack with bananas, walnuts and cinnamon scattered around.

    How to make them

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients. All you’ll need is 7 common items, plus an optional 8th.

    Bowl of almond flour, ripe bananas, and small prep bowls on white deck.

    Mash your bananas in a mixing bowl, then add remaining wet ingredients and mix well. (photos 1-2)

    Then add all the dry ingredients and stir until combined, without over mixing. (photos 3-4)

    NOTE: The batter will be thick, and this is completely normal. 🙂

    Mixing bowl with wet ingredients being mixed and then dry ingredients added to make batter.

    If using the optional walnuts, fold those in now. (photos 5-6)

    Batter in large mixing bowl.

    Use an ice cream scoop to scoop your muffin batter into your tray. You will get 9 muffins. (photos 7-8)

    Muffin pan being filled with muffin batter before baking.

    Now bake your muffins for 24-26 minutes, or until a toothpick inserted in the middle, comes out clean. (photos 9-10)

    Muffins in muffin pan before and after baking.

    Let your muffins cool at room temperature for at least 10-15 minutes before removing them from the pan.

    They will be soft and delicate upon first coming out of the oven. This short cool down time will allow them to firm up, and make them easier to remove from the pan, without breaking.

    Banana almond flour muffins in white plate with bananas in background.

    What else can I add?

    For a variation on these banana muffins, you may skip the optional walnuts and use fresh blueberries, instead.

    Or, for a sweeter muffin, sub the walnuts or pecans for chocolate chips.

    If you want a spiced muffin, add ¼ teaspoon of nutmeg or sub the cinnamon for pumpkin pie spice.

    How long do they keep?

    Your banana almond flour muffins keep in a sealed container at room temperature for 1-2 days. Refrigerate for up to 5 days.

    Or freeze them in a freezer safe, air tight container or zip top bag for up to 3 months. Make sure the muffins are completely cooled to room temperature before freezing.

    Expert Tips

    Use very ripe bananas! This recipe only calls for 2 tablespoons of maple syrup to sweeten, so make sure your bananas are very ripe, with brown spots on the peels, for best results.

    Weigh your flour. Scooping flour from a bag is less accurate than weight. So if you have a kitchen scale, use it to ensure the absolute best texture.

    Make sure your baking powder is fresh. Baking powder that has been open for over 6 months may start to lose its effectiveness and rising power.

    As with most muffin recipes, be sure not to overmix your batter. Over mixing can result in a gummy texture. Mix the batter until there are no floury bits remaining, but don’t worry about working out every single lump.

    Individual ovens will vary, so bake until a toothpick inserted in the middle comes out dry and clean. Mine were perfect in 24 minutes.

    More ways to use almond flour

    • Almond Flour Peanut Butter Cookies
    • Vegan Almond Cookies

    More vegan muffin recipes

    • Raspberry Muffins
    • Healthy Banana Carrot Muffins
    • Vegan Zucchini Muffins
    • Mini Quinoa Sweet Potato Muffins
    • Lemon Blueberry Muffins

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Banana muffins stacked on white plate.

    Banana Almond Flour Muffins

    Moist, lightly sweetened, incredibly scrumptious banana almond flour muffins! They're easy to make, using just 7 ingredients and ready in about 30 minutes.
    5 from 8 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes minutes
    Cook Time: 24 minutes minutes
    Total Time: 34 minutes minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian
    Servings: 9 Muffins
    Calories: 194kcal
    Author: Rosa

    Equipment

    Empty 12 muffin pan on white background.
    Muffin Pan

    Ingredients

    • 1 ¼ cups mashed banana from approx. 3 LARGE, RIPE bananas
    • ⅓ cup unsweetened applesauce
    • 2 tablespoon maple syrup
    • 250 grams blanched almond flour approx 2.5 scant cups
    • 1.5 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon

    Optional

    • ½ cup chopped walnuts or pecans
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a large mixing bowl, mash your bananas and add the applesauce and maple syrup. Mix well. Then add the flour, baking powder, baking soda, cinnamon and mix until combined, without overmixing. Then fold in the chopped walnuts, if using.
    • Use an ice cream scoop to scoop your mixture into 9 muffin tins. (Use non stick, or grease them if necessary.) Bake for 24-26 minutes, until a toothpick inserted in the middle comes out clean.
    • IMPORTANT: Let them rest 10-15 minutes before removing from the pan. The muffins will be soft but will firm up as they cool.

    Notes

    Use very ripe bananas! This recipe only calls for 2 tablespoons of maple syrup to sweeten, so make sure your bananas are very ripe, with brown spots on the peels, for best results.
    Weigh your almond flour. Scooping flour from a bag is less accurate than weight. So if you have a kitchen scale, use it to ensure the absolute best texture.
    Make sure your baking powder is fresh. Baking powder that has been open for over 6 months may start to lose its effectiveness and rising power.
    As with most muffin recipes, be sure not to overmix your batter. Over mixing can result in a gummy texture. Mix the batter until there are no floury bits remaining, but don’t worry about working out every single lump.
    Individual ovens will vary, so bake until a toothpick inserted in the middle comes out dry and clean. Mine were perfect in 24 minutes.
    Leftovers keep in a sealed container or tightly wrapped at room temperature for 1-2 days. Refrigerate for up to 5 days, or freeze air tight for up to 3 months.

    Nutrition

    Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Sodium: 132mg | Potassium: 130mg | Fiber: 4g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    330 shares

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    1. Jan

      March 07, 2022 at 2:42 pm

      I am unable to eat almonds or almond flour. Is there any other option?

      Reply
      • Rosa

        March 08, 2022 at 10:02 am

        I haven’t tried these without the almond flour. But you can check out our other muffin recipes that you might enjoy.

        Reply
    2. jacquie

      February 28, 2022 at 7:43 pm

      i like the idea of a muffin made with almond flour and low sugar but i don’t use bananas for ethical reasons. Is there a substitute i can such as pumpkin? thanks.

      jacquie

      Reply
      • Rosa

        March 01, 2022 at 8:19 am

        Hi Jacquie, I haven’t tried these without the banana so I can’t say for sure without testing an alternative. Let me know how it goes if you try with a substitute.

        Reply
    3. Astrid Marrero

      February 13, 2021 at 8:47 pm

      5 stars
      These Muffins are supper easy to make and so delicious and moist. My whole family enjoyed them .

      Reply
      • Rosa

        February 14, 2021 at 8:35 am

        Thanks for sharing Astrid. So glad everyone enjoyed. 🙂

        Reply
    4. Michele

      February 12, 2021 at 6:11 pm

      5 stars
      My family and I are blown away by this recipe. It’s my first time baking with Almond flour and, as we have adopted a whole food plant based diet, I was looking for a salt-oil-sugar free recipe. This delivers big time. I had three extremely over-ripe bananas and this was a fantastic use for them. Added some almond extract to enhance the flavor. I’m so excited, thanks for this!

      Reply
      • Rosa

        February 13, 2021 at 9:02 am

        Love the excitement! Thanks so much for your feedback Michele. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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