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Almond Flour Banana Muffins Recipe

Almond Flour Banana Muffins Recipe

When you want a wholesome, naturally sweet breakfast bake, this nutty almond flour banana muffins recipe for breakfast is a reliable choice. You get soft, tender muffins with rich banana flavor and a subtle nuttiness that makes mornings feel comforting and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour (finely ground for best texture)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
Wet Ingredients
  • 3 ripe bananas mashed (about 1¼ cups)
  • 2 large eggs room temperature
  • ⅓ cup maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons melted coconut oil or unsalted butter
Optional Mix-Ins
  • ⅓ cup walnuts or pecans chopped
  • ¼ cup dark chocolate chips
  • 2 tablespoons shredded coconut unsweetened

Method
 

  1. Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan.
  2. Mash ripe bananas in a mixing bowl until mostly smooth.
  3. Whisk in eggs, maple syrup, vanilla extract, and melted coconut oil.
  4. In another bowl combine almond flour, baking soda, baking powder, cinnamon, and salt.
  5. Fold dry ingredients into wet mixture until combined. Add optional mix-ins if desired.
  6. Divide batter into muffin cups and bake 20–22 minutes until golden.

Notes

  • Use very ripe bananas for maximum sweetness.
  • Measure almond flour accurately for proper texture.
  • Avoid overmixing to keep muffins tender.
  • Allow muffins to cool slightly before removing from the pan.