Easy Almond Flour Banana Muffins

These simple and easy almond flour banana muffins are fluffy, moist, quick to make, dairy free, grain free, gluten free, paleo and vegetarian. A great healthy snack! 

Close up of bitten Easy Almond Flour Banana Muffin

Fluffy & Moist Almond Flour Banana Muffins


It’s always a good day when there are moist, fluffy, airy, and healthy banana muffins involved! These delicious muffins make the great nutritious gluten free snack, can be an addition to breakfast or brunch, or enjoy as an evening treat… you decide!

Muffins often get a bad rep because they can be loaded with sugar and are sometimes practically cupcakes masquerading as muffins. Fast food and store-bought muffins are often made with refined flours, white sugar, and other processed ingredients.

That’s why I always recommend making your own muffins at home, like these almond flour banana muffins that are genuinely healthy and very, very delicious. 

Stack of two Easy Almond Flour Banana Muffins with chocolate chips

Ingredients in Almond Flour Banana Muffins


To make these delicious almond flour muffins you will need just 10 ingredients and all of these are gluten free, grain free, and dairy free. These muffins are also made with unrefined sugar and banana for that perfect natural sweetness, and they won’t spike blood sugar levels! 

Easy Almond Flour Banana Muffins ingredients

Here’s what you’ll need:

  • Almond flour (I recommend Bob’s Red Mill brand *affiliate link*) 
  • Tapioca flour (Bob’s Red Mill or Arrowhead Mills *affiliate link* are good brands)
  • Coconut palm sugar
  • Unsweetened almond milk
  • Coconut oil
  • Pure vanilla extract 
  • Eggs (preferably organic, free range)
  • Baking powder
  • Salt
  • Banana
  • Dark chocolate chips (optional!)

Overhead shot of Easy Almond Flour Banana Muffins on a cooling rack

How To Make Almond Flour Banana Muffins


Making these tasty muffins is a breeze! Even if you are totally new to baking with almond flour you will find the process really simple and straightforward. All that’s involved is a little mixin’, scoopin’, and poppin’ in the oven

Here’s what you’ll do:

1. Preheat the oven.

2. Line a muffin tin with parchment paper liners.

3. Mash the banana in a bowl until somewhat smooth.

4. In a bowl, combine the dry ingredients, then give it a stir.

5. Add in the wet ingredients and stir until smooth.

6. Divide the batter evenly among the muffin cups (sprinkle the top with chocolate chips if you desire!).

7. Bake until the top is golden and a toothpick pulls clean.

8. Let muffins cool completely, then enjoy!

Overhead view of Easy Almond Flour Banana Muffins

Using Almond Flour in Muffins


Almond flour has gained a ton of popularity over the past several years and you can often find many baked goods made with this grain and gluten free nut flour. Also known as “almond meal”, almond flour is packed with nutrients such as magnesium, vitamin E, protein, and healthy omega-rich fats. 

When used as an ingredient in muffins, almond flour brings in a wonderful fluffy and moist consistency and a lovely nutty flavour. Here are some tips for using this healthy ‘flour’ when baking muffins:

  • Choose between blanched almond flour (has a light coloured appearance) or raw almond flour/almond meal (has flecks of brown from the almond skins) when baking muffins. Almond meal is more course so it will create a denser consistency in your muffins and a more “crumbly” texture in baking.
  • Use room temperature ingredients when baking muffins with almond flour. Cold eggs, milk, butter, etc. will cause more clumping so it’s best to bring those ingredients to room temperature first.
  • Always allow your muffins to cool completely after baking. Almond flour creates a soft texture in baked goods so right when they come out of the oven they are more likely to crumble apart if eaten when still warm. Letting the muffins cool will give them time to set so they hold their shape when removed from the muffin tin/liners. 

Stack of three Easy Almond Flour Banana Muffins with glass of milk in the background

Recipe Variations and Optional Add-Ins


These yummy muffins are super versatile and can be enjoyed in many ways if you want to change them up for the day or for the season! Whether it’s switching up the flavour or texture with different additions you can totally get creative. 

Here are some variations you can try: 

  • Berry Banana: Fold in fresh raspberries, blueberries, or diced strawberries to the batter for a fruity addition. 
  • Walnut: Add some crunch by folding in some crushed walnuts to the batter before baking.
  • Pumpkin Spice: Omit the mashed banana and use 1/2 cup of pure pumpkin puree plus 1 tsp of cinnamon, 1/2 tsp each of nutmeg and ginger, and 1/4 tsp of cloves in the batter. 
  • Chocolate Chip: Sprinkle dark chocolate chips on top of the batter in each muffin cup before baking or fold in 1/4 cup of dark chocolate chips to the batter. 

Close up of stack of two Easy Almond Flour Banana Muffins with one half eaten


Have I successfully convinced you to try these tasty banana muffins? There’s something just so irresistible about a muffin baked to perfection with a crispy, golden top and fluffy, tender middle! 


Are you used to baking with almond flour or is this ingredient new to you? Tell me about it in the comments and be sure to pin the photo below the recipe to save this one for later!

Easy Almond Flour Banana Muffins

Easy Almond Flour Banana Muffins

Yield: 8 Muffins
Prep Time: 5 minutes
Total Time: 5 minutes

Delicious and easy banana muffins made with almond flour. Gluten free, dairy free, paleo, low carb, and healthy!


  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1/3 cup coconut palm sugar
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup mashed banana (120g, approx. 1 medium banana)
  • 2 tablespoons coconut oil (melted)
  • 1/4 cup unsweetened almond milk, room temperature
  • 2 eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup dark chocolate chips (optional)


    1. Preheat the oven to 350 degrees.
    2. Line a regular muffin pan with 8 silicone or parchment paper muffin liners in the middle cups.
    3. In a large bowl, stir the almond flour, with the tapioca flour, coconut sugar, salt, and baking powder until well combined.
    4. Mash banana in a seperate bowl until minimal clumps remain.
    5. Mix the mashed banana, oil, almond milk, eggs, and vanilla extract with the dry ingredients and stir until smooth.
    6. Divide the batter evenly among the lined muffin cups filling about 3/4 full (approx 1/3 cup of batter each) and sprinkle the tops of each with dark chocolate chips (if using)
    7. Bake for 20-25 minutes, until the top is golden and a toothpick pulls clean from the centre.
    8. Let muffins cool completely before enjoying!

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Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Is there a substitute for tapioca flour? I don’t have any nor would I make much use of it, so likely not worth me buying it.

    • Hi Sheri, you could try arrowroot flour or you can try using 1/2 the amount of cornstarch. I haven’t tried with either of these, but technically speaking, they are both very similar to tapioca so *should* work!