These Banana Muffins with Almond Flour are a delicious and healthy breakfast or brunch treat! As an added bonus they are made in one bowl with simple ingredients!
If you love bananas try our Double Chocolate Banana Bread indulgent but still a healthier option than your local coffee shop! Another delicious healthy-ish brekky is our Healthy Baked Oatmeal with Peanut Butter, this is a favorite with my boys!
Banana muffins with almond flour are such a treat for breakfast and way healthier than muffins at your local coffee shop. I love their cakey texture and studding them with chocolate chips makes my kids adore them too!
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Why You'll Love This Recipe
These muffins are:
- Healthy! They are loaded with healthy ingredients like bananas and almond flour, dark chocolate and maple syrup as a sweetner.
- Portable - perfect for an on the go breakfast or snack.
- They are made in ONE BOWL!!!!
- Great for using up ripe bananas!
Ingredient Notes
- Bananas - this recipe is great to use up ripe bananas that you may havein your fruit bowl.
- Almond Flour - I use super fine almond flour in this recipe.
- Eggs
- Maple Syrup- use pure maple syrup or you can substitute honey if you wish.
- Butter - I use melted butter but you can always swap it for melted coconut oil.
- Vanilla Extract
- Lemon Juice- you can also use apple cider vinegar, these ingredients help to activate the baking soda in the muffins.
- Dark Chocolate Chips- these are optional but banana and chocolate is always a good idea! I like to mix regular dark chocolate chips and mini-sized semi-sweet chocolate chips for fun. These are our favorite!
- Baking Soda
- Sea Salt
How to Make Banana Muffins with Almond Flour
- 1. Mash bananas.
- 2. Whisk in all the wet ingredients.
- 3. Add almond flour.
- 4. Fold in chocolate chips.
- 5. Scoop batter.
- 6. Fill muffin cups and bake.
Frequently Asked Questions
Absolutely! This recipe produces delicious banana muffins using almond flour. If you are used to making muffins with wheat flour you may notice that muffins with almond flour don't rise as much. They have a delicious flavor and texture and are great for gluten-free diets.
These banana muffins are very healthy, they are packed with healthy nutrient-dense ingredients like almond flour and are naturally sweetened with maple syrup and the sweetness of the ripe bananas.
Ground almonds are referred to as "almond meal". They can be used in place of almond flour but the texture will be slightly different. In my experience almond meal is nuttier in taste and texture, the superfine almond flour behaves and tastes more like a flour and not as rustic as almond meal. Experiment to see what you like best!
Expert Tips
These muffins are so easy to throw together in one bowl. Some tips for best results are:
- For an extra special touch add a slice of banana and some chocolate chips on top of the batter before baking. If you are serving these at a brunch party, guests will know right away that they are banana muffins!
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Serve these at room temperature or cold out of the refrigerator for the best flavor!
- These muffins are a great after school snack for kids!
You May Also Like...
If you love bananas try this unique Banana Bread French Toast topped with pure maple syrup, fresh banana slices, and crunchy walnuts, or this Banana Coffee Smoothie both perfect for breakfast or brunch!
These Gluten-Free Muffins give you endless choices for mixins!
Recipe
Banana Muffins with Almond Flour
Equipment
- large bowl
- masher
- whisk
- muffin pan
Ingredients
- 2 bananas ripe
- 3 eggs large
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- 2 tablespoons unsalted butter melted
- 1 tablespoon lemon juice freshly squeezed
- 2 cups almond flour superfine
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup dark chocolate chips
- ¼ cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mash the 2 ripe bananas with a potato masher.
- Whisk in the eggs,vanilla, maple syrup, butter and lemon juice.
- Add in the almond flour, baking soda and salt and mix until combined.
- Fold in the chocolate chips.
- Scoop the muffin batter evenly into a prepared muffin pan.
- If desired add a slice of banana and some extra chocolate chips to the top of the muffins.
- Bake for 20-25 minutes until lightly golden on the edges. Allow the muffins to cool in the pan for 5 minutes and then remove them and cool completely on wire racks. Serve at room temperature and enjoy!
Notes
These muffins are so easy to throw together in one bowl. Some tips for best results are:
- For an extra special touch add a slice of banana and some chocolate chips on top of the batter before baking. If you are serving these at a brunch party, guests will know right away that they are banana muffins!
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Serve these at room temperature or cold out of the refrigerator for the best flavor!
- These muffins are a great after-school snack for kids!
Natalie says
What a great recipe for those looking for a gluten-free alternative! I love the banana on top!
Charlotte Singh-Dhanraj says
Thanks so much Natalie! Yes, I love almond flour it's my favorite alternate for baking!
Tina says
Found these a while back and have made them several times since! Figured it was about time to comment and let you know how much I love them for easy, grab and go breakfast!