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Almond Flour Banana Muffins

Almond Flour Banana Muffins are made without any oil, butter or regular flour! They are soft, tender, packed with walnuts, chocolate chips and made in less than 10 minutes without any mixer.

almond flour banana chocolate chip muffins

We love making breakfast recipes with bananas all year long. Some of our favorites include: Eggless Banana Muffins or these Banana Nut Bread made without eggs that are delicious for snack anytime or even as a dessert. Here are some healthy or gluten free recipes if thats more of your preference.

Muffins are fairly easy to make, delicious with the addition of fruits, ready in about 30 minutes and can be made with endless flavor profiles like sweet potato muffins in fall season or Lemon Blueberry Muffins in summer.

These banana nut muffins with almond flour are soft, tender, packed with banana flavor, not overly sweet and taste amazing. I have began baking with either almond flour or almond butter, for the nutrition and my family seem to prefer when compared to regular goodies.

If you enjoy pancakes or waffles for breakfast instead of muffins, then some of our favorites include Eggless Pancakes, Sheet Pan Pancakes, Blueberry Pancakes in a muffin pan, Blueberry Waffles, Oatmeal Waffles or Belgian Waffles.

Why is this might become your go-to muffin recipe?

  • Made with almond flour instead of refined flour
  • Healthy and Nutritious
  • Easy to prepare
  • Packed with protein, vitamins, minerals and potassium
  • Moist and tender
  • Packed with chocolate chips and walnuts
  • Not overly sweet

Main ingredients

Flour – Super fine almond flour

Banana – Use a very ripe banana

Almond Butter – Creamy almond butter

Sugar – Golden brown sugar

Leavenings – Baking powder which gives rise and fluffiness

Egg – Cold or room temperature

Flavorings – Vanilla extract, Cinnamon and Salt

ingredients needed to make banana nut muffins

Method

Step-1: Whisk almond flour, baking powder, cinnamon and salt together in a bowl.

Step-3: Mix mashed banana, egg, brown sugar, almond butter and vanilla extract, until smooth. Stir in dry ingredients and then followed by chocolate chips and chopped walnuts.

Step-4: Divide batter into a muffin pan lined with paper liners, top with more walnuts and chocolate chips.

Step-5: Bake at 350°F for about 25 minutes, until done.

Expert tips

Use super fine almond flour and not almond meal. The latter will yield a much denser muffin since it contains the skin as well.

Use over ripe bananas – Ugly over ripe bananas (dark yellow skin with lots of brown spots)

How to mash bananas? Using a potato masher or the back of a large fork, press down on peeled banana, until mashed and lump free.

Brown sugar – Apart from incredible caramel flavor, brown sugar also makes a soft and moist muffin.

Want more muffins? Simply double the recipe to make 12 muffins.

Eggless Banana Muffins Recipe substitutions:

Nuts – Replace walnuts with toasted and chopped pecans or sliced almonds into the batter.

Chocolate chips – Stir in bitter sweet or milk chocolate chips into the batter.

banana muffins in a pan

How to store muffins?

This recipe makes a small batch of 6 muffins, so it gets over in just a day. If you are doubling the recipe, then leftover muffins can be stored in a covered container at room temperature for about 2 days. We recommend freezing the muffins if stored longer than that.

How to freeze muffins?

Place cooled almond flour banana chocolate chip muffins in a large zip lock bag, seal and freeze for up to a month. Simply place desired number of muffins at room temperature overnight.

a hand holding a split banana muffin above a muffin pan filled with the same

More recipes with ripe bananas : Healthy Waffles, Chocolate Banana Smoothie, Banana Sheet Cake, Banana Mug Cake, Banana Nut Pancake Cups, Pina Colada Smoothie, Breakfast Cookies, Baked Oatmeal and Chocolate Almond Butter Overnight Oats.

More Muffin recipes: Lemon Blueberry Muffins, Nutella Brownie Muffins, Chocolate Avocado Muffins, Sweet Potato Muffins, Banana Oatmeal Muffins, Banana Muffins

banana muffins made with almond flour placed on a wire rack

FAQs

How long to bake banana muffins?

This recipe makes 6 muffins! They take about 23 to 27 minutes. We recommend checking at the lower end of the cooking time. Insert a tooth pick in the middle of a muffin to make sure that it comes out clean and slightly golden on top.

How many calories in one muffin?

There are 153 calories in one muffin.

Can I replace almond flour with other nut flours or coconut flour?

The recipe is created specifically for almond flour and has not been tested with other flours. So, we do not recommend using other flours.

More recipes with chocolate chips: Air fryer Chocolate Chip Cookies, Avocado Chocolate Truffles, Chocolate Chip Cookie Mug Cake and 3 Ingredient Truffles.

a split almond flour banana muffin along with more muffins

More Almond Flour Recipes

Chocolate Cake

Almond Flour Cake

Decadent Almond Flour Brownies

Almond Flour Cookies <—- only 3 ingredients

Chocolate Chip Cookies

Almond Butter Pancakes

No Bake Almond Butter Bars 

Yield: 6 Muffins

Almond Flour Banana Muffins

almond flour banana muffins

Almond Flour Banana Muffins are made without any oil, butter or flour! They are soft, tender, packed with walnuts, chocolate chips and made in less than 10 minutes without any mixer.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Instructions

1. Pre heat oven to 350°F and line a standard muffin pan with 6 paper liners.

2. Whisk together all dry ingredients in a medium bowl.

3. Add all wet ingredients into a larger bowl and whisk until smooth. Stir in the dry ingredients, followed by chopped walnuts and chocolate chips. Mix until evenly combined.

4. Divide batter into the prepared muffin pan (makes 6 muffins), top with additional chopped walnuts and chocolate chips.

5. Bake for 23 to 27 minutes or until done (a toothpick in the middle of muffin should come clean).

6. Place pan in a wire rack to cool completely.

Notes

Use over ripe bananas – Ugly over ripe bananas (dark yellow skin with lots of brown spots).

Use super fine almond flour and not almond meal. The latter will yield a much denser muffin since it contains the skin as well.

To freeze - Place cooled muffins in a large zip lock bag, seal and freeze for up to a month. Simply place desired number of muffins at room temperature overnight.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 144mgCarbohydrates: 16gFiber: 2gSugar: 12gProtein: 4g

I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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