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Almond Flour Banana Muffins – No Oil or Butter

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

Love baking with bananas? Check out Air Fryer Muffins, Eggless Banana Muffins , Egg Free Banana Bread, Banana Mug cake without Eggs, Mini Banana Nut Muffins or Air Fryer Banana Cake. They are delicious for snack anytime, after school or even as a dessert.

almond flour banana chocolate chip muffins.

Gluten Free Banana Muffins

These are soft, tender, packed with banana flavor (almost like Banana bread) not overly sweet and taste amazing. Made with no butter, baking soda, yogurt or dairy, these are healthier, moist and tender.

What makes them healthy?

  1. Packed with good-for-you ingredients like Almond flour, Almond butter, Egg, Banana, Walnuts and dark Chocolate Chips.
  2. Dietary friendly – Gluten Free and Dairy Free.
  3. No fats like regular butter or vegetable oil.

Guaranteed tenderness

There are several ingredients to ensure that these gluten free chocolate chip muffins are incredibly tender – Banana, natural oils from almond flour and almond butter and brown sugar.

I have began baking with either almond flour or almond butter, for the nutrition and my family seem to prefer them when compared to regular goodies. Few more recipes with almond flour include – Flourless Peanut Butter Cookies, Chocolate Cake, Almond Flour Lemon Cookies, Gluten Free jam Cookies, Grain Free Cookie Dough, No Bake Brownie Bites, Almond Flour Brownies, Almond Cookies with Almond Flour or Chocolate Chip Cookies.

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.

If you enjoy pancakes or waffles for breakfast instead, then some of our favorites include Eggless Pancakes, Sheet Pan Pancakes, Blueberry Pancakes in a muffin pan, Blueberry Waffles, Oatmeal Waffles or Belgian Waffles. We love making breakfast recipes with bananas all year long. Here are some healthy or gluten free recipes if thats more of your preference.

Why are these the best?

  • Made with almond flour instead of refined flour
  • Healthy and Nutritious
  • Grain Free / Gluten Free / Dairy Free / Flourless
  • No baking Soda / No Butter / No Yogurt
  • Quick and Easy
  • Packed with protein, vitamins, minerals and potassium
  • Moist and tender
  • Packed with chocolate chips and walnuts
  • Not overly sweet
ingredients needed to make banana nut muffins

Main ingredients

Flour – Super fine almond flour or almond meal may be used, but we like the blanched variety to make them soft and light.

Banana – Use a very ripe banana

Almond Butter – Creamy almond butter or use peanut butter

Sugar – Golden brown sugar

Leavenings – Baking powder which gives rise and fluffiness

Egg – Cold or room temperature

Flavorings – Vanilla extract, Cinnamon and Salt

How to make?

Prep – Mash banana, chop walnuts, line muffin pan with parchment paper and pre heat oven.

Mix all dry ingredients – Whisk almond flour, baking powder, cinnamon and salt together in a bowl.

Mix all wet ingredients – Mix mashed banana, egg, brown sugar, nut butter and vanilla extract, until smooth. Stir in dry ingredients and then followed by chocolate chips and chopped walnuts.

Finish and Bake – Divide batter into a muffin pan lined with paper liners, top with more walnuts and chocolate chips. Bake at 350°F for about 25 minutes, until done.

Expert tips

Use super fine almond flour or almond meal. However, the latter will yield a much denser baked product 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 them soft and moist.

Simply double the recipe to make 12 muffins.

How to measure almond flour? Use a spoon to add flour to your measuring cup and then use the back of a knife to level off the cup. AVOID scooping flour directly into your measuring cup, or you’ll add too much.

Use any other nut butter like peanut butter instead of almond butter.

Optional Add-ins / Variations

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.

Spice – mix in ground cinnamon.

Use Peanut butter instead of almond butter.

baked almond flour chocolate chip muffins in a pan.

Storage instructions

How to store?

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

How to freeze?

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

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

More recipes with ripe bananas :

More Muffin recipes:

gluten free banana muffins placed on a wire rack.

FAQs

How long to bake?

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, to make sure that it comes out clean and slightly golden on top.

How many calories in one muffin?

There are 153 calories, 4 grams of protein, 2 grams of fiber and 12 grams sugar in one.

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, Dairy Free Vegan Mug Cake, 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 Breakfast Recipes to try

almond flour banana muffins

Almond Flour Banana Muffins - No Oil or Butter

Yield: 6 Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

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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This post was originally published on 07/12/2021 and later modified on 02/15/2022 to add more details. The recipe, photos and video remains the same.

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