I Just found a simple and super tasty solution for my baking and sweet cravings. Without a doubt, a super simple Homemade Almond Flour Banana Muffins recipe. Little muffins that are made with no refined sugars and healthy ingredients. It is also a fantastic gluten free option for families to enjoy!
Homemade Almond Flour Banana Muffins
With the beginning of the fall season, I am really getting in the mood for baking. Another pretty good reason for my sweet cravings is the fact that I am expecting my second child, so I am limiting my sugar intake to try to keep mom and baby as healthy as possible.
I had some Almond Flour
and two very ripe bananas so I thought ok let me try to make some muffins and use honey instead of refined sugar. What I did was I quickly looked at a vegan recipe for banana muffins and changed the ingredients a little bit. It literally took me 5 minutes of preparation and then about 20 minutes for baking, and OMG these homemade banana almond flour muffins came out so delicious! The muffins came out tasting naturally sweet, moist and nutty. Above all, they are so yummy and I feel great to know they are on the healthy side.
Bananas are perfect to naturally sweeten your muffins.
The bananas in this recipe really help with the sweetness, just make sure to use very ripe bananas. Bake them in a muffin tin and use Wilton
baking cups to make it easier. Just make sure to spray some oil before so they will come out easily when done. I recommend Trader Joe’s Coconut Oil Non Stick Cooking Spray
Delicious Gluten Free Banana Muffins
These delicious homemade banana muffins are great for breakfast or a quick afternoon snack. Also perfect to enjoy for dessert, or even send them to school as a healthy snack, because our kids deserve super healthy treats! You can also add toppings to make your muffins a little more interesting and creative by putting some chopped nuts on top, honey, or a little almond butter. Additionally, they are naturally gluten free and low in sugar with just a few tablespoons of honey.
These gluten free treats came out super moist, soft, and so flavorful thanks to the mashed banana. Kind of perfect in the muffin world, if you ask me. The only problem I see with these muffins is you will want to eat more than one because they are truly addictive. Definitely give this recipe a try and see for yourself how quickly they disappear!
Banana Muffins that are so easy to make.
This recipe will make 8 regular size banana muffins. Baking with Almond Flour is a fantastic gluten free alternative for baking yummy treats and it also adds good nutrition. Want some more easy baking ideas? You might also want to try my Perfect Almond Flour Chocolate Chip Cookies and Healthy Almond Flour Pumpkin Cookies recipes. Finally, I want to add that most of my recipes are super easy to make, so there is really no baking experience required. Try the recipe and let me know how it goes. I would love to hear all your comments and suggestions.
Homemade Almond Flour Banana Muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 Muffins 1x
Description
Healthy and gluten free breakfast, snack or dessert muffins. Very easy to make, moist, and so delicious. No baking experience required.
Ingredients
- 2 lightly beaten eggs
- 2 ripe bananas
- 4 Tbsp honey (you can use agave nectar or maple syrup too)
- 3 Tbsp almond milk
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1 1/2 cups almond flour
Instructions
- Preheat oven to 375 degrees.
- In a large bowl mix the eggs with the bananas and mash. Then add the honey, baking powder, vanilla, almond milk and stir well.
- Add the 1 and 1/2 cups almond flour and stir once more. Taste to see if it needs more sweetener. It depends on your taste and if you like them sweeter, add more honey.
- Line a muffin tin with 8 muffin cups and fill them with the mixture. The muffins will grow a little when baked so do not fill all the way.
- Bake for about 20 minutes or until a tooth pick or knife inserted into the center comes out clean.
- Remove and let rest for about 5 minutes.
- Store in an airtight container.
- Category: breakfast, snack
- Method: Bake
- Cuisine: American
Keywords: almond flour banana muffins, gluten free muffins, banana muffins
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Anne says
Thank you for this recipe.
It is delicious. Everybody asked for more.
Creative And Healthy Fun Food says
So happy to know you liked the recipe ????Thank you!
Marsha says
Delish. Any chance you have a calorie count?
Creative And Healthy Fun Food says
Hi Marsha. Thank you for your comment. Unfortunately, I don’t have a calorie count but you can calculate it here: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Rosemary says
I made these for my granddaughter as she has allergies not expecting them to taste very good as I hate gluten free cakes myself but this was delicious I added some cinnamon and put a chunk of unsweetened carob on top as soon as they came out of the oven which melted nicely my granddaughter loved them and so did everyone else !!! My daughter said this is a winner don’t lose the recipe!!
Thank you
★★★★★
Creative And Healthy Fun Food says
Thank you! I am so glad to know you enjoyed the recipe! My kids also love these muffins 🙂
Fiona says
My 9 and 3 year old loved this recipe. We altered it a bit and doubled the recipe, substituted half of the almond flour for coconut flour, used maple syrup to sweeten and added an extra banana. We will be making it again for sure.
★★★★★
DIna says
This is not sugar free!!!Honey and agave and maple syrup IS SUGAR and can be refined sugar wake up!!
Carla says
Obviously she meant refined sugar free. Nothing is really “sugar-free” as sugar is in (almost) everything. Almonds have sugars. So do eggs. And obviously bananas are LOADED with fructose and glucose. Furthermore, if you buy a decent brand of honey/agave syrup it absolutely should be refined sugar free, always check ingredients.
Jen DiPietrantonio says
Love this recipe! Made it twice now. Added golden raisins, almond chucks to mixture and topped some with mini-chocolate chips. Delicious, thank you!
★★★★★
Jeff says
I made these. The were still almost wet in the centre after 30 minutes. They were getting too brown around the edges to leave in any longer.
Creative & Healthy Family says
That is strange. Try raising the temp a bit and they should turn out fine.
Manda Barge says
How can I adjust the recipe so the muffins outer layer is not left on the wrapper? It’s such a waste to see a quarter of the delicious muffin left behind.
★★★★
Mally says
I made this recipe over the weekend. These muffins took a very long time to cook and ended up being way too wet/moist. My stomach is sensitive to sugar so I only used 2 TBSP of maple syrup. The flavor turned out great with just a hint of slightly sweet (which was perfect for me). I also added in chopped walnuts and raisins… this may have been what caused the muffins to be undercooked. I still think this recipe is great and easy enough beginner bakers like me.
★★★★
Creative Healthy Family says
Hi Mally, Thank you for your comment. Maybe adding the walnuts and raisins was the problem but sounds delicious! You gave me a great idea for future muffin recipes. And yes, I don’t have a lot of experience baking so my recipes are all super easy. So glad you liked the taste.
Kim Duff says
Taste is great, if wet. Presentation, however, was a disaster!! Using the paper muffin cups was also a disaster. They were so soggy they fell apart and created issues getting the muffins out of the tins. Only the first two that I lifted out stayed intact. the rest (that I flipped over) fell apart! Baked them in a tabletop convection oven for about 25 minutes at around 400. had to turn the temperature up and bake for another 10. Top was browned, toothpick came out clean, but bottom was quite wet. See what happens when they cool. Oh, used ground almonds, not almond flour.
★★★
Creative Healthy Family says
Oh no! So sorry about that! I haven’t tried using ground almonds but maybe that could be the problem with the texture. Please let me know what happened when you let them cool down. Hopefully at the end these muffins came out great for you.
CC Wharram says
I’ve made this a handful of times (8?), because my family keeps insisting. (So that’s annoying…) I used the muffin tin liners only once, because I agree they don’t work well. Grease muffin tins, and save the waste. They turn out lovely, whether using honey, maple syrup, or agave. And I use however many bananas I have that have over-ripened. Great recipe, and none of us here are “gluten-free.” Thanks!
★★★★★
Creative Healthy Family says
Thank you so much! So happy to know you liked my recipe.