Bowl with a gluten free banana muffin cut in half so you can see the moist and fluffy texture and melted chocolate chips. Napkin peeking out of the side and a knife pointing toward the muffin that is hidden behind the muffin liner.

Almond Flour Banana Muffins for breakfast, because I think everyone has been doing a little more stress baking than usual! These muffins are so delicious warm straight out of the oven, but also stay moist over the next few days…if they even last that long.

I absolutely love baking with almond flour, and this recipe is no exception. It helps keep the muffins moist, light, and fluffy, and they end up with the most drool-worthy texture! On top of this, the muffins are naturally sweetened with ripe bananas, and just a 1/4 cup of maple syrup and 2 tbsp coconut sugar for the entire recipe. This makes the recipe the perfect low carb and paleo muffin recipe for your breakfast needs.

If you’re like me and somehow end up with a hoard of over ripe bananas ready to use, don’t worry – I’ve got you covered! You can check out this PB&J Banana Bread recipe that also uses extra ripe bananas or there’s this incredible Banana & Coconut Cream Pie Baked Oatmeal. If you love that flavor combo, do yourself a favor and make STAT.

Top down shot of homemade almond flour banana muffins scattered on counter. Muffin in center is cut in half so you can see the texture and chocolate chips. Bottom corner of photo has stick of butter peeking out of the edge of the frame.

Ingredients in Almond Flour Banana Muffins

Almond Flour – I use almond flour to keep these banana muffins gluten free, grain free, and paleo.

Coconut Flour – I always add a little bit of coconut flour to any almond flour based recipes to help thicken the batter.

Bananas – Obviously! Since the bananas help sweeten this recipe, you want to make sure they are extra ripe bananas. The darker the better! I leave them out on the counter until they get super brown/spotty and then move them to a bowl and place in the fridge so they don’t attract fruit flies.

Eggs – They help bind and hold together the muffins.

Coconut Oil – You want to make sure it is melted and cooled. Melted, so it combines evenly with the batter (if cold it will clump), and cooled, because if it’s too hot it can actually end up cooking the raw eggs when you mix them together. If you don’t have, feel free to sub out a different neutral oil such as sunflower oil or canola oil.

Maple Syrup – I added a little bit of maple syrup to help add a touch of sweetness and the liquid also helps keep these muffins moist!

Coconut Sugar – Again, just a touch of refined-sugar free sweetener to give these muffins just the right amount of sweetness.

Vanilla Extract – I add this to most of my baking recipes because it helps balance out the flavors.

Ground Cinnamon – I love the subtle flavor of cinnamon in banana muffins 🙂

Baking Powder & Soda – As this recipe uses almond flour, the combination of baking powder and baking soda helps act as a rising agent since almond flour is heavier than regular flour.

Salt – Don’t skip!! You need the 1/4 tsp of salt to help enhance and bring out all of the delicious flavors in this recipe.

Chocolate Chips – These are my add-in of choice, but feel free to swap out whatever you like to pair with banana muffins. Walnuts and pecans would also be delicious.

Close up side angle photo of paleo banana muffins with a fork sticking into the moist center to grab a bite.

Muffins perfect for Meal Prep

Looking for an easy on-the-go breakfast? Or maybe you just want some yummy snacks for the week? These almond flour banana muffins fit the bill! This batch makes 12 muffins, so you could easily double if you’ve got a family or if you want to have extras to store in the freezer.

Bowl of dry ingredients for paleo banana muffins including almond flour, coconut flour, ground cinnamon, salt, baking powder, and baking soda.

Bowl of wet ingredients for homemade almond flour banana muffins including mashed ripe bananas, eggs, coconut sugar, maple syrup, coconut oil, and vanilla extract.

How to make Paleo Banana Muffins

Preheat the oven to 350F and line two standard muffin trays with x12 liners.
In a small bowl, whisk together the dry ingredients. Set aside.
Next, add the 1 cup of mashed bananas and eggs to a large mixing bowl. Mash together the egg plus any remaining large pieces of banana with a fork or potato masher until uniform. Add in remaining wet ingredients (coconut oil, maple syrup, coconut sugar, and vanilla extract), and stir to combine.
To the mixing bowl, stir in the whisked dry ingredients until just combined. Lastly, finish the batter by folding in the chocolate chips.
Split the batter evenly between the x12 muffin liners. I just use a spoon until the batter is about level with the top of the muffin pan.
Move the muffin pans to the oven and bake at 350F for 20 minutes, or until tops are browned and a knife inserted comes out clean. Since all ovens are different, I would suggest checking at the 15 minutes mark first.
Let muffins cool, and store in an airtight container at room temperature for up to three days, and then move to the fridge for up to an additional four days. Store in the freezer for longer term storage.
For eating, I prefer these muffins either at room temperature, or cut in half and warmed in a pan with a little butter. Enjoy!

Bowl filled with batter for almond flour banana muffins with chocolate chips, wooden spoon used to stir batter in frame of photo.

Two trays of muffins, filled with x6 liners each, and all liners filled with batter for almond flour muffins with chocolate chips.

Can you freeze muffins?

Absolutely! Make sure you let cool completely and then wrap individually in plastic wrap, followed by tin foil. After being wrapped, store in an airtight container or plastic bag. All of this will help ensure the muffins don’t get freezer burn.

When you’re ready to eat, just leave out at room temperature or move to the fridge to thaw completely.

Why I love these homemade Almond Flour Banana Muffins

These almond flour banana muffins are gluten free, dairy-free, grain free, and refined sugar-free keeping them paleo friendly. Just make sure you use the right chocolate chips, such as Hu Chocolate Gems.
If I’m making muffins, you bet they better have the perfect texture, which for me is MOIST & FLUFFY !
Melty chocolate chips when warm out of the oven.
Quick & easy-to-make.
Perfect for your breakfast meal prep. I make a batch (or two), and we are set for breakfast all week 🙂
Naturally sweetened – I love that most of the sweetness comes from super ripe bananas, and just a touch of maple syrup and coconut sugar.
Low carb banana bread – since this recipe is made with almond flour, it’s lower in carbs compared to recipes made using wheat or gluten free flours.

Side angle photo of a single almond flour banana muffin with chocolate chips, cut in half so you can see the melted chocolate. Other muffins blurred out in background and foreground.

Other recipes that use almond flour

Looking for other baking ideas? Check out this PB&J Cup Banana Bread that uses half almond flour and half gluten free flour. If dessert is more your thing, these Paleo Carrot Cake Bars are TO DIE FOR, as is this Banana & Coconut Cream Cake.

As always, I would love to hear what you think if you try this recipe. Just leave a rating and comment in the recipe below. Bonus – this also makes it easier for other people to find the recipe 🙂

And I absolutely love to see what you’re baking up in the kitchen. Tag me on instagram @themindfulhapa if you make this, or any of my other recipes, and I’ll re-share on my stories.

Stay safe, friends, and happy baking!

Almond Flour Banana Muffins

Prep: 5

Cook: 20

Total: 25

Servings: 12 muffins

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These Almond Flour Banana Muffins have the perfect texture, which for me is MOIST & FLUFFY. They are also low carb, and naturally sweetened with super ripe bananas and just a touch of maple syrup and coconut sugar. Perfect for your breakfast meal prep, go ahead and make a batch (or two), and you will be set for breakfast all week!

Ingredients

WET

1 cup ripe mashed bananas the darker the better (~2.5 super ripe bananas - mine were black!)
2 ea. large eggs
¼ cup coconut oil melted & cooled
¼ cup maple syrup
2 tbsp coconut sugar
1 tsp vanilla extract

DRY

2 cups almond flour
2 tbsp coconut flour
1 tsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
¼ tsp salt

ADD IN'S

⅔ cup chocolate chips

Instructions

Preheat the oven to 350F and line two standard muffin trays with x12 liners.
In a small bowl, whisk together the dry ingredients. Set aside.
In a large mixing bowl, add the 1 cup mashed bananas and eggs. Mash together the egg plus any remaining large pieces of banana with a fork or potato masher until uniform.
Next, add in remaining wet ingredients (coconut oil, maple syrup, coconut sugar, and vanilla extract), and stir to combine.
To the large mixing bowl, stir in the whisked dry ingredients until just combined. Lastly, finish batter by folding in the chocolate chips.
Split batter evenly between the x12 muffin liners (should be about level with the top of the muffin pan) and move trays to the oven.
Bake at 350F for 20 minutes, or until tops are browned and a knife inserted comes out clean.
Serve warm or let cool completely and store in an airtight container in the fridge for up to a week, or in the freezer for longer term storage. Enjoy!

About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.