Almond Flour Banana Muffins – No added Sugar
These almond flour banana muffins are naturally sweetened by using ripe bananas, so no added sugar! Using almond flours keeps these fluffy sweet muffins gluten-free. Ready in less than 30 minutes and great for on the go!
I love making muffins because the options are endless and typically muffins require pantry staples that I always have on hand. I’ve been meaning to share an almond flour banana muffin recipe for quite some time. They’ve been the perfect use of my overripe bananas, and I love how wholesome and filling they are.
Pretty sure we could eat muffins every day (especially if they have bananas or chocolate in them) because they are easy to make, they can be made in batches, and when we run behind in the mornings, BOOM breakfast is already done!
My favorite thing about almond flour banana muffins is that they are gluten-free and have no sugar added. When using bananas for baking, the riper they are the sweeter your baked goods will be!
Here’s a little tip, when you buy bananas in bunches, you can ripen them faster by leaving them in a bunch, and if you want to keep them longer pull them apart.
Don’t worry about the muffins being dry, the smashed banana not only keeps them sweet but moist too!
Anytime I have bananas that are on the verge of being wasted, besides these muffins, I always look to No Sugar Added Banana Bread, Vegan Banana Chocolate Chip Cookies, or my Dairy Free Banana Chocolate Muffins (if you are a chocolate lover, these were meant for you!).
What ingredients are in Almond Flour Banana Muffins?
Almond Flour – Be sure to check out my Amazon shop for my favorite brand!
Bananas – If you have partially ripe bananas, put them in the microwave for about 30 seconds or if they are a little more on the green side, you can cook them in the oven on 325 for about 15-20 minutes. Let them cool back to room temperature before mashing them for muffins.
Almond Butter – In order to keep these almond flour banana muffins free of added sugar, be sure to shop for natural almond butter. Whole Foods and Trader Joe’s are always a good choice. When looking at the label the only ingredients you should see are almonds and maybe some salt. You will notice that nature almond butter will need to be stirred before using it.
Chocolate Chips – I use these because I mean who doesn’t love chocolate! 🙂
Other: Cinnamon, salt, baking soda, and egg.
Pros and Cons of Using Almond Flour
Almond flour is a healthier alternative to other flours and is great for those looking for a gluten-free, soy-free, Whole30, and Paleo-friendly option.
It can also be used in savory dishes such as breading for chicken or fish, toppings for casseroles, or as a substitute for breadcrumbs.
You have to be careful when substituting almond flour in baking recipes because it is gluten-free, and doesn’t allow for rising. This is partially why we are using baking soda and egg in these almond flour muffins. Worst case scenario if measurements are off or there isn’t enough of a rising agent, your baked goods will be more dense than usual.
As mentioned, if you are using almond flour in other dishes that don’t need to rise, it’s totally fine to use.
Can I freeze Banana Muffins?
Sure can! Just let me muffins cool completely before lining a single layer Ziploc bag or reusable bag. When you are ready to eat them again, simply pull them from the freezer and let them come to room temperature. You can always reheat them in the microwave to get that melted chocolate flavor back from the chocolate chips!
This recipe makes 12 standard size muffins. Don’t forget your paper or silicone liners for your muffin pan.
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This almond flour banana muffin batter is naturally sugar free. If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc. For vegan banana muffins: Swap the eggs for flax eggs instead by combining 1 tbsp ground flax with 3 tbsp water.
Are these muffins low carb?
Yes. These gluten free muffins are also lower in carbs than traditional muffins. A homemade muffin has approximately 40-50 grams of carbs, while bakery muffins contain up to 70 grams of carbohydrates! Banana Muffins made with almond flour cuts those amounts by more than half.
While I am a big fan of chocolate chips in these almond flour muffins, you can easily switch up what you add into them. Adding chopped nuts in place of the chocolate chip will reduce the carbs. I like adding white chocolate chips and shredded coconut. You have lots of options!
More Almond Flour Recipes You Will Love:
- Almond Flour Oatmeal Cookies (Vegan, GF)
- Almond Flour Banana Cookies
- Almond Flour Chocolate Chip Cookies
- Pumpkin Almond Flour Cookies {Vegan}
- Almond Flour Snickerdoodles
More Banana Muffin Recipes You Will Love:
- Dairy Free Banana Muffins | Made in a Blender!
- Healthy Sweet Potato Banana Muffins | Dairy-Free
- Healthy Peanut Butter Chocolate Banana Muffins | Clean Ingredient, Simple Muffin Recipe
- Dairy-Free Chocolate Banana Muffins | Refined Sugar Free
- Banana Protein Muffins
Almond Flour Banana Muffins – No added Sugar
Ingredients
- 3 Bananas ripe, mashed
- 1 1/2 c Almond Flour
- 1/2 c Almond Butter
- 1 Egg
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 c Chocolate Chips
Instructions
- Preheat oven to 350F degrees and line muffin tin with liners.
- Mash your bananas until smooth.
- Add almond butter, egg, vanilla, salt, cinnamon, and baking soda. Mix until combined.
- Mix in almond flour, until batter is smooth.
- Fold in chocolate chips with a spatula, careful not to over mix!
- Bake for 18-20 minutes.
These are the only gluten free muffins I’ve made that taste like the “real thing”. So glad I found this recipe!
I loved these muffins but wanted to alert you to what happened after baking. I substituted Sunflower Seed butter (Sunbutter) for the almond butter and the muffins turned green. They are safe to eat and taste great, but I was curious about what might have taken place. I checked this mystery on Google and a chemical reaction takes place when sunflower seed meal ( or in this case sunflower seed butter) is used in baking. I wanted to mention my finding in case others might use sunflower seed butter and are shocked to see green muffins. I will be making these again but will use almond butter.
Hi Dee! Yes, that happens when you bake with sunflower seed butter 🙂 It will turn your muffins, cookies, and other baked goods green! It’s harmless but not always what we are expecting when we toss something in the oven and it comes out green! Haha. Thank you for sharing and I’m glad you enjoyed them regardless of the color! 🙂
These are great! Lots of flavour and sweet enough without anything other than banana. Love the addition of the nut butter…I didn’t have almond butter but used peanut butter and it turned out great. I also added extra cinnamon because I love that flavor…great recipe!
Very yummy and moist. I didn’t have any almond butter so I subbed peanut butter, it’s delicious! And I feel less guilty about eating them, traditional banana muffins usually have lots of sugar and butter in them. These are def a great lower calorie alternative
Fantastic recipe. I have made 4 batches of these in the past month. Everyone who tastes them LOVES them (including my sweet-toothed, picky kids!!) and several people have asked for the recipe. I have been baking muffins my whole life (including professionally) and these are truly unique and delicious. Thank you for an excellent recipe!