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Delicious Small-Batch Almond Flour Banana Muffins ready to be enjoyed
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Almond Flour Banana Muffins

Deliciously soft and tender banana muffins made with almond flour, perfect for a cozy treat without the hassle of a large batch.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Keyword: Almond Flour, banana muffins, Easy Muffins, Gluten-Free Baking, small batch
Servings: 6 muffins
Calories: 150kcal

Ingredients

Main Ingredients

  • 2 pieces Very ripe bananas, mashed until mostly smooth The spottier the bananas, the better.
  • 1 piece Egg Acts as a binder in the recipe.
  • 2 cups Almond flour Fine blanched almond flour works best.
  • 1 teaspoon Baking powder For leavening the muffins.
  • 1 pinch Salt Enhances flavor.
  • 1 teaspoon Vanilla extract Adds flavor.
  • 1/4 cup Sweetener of choice (maple syrup, honey, or sugar) Adjust based on sweetness preference.

Optional Add-Ins

  • 1/2 cup Chocolate chips Can be added for a sweeter treat.
  • 1/2 cup Chopped walnuts Adds texture and flavor.
  • 1 teaspoon Cinnamon For added warmth.

Instructions

Preparation

  • Preheat your oven and line a muffin tin with liners, or grease it well.
  • Mash the bananas in a bowl until mostly smooth, keeping a few lumps.
  • Whisk in eggs, vanilla extract, and sweetener.
  • Stir in almond flour, baking powder, salt, and any spices.
  • Fold in optional add-ins if using.
  • Scoop the batter into the muffin tin.

Baking

  • Bake until the tops look set and a toothpick comes out mostly clean, about 20 minutes.
  • Allow to cool for 10-15 minutes before eating.

Notes

Store in an airtight container for up to 2 days at room temp, or refrigerate for up to 5 days. Individually wrap and freeze for longer storage.