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Freshly baked sugar free banana muffins on a rustic wooden table

Almond Flour Banana Muffins

A quick and easy recipe for moist banana muffins made with almond flour and ripe bananas, perfect for a grab-and-go breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 3 pieces ripe bananas Must be soft, speckled, and overripe for best flavor.
  • 2 cups almond flour Keeps the crumb tender.
  • 2 pieces eggs
  • 1/4 cup unsweetened applesauce Helps keep muffins moist.
  • 1 tsp baking powder For leavening.
  • 1 tsp baking soda For leavening.
  • 1 tsp vanilla extract Adds flavor.
  • 1/2 tsp cinnamon Can be adjusted for more flavor.
  • 1 pinch salt Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mash the ripe bananas until mostly smooth, with a few small lumps.
  3. Add eggs, applesauce, and vanilla to the mashed bananas, stirring until cohesive.
  4. In a second bowl, mix almond flour, baking powder, baking soda, cinnamon, and salt until combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until no dry pockets remain.
  6. Divide the batter into the lined muffin tin, filling each liner about 3/4 full.
  7. Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container in the fridge to keep moisture. To serve, warm briefly if desired.