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Almond flour banana muffins are a hit in my house! Moist, gluten free and free of refined sugar, these almond flour muffins are a hit for an easy snack or breakfast idea.
As time went on, I began to swap out ingredients in traditional banana bread recipes to create a healthy banana bread muffin. Since my family loved them so much, they were eager to try to the muffins!
One of the ways to get my picky eaters on board with muffins was to create almond flour muffins with chocolate chips. Who can resist trying something when there are chocolate chips involved?
In this recipe, I made a number of swaps from traditional banana bread muffins:
- refined white sugar for coconut sugar
- vegetable oil or butter for coconut oil
- chocolate chips for Lily’s chocolate chips (no refined sugar)
- all purpose flour for mainly almond flour
- dairy milk for almond milk
Frequently Asked Questions for Baking with Almond Flour
Can I substitute almond flour for all purpose flour in muffins?
You can substitute almond flour for all purpose flour for low carb or keto baking. However, The almond flour to all regular flour ratio is not 1:1. Generally a 1.5 cup to 3/4 ratio for almond flour to all purpose flour is a good place to start.
Is almond flour good for baking?
Almond flour is great for baking. Baking with almond flour is the preferred flour choice in many pastries.
You will want to take note of the ratio differences between baking with almond flour and baking with all purpose flour.
Is almond flour and almond meal the same?
Almond flour and almond meal are not the same thing. The main difference is related to the almond skin. Almond flour is made from blanched almonds while almond meal is made from almonds with the skins intact.
How much does almond flour cost?`
How do I make almond flour banana bread instead of muffins?
To make banana bread instead of banana muffins, you will adjust your baking pan and your baking time. Since muffins are smaller than banana bread, you will cook them for significantly less time.
For a muffin recipe you will bake them muffins for 20-25 minutes or until a toothpick inserted in the middle comes out clean. For a banana bread recipe, you will use a bread pan and bake the bread for approximately 45 minutes or until a toothpick inserted in the middle comes out clean.
Two of the reasons I like to make muffins rather than bread is for portion control and meal planning. I can more easily measure one muffin versus a slice of bread.
With muffins I am able to plan how many muffins my family will eat throughout the week. The muffins are also easier to freeze and defrost quicker than an entire loaf of bread.
All this being said I still love banana bread. One of my favorite recipes is from a few years back, Gluten Free Banana Bread.
Can I Make Keto Almond Flour Banana Muffins?
This question all comes down to net carbs. In addition to having coconut sugar, this recipe is for banana bread, a higher-glycemic fruit. If you are following a ketogenic diet, try using a lower glycemic fruit like raspberries or blueberries when making low carb muffins with almond flour. You will also want to swap out coconut sugar for a keto sweetener like stevia.
This recipe also includes 1/4 cup gluten free all purpose flour. I find that including this helps the muffins to have great structure. They are more “muffin-shape” and tend not to sink.
You can omit the 1/4 cup of gluten free flour if you chose to, but I like to include it to have fluffy muffins.
Almond Flour Banana Muffins Recipe
How to Make Banana Muffins with Almond Flour
Homemade Almond Flour banana muffins are easy to make! You will need the following ingredients and tools:
- almond flour
- gluten free flour (optional)
- baking soda
- coconut sugar
- unsweetened vanilla almond milk
- coconut oil
- vanilla extract
- mashed ripe bananas
- Lily’s chocolate chips
- muffin tin
- silicone baking cups
- cooling rack
Almond Flour Banana Muffins
Almond flour banana muffins are a family-friendly, healthy snack. These muffins by Momma Fit Lyndsey are moist, free of refined sugar, and gluten free!
- 3 cups almond flour
- 1/4 cup gluten free all purpose baking flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 cup coconut sugar
- 1 egg beaten
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup mashed banana approximately 3 bananas
- 1/3 cup Lily's dark chocolate chips
Preheat oven to 350F. Place 12 muffin liners into muffin pan and spray with cooking spray.
Combine flour, sugar, baking soda, cinnamon and salt in a bowl. I like to sift my dry ingredients together and then whisk. Ensure all lumps from coconut sugar and almond flour are mixed.
Mix egg, coconut oil, almond milk, banana and vanilla extract into a bowl. Stir into dry ingredients until just moistened. Fold in chocolate chips.
Use an ice cream scoop to portion out 12 muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
Here are a few other Momma Fit Lyndsey muffin recipes you may like!
- Pumpkin Chocolate Chip Muffins
- Zucchini Chocolate Muffins
- Blackberry Bran Muffins
- Protein Banana Bread Muffins
- Sweet Potato Hash Egg Muffins