These almond flour banana muffins are light, moist, perfectly sweet, plus low-carb and gluten free! They are easy to make and perfect for a quick grab and go breakfast or snack!
Almond flour is one of my all-time favorite baking ingredients. Other than the fact that it's low-carb, gluten-free, and full of healthy fats, I love the delicious texture and nutty flavor it adds to baked goods. I always keep a large bag of it stocked for making macarons, and more recently I've become obsessed with using it to make more things like brownies, cookies, and bread!
One of the best things about these almond flour banana muffins is they stay fresh and moist for days longer than muffins made with regular flour, so you can easily make a big batch over the weekend to enjoy throughout the week!
INGREDIENTS FOR ALMOND FLOUR BANANA MUFFINS
- Almond flour: Almond flour is made from peeled and blanched almonds that are ground into a very fine powder. Blue Diamond almond flour is my favorite brand, it's a lot finer and less chunky than other brands I've used. You can buy it at most grocery stores, but I usually order it online because it's cheaper!
- Baking soda and baking powder: Baking soda reacts with the acidic ingredients to make the muffins rise, baking powder is self-reactant and provides extra rising insurance.
- Ground cinnamon: Optional.
- Sour cream: Sour cream adds moisture to the muffins and provides acidity that reacts with the baking soda and makes the muffins light and fluffy! You can also substitute with plain full-fat Greek yogurt.
- Brown sugar: Light brown sugar, packed.
- Eggs: 2 large.
- Mashed ripe banana: If you don't have ripe bananas you can always quickly ripen fresh bananas by baking them in the oven until very soft and mushy. See instructions below!
- Chocolate chips and/or chopped walnuts: Optional. Cinnamon baking chips and chopped pecans are also delicious!
- Sparkling sugar: Optional, for sprinkling on top of the muffins before baking.
CAN YOU SUBSTITUTE ALL-PURPOSE FLOUR FOR ALMOND FLOUR
No, this recipe will not work with all-purpose flour. Almond flour has a higher fat content and doesn't absorb moisture the way regular flour does, so to make these with all-purpose flour you would need to make a few changes to the recipe overall.
HOW TO QUICKLY RIPEN BANANAS
If you want to make banana bread or muffins, there's no need to wait for your fresh bananas to ripen! You can quickly ripen bananas in the oven, it only takes about 30 minutes and makes them soft, mushy, and perfect for baking!
Preheat your oven to 300°F. Place your unpeeled bananas on a baking sheet lined with parchment paper.
Bake, flipping occasionally, until the bananas are very soft with black peels. This will take about 20-40 minutes, depending on how ripe they are to begin with.
HOW TO MAKE ALMOND FLOUR BANANA MUFFINS
Preheat your oven to 350°F. Line a 12-count muffin pan with liners and lightly spray the inside of the liners with non-stick spray.
- In a large bowl, whisk the brown sugar, sour cream, and eggs.
- Sift in the almond flour, baking powder, baking soda, salt, and ground cinnamon (if using).
- Mash the banana in a separate bowl until mostly smooth with just a few lumps. Fold the mashed banana into the batter.
- Mix in the chocolate chips and chopped nuts, if using.
Scoop the batter into the muffin liners and sprinkle the tops with more chopped nuts, chocolate chips, and sparkling sugar, if desired.
Bake the muffins for 19-20 minutes, or until a toothpick inserted into the center comes out clean.
HOW TO STORE ALMOND FLOUR BANANA MUFFINS
Store the muffins in a sealed container and keep them in the fridge for 1 week or at room temperature for 4 days. You can also freeze the muffins and muffin batter for up to 3 months.
HOW TO FREEZE MUFFINS AND MUFFIN BATTER
To freeze the muffins: Arrange the muffins on a baking sheet and set the sheet flat in your freezer. Once the muffins are pretty solid, add them to a large plastic bag or airtight container and keep frozen for up to 3 months. Heat them up in a 350°F oven or a toaster oven for a few minutes until warm.
To freeze muffin batter: Add liners to your muffin pan and scoop the batter into the liners. Set the pan flat in your freezer until the batter is completely solid. Overnight is best. Add the frozen batter-filled liners to a large plastic bag and keep in the freezer for up to 3 months.
To bake from frozen: Add the frozen batter-filled liners to your muffin pan. Bake the muffins straight from frozen in a 350°F oven until a toothpick inserted into the center comes out clean.
Almond Flour Banana Muffins
- muffin liners
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon salt
- ½ cup light brown sugar, packed
- ¼ cup full-fat sour cream or plain Greek yogurt
- 2 large eggs
- ½ cup mashed overripe banana*
- ¼ cup chocolate chips or cinnamon chips, optional
- ¼ cup chopped walnuts or pecans, optional
- sparkling sugar, optional, for sprinkling on top
- Preheat your oven to 350°F. Line a 12-count muffin pan with liners and lightly spray the liners with non-stick spray.
- Sift the almond flour, baking powder, baking soda, ground cinnamon, and salt in a medium bowl.
- In a large bowl, whisk the brown sugar, sour cream, and eggs until smooth. Add the sifted dry ingredients and mix until just combined.
- Mash the banana in a separate bowl until mostly smooth with just a few lumps. Fold the mashed banana into the muffin batter. Fold in the chocolate chips or cinnamon chips and chopped nuts, if using.
- Add a scoop of the muffin batter to each liner. Sprinkle the tops with more chopped nuts, chocolate or cinnamon chips, and sparkling sugar, if desired.
- Bake in the preheated oven for 19 minutes. A toothpick inserted into the center should come out clean.