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banana muffin batter

Almond Flour Banana Muffins

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!
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 12 muffins

Equipment

Ingredients
 
 

  • 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

Instructions

  • 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.

Notes

Store the muffins in a sealed container at room temperature for 4 days or in the fridge for 1 week. They can also be frozen for up to 3 months. 
*If you don't have overripe bananas you can quickly ripen fresh bananas in the oven. Preheat your oven to 300°F. Place unpeeled bananas on a baking sheet lined with parchment paper. Bake, flipping occasionally, until very soft. This will take 20-40 minutes, depending on how ripe the bananas were to begin with. 

Nutrition

Serving: 1muffin | Calories: 189kcal | Carbohydrates: 16g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 145mg | Potassium: 75mg | Fiber: 2g | Sugar: 11g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg