Almond Flour Banana Muffins – Low Carb & Moist Recipe

I was cleaning out my freezer last month when I discovered three forgotten bananas tucked behind some frozen vegetables. They were perfectly speckled and just begging to be transformed into something special. Instead of my usual banana bread, I decided to experiment with almond flour for a lighter, low-carb version. The result was so surprisingly moist and flavorful that I’ve made them every weekend since.

What I love about these almond flour banana muffins is how they fill your kitchen with the most comforting aroma while baking. The scent of ripe bananas and warm cinnamon wraps around you like a cozy blanket. Even my neighbor texted me last time asking what smelled so amazing.

These have become my go-to breakfast for busy mornings and afternoon pick-me-ups. They’re satisfying without being heavy, and the natural sweetness from the bananas means you don’t need much added sugar. If you’re looking for other healthy snack ideas, you should definitely try our strawberry yogurt bites for a quick protein boost.

Recipe Overview

Cuisine: American
Category: Baked Goods
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins

Recipe

Almond Flour Banana Muffins – Low Carb & Moist Recipe

Make Almond Flour Banana Muffins – Low Carb & Moist Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Ashley Vaughn

Prep: 15 min | Cook: 22 min | Total: 37 min

Serves: - 4 + bites

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INGREDIENTS

• 2 ½ cups finely ground almond flour
• 3 medium ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs, at room temperature
• ¼ cup pure maple syrup or honey
• 3 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon sea salt
• ½ cup chopped walnuts or pecans (optional)

PREPARATION

1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2

In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt until well combined.

3

In a separate bowl, mash the bananas with a fork until smooth, then whisk in the eggs, maple syrup, melted coconut oil, and vanilla.

4

Pour the wet ingredients into the dry ingredients and gently fold together until just combined – don’t overmix.

5

If using nuts, fold them in now, then divide the batter evenly among the 12 muffin cups.

6

Bake for 20-25 minutes until the tops are golden and a toothpick inserted comes out clean.

7

Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Enjoy your homemade Almond Flour Banana Muffins – Low Carb & Moist Recipe!

Nutrition Information

Calories: 198

Carbohydrates: 14g

Protein: 6g

Fat: 15g

Fiber: 3g

Sugar: 8g

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What You’ll Need

When I first started baking with almond flour, I learned that not all brands perform the same way. Through trial and error, I found that finely ground almond flour works best for that tender crumb we’re after. If you can find blanched almond flour, it gives the muffins a lighter color, though regular works perfectly fine too. For those watching their budget, buying almond flour in bulk sections often costs less than pre-packaged versions.

You’ll want standard muffin tins, liners (I prefer parchment paper ones as they peel away cleaner), a couple of mixing bowls, and a whisk. Nothing fancy required – this is one of those recipes where simple tools yield impressive results.

INGREDIENTS

There’s something therapeutic about lining up all my ingredients before starting. The vibrant yellow of the bananas, the warm brown of the cinnamon, the pale almond flour – it’s like creating an artist’s palette before painting. I always mash my bananas in the same ceramic bowl my grandmother gave me, which makes the process feel connected to generations of home bakers.

• 2 ½ cups finely ground almond flour
• 3 medium ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs, at room temperature
• ¼ cup pure maple syrup or honey
• 3 tablespoons melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon sea salt
• ½ cup chopped walnuts or pecans (optional)

PREPARATION

I’ll never forget the first time I made these for my book club – I was so nervous they’d be dry or dense. But the key turned out to be not overmixing the batter. A few gentle folds until just combined creates the perfect texture. If you enjoy warm, comforting baked goods, you’ll absolutely love our homemade apple cinnamon rolls for your next weekend baking project.

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt until well combined.
3. In a separate bowl, mash the bananas with a fork until smooth, then whisk in the eggs, maple syrup, melted coconut oil, and vanilla.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined – don’t overmix.
5. If using nuts, fold them in now, then divide the batter evenly among the 12 muffin cups.
6. Bake for 20-25 minutes until the tops are golden and a toothpick inserted comes out clean.
7. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

NUTRITION INFORMATION

• Calories: 198
• Carbohydrates: 14g
• Protein: 6g
• Fat: 15g
• Fiber: 3g
• Sugar: 8g

Perfecting Your Banana Selection

The ripeness of your bananas makes all the difference in this recipe. I look for bananas that are heavily speckled with brown spots – they’re sweeter and mash more easily. If your bananas aren’t quite ripe enough, you can speed up the process by baking them (unpeeled) at 300°F for 15-20 minutes until the skins blacken. Once cooled, they’ll be perfectly soft and sweet.

When mashing, I leave a few small chunks for texture rather than making it completely smooth. This creates little pockets of intense banana flavor throughout the muffins. If you prefer uniform texture, mashing with a potato masher works better than a fork.

Storage and Freezing Tips

These almond flour banana muffins keep beautifully for several days when stored properly. I place them in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. The cool temperature actually helps maintain their moisture.

For longer storage, I freeze them individually wrapped in plastic wrap, then placed in a freezer bag. They thaw perfectly at room temperature in about an hour, or you can warm them briefly in the oven or toaster oven. Having these ready in the freezer has saved me countless times when unexpected guests drop by or I need a quick breakfast on the go.

Creative Variations to Try

Once you’ve mastered the basic recipe, there are so many delicious ways to customize these muffins. My daughter loves when I add chocolate chips to hers, while my husband prefers his with a streusel topping made from almond flour, cinnamon, and a touch of coconut oil. For a savory dinner option that’s just as easy to make, check out our creamy spinach mushroom pasta recipe.

FREQUENTLY ASKED QUESTIONS

Can I make these almond flour banana muffins dairy-free?

Absolutely! The recipe is naturally dairy-free if you use coconut oil instead of butter. I’ve made them both ways and honestly can’t tell the difference in flavor or texture.

Why did my muffins turn out dense?

This usually happens from overmixing the batter or using coarsely ground almond flour. Gently fold until just combined and ensure your almond flour is finely ground for the best texture.

Can I substitute another flour for almond flour?

Almond flour has unique properties, so I don’t recommend substituting it 1:1 with other flours. However, you could try coconut flour using about 1/3 the amount and adding extra eggs for moisture.