Almond flour banana bread muffins (Blender friendly)

Try these super easy, hard-to-resist, gluten-free almond flour banana muffins for an easy-to-go breakfast or a snack or as a midnight binge-watching treat, and get ready to get addicted to them. I mean it !! They are soooo easy to make, super moist, and delicious that it is hard not to think of them every time you want a super easy treat.

Bonus points because they are on the healthier side when compared to regular muffins as they are made of low-carb almond flour and comparatively use less sugar and fat (butter or coconut oil).

Feel free to use the button at the top of the page to go to the recipe directly or table of contents below to go to any section of the page you want. The recipe card has all the information that is needed to make the recipe perfectly. However, I try to provide as much useful information in the post for the readers who are looking for it.

Reasons to love these almond flour muffins

• Almond flour is lower in carbohydrates than wheat flour and contains no gluten.
• Almond flour is high in protein (containing 6 grams of protein per one-ounce serving) and is a good source of vitamin E, magnesium, phosphorus, potassium, and healthy monounsaturated fats.
• Super easy to make using just the blender to make the batter. No multiple bowls or mixers to clean.

If you haven't tried my 15 min Badam Halwa with Almond flour( 2 ways) yet, you must try it !! It is a delicious Indian dessert which comes together in 10 to 15 mins and always a hit with kids and adults!!

Ingredients

• Almond flour: Almond flour is the star ingredient needless to say.
• Ripe Bananas: Ripe is the keyword here. It is very important to use well-ripened and spotty bananas for a delicious taste.
• Butter or Coconut oil for fat: You can use either butter or coconut oil for fat in this recipe. When you substitute butter with coconut oil, there won't be any big texture changes but the final product will be a tad bit less moist than with butter as the butter has more moisture than coconut oil. However, it is not significant. Make sure to use melted butter or coconut oil.
• Eggs: 4 Eggs might sound a little more than usual but they give good stability to this batter as almond flour is gluten-free flour.
• Leaveners: Both baking powder and baking soda are needed to get good leavening in these almond flour banana muffins.
• Sugar and Spices: I used regular white sugar, a little salt, and cinnamon to perfectly balance the flavors.
• Extracts: I used Vanilla and almond extract. However, almond extract is completely optional. I like using it as it gives a nice almond flavor.
• Milk: Adding just 2 tablespoons of milk gives that extra moistness to these muffins and makes them super moist almond flour banana bread muffins.
• Optional Add-ins: Add ½ to ¾ cup of chocolate chips or any nuts like walnuts or pecans to add more flavor. I also like sprinkling sliced almonds on top after filling the batter in the muffin liners.

How to Make

There are not many steps in making these awesome gluten-free almond flour banana muffins.

• Preheat the oven to 350 degrees F.
• Line a standard-size muffin tin with silicone or paper muffin cups and grease them well. Note: I used some round-shaped and some rose-shaped silicon muffin liners. I included the amazon link to the liners in the recipe card equipment section.
• Mix all the ingredients together except almond flour and optional add-ins like nuts or chocolate chips in a blender or food processor and blend until smooth.
• Now add the almond flour ( I used Costco Kirkland brand Almond flour, link in the recipe card ) and blend again for 10 to 15 seconds or until smooth. If required stop and use a spatula to scrape the walls down to make sure everything is mixed in well. Pro TIP: It is very important to measure the flour using the 'Spoon and Level Method'. It means to use a spoon to fill your measuring cup with flour and use the back of a knife to level off the flour on the top. DO NOT scoop the flour directly from the bag using the measuring cup. This small step can make a big difference in the texture of your muffins as both methods give different amounts of flour.
• If you are adding any optional nuts or chocolate chips or raisins, add them now and mix with a spatula.
• Pour the batter in the muffin liners until just above the ¾ mark, making sure to divide equally between all the cups.
• Bake for 20 to 25 mins or until tops are golden brown and the toothpick inserted comes out clean. Watch them closely from 17 min mark to avoid burning as every oven heats differently.
• Remove them from the oven and let them cool without touching for at least 10 minutes and then you can move them to a cooling rack to cool for another 10 minutes and enjoy them.

Tips for perfectly moist banana muffins

• Use only very ripe bananas as those are the key to the taste and texture.
• As mentioned above, it is very important to measure the flour using the 'Spoon and Level Method'. It means to use a spoon to fill your measuring cup with flour and use the back of a knife to level off the flour on the top. DO NOT scoop the flour directly from the bag using the measuring cup.
• Almond flour baked goods can brown more quickly than wheat flour recipes. So watch them very closely from 17 min mark to avoid burning.

More gluten-free recipes you might find interesting

• 15 min Badam Halwa with Almond flour( 2 ways)
• Apple Pumpkin Halwa | Easy Indian Pumpkin dessert
• 4 ingredient creamy Instant pot banana Steel cut oats
• Candied Cashews and Pecans ( Oven & Air fryer )
• Instant pot Aloo Matar | Indian Potato and Peas Curry (Instant pot & Stove top)
• Indian style scrambled tofu curry | Scrambled tofu matar masala( Vegan)

Frequently Asked Questions

Can I use almond meal instead of almond flour?

No, the texture of almond meal is different from almond flour, it is much coarse than almond flour and hence it cannot be used instead of almond flour to get good results.

Can I substitute any other gluten-free flour or all-purpose flour for almond flour in this recipe?

I formulated this recipe specifically for almond flour, keeping in mind all its differences when compared to regular all purpose flour. So the short answer is No, you cannot substitute with other flours with the same results. However if you are an experienced baker who baked with almond flour before and know how to make changes to the recipe when you substitute with other gluten free flours or all purpose flour, then go ahead and try.

Can I substitute eggs in this recipe?

Since Almond flour is a gluten free flour, it needs the use of eggs to get proper stability. However if you don't eat eggs, then I would suggest trying with just half the recipe just in case. I didn't try it myself so I cannot vouch for it.

Can I substitute milk for almond milk and butter for coconut oil?

Yes and Yes. Substituting milk with almond milk will not affect the outcome. It is almost the same when you substitute butter with coconut oil, there won't be any big texture changes but the final product will be a tad bit less moist than with butter as the butter has more moisture than coconut oil. However, it is not significant.

Can I reduce the amount of sugar and fat in this recipe?

Yes, you can. You can reduce the amount of sugar by half and fat( butter or coconut oil ) by 1 tbsp if you want to make it healthier. I usually do if I am making these regularly or for breakfast. There will be slight differences in the texture but no big surprises. If you are someone with healthy eating habits, then you wouldn't notice it 😊.

Making these ahead

Making the batter ahead of time : You can make the batter ahead of time (upto 2 days before ) without adding the baking soda and baking powder. You can whisk in the baking soda and baking powder right before baking.

Making muffins ahead: You can make these muffins ahead of time and store them in the refrigerator for up to a week for a quick grab and go breakfast or snack or freeze them up to 3 months in the freezer to make things easy when you are low on time. You can thaw them in the refrigerator overnight or just heat in the microwave in intervals checking in between until heated through.

Storing and Reheating

Store them in an air-tight container on the countertop for up to 24 to 48 hours. After that, it is better to store them in the refrigerator. Heat them in the microwave or in the air fryer or in a cast iron pan by cutting them in half. If you have to store them for more than 5 days, I suggest freezing them.

You can thaw them in the refrigerator overnight or just heat in the microwave in intervals checking in between until heated through.

Recipe

Blender friendly Almond flour banana bread muffins

Yamini

Try these super moist and fluffy, easy, hard-to-resist, gluten-free Almond flour banana muffins for an easy-to-go breakfast or a snack, or even a midnight treat.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 22 minutes mins

Course Breakfast or Snack

Cuisine American

Servings 12

Ingredients

  

• 3 cups Almond flour
• 3 ripe bananas or 1.5 cups mashed banana puree
• 4 tablespoons butter or coconut oil melted and slightly cooled
• ½ cup Sugar
• 4 Eggs
• 1 teaspoon Vanilla extract
• ½ teaspoon almond extract completely optional
• 1.5 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons milk
• ¼ teaspoon salt
• 2 teaspoons cinnamon
• ½ to ¾ cup chocolate chips or chopped nuts completely optional

Instructions

 

• Preheat the oven to 350 degrees F.
• Line a standard-size muffin tin with silicone or paper muffin cups and grease them well.
• Mix all the ingredients together except almond flour and optional add-ins like nuts or chocolate chips in a blender or food processor and blend until smooth.
• Now add the almond flour and blend again for 10 to 15 seconds or until smooth. If required stop and use a spatula to scrape the walls down to make sure everything is mixed in well. Note: It is very important to measure the flour using the 'Spoon and Level Method'. It means to use a spoon to fill your measuring cup with flour and use the back of a knife to level off the flour on the top. DO NOT scoop the flour directly from the bag using the measuring cup.
• If you are adding any nuts or chocolate chips, add them now and mix with a spatula.
• Pour the batter in the muffin liners until just above the ¾ mark, making sure to divide equally between all the cups.
• Bake for 20 to 25 mins or until tops are golden brown and the toothpick inserted comes out clean. Watch them closely from 17 min mark to avoid burning as every oven heats differently.
• Remove them from the oven and let them cool without touching for at least 10 minutes and then you can move them to a cooling rack to cool for another 10 minutes and enjoy them.

Notes

• These muffins have the right sweetness, not more not less than usual. However, You can reduce the amount of sugar by half and fat(butter or coconut oil) by 1 tbsp if you want to make them even healthier. There will be slight differences in the texture but no big surprises. 
• Use only very ripe bananas.
• Don't forget to measure almond flour using the 'Scoop and Level' Method as mentioned in the recipe above.
• Almond flour baked goods can brown more quickly than wheat flour recipes. So watch them very closely from 17 min mark to avoid burning.

Keyword Almond flour banana bread muffins, Almond flour banana muffins, Almond flour muffins banana, Gluten free banana muffins almond flour

Try these delicious muffins right away and let me know your comments in the comment section below. Don't forget to pint it for later !!