Ever had one of those mornings where you’re staring at a bunch of brown bananas and a kid who refuses to eat anything but plain toast? I’ve been there more times than I can count. The struggle to find something quick, healthy, and actually edible for the whole crew is so real.
That’s why I’m so excited to share our family’s favorite solution: Gluten Free Almond Flour Banana Muffins. These little guys are a total game-changer. They’re sweet, satisfying, and they come together in one bowl with minimal fuss. If you love banana-based treats, you might also enjoy these gluten-free almond butter banana muffins. I promise, this recipe is about to become your new best friend.
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
Why Even My Picky Eaters Love This!
My kids are the ultimate taste testers. If something is dry, weirdly textured, or “looks funny,” it’s an instant no. These muffins pass every single test. They are naturally sweet from the bananas, so we can use less sugar. The almond flour gives them a soft, tender crumb that isn’t gritty at all.
Most importantly, they taste like a treat! My kids think they’re getting a cupcake for breakfast. I get to feel like a rockstar mom knowing they’re eating a protein-packed and grain-free start to their day. It’s the ultimate win-win.
Our Family-Friendly Ingredient List
I keep things simple. You probably have most of this in your pantry right now. No fancy, hard-to-find items here!
- 3 large, very ripe bananas (the spottier, the better!)
- 3 large eggs
- 1/3 cup pure maple syrup or honey
- 1/4 cup melted coconut oil (or avocado oil)
- 1 teaspoon pure vanilla extract
- 3 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or chopped walnuts
How to Get the Kids Involved in Cooking This
Getting kids in the kitchen is a fantastic way to get them excited about eating. For this recipe, there are perfect jobs for little helpers.
My youngest loves to be the “Banana Masher.” Give them a bowl and a fork and let them go to town. Older kids can crack the eggs (just have a spare ready!) or carefully measure and pour the almond flour. It makes the final product feel like their creation.
The Full Step-by-Step Instructions
Don’t let the simplicity fool you. These steps are foolproof. I’ve made these in a sleepy morning haze and they still turn out great.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, mash the bananas until mostly smooth. A few small lumps are totally fine.
- Add the eggs, maple syrup, melted coconut oil, and vanilla to the bananas. Whisk everything together until it’s well combined.
- To the same bowl, add the almond flour, baking soda, cinnamon, and salt. Gently stir with a spatula until you have a thick, uniform batter. Be careful not to overmix.
- If you’re using them, fold in the chocolate chips or walnuts now.
- Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes. They’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Try to let them cool a bit before serving—it helps them set!
Fun Twists for Different Tastes
This recipe is like a blank canvas. You can easily tweak it to please everyone at your table.
Gluten Free Almond Flour Banana Muffins Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Gluten Free Almond Flour Banana Muffins Recipe!
Nutrition Information
For the chocolate lovers, stir in a handful of mini chocolate chips. For a bit of crunch, add some chopped walnuts or pecans. You can even make them into mini muffins for tiny hands—just reduce the baking time to about 12-15 minutes.
Sometimes I’ll sprinkle a little cinnamon sugar on top before baking for a crunchy, sweet top. If you have a berry fan, gently fold in a half cup of fresh blueberries. The options are endless! For another savory way to use almond flour, check out these delicious gluten-free almond flour zucchini fritters.
Storing & Reheating (Perfect for Busy Nights)
These muffins are meal-prep magic. Once completely cool, store them in an airtight container at room temperature for 2 days.
For longer storage, I pop them in the fridge for up to a week. You can also freeze them for up to 3 months. Just wrap them individually or place them in a freezer bag.
To reheat, a quick 15-20 seconds in the microwave brings back that fresh-from-the-oven warmth. For a crispy top, use a toaster oven for a few minutes.
Nutrition Notes
Here’s a quick look at why these muffins make me feel good about serving them. Remember, these are estimates and can vary with your specific ingredients.
- Gluten Free & Grain Free: Perfect for those with celiac disease or gluten sensitivity.
- Higher in Protein & Healthy Fats: Thanks to the almond flour and eggs, they help keep bellies full longer.
- Naturally Sweetened: We rely on bananas and a touch of maple syrup instead of refined sugar.
- Packed with Fiber: Almond flour adds a nice fiber boost for happy tummies.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of flour?
Almond flour is key here for the right texture and moisture. I don’t recommend substituting it with coconut flour, as it absorbs liquid very differently. For a nut-free option, you could try a certified gluten-free oat flour, but you may need to adjust the liquid slightly.
My muffins turned out a bit wet in the middle. What happened?
This usually means they needed a few more minutes in the oven! Almond flour baked goods can be delicate. Make sure your oven is fully preheated and use the toothpick test. Also, using extra-large bananas can add more moisture. If yours are huge, you might try adding an extra tablespoon or two of almond flour.
Can I make these without eggs?
I haven’t tested an egg-free version of this specific recipe. Eggs provide structure in gluten free baking. For an experiment, you could try using “flax eggs,” but the texture will likely be denser and more crumbly.
I really hope this recipe brings a little more calm and a lot more yum to your kitchen. It’s saved our morning routine more times than I can remember.
Baking should be fun, not stressful. This recipe is all about keeping it simple and delicious. Give it a try this week and watch those bananas disappear! And if you’re looking for more ways to use up summer veggies, our gluten-free zucchini fritters with almond flour are a fantastic savory option.
I’d love to know if this was a hit with your family! Please leave a comment and rating below!
