Almond Flour Muffins Banana

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Almond Flour Banana Muffins are super moist and tender with crushed pecans. An easy one-bowl recipe that is gluten-free and oil-free.

My 3-year-old daughter Atley loves helping me make muffins. It is so fun to have her help in the kitchen! Banana muffins are a classic that everyone will enjoy. These almond flour banana nut muffins are so easy, a toddler can make them. Grab a bowl, mash the bananas really well, and beat the ingredients together. Next, add the flour then pecans. Scoop into muffin tins for the most delicious gluten-free banana muffins!

I love the flavor and moisture almond flour gives these almond flour banana nut muffins. They do really well frozen and reheated as well.

Ingredients for Banana Nut Muffins with Almond Flour

How to Make Almond Flour Banana Muffins

1. Line the muffin tin with muffin cups or spray with nonstick cooking spray.
2. In a large bowl, mash the bananas until smooth and no large lumps are present. Add eggs, sugar, vanilla extract, cinnamon, baking soda, baking powder, and salt. Mix vigorously until smooth and bubbly. Stir in flour until just combined. Don’t over mix. Fold in pecans (reserving a small amount for topping if desired).
3. Scoop batter into muffin cups using a cookie scoop. Top with crushed pecans if desired.
4. Bake 25-28 minutes until firm and cooked through.

Muffin Storage

Store in a loosely covered container at room temperature for up to 3 days. Or store in the refrigerator in an airtight container for up to 5 days.

Freezing and Reheating Muffins

I love freezing these muffins and reheating them as needed. Store in a freezer Ziploc bag for up to 3 months. To reheat, microwave for approximately 60 seconds or until warm.

Tips for the Best Banana Almond Flour Muffins

• Make sure to use overripe bananas with brown spots
• Mash the bananas until pretty smooth with no large lumps

FAQ

Is blanched almond flour good for baking?

Blanched almond flour is a great wheat flour alternative. Made purely from almonds which makes a healthier option. And I find baking with almond flour leads to more moist baked goods.

Why did my banana muffins not rise or sink?

Using convection bake can lead to muffins sinking in the middle (I learned this the hard way).

Check the expiration date on your baking soda and baking powder.

Too much moisture from the bananas may also cause this reaction. You can decrease the bananas slightly if that is the case.

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