Almond Flour Banana Muffins

These almond flour banana muffins have a great texture, with just a little bit of added coconut sugar and there’s also a vegan option. These paleo banana muffins won’t disappoint!

People loved my almond flour brownies so much that I figured I’d make another almond flour recipe.

And this one is a winner! It took me all these years to post a basic paleo banana muffin recipe because like I mentioned in my paleo chocolate banana muffins post, paleo muffins are so difficult to get right.

I’ve tried making paleo banana muffins on and off for years and I thought maybe I was the one with issues. So I tried a bunch of recipes from other people and have to say I didn’t like any of them.

The textures were eggy, soggy and just… bla. But not these!

While they’re not exactly like regular banana muffins, they’re still super delicious and the texture is great.

If you don’t have almond flour on hand but still want your banana muffins to be gluten-free, try my gluten-free banana bread. Unfortunately, I have no idea of the yield or how long to bake them as muffins for. I’m guessing it’d yield 12 muffins and you’d need to bake them for 15-22 minutes.

I wanted to make these muffins totally banana-sweetened but they were just hardly sweet. So I added two tablespoons of coconut sugar and that made a difference.

If you want to give these almond flour banana muffins to toddlers, you can go ahead and omit the coconut sugar. Unless they’re already used to sweet stuff, they should be totally happy with them. 🙂

To make them vegan, I went with my first choice of vegan eggs and used a chia egg. But they were soggy and never baked fully.

I tried again using 1.5 teaspoons less water in the chia egg and it worked great! Sometimes people complain about how I call for unusual amounts of ingredients.

Like 1/4 cup + 1 teaspoon of flour, water, whatever. And this is why.

Because just small amounts can have a huge effect on the recipe. Especially in paleo baking!

It’s why I usually test a recipe an absurd number of times before posting. Precision, precision, precision. 🙂

I have to say that the vegan version is uglier than the egg one. You have to smooth the tops of them because they don’t really flatten while baking.

They’re also a little darker brown rather than yellowish brown.

I kept these almond flour banana muffins totally plain but you can add nuts or chocolate chips.

If you live outside of North America, make sure you’re using the right almond flour. In the UK, almond flour = deoiled almond flour, which is a product that doesn’t even exist in the US.

Or at least it didn’t a few years ago when I looked into it. In Germany, it’s the same. What translates to almond flour = deoiled almond flour.

What you need to get is ground almonds! Ground almonds usually aren’t as fine as almond flour but it’s what I use without major issues.

Recipes will turn out a little more greasy but it’s usually not a huge deal. It does make cookies spread a lot more, though!

You can see a side-by-side comparison in my post on paleo gingerbread cookies. It’s a pretty huge difference, huh?

After a year of no new muffin recipes, I seem to be on a muffin posting spree. I’ve got one more coming up and then it’s on to other good stuff!

I hope you’ll enjoy these muffins!

Questions about how to make these muffins?

  • Can I use something else other than bananas?

    I would have to recommend that you find a non-banana muffin recipe if you can’t use bananas.

  • Can I use a different type of vegan egg?

    I’ve only used modified chia eggs so I’m really not sure. I used 2.5 tablespoons of water instead of 3. When I made a regular chia egg, the banana muffins never cooked fully. So I can’t really say about other subs.

  • Do I have to use coconut sugar?

    You could use maple sugar. Or another type of granulated sugar. Not a liquid sweetner.

    They weren’t sweet enough for me without the coconut sugar but if you want the muffins to be hardly sweet, you can omit it.

  • What can I use instead of almond flour?

    Almond meal should be fine. Another type of nut flour or meal would likely work but I can’t say for sure without trying it myself.

    Coconut flour, a GF baking blend, wheat – nothing else will work in place of almond flour except possibly for other nut flours / meals.

  • Can I bake this as bread?

    Using a muffin recipe in a loaf pan doesn’t always work. When it’s a grain-free recipe, especially one that’s just almond flour, it’s even more risky. I haven’t tried it yet and don’t recommend doing it, unless you’re okay with a possibly sunken loaf top and / or a soggy bottom.

  • Can I add chocolate chips or nuts?

    Yes! I’d suggest about 1/2 cup chocolate chip or chopped nuts.

These almond flour banana muffins have a great texture, have just a little bit of added coconut sugar and have a vegan option. These banana muffins won't disappoint!

❀

Almond Flour Banana Muffins (paleo, vegan option)

Almond Flour Banana Muffins
  • Prep Time: 15 min
  • Cook Time: 17 min
  • Ready in: 32 min
  • Yield: 8 muffins

If you love almond flour recipes, you’re going to love these moist, flavorful and delicious paleo banana muffins!

Ingredients

  • 1 cup (230 grams) peeled, very ripe bananas (this was 2 medium bananas)
  • 2 large (50 grams each, out of shell) eggs or 2 modified chia eggs1 for vegan
  • 2 teaspoons vanilla extract
  • 2 tablespoons (22 grams) coconut sugar, very tightly packed
  • 1 1/3 cups (133 grams) almond flour2
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda

Directions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 8 muffin liners. I recommend silicone liners as these muffins stick a bit to paper ones. If you have to use paper, then waiting a few hours after baking helps make removing the liners easier.
  2. In a large mixing bowl, measure out 232 grams of bananas. Mash the bananas with the bottom of a glass. They should almost be like a puree. If you don’t have a scale, you need 1 cup of mashed bananas.
  3. Add the eggs, vanilla and coconut sugar and stir until combined.
  4. In a medium bowl, mix together the almond flour, cinnamon, salt and baking soda. Add the dry mix to the wet and stir just until combined.
  5. Spoon the batter into the muffin liners, filling them 2/3 full.
  6. Bake for 17 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely. These muffins are best after they’ve rested for a few hours.
  8. Store in an airtight container for 2-3 days at room temperature. These are very moist so I don’t recommend keeping them at room temp so long. You can also refrigerate for 5 days or freeze for 2 months.

Notes

  1. To make the 2 modified chia eggs for this recipe, use 2 tablespoons ground chia seeds + 5 tablespoons water. Mix together until goopy like an egg.
  2. This is called ground almonds in some countries.

Recipe by Texanerin Baking | www.texanerin.com

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