Moist Almond Flour Banana Nut Muffins (Gluten-Free, Dairy-Free)

Soft, Tender Banana Muffins with Almond Flour

Hey banana lovers, if you have a few overripe bananas sitting on your counter, these almond flour banana nut muffins are one of the easiest ways to use them up.

They’re naturally gluten-free, dairy-free, incredibly moist, and packed with sweet banana flavor and crunchy walnuts in every bite.

Unlike traditional banana muffins, almond flour gives these muffins a soft, tender crumb that stays moist for days without becoming dry or crumbly. They’re perfect for breakfast, lunchboxes, afternoon snacks, or even a healthier dessert.

The recipe comes together in one bowl with simple pantry ingredients, making it ideal for busy weekdays or weekend meal prep.

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients required for these banana almond flour muffins are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the muffin batter is just a matter of mixing the wet and dry ingredients together, then transferring the batter to a muffin pan and baking! Soft, moist banana muffins never got easier!
• Totally Gluten-Free, Dairy-Free, Refined Sugar-Free & Low Carb: The best part is that these almond flour banana muffins are 100% gluten-free, dairy-free, and there’s no refined sugar used and it’s also naturally low-carb. This means that those with Celiac disease or gluten or lactose intolerances, or those simply on a low carb diet can enjoy them without any issues!

Ingredients You’ll Need:

Here’s a visual overview of ingredients required for this almond flour banana nut muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipes Notes + Substitutions:

• Bananas: Make sure to use overripe bananas for the maximum sweetness as we will not be using any refined sugar for this recipe to keep this recipe sugar free. (However, if your bananas are not very ripe, feel free to add 1 or 2 tablespoons of sugar (white sugar, light brown sugar, dark brown sugar or coconut sugar) for added sweetness. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index)).
• Eggs: Make sure to use large eggs. Eggs help to bind the ingredients together, provide moisture, as well as provide lift, so definitely make sure you don’t leave them out.
• Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you’re not a fan of vanilla, feel free to use almond extract if you prefer a more pronounced almond flavor.
• Ground Cinnamon: Ground cinnamon complements the natural banana flavor very well, so I definitely recommend adding it in.
• Almond Flour: For the best tender texture, make sure to use finely ground blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins on).
• Baking Powder: Baking powder is the only leavening agent in these fluffy almond flour banana muffins, so definitely make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Walnuts: I like sprinkling in a handful of chopped walnuts for added crunch. Alternatively, you may also use other types of nuts if you prefer (cashew nuts, almonds, pistachio nuts, macadamia nuts, etc).

How to Make Almond Flour Banana Nut Muffins:

Blend Wet Ingredients & Cinnamon: In a high-speed blender or food processor, combine the bananas, eggs, vanilla extract and ground cinnamon. Blend until smooth and creamy.

Mix in Dry Ingredients: Transfer the mixture to a large mixing bowl, then add blanched almond flour, baking powder, and salt. Mix gently with a spatula until the ingredients are combined.

Dish by Dish Tips:

• Use Extra Ripe Bananas: The bananas should have plenty of brown spots, or even mostly brown peels, which will ensure that they are easy to mash,
• Use Super Fine Blanched Almond Flour: For a really soft, tender and fluffy texture, make sure you use super fine blanched almond flour (do NOT use almond meal, which have the almond skins on resulting in a coarser texture).
• Fill Muffin Cups till Almost Full: Note that almond flour muffins will not spread or rise as much as regular muffins made with wheat flour, so you want to fill the muffin cups with the batter until they are almost full.
• Don’t Overbake: Bake the muffins until a toothpick comes out with a few moist crumbs. You don’t want to overbake as it can dry out the almond flour easily due to the high fat content.
• No Blender or Processor? If you don’t own an electric blender or food processor, you can simply mash the bananas with a fork or a potato masher before mixing the mashed banana with the other wet ingredients.
• Optional Add-Ins: If you enjoy chocolate, feel free to mix in some dairy-free dark chocolate chips to the batter if you like.

Other Almond Flour Recipes to Make:

• Almond Flour Zucchini Bread (Gluten-Free, Dairy-Free)
• Almond Flour Banana Bread (Gluten-Free, Dairy-Free)
• Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)

Other Gluten-Free Banana Recipes You’ll Love:

• Gluten-Free Banana Bread (Dairy-Free)
• Moist Buckwheat Banana Bread (Gluten-Free, Dairy-Free)
• Almond Flour Banana Pancakes (Gluten-Free, Dairy-Free)
• 2-Ingredient Banana Ice Cream (Gluten-Free, Vegan)

Gluten-Free Muffins to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Moist Almond Flour Banana Nut Muffins (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegetarian

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Description

These moist almond flour banana nut muffins have a soft, tender crumb thanks to ripe bananas and finely ground almond flour. Naturally gluten-free, dairy-free and refined sugar-free, they are easy to make in one bowl, freezer-friendly, and perfect for breakfast, snacks, or meal prep. Bake a batch of these bakery-style muffins today!

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Ingredients

Units USM Scale 1x2x3x

• 3 ripe bananas
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3 cups blanched almond flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup chopped unsalted walnuts

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C) and line a regular muffin pan with paper muffin liners.
2. Blend Wet Ingredients & Cinnamon: In a high-speed blender or food processor, combine the bananas, eggs, vanilla extract and ground cinnamon. Blend until smooth and creamy.
3. Mix in Dry Ingredients: Transfer the mixture to a large bowl, then add blanched almond flour, baking powder, and salt. Mix gently with a spatula until the ingredients are combined.
4. Fold in Walnuts: Finally, fold in 1/2 cup of the chopped walnuts until evenly distributed throughout the batter.
5. Transfer Batter to Muffin Pan: Fill the muffin cups with a spoon and, if desired, sprinkle some chopped walnuts on top.
6. Bake Until Golden: Bake for 25 minutes, or until the tops are lightly golden brown.
7. Cool Before Serving: Let the almond flour banana muffins cool completely before serving.

Notes

Bananas: Make sure to use overripe bananas for the maximum sweetness as we will not be using any refined sugar for this recipe to keep this recipe sugar free. (However, if your bananas are not very ripe, feel free to add 1 or 2 tablespoons of sugar for added sweetness. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index)).

Eggs: Eggs help to bind the ingredients together, provide moisture, as well as provide lift, so definitely make sure you don’t leave them out.

Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you’re not a fan of vanilla, feel free to use almond extract if you prefer a more pronounced almond flavor.

Ground Cinnamon: Ground cinnamon complements the natural banana flavor very well, so I definitely recommend adding it in.

Almond Flour: For the best tender texture, make sure to use finely ground blanched almond flour (blanched almonds without their skins that have been processed into a fine flour) as opposed to almond meal (processed whole almonds with their skins on).

Baking Powder: Baking powder is the only leavening agent in these fluffy almond flour banana muffins, so definitely make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Walnuts: I like sprinkling in a handful of chopped walnuts for added crunch. Alternatively, you may also use other types of nuts if you prefer (cashew nuts, almonds, pistachio nuts, macadamia nuts, etc)

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Muffins
• Method: Baking
• Cuisine: American