Almond Flour Banana Muffins

Almond Flour Banana Muffins make the perfect breakfast or snack. They’re chock full of gooey chocolate, a delightful banana flavor with a healthier twist. Unlike regular muffins, these muffins are tasty without too much of the guilt thrown in.

Stack of Almond Flour Banana Muffins

Almond Flour Banana Muffins

There’s nothing more satisfying than the perfect breakfast to get the day started. It also feels amazing to get the day rolling with a healthy breakfast as opposed to a heavy and greasy one. I’m a huge fan of muffins and often opt for one in the morning. Let’s be real, they’re easy to toss together and you can make them in big batches and grab one and eat it on the go. Plus, they’re pretty easy to make healthy without strange ingredients.

Jump to Recipe

These Almond Flour Muffins are pretty easy and versatile since you can just about do anything you like to them. They make for a great base when it comes to healthy muffins and can be customized for whatever mood you’re in. It’s definitely one of my favorite muffin recipes, along with these Healthy Banana Muffins and Lemon Poppyseed Muffins. They make for a splendid start to the day!

How to Make Almond Flour Banana Muffins

  1. Prep – Preheat the oven to 350 degrees and grease a muffin tin. 
  2. Make the batter – Thoroughly combine the eggs, vanilla, and oil. Add in the rest of the ingredients except the almond flour and chocolate chips. Mix well.
  3. Add in the almond flour and mix before folding in the chocolate chips.
  4. Bake – Spoon the batter into the muffin pan, filling 10 cavities to the brim. Bake for about 20 minutes then remove and let cool in the pan for 15 minutes. Serve and enjoy!
Picking up an Almond flour banana muffin

Tips and Variations

  • Storage – Store your almond flour muffins in an airtight container in a dark, cool spot. If desired, these muffins can be stored in the fridge or freezer in an airtight container. They will keep in the fridge for around a week, and in the freezer for about 2 months.
  • Reheating – To reheat the muffins from the pantry or fridge, simply place in the microwave covered with a moist paper towel for a few seconds. If reheating from the freezer, you’ll want to let the muffins come to room temperature on their own and then follow the basic reheating steps.  
  • Make it keto – This recipe is easily made keto. All you have to do is use a chocolate chip that’s sugar free or keto-friendly.
  • Are these muffins gluten-free? – Yes, these muffins are already gluten-free, there’s no need to make any changes.
  • Make them vegan – If you would like to make this healthy muffin recipe vegan-friendly, simply swap out the eggs for a half cup unsweetened applesauce. You can also use flax or chia eggs, whichever you like most. 
  • Swap out the chocolate chips – You definitely don’t have to add chocolate chips to these muffins. You can use any additions you wish. For example, chopped walnuts, chopped pecans, diced apple, blackberries, strawberries, almonds, etc. The options are endless with these muffins. You can always swap out the banana as well with some of these options.
  • Why are they so dark? – I like mine darker so they have a little crispness to the outside. However, if you don’t prefer this, you can cook them for about 5 minutes less, then let them cool for a touch longer than the recipe calls for. Be gentle removing them from the pan. A darker color is also normal when banana is used in a recipe.

What Can You Add to these Muffins?

As mentioned above, muffins can be limitless in the things you can add to them. Using the base batter, you can add in just about any flavor your heart desires. For example, instead of vanilla extract, use other extract flavors such as lemon, orange, hazelnut, etc. There are tons of extract flavors to choose from. You can also add in nuts, fruits (even dried fruits), even some veggies like zucchini. The sky’s the limit when it comes to muffins, which is why they’re perfect.

So, go on, give these Almond Flour Muffins a go and then let me know if you have any questions in the comment section below! 

Here is the Recipe for Almond Flour Banana Muffins:

Almond Flour Banana Muffins

Almond Flour Banana Muffins make the perfect breakfast or snack. They’re chock full of gooey chocolate, a delightful banana flavor with a healthier twist.
Prep Time10 mins
Cook Time20 mins
Resting Time15 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: Almond Flour Banana Muffins
Servings: 10
Calories: 288kcal


  • 2 eggs
  • 1/4 cup oil
  • 1 Tbsp vanilla
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp salt
  • 3 mashed bananas Overly ripe
  • 2 1/4 cups Almond flour
  • 1/2 cup chocolate chips


  • Preheat oven to 350 degrees F and grease an average size muffin pan.
  • In a large bowl, thoroughly mix the eggs, oil, and vanilla.
  • Add the cinnamon, baking soda, baking powder, salt and bananas. Mash and mix well.
  • Add in the almond flour and mix well again.
  • Fold in the chocolate chips.
  • Fill in the muffin cavities to the brim and bake for about 20 minutes or until a toothpick comes out clean.
  • Let the muffins cool in the pan for about 15 minutes. Muffins will be darker than normal.


Serving: 1g | Calories: 288kcal | Carbohydrates: 21g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 471mg | Potassium: 220mg | Fiber: 4g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg
Tried this recipe?Mention @mymommystyle or tag #mymommystyle!
Stacking an almond flour banana muffin

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