The almond flour banana nut muffins in this recipe might be a little different from what I used to eat at my grandma’s house, but I like to think that I’ve finally perfected our old family one.
I still remember the first time that I helped bake muffins with my grandma. She knew I’d always wake up early, and she was right there in the kitchen just waiting for me to come downstairs with all of the ingredients ready to make the muffins.
Baking was one of our favorite activities to do together. At that moment, I had no idea what she had in mind for those overripe bananas on the table, but I knew it would be good.
As we stirred and mixed the ingredients, my grandma would tell me all of her baking secrets. She told me how to know when bananas are ripe, and she’d carefully watch to make sure that I didn’t over-mix the ingredients.
Now that I’m a grandma, I was excited to hear that my grandkids would be coming to stay for a week. Knowing that they were gluten-free, I decided to change up my old family recipe.
As I pass down this recipe to my grandkids, I thought I’d pass it down to you. This way, everyone can enjoy the amazing scent of warm banana muffins wafting through their house.
What I Did To Make These Almond Flour Banana Muffins The Best
At first glance, you might not notice much of a difference between this recipe and ones you’ve tried before. However, there is one key difference and that is that I used almond flour in mine.
Almond flour is gluten-free, and it contains fewer carbs than you’ll find in wheat varieties. You can also infuse the muffins with extra vitamin E and other essential nutrients.
I love knowing that I can sneak in some extra nutrition for my grandkids while giving them a fun and delicious treat.
The almond flour is what really makes the recipe different, but I’ve also experimented with different sweeteners over the years. Some people love it when I make it with maple syrup, and others notice a difference in the sweetness when I substitute honey instead.
On top of those two things, the ability to use add-on’s really puts the icing on the cake.
In this recipe, I mention using chocolate chips. You can definitely use the typical semi-sweet type, but you can also branch out to add some different flavors.
White chocolate chips are fun, and you might prefer the way they give a milder flavor that lets the bananas shine. Or, you can get creative and put in cherry or peanut butter chips for a fun twist that changes the whole flavor up.
Common Questions People Frequently Ask
There’s a few common questions that I encounter when I share my recipe with others. Hopefully, this helps you get started on turning out the best muffins for your breakfast in the morning.
How do you pick the right bananas for your muffins?
There’s a fine line between ripe bananas and ones that are overly-ripe for this recipe. You’ll want to look for ones that are just turning brown on the outside.
If you press lightly on the peel, then you should feel like they are softer than what you would want to eat. However, they shouldn’t be leaking juice or feeling like complete mush.
How do you cook with almond flour?
Baking with almond flour is a lot like using wheat and other varieties. The key thing to know is to always follow the recipe. I’ve made this one specifically for use with almond flour, and following the ratio helps you turn out beautifully soft, warm muffins.
When you measure the almond flour, make sure to avoid packing it down. Simply scoop up the flour, and use a knife to level it off. This prevents your muffins from being too dense.
As a final note, store your almond flour in the fridge. Almond flour has more natural oils than wheat, which can cause it to go rancid faster. Storing your flour in the fridge helps it to last as long as six months, if you don’t use it up by then.
Prep Work and Equipment to Set Up
I’ve always taught my grandkids that prepping first makes lighter work. You can technically make this recipe by hand, but having a high speed blender available makes it faster and easier on your arms.
Using a blender also helps to mix the ingredients better so that you enjoy smoother muffins.
You are also going to need a 12-count muffin tin. If you are doubling the recipe, then make sure to have additional muffin tins on hand.
I also like to use muffin liners. They help the muffins to release better, and my grandkids like to use fun colors and patterns that make this recipe extra fun to whip up.
Next, you’ll want to set up the ingredients. If you’re making the recipe by hand, then you’ll need to mash up the bananas first. If you use a blender, then you can let it do all the work.
Finally, grab a bowl and have everyone who is helping wash their hands. You’re about to see one of my favorite recipes turn into the softest, warm muffins that you’ll want to turn into a regular snack or meal at your house.
Get Ready to Mix and Bake My Favorite Almond Flour Banana Nut Muffin Recipe
Almond Flour Banana Muffins
- 3 pieces banana, mashed up and should equal to 1 cup
- 1 piece egg
- 2 cups almond flour
- 1/4 cup maple syrup, you can substitute honey if you wish
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup chocolate chips, white semi-sweet and milk all work great
- 1/4 cup walnuts, or your favorite type of nuts chopped
- Start by preheating the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Then, place a muffin liner in each cup of the tin and spray it with coconut oil to prevent sticking. You can then set your prepped pan aside while you make the muffin batter.
- Take the dry ingredients, and add them to the large mixing bowl where you can stir them up well. Next, take the wet ingredients, which are the egg, bananas, maple syrup or honey and vanilla extract and put them into your blender.
- Blend these ingredients on high until the mixture is smooth.
- Now, you are ready to add the wet ingredients to the dry ingredients. Mix it all together, and use a spoon to fold in your nuts and chocolate chips.
- Once it is ready, simply fill each muffin cup with the batter. Filling each one up to around 2/3 full is best for keeping the muffins from rising too high.
- After you put the muffins in the oven, let them bake for around 18-20 minutes. You’ll know they’re done when a toothpick or skewer comes out clean.
- Remove the muffins from the oven, and let them rest for around 10 minutes before moving them to a cooling rack. Enjoy!