Craving a wholesome treat? These banana muffins are for you! These muffins are tender, fluffy, and perfectly banana-y. My daughter adores them, and I love making them with her. I like to keep some in the freezer for snacks—they defrost in the microwave in about 20 seconds.
This gluten-free banana muffin recipe is notable because it’s made with almond flour and naturally sweetened with real maple syrup. The remaining ingredients are to be expected, including eggs (for structure and loft), butter (for richness), baking powder and baking soda, salt, vanilla extract, and optional cinnamon (for a hint of warming spice).
These muffins are similar in flavor to my popular Maple-Sweetened Banana Muffins, which are made with whole wheat flour, and follow the same formula as my Gluten-Free Pumpkin Muffins. I’ve probably made ten batches already. I hope you love them as much as we do!
I’ve been obsessed with almond flour lately. I’m not following a gluten-free diet, but I love the tender texture of almond flour-based goods. You might expect almond flour to taste overtly of almonds, but it actually lets the other flavors in the recipe shine. (In contrast, regular flour dulls them.) As a result, I’m often able to use less sugar to match the sweetness found in more conventional counterparts.
Almond flour is lower in carbohydrates than grain-based flour, so using less sugar further reduces the carbohydrates without resorting to sugar-free alternatives. These muffins are wholesome and certainly more healthy than conventional muffins!
Watch How to Make Gluten-Free Banana Muffins
More Banana Goodness
Here’s a list of my best gluten-free banana recipes. Find more banana recipes and almond flour recipes in the archives.
Please let me know how your muffins turn out in the comments! I love hearing from you.
Gluten-Free Banana Muffins
These gluten-free banana muffins are made with almond flour! This easy recipe uses simple ingredients and comes together by hand. Recipe yields 1 dozen muffins.
- Preheat the oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper liners.
- In a medium mixing bowl, combine the almond flour, baking powder, cinnamon, baking soda, and salt. Whisk to combine, then set the bowl aside.
- In a smaller mixing bowl, whisk the eggs to break them up. Add the mashed banana, maple syrup, melted butter, and vanilla. Whisk until the mixture is fully blended.
- Pour the wet mixture into the dry ingredients, and stir with a big spoon until the mixture is evenly combined. If you’re adding mix-ins, gently stir them in now.
- Fill the muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the muffins are turning golden around the edges and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling. Muffins will keep at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
Recipe adapted from my healthy banana muffins, gluten-free banana bread and gluten-free pumpkin muffins.
*Sweetness level: Use less maple syrup if your bananas are overripe (spotty brown) and/or you prefer less sweet muffins. Use more maple syrup if your bananas are solid yellow and/or you prefer sweeter muffins.
Make it dairy free: Substitute coconut oil for the butter.
Nutrition
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