Healthy almond flour banana nut muffins that are soft and fluffy with delicious bits of crunchy walnut in every bite. These yummy muffins are a delicious gluten-free and dairy-free snack and the best way to use up ripe bananas!
Made using wholesome ingredients like almond flour, coconut sugar, olive oil and bananas, these better for you almond flour banana muffins are nutritious yet so yum! My whole family absolutely devoured these muffins so I’ll be making them again and again!
I love using almond flour in gluten-free baking as it creates such a lovely texture without needing gluten. If you love using almond flour as well then check out some of my other almond flour recipes like my Almond Flour Crepes, Flourless Chocolate Espresso Cake or my Gluten Free Carrot Cake Cupcakes.
What’s to Love About Almond Flour Banana Nut Muffins
- allergy friendly – these paleo muffins are gluten-free, grain-free and dairy-free, so great for anyone with those allergies. For a nut-free option, try my Gluten-Free Banana Muffins.
- delicious & healthy – who said healthy food needs to be boring? These muffins prove that healthy can be so delicious! Made using wholefood ingredients and naturally sweetened with coconut sugar, these muffins not only taste great but are nutritious as well!
- quick & easy to make – taking just 15 minutes to prep and 17 minutes to bake, these muffins are ready to enjoy in just over 30 minutes.
- great to meal prep – these muffins freeze really well so great to batch cook for your freezer stash.
Ingredients Notes & Substitutions
Checkout all of the simple ingredients that you will need to make these almond flour banana nut muffins below. I’ve also included any ingredients notes and possible substitutions. Find the ingredient quantities and full recipe in the recipe card at the bottom of this post.
Wet Ingredients
- ripe bananas – you’ll want to choose nice and ripened bananas for this recipe. Brown spots are good! Bananas add the perfect amount of natural sweetness to this recipe.
- eggs – this recipe uses large eggs. If you wanted to try a vegan version you could try swapping the each egg for a flax egg, which is 1 tablespoon flax meal whisked in 3 tablespoons water per flax egg. I haven’t tested this so can’t guarantee how well it will work.
- vanilla extract – if you prefer a spiced banana muffin then you can swap the vanilla extract for a teaspoon of cinnamon or mixed spice.
- extra virgin olive oil – you can swap olive oil for macadamia oil or even melted butter.
- soy milk – I’ve used soy milk to keep these dairy free, however you can swap the soy milk for your milk of choice.
Dry Ingredients
- almond flour – you can also use blanched almond meal in place of almond flour.
- tapioca flour – tapioca flour can be swapped for arrowroot flour or corn flour.
- baking powder – baking powder is different to baking soda so make sure you are using baking powder, which is a mixture of baking soda and tartaric acid.
- coconut sugar – coconut sugar can be swapped for brown sugar or rapadura sugar. I wouldn’t recommend swapping for a liquid sweetener like maple syrup or honey as that will change the texture of the muffin.
- flaxseed meal – flaxseed meal is also known as linseed meal.
- walnuts – walnuts can be swapped for pecans or turn into chocolate chip muffins and swap for dark chocolate chips.
How to Make Almond Flour Banana Nut Muffins
These muffins are an absolute sinch to make with everything coming together in one bowl. Follow these step-by-step instructions to get perfect muffins everytime.
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Start by preheating the oven and lining a 12 whole muffin tin with muffin liners or cupcake papers.
Add the bananas to a large mixing bowl and mash well. Crack the eggs into bowl of mashed bananas, add the vanilla extract, milk and olive oil and whisk to combine.
I recommend sieving the baking powder and tapioca flour into the bowl to remove any lumps. Then add the almond flour, coconut sugar and flaxseed meal and stir with a wooden spoon to combine. Add about two thirds of the chopped walnuts to the bowl and stir to combine.
Spoon the batter into the paper liners, I like to use an ice cream scoop to get an even amount for each muffin. Use a rubber spatula to get every last bit of batter out of the bowl. Sprinkle the remaining walnuts onto the tops of each muffin and then place the muffin pan into the oven to bake for 17 minutes or until golden brown and springy and cooked through when pierced in the centre with a toothpick or skewer.
Transfer to a wire rack to cool.
How to Almond Flour Store Banana Muffins
Let the muffins cool to room temperature before transferring to an airtight container. Store at room temperature for up to 2 days and transfer to the fridge for a further 2 days. In warmer climates store in the fridge after the first day. Alternatively, these muffins can be frozen for up to 4 months. Reheat in the microwave before eating for that just baked feel.
Kitchen Equipment Recommendations for Baking Muffins
Almond Flour Banana Nut Muffins
Equipment
- Sharp knife
- Chopping Board
- Whisk
- Muffin pan
- Muffin liners
Ingredients
- 2 large ripe bananas
- 3 large eggs , room temperature
- 1/3 cup extra virgin olive oil, mild flavoured
- 1/3 cup soy milk, or milk of choice
- 1 tablespoon vanilla extract
- 1 ½ cups almond flour
- ½ cup tapioca flour
- 1 ½ teaspoons baking powder
- ¾ cup coconut sugar
- 2 tablespoons linseed meal, flaxseed meal
- 1 cup walnuts, roughly chopped
Instructions
- Preheat the oven to 170°C/338°F (fan forced) . Line a 12-hole muffin pan with cupcake papers.
- In a medium sized mixing bowl, mash the bananas.
- Add the eggs, extra virgin olive oil, soy milk and vanilla extract to the mashed banana and whisk to combine.
- To the same bowl sieve in the tapioca flour and baking powder. Add the almond flour, coconut sugar and linseed meal and stir with a wooden spoon until well combined. Add the chopped walnuts and stir through.
- Evenly divide the mixture between the 12 muffin holes. Place into the oven and bake for 17 minutes or until cooked through when tested with a skewer.
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