Almond Flour Banana Muffins (Low Carb, Gluten Free)

These tender and delicious banana muffins are gluten free and low in carbs since they're free of refined sugar and made with almond flour!. Made with a few staples (and some sugar free chocolate chips if you like!) they're perfect as part of breakfast, for a snack, and even dessert.

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If you need something sweet to hold you over between meals and you have some bananas browning, you have to try these gluten free banana muffins. Almond flour makes them tender and delicate. They're rich and moist too. They're sorta like a cross of banana bread muffins and chocolate chip cookies, with no added sugar!

Feel free to skip to the recipe card if you’re ready to get right into it. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering something. We do also include tons of step by step pictures in the body of the post.

Ingredients:​

• Blanched almond flour - We love blanched almond flour for many of our recipes. It's our favorite gluten free flour. It's neutral in flavor, and helps keeps baked goods tender and moist! Don't substitute for coconut flour, that definitely will not work. Coconut flour is very drying, and it isn't meant to be a 1:1 substitute. You could also use almond meal instead of blanched almond flour if you want to go for a more "multi-grain" type of feel for these muffins.
• Xanthan gum - A necessary binder for these gluten free muffins. You could technically leave out the xanthan gum, but just note that your muffins will be a little more crumbly.
• Baking powder - To give these muffins a bit of a rise. Please note - baking powder, not baking soda!
• Kosher salt - We add a bit of salt to all of our recipes. Salt helps enhance the flavor of sweets.
• Ground cinnamon - Optional, but delicious.
• Unsalted butter - Melted and cooled. If dairy free, you can use vegan butter or coconut oil.
• Sugar free sweetener - We generally opt for Swerve erythritol for most our baked goods. Please use your preferred granular sweetener, or even something like maple syrup (if not concerned with carbs). Sweeten to taste!
• Ripe bananas - The more ripe these are, the sweeter your muffins will be. Brown spots on the banana peel = sweetness!
• Vanilla extract - For that well rounded, delicious flavor.
• Eggs - Room temperature, whole eggs.
• Optional add-ins: sugar free chocolate chips, and nuts (like walnuts) make great add-ins!

How to Make This Banana Muffin Recipe:

Preheat the oven to 350°F. In a large bowl, combine almond flour, xanthan gum, kosher salt, baking powder and ground cinnamon.

In a separate bowl, combine melted butter, sweetener, vanilla extract and ripe bananas. Mix with a hand mixer until well combined and smooth. Then, add in eggs one at a time until completely mixed.

Fold together the wet and dry ingredients for the muffins until well combined, then add in most of the chocolate chips (if using) saving some for the top.

Spoon batter into the muffin tin lined with greased muffin liners. Top with chocolate chips. Bake for 25-30 minutes, until the tops are golden brown and a toothpick comes out clean.

Cool in the muffin tin for 10 minutes, then transfer to cool on a wire rack. These will keep for about a week in an airtight container in the fridge.

Tips For the Best Banana Bread Muffins:

• Almond flour browns much quicker than regular wheat flour, so keep this in mind when baking. You can cover them with foil if they start to brown too quickly while baking.
• Make sure to spray the muffin liners with a little baking spray to ensure the muffins release easily from the wrappers.
• Make sure the muffins cool completely before enjoying.
• Room temperature eggs will work best for this. 

Best Way To Store The Banana Almond Flour Muffins:

• These muffins will keep in an airtight container for 3 days at room temperature.
• After 3 days of storing at room temperature, transfer them to the fridge and they will keep fo an additional 4 days, for a total of 7 days.
• To freeze, wrap the muffins individually with plastic wrap. They will freeze for up to 6 months.
• To reheat from frozen, thaw them in the fridge, then let them sit out at room temperature for about an hour. You can also thaw and gently reheat in your microwave.
• To avoid soggy muffins, make sure the muffins cool completely before storing them. As muffins sit they will release more moisture, and the muffins will re-absorb that moisture, making them soggy!
• You can line the bottom of our storage container with paper towels so that it re-absorbs moisture in the paper towel rather than the muffin itself.

More Recipes To Try:

• Keto Chocolate Chip Cookie Bars
• Cast Iron Skillet Banana Bread (Low Carb)
• Banana Dream Cake with Peanut Butter Frosting
• Keto Fluffy Coconut Flour Pancakes

Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!

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Until Next Time,
Briana & Chamere

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