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
Almond Flour Banana Muffins (Low Carb, Gluten Free)
Ingredients
- 448 grams almond flour (3 cups)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum (optional, but recommended)
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled (1 stick)
- 128 grams granular erythritol (about 2/3 cup)
- 1 tablespoon vanilla extract
- 3 medium ripe bananas, mashed
- 3 whole eggs, room temperature
- 150 grams sugar free semi-sweet chocolate chips (about 3/4 cup)
Instructions
- Preheat oven to 350°F, and line two muffin tins with liners. Spray the liners with baking spray. This recipe makes about 18 muffins.
- In a large bowl, combine almond flour, xanthan gum, salt, baking powder and, cinnamon. Whisk to combine.
- In a separate bowl, Combine melted butter with sweetener, vanilla extract and mashed bananas. Cream together with a hand mixer for a few minutes until well combined. Add in eggs one a time, and mix until well combined.
- Gently combined wet and dry ingredients, mixing until just combined. Fold in most of the chocolate chips (if using) and reserve some for the top. Place the batter into muffin liners and bake for 25-30 minutes, until the tops are golden brown, and the toothpick comes out clean. Cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool for another 15-20 minutes.
- Store the muffins at room temperature in an air tight container for up to 3 days, and in the fridge for up to 7 days. These muffins freeze well too, for up to 3 months.
Notes
- 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.
- We used Lily’s semi-sweet sugar free chocolate chips for this recipe, and nutrition facts will vary depending on what you use. You can also leave them out if you prefer.
- Xanthan gum is highly recommended for holding these gluten free muffins together.
- You can use any sweetener of choice. We prefer Swerve granular, but you can substitute for regular sugar as well.
- For dairy free, substitute butter for vegan butter or coconut oil.
- Don’t substitute coconut oil for almond flour, it’s too drying and not a good substitute. You can use almond meal instead of almond flour for a more “multi-grain” feel to the muffins.
- Room temperature eggs will work best for this.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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