These almond flour banana muffins have the best crumb topping making them a healthy delicious treat. Perfect for breakfast or as a quick snack, these muffins are ready in 30 minutes and only need 9 ingredients. Naturally gluten-free but also paleo friendly!
Why this recipe works
- Super common easy to find ingredients- Nothing fancy what so ever is needed for this recipe. You can find all of these ingredients an any grocery store including Aldi or Costco.
- Great way to use up bananas that are too ripe to eat- Never throw away those bananas that are too brown to eat! They are always perfect for a banana baked good recipe including these muffins.
- Healthy portable breakfast or snack- These healthy almond flour muffins make for the perfect breakfast. They will actually keep you full unlike regular muffins, thanks to the fats in the almond flour.
- Great for meal prep- My secrent weapon for meal prep is to ALWAYS make muffins. They are the perfect thing for when you are so hungry and are about to eat something you know you will regret later.
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Ingredient notes and substitutions
- Bananas- It's best to use bananas that have brown spots. They will be sweeter and softer to mash. A banana that still has green will not be a pleasant taste. For the best results follow the weight guide in the recipe card. If you don't have a scale, the banana's I used were about 6 inches long not including the stem (while in the peel).
- Coconut Sugar- Coconut sugar offers a different flavor profile than regular sugar. It is a deeper more complex flavor and is also an unrefined sugar. You can substitute it with regular sugar if you would like. Using regular sugar will result in a lighter colored muffin and they will not be paleo.
- Milk- I used coconunut milk from the carton. You can use any dairy or non dairy milk you prefer that is on the thinner side of consistency. Think nothing thicker than 2% milk. Coconut milk from the can that is full fat will not be the best swap.
- Almond flour- Fine or superfine almond flour is what should be used for the recipe. See below for more tips on how to pick the right almond flour.
- Ghee- The ghee is used to make the crumb topping. If you are not sensitive to dairy or are not paleo you can sub in room temperature butter.
How to pick the right almond flour
- Finely ground is best! When baking with almond flour you want to find finely ground. This will result in a texuture that is closes to flour. If you use course almond meal or flour then it will have a different, not smooth texture.
- Almond flour is different than almond meal. When baking you should use almond flour. I have seen some stores have a product called "almond flour/meal" and if it is finely ground it works great.
- Blanched vs unblanched- This basically means with the skins or without. I prefer and encourage you to use blanched almond flour for baking.
Tips for making the best almond flour muffins
- Weigh your bananas if possible. When making banana based recipes I like to weigh my bananas because they always come in different sizes! This recipe calls for about 9 ounces of peeled banana. This was 3 small-medium bananas. The bigger the banana used the more moisture you are going to put in the muffins.
- Always whisk dry ingredients seperate. I know it is tempting to make things all in one bowl, but your muffins will turn out best if you whisk the dry ingredients, then the wet ingredients and then combine.
- Use the right almond flour! Almond flour comes in a TON of varieties at the store and can be confusing. See my tips below for how to pick the best almond flour for muffins.
- Let them cool! These will have the best texture once they have cooled to room temperature. You can eat them warm out of the oven but the tend to be a little more moist that way.
- The batter is thick- This batter is pretty thick. I did this on purpose so the muffins would not be too moist.
Frequenty asked questions
Are almond flour banana muffins healthy?
Yes! These muffins are full of protein, good for you fats, and really low in added sugar. The coconut sugar that is added is an unrefined sugar making it a healthier choice that won't spike your blood sugar like regular sugar.
How should I store these muffins?
So these muffins keep for up to 5 days BUT they taste best and have the best texture when eaten in the first 2-3 days. You can keep them at room temperature in a sealed container for up to 24 hours or store them in a sealed container in the fridge.
Do these muffins freeze well?
Absolutely. You might lose some of the crumb toppings while storing but other than that they freeze great. Just cool to room temperature and then store in an air-tight freezer-safe container for up to a month.
My bananas are green can I use them?
I wouldn't suggest it. They won't be sweet. And they will smell and taste like raw bananas. Yuck.
How to make almond flour banana muffins
Follow this step-by-step photo guide to help you make sure things are looking as they should be!
More almond flour muffin recipes
- Sweet Potato Blueberry Muffins
- Easy Paleo Chocolate Chip Muffins
- Paleo Carrot Cake Muffins
- Paleo Cranberry Orange Muffins
Recipe
Crumb Top Almond Flour Banana Muffins
- Total Time: 33 minutes
- Yield: 9 Muffins 1x
- Diet: Gluten Free
Description
These almond flour banana muffins have the best crumb topping making them a healthy delicious treat. Perfect for breakfast or as a quick snack, these muffins are ready in 30 minutes and only need 9 ingredients. Naturally gluten-free but also paleo friendly!
Ingredients
- 2 ½ cups of finely ground almond flour
- ⅓ cup of coconut sugar
- ¼ teaspoon of salt
- ¼ teaspoon of cinnamon
- ½ teaspoon of baking soda
- 3 medium ripe bananas (see notes)
- 3 large eggs
- 2 tablespoons of milk (dairy or non dairy)
Crumb Topping
- ¼ cup of finely ground almond flour
- 1 tablespoon of coconut sugar
- 1 tablespoon of ghee
- ¼ teaspoon of cinnamon
Instructions
- Preheat oven to 350°F and prepare a muffin pan by greasing liberally with oil or cooking spray. You can also use muffin liners. I recommend parchment paper liners for almond flour recipes.
- In a large bowl, add your dry ingredients (flour, sugar, salt, baking soda, cinnamon) and whisk to incorporate evenly.
- In a separate medium bowl, add your bananas and mash until really smooth and there are no chunks. I like to mash and then use a wooden spoon to beat. Add your wet ingredients (eggs, milk) to the mashed bananas and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together. Stir until just incorporated.
- Divide the muffin batter into 9 muffin wells. They will be about ¾ full.
- Make the crumb topping by adding all ingredients for the crumb topping into a small bowl except the ghee. Whisk with a fork to evenly combine dry ingredients and then add ghee. Use the fork to press into the ingredients until a piecemeal texture forms. Sprinkle crumb topping onto each muffin.
- Bake for 22-23 minutes and a toothpick inserted into the center comes out clean. The muffins will be semi-firm to touch when finished baking, so the toothpick test is essential.
- Cool in the pan for at least 10 minutes. Then remove from the pan and cool to room temperature on a cooling rack. These are best served once cooled to room temperature.
Notes
- Bananas- Be sure to use bananas that have brown spots on the peel. My bananas weighed 9 ounces total out of the peel. They were about 6 inches long in the peel, not including the stem.
- Do not use almond meal for this recipe.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Keywords: almond flour muffins, healthy banana muffins, healthy almond flour muffins
Kate
My family loves this recipe and I can feel good about feeding it to them! Plus, the crumb topping is to die for!
★★★★★