Almond Flour Banana Muffins (No Sugar, Gluten-free, Keto)
By Carine Claudepierre
Published on 11/03/2021 - Last updated on 04/08/2025
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Almond Flour Banana Muffins are sugar-free, moist, fluffy banana muffins entirely sweetened with ripe banana and low-carb using almond flour. These banana muffins with almond flour contain only 5.5 grams of net carbs per serving for keto-friendly banana muffins.
I already shared with you many keto banana recipes, including my keto banana bread which is banana-free. Most of the time, I like to use banana extract to add a natural banana flavor to keto muffins. But you can make low-carb muffins using real bananas if you keep the amount of bananas in control! These healthy banana muffins are naturally:
- Low-carb
- Dairy-free
- Paleo-friendly
- Keto-friendly
- Grain-free
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Almond Flour Banana Muffins
Ingredients
Dry ingredients
- 2 ¼ cups Almond Flour ultra-fine, blanched, packed, and swept.
- ¼ teaspoon Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Cinnamon
Liquid ingredients
- 3 Large Eggs at room temperature
- ¾ cup Mashed Ripe Banana about 2 medium bananas
- 2 teaspoons Vanilla Extract
- 3 tablespoons Coconut Oil melted, or melted butter
- 1 teaspoon Stevia Drops (note 1) – optional, if bananas are not sweet enough
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases. Slightly oil the paper cases with oil spray. Set aside.
- Peel, mash the ripe bananas on a chopping board with a fork. It's ok if there are bits of banana left. It adds moisture to the muffins. Measure 3/4 cup and place it in a mixing bowl.
- In the same mixing bowl, add eggs, vanilla extract, and melted coconut oil – make sure the oil is not too hot, or it can 'cook' the eggs. Add the stevia drops or granulated sweetener if you want to boost the sweetness of the muffins (read note 1). Whisk until the eggs are well beaten and a consistent liquid batter forms.
- Stir in the dry ingredients into the wet ingredients using a spoon to gently incorporate: almond flour, salt, baking powder, and cinnamon. The batter should be thick, moist, and look slightly grainy.
- Fill each muffin cup with about 1/4 cup of batter, smoothen the top with the back of a spoon and sprinkle sliced almond on top of each muffin.
- Bake the muffins on the center rack of your oven for 20-25 minutes or until golden brown and a pick inserted in the center of the muffins comes out clean.
- Cool the muffins down on a wire rack for a few hours before serving.
Storage
- Store in the fridge in an airtight container for up to 4 days, or freeze and thaw them the day before serving.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
Ingredients and Substitutions
All you need are:
- Ultra-fine Almond Flour – this is the best to make golden, moist almond flour banana muffins. Almond meal works as well, but it adds a grainy texture and darker color to the recipe.
- Baking Powder or use 1 teaspoon of baking soda instead.
- Cinnamon – for flavor.
- Mashed Bananas – the best are ripe bananas to add lots of banana flavor and avoid adding any sweetener in the recipe.
- Large Eggs at room temperature – this recipe doesn’t work with flax eggs or egg replacer.
- Coconut Oil or melted butter
- Vanilla Extract – for flavor.
- Stevia Drops or 1/3 cup of granulated sweetener of choice, like erythritol or coconut sugar if you are making paleo banana muffins. Of course, adding sweetener is optional here, only if you like your healthy banana muffins on the sweet side. To avoid adding carbs, sugar, and calories to the recipe, opt for erythritol or allulose. Both are keto-friendly sweeteners.
Then you can include any of the follow add-ins.
- Sugar-free Dark Chocolate Chips
- Chopped Pecan or Chopped Walnuts
- Shredded Coconut
How To Make Almond Flour Banana Muffins
These gluten-free banana muffins with almond flour are made with only simple ingredients and ready in just 30 minutes. No fancy tools required, no blender, no food processor, or even hand beater! Just a bowl and the ingredients below.
- First, prepare the mashed bananas. Peel your ripe bananas and mash with a fork on a chopping board. It’s ok if you have bites of bananas. This adds moisture to the muffins.
- Measure 3/4 cup and place in a mixing bowl with eggs, coconut oil, vanilla extract, and stevia drops or granulated sweetener, if used.
- Whisk to combine all ingredients.
- Now, stir in the dry ingredients: almond flour, salt, cinnamon, and baking powder. The batter should be thick, look slightly grainy, and that’s normal
- You can then stir in 1/3 cup of the add-ins above.
- Preheat your oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper cases and use an oil spray to lightly oil each muffin case. This prevents the almond flour muffins from sticking to the paper as they cool down.
- Fill each paper case with about 1/4 cup of almond muffin batter.
- Sprinkle some sliced almonds on top of each muffin if you like.
- Bake in the center rack of the oven for 25-30 minutes at 350 °F (180 °C) until a pick inserted in the center of the muffins comes out clean and the top is golden brown.
- Release each banana muffin from the muffin tins and cool down immediately on a wire rack.
Storage
These banana almond flour muffins can be stored very well in the fridge for up to 4 days. You can freeze almond flour muffins in an airtight container and thaw them the day before at room temperature.
Serving
This is optional, but you can serve these delicious banana muffins for breakfast with some lovely toppings like:
- Sugar-free maple syrup
- Peanut butter
- Chia seed jam
- Almond butter
- or plain!
Frequently Asked Questions
Yes. For a nut-free option, use sesame flour or pumpkin seed flour. However, you can’t replace the almond flour with coconut flour in this recipe. Both are very different low-carb flours, but coconut flour absorbs 4 times more liquid, and the ratio of eggs will be different with coconut flour. Try my coconut flour blueberry muffins for a coconut flour muffin recipe.
You can replace the coconut oil with melted butter or almond oil.
To boost the muffins’ sweetness, add 1/3 cup of granulated or liquid sweetener like maple syrup to the batter. If you are on a keto diet, use sugar-free maple syrup or erythritol.
I don’t recommend blending the batter. It makes the muffins dense and dry.
Absolutely, but you will need an extra 1/3 cup of almond milk to balance the moisture, and add 2 teaspoons of natural banana extract to add some banana flavor.
More Almond Flour Recipes
Below I listed more almond flour recipes for you to try.
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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tenga un maravilloso dÃa 😘
Hola buenas tardes.felicidades y mil gracias por compartir tus ricas recetas me encantan here’s la reina de la reposterÃa sin gluten nadie te igual son sabrosas con pocos ingredientes creo que eso hace únicos todos tus postres salados desde Texas.
Dying to try these – exactly what I’m looking for, but can I substitute allulose for the liquid stevia, and if so, how much. And what about adding chopped walnuts or pecans? If so, how much do you think as well? Thank you!!! So Excited to make these Donna
You can add any nuts you like, it’ll make them delicious! You can’t substitute the liquid stevia (which is just to sweeten) with allulose (which sweetens and adds texture), unless you just add a tiny bit of it.
But if your bananas are sweet enough, no need for any sweetener!
Tasty but… every muffin stuck to the paper liners, with or without oil and following directions exactly as written. Will adjust temp next time.
Oh that’s a shame! Have you tried silicone cups as an alternative?
Delicious! Made these with my 6 year old daughter. We used 3 medium bananas and 1/3 c monk fruit sweetener. We added some chocolate chips on top. The muffins came out perfect! Very moist. Kid approved!
Best recipe so far. I added in blueberries and my children love them.
I made this recipe–did not add any sweetener, but I did add 1/2 cup chopped walnuts and baked in a bread pan. It is delicious!!! Thanks for the recipe!
Brenda, how long did you have to bake it in the bread pan?
They came out perfect and delicious! I just added the streussel topping from your pumpkin muffin recipe and wow super yummy!