Almond Flour Muffins

These healthy Almond Flour Muffins are everything you want for your morning. They are not only straightforward, but they are also and packed with nutrients. The almond butter and flour add fiber, healthy fat, and protein, bananas add potassium and magnesium, and a single egg binds the batter together with some omega-3 fatty acids.

What stands out

Our Almond Flour Muffins are healthy and versatile. The mashed banana adds natural sweetness and moisture to the muffins, while the almond butter provides a nutty flavor, creaminess, and richness. The almond flour gives these muffins a fine and light crumb, while the baking powder ensures they rise perfectly.

How to Prepare

Preheat the oven to 375 F.

In a bowl combine mashed banana, almond butter, vanilla, and egg. Stir well.

Add almond flour and baking powder, and stir until all ingredients are well combined.

Pour the batter into a muffin tin lined with parchment paper cupcake liners. The recipe yields 4 medium muffins (adjust the quantity if needed).

Bake for 15 minutes or until a toothpick comes out clean.

Allow the muffins to cool and then enjoy with salted butter or your preferred spread.

Kitchen tip

If you want a sweet chocolate almond muffin, feel free to add mini chocolate chips to the batter before you bake them.

Almond Flour Muffins Variations and Substitutions

These tasty and healthy Almond Flour Muffins are simple, and you can make substitutions or changes as needed for taste or preference!

1. If you don’t have mashed banana, you can use applesauce or pumpkin puree as a substitute.
2. Substitute almond butter with peanut butter, cashew butter, or any nut/seed butter of your choice.
3. You can use other gluten-free flour such as coconut flour or oat flour, or regular all-purpose flour if gluten is not a concern.
4. For an egg-free version, you could try leaving the egg out completely. Alternatively, you could try using a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Please experiment at your own risk as we have not tried egg alternatives for this recipe.
5. Feel free to mix in chocolate chips, chopped nuts, or dried fruit to the batter before baking.
6. We prefer our baked goods less sweet, but you may wish to adjust the sweetness by using honey, maple syrup, or a sugar substitute instead of, or in addition to, the mashed banana.

Serve it with

• A protein-packed Greek yogurt
• Freshly cut fruit
• Egg bites like our Copycat Starbucks Egg Bites

Questions

What if we're allergic to nuts?

You can use seed butter and coconut flour in this recipe, but you may need to adjust, as coconut flour is a lot more absorbent than almond flour.

What do we need to know about the taste and size of the banana?

If you cannot tolerate bananas, you are more than welcome to use applesauce instead. The riper the banana, the sweeter the muffins will be. If you use a small banana, you may need to use ¼ cup of almond flour instead, so please adjust.

Can we make this recipe without an Egg?

We have not tried this recipe without the egg, so you may need to experiment.

How do you store the muffins?

You can store these on the counter but they don’t last us more than a day. You could also freeze them if you wanted some for later.

How do you serve the Muffins?

We love them with salted butter when they are hot out of the oven, but you can also enjoy them with some nut butter, honey, or jam.

How long should we bake the muffins?

Baking time will depend on the oven, so keep an eye on these.

What should we know about the baking powder for this recipe?

When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have sad, deflated muffins. You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 4 muffins

• 1 large banana, mashed
• ⅓ cup natural almond butter, or any nut or seed butter of choice
• ½ teaspoon pure vanilla extract
• 1 large egg
• ⅓ cup blanched almond flour, should be fine and light yellow
• ½ teaspoon baking powder, make sure it’s not expired

Equipment

• Measuring Cups + Spoons
• Mixing Bowls
• Silicone Muffin Pan
• Cupcake Liners

Method

1. Preheat the oven to 375 F and gather all your ingredients.
2. Add the mashed banana, almond butter, vanilla, and egg to a bowl and give it a good stir. Add the almond flour and baking powder. Stir again until all the ingredients are well combined.
3. Pour the batter into a muffin tin lined with parchment paper cupcake liners. We get 4 medium muffins out of this recipe, so feel free to double or triple it.
4. Bake for 15 minutes or until a toothpick comes out clean. Let cool.
5. Enjoy with salted butter or anything you like.

Kitchen notes

• Banana substitution: If you don’t have mashed banana, you can use applesauce or pumpkin puree as a substitute.
• Nut butter options: Substitute almond butter with peanut butter, cashew butter, or any nut/seed butter of your choice.
• Gluten-free: You can use another gluten-free flour such as coconut flour or oat flour, or regular all-purpose flour if gluten is not a concern.
• Egg alternatives: For an egg-free version, you could try leaving the egg out completely. Alternatively, you could try using a flaxseed or chia seed egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Please experiment at your own risk as we have not tried egg alternatives for this recipe.
• Add-ins: Feel free to mix in chocolate chips, chopped nuts, or dried fruit to the batter before baking.
• Sweeteners: We prefer our baked goods less sweet, but you may wish to adjust the sweetness by using honey, maple syrup, or a sugar substitute instead of, or in addition to, the mashed banana.