Banana Muffins with Almond Flour

I don’t know about you but I used to feel guilty about eating certain foods like muffins. I would think about all the calories and extra workouts I would end up doing. That’s why I love to have bite sized healthy options in my home.

These mini banana muffins with almond flour are a great gluten free option. They are also naturally sweetened with bananas. And I like to say the riper the banana – the better. So no need to add artificial sugar!

What we love is that we can go ahead and have 1-2 of these mini muffins for an afternoon snack or healthy dessert! The bite sized portions can help keep the mindless munching away.

Because if you’re like me, other sweet treats like banana breads or cakes can have me cutting extra large pieces or going back for big seconds. With these little guys, there is no shame or guilt about having a second piece.

With most of my banana bread and muffin recipes, making them is quite simple. We let our bananas ripen for a few days. When they are brown and spotted, we’re ready to make our delicious banana muffins with almond flour. All we need is a mixing bowl, muffin tray, and can get right to it!

To start making, preheat the oven to 350ºF. I like to use a silicone muffin pan or grease a muffin pan. I used a mini muffin pan but any muffin pan works well.

Next, mash your ripe bananas with a fork in a large bowl. The ripe bananas give this dish a natural sweetness. So we can rejoice about not needing to add artificial sugars which are in soooo many other banana muffin recipes.

The peanut butter and an egg in this recipe really help the muffins come together. We’ll add the peanut butter, egg, and vanilla to the large bowl. Combine until mixed well.

To keep these banana muffins whole grain and gluten free, we use almond flour. We’ll also use baking soda to help these muffins rise. And to give these banana muffins the cozy warm flavor we’ll add nutmeg and cinnamon powder. And a dash of salt to enhance the flavors.

To our mixing bowl, we’ll add in the almond flour, baking soda, cinnamon, nutmeg, and salt. Use a spatula to stir and mix.

We save the best for last – the chocolate! Our banana muffins with almond flour wouldn’t be complete without some gooey chocolatey goodness. We’ll gently fold in our chocolate chips. As always, the chocolate chips are optional. For me, chocolate is a must in these banana muffins with almond flour.

Transfer the mixture to the muffin pans. You can fill these muffin trays almost to the top. It makes about 20 mini muffins or 9 regular size muffins.

Bake in the oven for 12-18 minutes. Test with a toothpick to make sure they are cooked to perfection.

Let the banana muffins with almond flour cool before transferring to a wire rack or container. They are a fabulous dessert even topped with peanut butter. Or a quick go to snack. These banana muffins with almond flour don’t stay in my house long as they are simply irresistible. And a favorite for little kiddos too!

Don’t forget to check out our banana bread with almond flour recipe. It is another healthy option and so delicious!