By Liv Banks • Published: March 30, 2026
These almond flour banana muffins are soft, naturally sweet, and made without any crunchy add-ins for a smooth, tender bite. A bit like banana bread, but in a convenient muffin so you can grab it for work or as you are running out the door in the morning.
I actually started making this version because my daughter does not like any nuts in her muffins. Not even a little crunch. She’ll happily eat the whole batch if they’re soft and simple, but the moment there are walnuts in there… she’s out 😄
The funny part is, she has no idea they’re made with almond flour… and I’m not about to tell her haha.
So this became our go-to banana muffin recipe at home. It uses the same fluffy almond flour base as my banana walnut muffins, just without the walnuts, which gives these muffins a softer, more classic texture.
There is also one simple ingredient I add to most of my almond flour recipes now that makes a big difference. It helps these muffins rise better and stay soft and fluffy, even the next day. I will share this trick with you in the recipes.
If you’ve already tried my almond flour blueberry muffins or pumpkin muffins, you’ll recognise that same soft, tender crumb here. It’s the exact texture my whole family loves.
Why You’ll Love These Almond Flour Banana Muffins
These healthy almond flour banana muffins are simple, wholesome, and very satisfying. You will whip them up in no time and enjoy for a few days, cause they stay fresh and soft.
They are:
• soft and fluffy with great texture
• naturally gluten-free
• made with simple ingredients and whole foods
• no refined sugars, I only use natural, unrefined coconut sugar or organic allulose for low sugar muffins
• extra protein from almond flour, eggs, and yogurt
• perfect as a meal prep breakfast or afternoon snack
They’re the kind of healthy banana muffins that don’t feel like a compromise.
Ingredients for Almond Flour Banana Muffins
Here are some wholesome, nutritious ingredients that you will need for this recipe:
• fine blanched almond flour (not almond meal)
• eggs (room temperature works best)
• coconut sugar or liquid sweetener like maple syrup (to reduce sugar even further you can use natural allulose, I often do)
• plain Greek yogurt
• melted butter or coconut oil
• vanilla extract
• baking powder and baking soda
• salt
• mashed banana (extra ripe for best banana flavor)
Using ripe bananas is key here. The natural sweetness means you don’t need a lot of added sugar, just a little bit to bring them to that traditional muffin sweetness level. The exact amounts of each ingredient is in the recipe card further down.
How to Make Almond Flour Banana Muffins
Step 1 — Whisk Eggs and Sweetener
In a large bowl, whisk eggs and coconut sugar (or allulose) for about 2–3 minutes until slightly pale.
This helps create fluffy banana muffins instead of dense ones.
Step 2 — Mix Dry Ingredients
In a medium bowl, combine almond flour, baking powder, baking soda, and salt.
Mix well to distribute everything evenly.
Step 3 — Add Wet Ingredients Into Dry
Add yogurt, melted butter, vanilla, mashed banana, and the egg mixture into the dry ingredients.
Stir gently until a thick muffin batter forms.
Step 4 — Check Batter Texture
The muffin batter should look thick, creamy, and slightly fluffy.
Avoid overmixing for best results.
Step 5 — Fill Muffin Cups and Bake
Divide the batter into a greased muffin pan, filling them almost all the way to the top.
This recipe makes 6 large bakery-style muffins or about 10–12 smaller muffins using a standard muffin pan.
Bake until golden brown and set in the centre.
Almond Flour Banana Muffins vs Banana Walnut Muffins
These banana almond flour muffins are very similar in flavour to my banana walnut muffins.
They’re just a little softer and smoother without the extra crunch, which makes them perfect if you prefer a more classic muffin texture. If you do love that crunch, though, definitely check out the walnut version too.
👉 This version → soft, no crunch
👉 Nut version → crunchy walnuts throughout
If you enjoy texture, try the walnut version.
If you prefer moist banana muffins with a soft crumb, this is your best choice.
Tips for Best Results
Use extra ripe bananas for a stronger banana flavor
Whisk eggs well together with coconut sugar or allulose for a lighter texture
Fill muffin cups generously for bakery-style domes
Let muffins cool on a cooling rack before removing
Don’t skip yogurt, cause that is the magic of the fluffy soft muffins
Almond Flour Banana Muffins (Soft & Fluffy)
Equipment
Ingredients
- 3 cups almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ½ cup coconut sugar or maple syrup
- ⅔ cup yogurt
- 6 –7 tablespoons melted butter or coconut oil
- 2 ripe bananas 1 ½ mashed, the other half saved to slice for topping later
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 170°C / 340°F. Grease the muffin baking tray.
- Whisk eggs and sweetener until pale.
- Mash one and a half banana with a fork, leaving the half to slice and top once in the muffin tray.
- In a separate bowl, mix dry ingredients.
- Add wet ingredients including mashed banana into dry and mix gently and whisk again until combined well. Don't overmix it.
- Divide batter into muffin cups, filling them almost to the top.
- Top with a couple of slices of banana each muffin.
- Bake for 18 minuts for smaller 12 muffins or for 22 minutes for larger 6 muffin tray.
- Cool on a cooling rack before serving.
Notes
⭐ Nutrition (per smaller muffin)
Using coconut sugar
Calories: ~320Protein: ~9g
Fat: ~24g
Total carbohydrates: ~15g
Fiber: ~4g
Net carbs: ~11g
Sugar: ~7–8g
Using allulose
Calories: ~290Protein: ~9g
Fat: ~24g
Total carbohydrates: ~11g
Fiber: ~4g
Net carbs: ~7g
Sugar: ~2–3g Nutrition will vary slightly depending on the sweetener used and muffin size (large vs smaller muffins).
Nutrition
How to Store Almond Flour Banana Muffins?
Store muffins in an airtight container:
• at room temperature for up to 2 days
• in the fridge for up to 5 days
They often taste even better the next day as the banana flavor develops.
Can You Freeze Banana Almond Flour Muffins?
Yes, they freeze very well.
Let them cool completely, then place in a freezer bag and freeze for up to 3 months.
Thaw at room temperature or warm slightly before serving.
FAQs
Can I make these almond flour muffins without coconut sugar?
Yes, you can use maple syrup or even honey, and if you prefer to reduce the sugar content even further you can use allulose or monk fruit sweetener.
Can I make these with flax eggs or chia eggs?
Yes, but the texture may be slightly softer compared to regular eggs.
Are these almond flour muffins low-carb?
They are lower in carbs than traditional muffins made with wheat flour, but still contain natural carbs from bananas.
Can I turn this into banana bread?
Yes, you can bake the whole recipe in a loaf pan, but the baking time will increase to about 55 minutes. Make sure to check by sticking a wooden skewer to see if it comes out clean; then it’s ready.
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