By Liv Banks • Published: March 03, 2026
These banana nut muffins with almond flour are one of my favorite healthy muffins to bake when I have extra ripe bananas on the counter.
They are soft, moist, and naturally sweet from the bananas, while chopped walnuts add the perfect crunchy texture in every bite.
Because they are made with almond flour instead of regular flour, these muffins are naturally gluten-free and lower in refined sugars than traditional banana muffins.
Almond flour also gives the muffins a rich, tender crumb that stays moist longer than muffins made with wheat flour.
The combination of mashed bananas, unrefined coconut sugar (or allulose for a lower sugar option), eggs, and almond flour creates a batter that bakes into beautifully domed muffins with a warm banana flavor and nutty crunch.
They’re simple enough for a quick breakfast during the week but also satisfying enough to enjoy as a sweet treat with coffee.
I am sitting here and having one right now as I am writing this recipe for you, so you can try them too!
Why You'll Love These Almond Flour Muffins
These banana nut muffins with almond flour are simple, wholesome, and incredibly satisfying.
- Soft and moist muffins with tender crumb (I will show you how to make them soft and fluffy)
- Crunchy walnuts for texture contrast
naturally gluten-free banana muffins that can be your go-to for breakfast or a quick snack - healthy ingredients and no artificial additives
- Higher in protein than regular muffins from almond flour, eggs, and natural Greek yogurt
- No refined white sugar added, I used either unrefined coconut sugar or allulose for even lower sugar content, but yes, regular sugar will work too if that’s all you have in the kitchen
- They can keep well in the fridge for days and stay soft
The combination of soft banana muffins and crunchy walnuts is what makes this recipe special. Every bite has both textures, which makes them much more interesting than a plain banana muffin.
Sweetener Options
This recipe uses unrefined coconut sugar, which adds a gentle caramel flavor and keeps the muffins free from refined sugars.
However, when I first tested this recipe, I actually used natural organic allulose, which whips beautifully with eggs and helps create extra lift in almond flour muffins.
Allulose is very low in calories and a great option if you want to reduce sugar even further. If you want to know more about allulose and how it works in recipes you can check out my sweetener guide here.
Both options work well:
• Coconut sugar → deeper caramel flavor
• Allulose → slightly lighter texture and sugar free
The bananas themselves already provide plenty of natural sweetness, so we only add a bit of extra sweetener to boost the flavor and make them taste just like the ones from the bakery
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Baking Tips for Almond Flour Muffins
Whip the Eggs Well
Whipping the eggs and sweetener together for about 3 minutes until pale and foamy is one of the best ways to avoid dense muffins when baking with almond flour. It’s really worth the effort, it makes a big difference. This step incorporates air into the batter and helps create tall domed muffins.
If you use coconut sugar instead of allulose, the mixture may not foam quite as much. That’s completely normal and the muffins will still bake beautifully.
Fill Muffin Cups Generously
Unlike muffins made with regular flour, almond flour muffins rise upward rather than spreading outward.
For the best bakery-style dome, fill the muffin cups almost to the top.
Using an ice cream scoop or a large spoon makes dividing the muffin batter easy and consistent.
Use Very Ripe Bananas
The best banana muffin recipe always starts with extra ripe bananas. They don’t have to be completely brown, but they have to be very yellow and fragrant. They should mash easily with a fork and provide natural sweetness and strong banana flavor.
Save half a banana to slice later for topping, if you like.
Banana Nut Muffins with Almond Flour
Equipment
Ingredients
- 3 cups fine almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs room temperature
- ⅔ cup plain full-fat yogurt
- 7 tablespoons melted butter or oil of your choise
- ½ cup coconut sugar or allulose for sugar-free option
- 2 medium extra ripe bananas
- 1 teaspoon vanilla extract mashed
- ½ cup chopped walnuts
- extra oil or butter for greasing the muffin tin
Optional topping
- banana slices
- walnut halves
Instructions
- Preheat oven to 170°C / 340°F and line a muffin tin with paper liners or grease the muffin cups.
- Melt butter in a microwave in 30 second increments, so it doens not explode all over the microwave. Take out carfully and let it cool a bit if it's very hot.
- In a large bowl, whip the eggs and coconut sugar or sweetener of your choise together for about 3 minutes until pale and foamy.
- Add yogurt, melted butter, mashed bananas, and vanilla extract to the wet ingredients.
- Stir until everything is well combined.
- Add almond flour, baking powder, baking soda, and salt to the bowl.
- Mix until a thick muffin batter forms.
- Fold in the chopped walnuts using a wooden spoon or spatula.
- Divide the batter evenly between muffin cups, filling them nearly to the top. Don't worry they won't expand like regular flour muffins.
- Add banana slices and walnut halves on top if desired.
- Bake for 20–22 minutes until the muffins are golden brown and set.
- To check if ready, poke a wooden skewer or toothpick all the way though and if it comes out clean it's ready. If still a bit wet then bake for another 5 minutes.
- If the top is browining too fast, cover it loosely with alluminum foil and keep baking for 5 minutes until cooked though.
- Allow them to sit in the muffin tray for about 15 minutes to cool before removing them, this will prevent them from ripping and breaking when taking out.
Notes
Notes
This recipe makes 6 large bakery-style muffins. If using a standard 12-cup muffin tin, the batter will make approximately 10–12 muffins. Smaller muffins bake for 16–18 minutes. Nutrition below is per 1 smaller muffin: A larger muffin will be double the amounts specified below. Using coconut sugar Calories: ~320 Protein: 9g Fat: 24g Carbohydrates: ~15g Fiber: ~4g Net carbs: ~11g Sugar: ~7–8gUsing allulose instead of coconut sugar Calories: ~290 Protein: 9g Fat: 24g Carbohydrates: ~9g (less than coconut sugar version) Fiber: ~4g Net carbs: ~7g Sugar: ~2–3g
Nutrition
How to Store Banana Nut Muffins
Once the muffins have cooled completely on a cooling rack, store them in an airtight container at room temperature.
They will stay fresh and soft for about 5 days.
Because almond flour contains healthy fats, these muffins often taste even better the next day as the banana flavor develops.
Can You Freeze Almond Flour Muffins?
Yes, these muffins freeze very well.
Allow them to cool completely, then place them in a freezer bag or wrap them individually before freezing.
They will keep for up to 3 months without freezer burn.
Simply thaw them at room temperature or warm them briefly in the microwave.
This makes them a great option for meal prep or quick breakfasts during busy mornings.
