Banana Nut Muffins with Almond Flour
These banana nut muffins with almond flour are soft, moist, and naturally gluten-free. No refined sugar added, which makes them a healthy breakfast option for any day. You can make them with unrefined coconut sugar or allulose for even lower-carb option.
Equipment
muffin tin or muffin pan (for 6 large muffins or 12 small muffins)
electric or hand mixer
Measuring cups and spoons
cooling rack or wire rack optional
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
Calories: 320kcalCarbohydrates: 9gProtein: 9gFat: 24gFiber: 4gSugar: 8g
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