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Three banana muffins are stacked on a wooden board, with the top muffin frosted and sprinkled with chopped almonds. Additional muffins and whole almonds are in the background on a light, textured surface.
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4.53 from 86 votes

Almond Flour Muffins

These healthy almond flour muffins are everything you want for your ☀️ morning. They are not only easy, but they are also delicious and packed with nutrients.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: almond muffin, breakfast, breakfast muffin, gluten-free, healthy breakfast
Servings: 4 muffins
Author: The Modern Nonna

Equipment

Ingredients

  • 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

Instructions

  • Preheat the oven to 375 F and gather all your ingredients.
    Top-down view of six baking ingredients on a white surface: mashed banana, an egg, flour, baking powder, peanut butter, and vanilla extract, each in separate bowls or containers.
  • 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.
    A metal whisk rests inside a stainless steel bowl filled with a speckled, creamy batter on a light-colored marble surface.
  • Pour the batter into a muffin tin lined with parchment paper cupcake liners. I get 4 medium muffins out of this recipe, so feel free to double or triple it.
    A muffin tray with six cups, four filled with brown cupcake batter in parchment liners and two empty, sits on a light marble surface.
  • Bake for 15 minutes or until a toothpick comes out clean. Let cool.
    A four-cup muffin tin holding four baked muffins in brown parchment paper liners, with two empty cups, on a light marble surface.
  • Enjoy with salted butter or anything you like.

Video

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 I 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: I prefer my 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.

Nutrition

Serving: 1 muffin | Calories: 224kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 277mg | Fiber: 4g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg
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