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Banana bread lovers, you are going to love this gluten-free muffin recipe! These Banana Muffins with Almond Flour are packed with flavor from ripe bananas, cinnamon, and nutmeg, while also providing balanced nutrition.
Most muffin recipes are very carb-heavy, but this recipe utilizes egg whites, Greek yogurt, and sorghum flour for added protein. It also eliminates the need for added sugar, relying on natural sweeteners instead. The result is a more nutritionally balanced muffin that will keep you full and nourish your body.
If you like gluten-free sweet bread recipes, you will love my healthy pumpkin oatmeal bread and chocolate zucchini bread!
Why You’ll Love This Recipe
- Perfect for Banana Bread Lovers: Nothing beats a slice of healthy banana bread, except banana bread muffins! These gluten-free banana muffins have all of the flavor of a traditional banana bread, but with less sugar, calories, and no gluten.
- Balanced Nutrition: These almond flour banana muffins balance carbs with protein and fat to help stabilize your blood sugar. Balancing the nutrition helps keep you feeling full and avoids a sugar crash after eating.
- Great for Breakfast or Snacking: These banana bread muffins are the perfect on-the-go breakfast or afternoon snack. Add them to your lunch, or your kids’ lunch, for a little afternoon sweet treat.
Table of Contents
Ingredients
- Almond Flour: Not only is almond flour gluten-free, it’s also packed with nutrients like protein and fiber to make these low-calorie banana muffins healthier.
- Gluten-Free Sorghum: This flour helps make gluten-free baked goods moist and soft. It’s also a great source of fiber and protein. I haven’t tried swapping the sorghum flour this recipe so I can say with certainty what that would do to the flavor texture. Some options to try for swapping would be increasing the oat flour, millet flour or brown rice flour.
- Gluten-Free Oat Flour: Using oat flour in addition to sorghum and almond flour increases the amount of fiber in this muffin recipe. You can use regular oat flour if you don’t need this recipe to be gluten-free.
- Bananas: You can’t have banana muffins without bananas! Ripe bananas are sweeter and softer, so they add more flavor to the muffins.
- Greek Yogurt: Adding Greek yogurt ups the protein in the muffins while also moistening the batter.
- Egg White: Help your muffins rise and bind the ingredients together with egg white. The whites of eggs have fewer calories, but are a great source of protein.
- Honey: A natural sweetener instead of sugar. You could also use maple syrup or a sugar sweetener like monk fruit.
- Cinnamon & Nutmeg: These spices give the muffins their signature banana bread flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make Them Dairy-Free: Use a dairy-free Greek yogurt alternative to make these muffins dairy-free. These chocolate chip zucchini muffins are naturally dairy-free if you don’t want to use an alternative yogurt.
- Add Chocolate Chips: Speaking of chocolate, make these gluten-free banana chocolate chip muffins by adding your favorite chocolate chips or chunks of chocolate.
- Top with Nuts: Bananas and nuts are a delicious pairing. Make gluten-free banana nut muffins by mixing chopped walnuts into the batter and adding them on top.
How to Make Banana Muffins with Almond Flour
These are the best gluten-free banana muffins because the mix of flours and the addition of egg whites, Greek yogurt, and honey make them more nutritious and filling than regular muffins. To make them, you’ll need to preheat your oven to 350°F and place muffin liners into a greased muffin tin.
Step 1: Combine the Wet Ingredients. Whisk together the egg white and bananas in a mixing bowl. Break down the bananas well before adding the Greek yogurt, honey, and almond extract.
Step 2: Add the Dry Ingredients. In a separate large mixing bowl, combine the almond flour, sorghum, oat flour, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and fold them together to combine them.
Step 3: Transfer the Batter. Pour the batter into the lined muffin tin. Fill each muffin cavity evenly to make uniform muffins.
Step 4: Bake and Cool. Bake the muffins for 25-30 minutes at 350°F until the tops are golden brown. Insert a toothpick into the center of a muffin, and if it comes away clean, then you know they are done. Let them cool in the muffin tin for 10 minutes, then remove them and let them finish cooling on a wire rack. Serve with a side of 2-minute microwave scrambled eggs and a Waldorf fruit salad for a balanced breakfast.
Expert Tips
- Use Overripe Bananas: The best bananas to use for banana muffins are overripe bananas. The peel should be brown, and the banana inside very soft. These are sweeter, more flavorful, and have a better texture for baking.
- Don’t Over Mix: When you combine the dry and wet ingredients, be sure not to mix them too much. Fold the ingredients together until they are just combined; otherwise, the muffins will turn out dense and gummy.
- Let the Batter Sit to Thicken: If your batter appears a little thin when you first mix it, let it sit for a minute or two and allow the flours to absorb some of the moisture. This will thicken the batter with no additional ingredients or stirring.
Storage Directions
- Storing: Keep these healthy banana muffins in an airtight container in the refrigerator for up to 7 days. You can also wrap each muffin in plastic cling wrap and store them in a freezer-safe container for about 2 months.
- Reheating: If you prefer warm muffins, heat them in the microwave for about 30 seconds. Thaw frozen muffins in the refrigerator for 24 hours before heating or enjoying.
Serving Suggestions
Who doesn’t love a muffin for breakfast, especially when you’re in a hurry and running out the door! These muffins make a great breakfast due to the balance of carbs, fats, and protein. They also make a great sweet treat for lunches or afternoon snacks, and even the kids will love them!
- Pair these gluten-free banana muffins with a high-protein smoothie for an on-the-go breakfast to power your morning. A strawberry Greek yogurt smoothie or mocha coffee protein shake goes well with the banana flavors in the muffins.
- Enjoy a muffin and chocolate chia pudding for an afternoon or post-gym snack. The protein-packed snacks will help you stay full and energized for the rest of the day.
Healthy Banana Muffins Recipe FAQs
Absolutely! All you need is a greased and lined loaf pan and a longer baking time to turn these muffins into gluten-free banana bread! The rule of thumb when turning muffins into bread is to double the baking time. I recommend baking the bread for 55-60 minutes, then test by inserting a toothpick in the center of the bread to ensure it is fully baked.
This recipe has only been tested with almond flour. If you need an alternative, I recommend using my banana oat muffin recipe instead as it uses only oat flour.
Overmixing is the most common reason why gluten-free banana muffins won’t rise. Be sure you stop mixing immediately after the dry ingredients and wet ingredients are fully combined.
More Healthy Gluten-Free Muffin Recipes
If you tried this Healthy Banana Muffins recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Banana Muffins with Almond Flour
Ingredients
- 1 cup Almond Flour
- ½ cup Gluten Free Sorghum
- ½ cup Gluten Free Oat Flour, or regular oat flour
- 1 teaspoon Baking Powder
- 2 teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 3 Bananas, Very Ripe
- ¾ cup Nonfat Greek Yogurt
- 1 Egg White
- ¼ cup Honey
- 1 teaspoon Almond Extract
Instructions
- Preheat oven to 350 F. Prepare a muffin tin with muffin liners or lightly spray with cooking spray.
- In a large mixing bowl, combine the almond flour, sorghum, oat flour, baking powder, cinnamon, nutmeg and salt.
- In a separate mixing bowl, whisk the egg white with the bananas. Break down the bananas really well then add the Greek yogurt, honey and almond extract. Mix to combine.
- Add the dry ingredients to the wet ingredients and fold together to combine. Transfer the batter to the muffin cavities, dividing it evenly.
- Bake 25-30 minutes or until a toothpick can be removed clean from the center of muffin. Remove from the oven when finished and cool 10 minutes before removing and placing on a wire baking rack.
Video
Notes
- You may be wondering if you can make banana bread instead of banana muffins from this recipe. The answer is yes, you can turn a muffin recipe into a bread recipe. You will need to use a loaf pan and bake longer.
- Brown, overripe bananas are sweeter, more flavorful, and have a better texture for baking. Be sure to use them for this recipe.
- Don’t over mix the batter, or your muffins won’t rise and will be dense and gummy. Fold the ingredients together until they are just combined, then stop mixing.
- If your batter is a little thin when you first mix it, let it sit for a minute or two and allow the flours to absorb some of the moisture.
- Store the muffins in the refrigerator up to 7 days or in the freezer up to 60 days.
- This recipe has only been tested with almond flour, oat flour and sorghum. If you need an alternative, I recommend using my banana oat muffin recipe instead as it uses only oat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t find this at the store what else can I use ? Is this a Flour or a sweetener 1/2 cup Gluten Free Sorghum
I’m sorry I don’t understand what ingredient you are asking to replace? If you are referring to sorghum, that is a flour. You could replace that with oat flour or quinoa flour.