Healthy Banana Bread Muffins {GF, Low Cal}

Healthy Banana Bread Muffins made with almond flour are low calorie, higher in protein and gluten free! This healthy banana muffin recipe is kid friendly and makes for a delicious portable snack. Gluten Free + Low Calorie

Simple, banana bread gets my heart every single time. This banana bread is not only delicious like the real deal, but it’s HEALTHY too! It’s made gluten free and low calorie with protein to balance it out.

Traditional banana bread is made with bananas, sugar and flour. These foods are all carbohydrates. We want to balance the carbs with protein and fat so that blood sugar is more stable. More stable blood sugar means less hunger and cravings, which is better for our health.

What Makes This Banana Bread Muffin Recipe Healthier

Like I said above, balancing all three food groups is really important and I think we often forget that when making recipes. I’ve done the work for you with this recipe to make this banana bread recipe higher in protein and better balanced for you! Here’s the details…

• Low Calorie – Each muffin is 159 calories which is considered low calorie. Remember, low calories is everything though. What makes up the calories is most important!
• Higher Protein – 6 grams of protein per muffin which is really good for a baked good! The protein comes from the Greek yogurt, egg white and sorghum flour.
• Higher Fiber – 3 grams of fiber per muffin. The fiber is from the bananas, almond flour and oat flour.
• Balanced Healthy Fat – Total fat is 6 grams, 1 of which is from less optimal fat saturated. The remaining fat is healthy fat primarily from the almond flour.
• Lower Added Sugar – Only 1/4 cup of honey is added to this recipe which across 12 muffins is very low.
• Gluten Free – All ingredients are gluten free.

Ingredients For Banana Bread Muffins With Almond Flour

Here are the ingredients you need to make these gluten free banana bread muffins with almond flour! You will also need a muffin tin and mixing bowl.

• Almond Flour
• Gluten Free Sorghum
• Gluten Free Oat Flour
• Baking Powder
• Cinnamon, Nutmeg, Salt
• Very Ripe Bananas
• Greek Yogurt
• Honey
• Egg White
• Almond Extract

How To Make Gluten Free Banana Muffins

Making these banana muffins is super easy and they’re healthy too! To start, prepare a muffin tin with muffins liners, I like these ones, or by lightly spraying with cooking spray.

In a large mixing bowl, mix together the almond flour, sorghum, oat flour, baking powder, cinnamon, nutmeg and salt. In a separate mixing bowl, whisk together the egg white and bananas until the banana are smooth.

To get the BEST banana muffins, make sure your bananas are very ripe. The riper the better! I let my banana get black before baking with them. If I’m not baking with them I will freeze them to use later.

The next step is to mix the Greek yogurt, honey and almond extract with the banana mixture. Then fold in the dry ingredients and mix just until combined.

Last, transfer the batter into the prepared muffin tin and bake the muffins 25-30 minutes. Be sure to cool the muffins at least 10 minutes in the muffin pan before removing.

Can You Make A Muffin Recipe As A Bread Recipe

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.

Rule of thumb is to double the time from baking muffins to baking a bread. I recommend baking 55 minutes to 60 minutes to make banana bread and test by inserting a toothpick in the center of the bread to ensure it is baked. This Healthy Chocolate Banana Bread Oat Recipe you can try too!

Substitutions For Banana Bread Muffins

Here are the substitutions I recommend for this recipe. Keep in mind when you change or substitute something that it will change the nutritional data you see in the recipe card below.

• Almond Flour – The almond flour in this cannot be swapped with another flour without completely changing the recipe. If you do not want to use almond flour or need a nut free recipe, I recommend this banana muffin recipe instead.
• Sorghum – Sorghum helps improves textures of baked goods and is high protein and high fiber. It can’t be swapped in this recipe without completely altering the recipe.
• Gluten Free Oat Flour – Regular oat flour can be subbed if you’re not gluten free. You can also blend outs into flour.
• Greek Yogurt – For a dairy free option, I recommend using dairy free yogurt. The texture may be a bit different as dairy free yogurt is lower in protein and higher in fat.
• Egg White – Subbing a whole egg isn’t recommend in this recipe as you would have to sub ONE HALF of a whole egg. It’s always a 2 egg whites to 1 whole egg ratio in recipes.
• Honey – Maple syrup or monkfruit syrup may be subbed.
• Almond Extract – Vanilla extract may be used instead.

More Banana Bread Recipes

If you love banana bread, here’s more healthy banana bread recipes I know you’ll love!

• Chocolate Greek Yogurt Banana Bread
• Banana Carrot Cake Bread
• Strawberry Banana Bread
• Banana Oat Muffins
• Banana Oat Cookies

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Healthy Banana Bread Muffins

Healthy Banana Bread Muffins made with almond flour are low calorie, higher in protein and gluten free! This healthy banana muffin recipe is kid friendly and makes for a delicious portable snack.

Author Skinny Fitalicious

Prep Time 10 minutes

Cook Time 30 minutes

Cool Time 10 minutes

Total Time 50 minutes

Servings 12 muffins

Calories 159 kcal

Print

Ingredients

• 1 cup Almond Flour
• 1/2 cup Gluten Free Sorghum
• 1/2 cup Gluten Free Oat Flour
• 1 tsp Baking Powder
• 2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Salt
• 3 Bananas Very Ripe
• 3/4 cup Nonfat Greek Yogurt
• 1 Egg White
• 1/4 cup Honey
• 1 tsp Almond Extract

US Customary – Metric

Instructions

1. Preheat oven to 350 F. Prepare a muffin tin with muffin liners or lightly spray with cooking spray.

2. In a large mixing bowl, combine the almond flour, sorghum, oat flour, baking powder, cinnamon, nutmeg and salt.

3. 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.

4. Add the dry ingredients to the wet ingredients and fold together to combine. Transfer the batter to the muffin cavities, dividing it evenly.

5. 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.

6. Store the muffins in the refrigerator up to 7 days or in the freezer up to 60 days.

Course Snack

Cuisine American

Keyword almond flour, banana, banana bread, gluten free, greek yogurt, high protein, low calorie, muffins

Nutrition facts per serving (1muffin)

Calories 159 kcal

Fat 6 g

Saturated Fat 1 g

Trans Fat 1 g

Polyunsaturated Fat 1 g

Monounsaturated Fat 1 g

Cholesterol 1 mg

Sodium 59 mg

Potassium 213 mg

Carbohydrates 25 g

Fiber 3 g

Sugar 10 g

Protein 6 g

Vitamin A 20 %

Vitamin C 3 %

Calcium 58 %

Iron 1 %

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About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.