Banana Muffins with Almond Flour

5 from 1 vote

Make a batch of gluten-free banana muffins with almond flour as part of your weekly meal prep and enjoy them for breakfast or as an afternoon snack.

Prep Time10

Cook Time30

Cool Time10

Total Time50

Course: Snack

Cuisine: American

Diet: Gluten Free

Servings: muffins

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.

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.