Almond Flour Banana Bread Muffins


Muffins! Banana bread muffins that are gluten-free, made with almond flour, so perfectly moist and melt in your mouth! They are like little love muffins. I added a little candied pecan on top for some extra yum. I was originally working on a banana bread recipe (which you could totally do with this), but I love muffins and so here you have it.

Muffins are just so easy. You take one, break it in half, spread all the butter or peanut butter in the middle and you are set. Maybe grab one for breakfast on your way out the door or pack one in your lunch for a little sweet treat. Or, you eat them in one bite if you are like my husband.

I have been baking and cooking with almond flour for over a year now and I love all of the different things I can do with it. I have been looking for almond flour recipes and using it to create my own recipes because a lot of my clients can have almond flour. It is only 1 ingredient compared to a gluten-free 1:1 flour, which contains at least 5 ingredients. I have used it for cookies, muffins, breads, pizza crust and pot pie.

Almond flour is made of finely ground blanched almonds. It is lower in carbohydrates than wheat flour, coconut flour or other gluten-free flours and is a good option if you are grain-free. It is a good source of vitamin E, manganese, iron, magnesium, potassium and calcium.

These almond flour banana bread muffins are lightly sweet with, of course, the bananas as well as a little applesauce and maple syrup. I love the cinnamon flavor in them and I think you will too.



Almond Flour Banana Bread Muffins

Gluten-free, grain-free and lightly sweetened.

Makes: 12 muffins

  • 1/2 cup pecans
  • 3 eggs
  • 3 ripe mashed bananas
  • 1/8 cup natural applesauce
  • 2 Tbsp pure maple syrup (1T for candied pecans and 1T for muffins)
  • 1 tsp vanilla
  • 2 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 2 ½ tsp cinnamon (1t for candied pecans and 1 1/2t for muffins)
  • 1 tsp baking soda
  • 1/2 tsp sea salt

  1. Preheat oven to 350 degrees.
  2. Line muffin tin with muffin liners.
  3. For candied pecans(optional): toast pecans in pan over medium heat for about 5 minutes, stirring to prevent burning. Add 1 Tbsp maple syrup and 1 tsp cinnamon and stir to mix. Remove from heat. When cool, chop into smaller pieces.
  4. Whisk eggs in medium bowl. Add mashed bananas, applesauce, the other Tbsp maple syrup and vanilla. Mix well.
  5. Mix dry ingredients in mixing bowl. Add wet ingredients and mix until incorporated.
  6. Fill muffin cups until almost full. Top with chopped candied pecans.
  7. Bake at 350 for 20 minutes or until toothpick comes out clean.
  8. Allow to cool before removing from muffin liners.

There are a few possible substitutions that would work in this recipe. If you don’t have coconut flour, you can leave it out. I’ve made it without but it will be a little more “mushy”. You could use honey in place of maple syrup. You could leave the applesauce out if apples bother you. Don’t like cinnamon? Leave it out. Maybe add walnuts or chocolate chips before baking? I always like to give you some options.

However you decide to make them, I hope you enjoy these muffins! As always, let me know what you think when you make them. What is your favorite gluten-free flour to use when baking?

The Best Healthy Banana Bread


Oh banana bread, I love you so much! It is the quintessential recipe to use up ripe, mushy bananas. The gooey, sorta sweet, comforting bread that can be served for breakfast, snacks, or dessert. Who doesn't love that? I mean it is fruit, right?

I have been making this recipe since I was an intern back in 2000 and something up in Minnesota. That long, cold winter definitely deserved something warm and comforting. I was into cooking and baking and discovering new recipes. Especially if the recipe included some good healthy ingredients in place of some ingredients that were less desirable. And bonus points for being a cheap recipe because interns don't get paid. Zero, zilch, nada! But lucky for me it was at one of the greatest hospitals and it was worth it!

I wrote this recipe on a half notecard, which is now stained as it has been through some baking with me.


I forget how good it smells in the house when banana bread is baking. OMG! This bread came out so moist in the middle thanks to the pineapple and added coconut oil. It is so good too with a little crunch on the outside. If you are questioning the pineapple, just trust me. You will get a few small pineapple chunks throughout but it doesn't have a pineapple flavor. It was a hit with all 3 of the guys at my house. They've eaten it all week for breakfast and snacks. I tried it again today with a gluten-free all-purpose flour and it was great as well.


  • 1/2 cup sugar (I used half coconut sugar and half brown sugar)

  • 1 1/2 cup flour

  • 3/4 t baking soda

  • 3/4 t salt

  • 1 egg

  • 1/4 cup crushed pineapple, drained, save juice

  • 3 ripe bananas, mashed

  • 2 T coconut oil, melted (optional)


  1. Mix dry ingredients in mixing bowl.

  2. Mix wet ingredients in separate mixing bowl.

  3. Add wet ingredients to dry ingredients and mix until incorporated. Add some of the pineapple juice if mixture is too dry.

  4. Pour mixture into large parchment lined or greased loaf pan.

  5. Bake at 350° for 35-45 minutes. Test for doneness with toothpick.


Feel free to dress this up with some chopped nuts or chocolate chips. We like it plain with a little butter or nut butter on top! I hope you enjoy this bread as much as we do on a cold winter morning. Enjoy!