These banana muffins are made with super healthy ingredients like almond flour, maple syrup, coconut oil, and cinnamon! They are paleo and gluten-free, but most importantly they are absolutely delicious! Serve these streusel-topped muffins with a cup of coffee or tea for the perfect cozy breakfast!
When I’m craving a healthy, sweet treat I always turn to these easy almond flour banana muffins. I’ve said this before in previous banana recipes but I’ll mention it again, I like to keep a few ripe bananas in my freezer at all times. You never know when you might need them!
These muffins are gluten-free, grain-free, and refined sugar-free. They are easy to make and ready in less than 45 minutes. You can even add chocolate chips if you like a chocolaty banana muffin!
If you LOVE all things banana bread check out this recipe for Banana Bread Granola!
Ingredients You’ll Need
Here’s everything you’ll need to make almond flour banana muffins with cinnamon streusel: very ripe bananas, eggs, maple syrup, coconut oil, almond flour, baking soda, salt, vanilla, and cinnamon.
Recipe Step by Step
Step 1. Make the Cinnamon Streusel
Start with the cinnamon streusel so that it can chill and firm up while you make the muffin batter. All you need to do for the streusel is to mix together almond flour, maple syrup, and coconut oil, it’s super simple!
Step 2. Make the Muffin Batter
Whisk together the wet ingredients then fold in the dry. Portion into a lined muffin tin and top with the streusel.
Step 3. Bake
Bake for 25-30 minutes until the streusel is golden brown. Allow the muffins to cool completely before serving.
FAQs + Expert Tips
Almond flour typically uses blanched almonds (almonds with the skin removed) while almond meal uses almonds with the skin on. You can use either one for this recipe.
Yes! To make chocolate chip banana muffins: add ¾c of chocolate chips to the batter before baking.
Yes, you can freeze baked almond flour banana muffins. Let cool completely then store in a plastic ziplock bag in the freezer for up to three months.
Bananas for banana bread should be mostly black. A few streaks and spots of yellow are ok but to achieve the most flavorful, and moist loaf the bananas should be 75-100% black.
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Almond Flour Banana Muffins with Cinnamon Streusel (Gluten-Free)
- 1 ½ c mashed ripe banana about 4 bananas
- 2 large eggs
- ⅔ c maple syrup
- ½ c coconut oil, melted
- 2 c almond flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- ¾ c almond flour
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp cinnamon
- Preheat the oven to 350 F. Line a muffin tin with paper liners.
Make The Streusel:
- Place all of the ingredients in a small bowl and whisk together until evenly combined. Put the bowl in the refrigerator for 5-10 minutes while you make the muffin batter.
Make the Muffins:
- In a large bowl whisk together the mashed banana, eggs, vanilla and, maple syrup. Switch to a wooden spoon or spatula and fold in the rest of the ingredients; almond flour, baking soda, salt, and melted coconut oil.
- Divide the batter among the lined muffins cups, filling each ¾ of the way. Top each muffin with a tablespoon of the streusel topping. Bake for 25-30 minutes until the streusel is golden brown. Allow the muffins to cool completely before serving.
- Coconut Oil: Olive oil or any neutral oil is fine.
- Maple Syrup: Coconut sugar, brown sugar, or honey.
- Eggs: For vegan muffins, you can use flax eggs.
- Can I add chocolate chips to this recipe? Yes! To make chocolate chip banana muffins: add ¾c of chocolate chips to the batter before baking.
- How ripe should bananas be for banana bread? Bananas for banana bread should be mostly black. A few streaks and spots of yellow are ok but to achieve the most flavorful, and moist loaf the bananas should be 75-100% black.
- Store these muffins in the refrigerator for up to five days or in the freezer for up to three months.