Gluten Free Almond Flour Banana Muffins

We always have an abundance of bananas in our house, so I tend to freeze them as soon as they start to brown. I love it because they get a second life as my foolproof banana bread or veggie packed muffin or one of the many other muffins I tend to stock our freezer with.

These are no exception! I decided to make these gluten free using almond flour instead of my typical whole wheat flour because I actually like the taste of almond flour more. I also added a touch of sugar, but if you want these to be totally sugar free, just leave it out. And, if you have a kid who doesn’t like chocolate chips, well, cheers to you. 🙂

Gluten Free Almond Flour Banana Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print


  • 4 very ripe bananas, mashed
  • 2 large eggs, beaten
  • 1/8 cup sugar, any kind
  • 1/3 cup milk, any kind
  • 1/3 cup oil, any kind
  • 1/4 cup ground flax meal
  • 1 teaspoon vanilla extract
  • 1 cup oats (any kind, except instant)
  • 1 cup almond flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Mini chocolate chips, optional to top with


  1. Preheat oven to 400 degrees. Grease a 12-cup muffin tin and set aside.
  2. In a large bowl, mix together bananas, eggs, sugar, milk, oil, flax and vanilla.
  3. In a separate bowl, combine oats, almond flour, baking powder and salt. Pour wet banana mixture into dry oat mixture and stir until just combined (don’t over mix).
  4. Spoon batter evenly into 12-muffin tins (each muffin will be nearly full) and top with mini chocolate chips, if desired.
  5. Bake 20-22 minutes or until a toothpick comes out clean. Let them cool slightly in the pan for 10 minutes, then transfer to a cooling rack to finish cooling.  Enjoy immediately or freeze! 

Adapted from:

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