Banana and almond flour muffins

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Banana and almond flour muffins are an irresistible breakfast that you will love to have in your hands. Each bite has a delicious banana flavor and is still low in carbohydrates, keto, gluten-free, and grain-free.

If you ever ate a lot of bananas and then started eating keto, you know they are not low in carbohydrates. But with the use of some simple ingredients and banana extract, you can easily replicate traditional banana buns minus bananas.

We eat these when we head out the door and we need something quick to carry. They're satisfying, tasty, and keep even the youngest food critics happy. We naturally eat them for breakfast, but we also enjoy a banana and almond flour muffin as a snack!

How to make banana muffins and almond flour

Cupcakes are always a success because they taste great and don't take a lot of work to make. That keeps me happy, and all of our taste buds really happy! Let us begin.

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First step: Heat oven to 350 degrees and line your muffin tin with cupcake tins.

Second step: Mix cream cheese, butter, and sweetener in medium bowl. Use a hand mixer and blend until smooth and creamy. Slowly add eggs, flours, baking powder, extracts, and cinnamon. Mix until everything is well combined. Fold the chocolate chips and place the dough in a muffin tin.

Third step: Bake the banana muffins with almond flour for 25-30 minutes or until the centers are firm and the edges have settled and are golden brown.

Fourth step: Let the muffins cool completely, then remove them from the pan.

How do I make rolls of uniform size?

The easiest way to make the muffins the same size is to use a large cookie spoon to place the dough in the muffin tins. If you don't have access to a large ball of cookies, you can also use a measuring cup. Just be sure to fill the measuring cup with the same amount of dough for each bun.

Can I add nuts to banana and almond flour muffins?

Insurance! You can add nuts to the banana muffins if you like. Pecans, walnuts, and almonds are delicious and wonderful options. They give your cupcakes a big crunch. Walnuts are very popular in banana muffins. Just add ┬╝ – ┬Ż cup of walnuts to the dough when adding the chocolate chips. You don't want to add too many.

These almond flour muffins are also quite versatile. You can even add fruit to the dough if you want. Some blueberries are a great complement to the banana flavor.

Can I make mini banana muffins with almond flour?

Yes, absolutely, you can make mini cupcakes with this almond flour cupcake recipe. It is very easy and it doesn't really change much for you. Just spray a mini tin of muffins or top it with 24 bags. Use a small tablespoon of cookies to fill the muffin tin with the dough. Because they are so small, it won't take long for them to bake. Bake the muffins for 15-20 minutes and remove them from the oven when ready.

Why are my muffins not wet?

If you have baked the cupcakes and find they are not wet, there are a few possible causes. First, you should check the temperature of your oven to make sure it is correct. If you bake cupcakes at too high or too long a temperature, they will not be as moist.

Second, if you mix the dough too much, it can lead to a denser and even drier banana bun. Just mix the dough until just incorporated, and that's enough.

Lastly, it is important that you correctly measure all the ingredients. If you add a lot of flour or not enough liquid ingredients, it can significantly affect the result of the muffins.

Most amazing Keto cupcake recipes you should try

If you love cupcakes as much as I do, you'll want to try these fabulous recipes.

Coconut flour muffins

Chai Pancake Hot Muffins

Blueberry muffins with crumb filling

Orange and blueberry muffins

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Banana and almond flour muffins

Banana and almond flour muffins are an irresistible breakfast that you will love to have in your hands. Each bite has a delicious banana flavor and is still low in carbohydrates, keto, gluten-free, and grain-free.

Preparation time: 10 minutes.

Cook time: 25 minutes.

Total time: 35 minutes

Course: breakfast, brunch, snack

American kitchen

Servings: 12

Calories: 250kcal


  • Preheat oven to 350. Place cupcake pans in 12 holes of a standard muffin tin.

  • Combine cream cheese, butter, and sweetener in medium bowl and mix with a hand mixer until smooth. Add the eggs, flours, baking powder, extracts, and cinnamon. Mix until well combined. Add the chocolate chips and mix until evenly distributed in the dough. Transfer the dough to the can of prepared muffins.

  • Bake 25-30 minutes or until centers feel firm when lightly pressed and edges are golden.


To Freeze: Place cupcakes in a single layer in a freezer container or freezer bag. They can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight. Substitutions: You can change the banana extract for lemon, lime, orange or even almond extract to change the flavor.Notes on sweeteners:


Calories: 250kcal | Carbohydrates: 8g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 130mg | Potassium: 146mg | Fiber: 4g | Sugar: 1g | Vitamin A: 439 IU | Calcium: 85mg | Iron: 2mg

Almonds, flour, muffins, banana

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