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This is a side view of two banana muffins stacked on top of each other. The top muffin has a bite taken out revealing melty chocolate chips. The muffins sit on a white surface with a banana blurred in the background.
Gluten Free Banana Muffins are a healthy twist on the delicious classic. They’re made with almond flour, paleo-friendly, and dairy free! Add your favorite mix-ins like some chocolate chips and walnuts!

Ever since I was a kid, banana muffins were a staple in our house. My mom always made the most epically amazing banana muffins.

I could put three away in one sitting, no problem.

These paleo banana muffins are a fun twist on your classic banana bread muffin! They’re made with almond flour so they’re naturally gluten free. They’re also dairy free and refined sugar free!

This is an overhead image of a muffin with a bite taken out laying on its side. The muffin

Muffins are great for meal prepping! I love making a batch of muffins on a Sunday to have for easy breakfasts and snacks throughout the week. Plus, I can count on them always being a hit with my kids!

I love these paleo banana muffins because they’re a healthier option than your traditional banana bread.

We’re using almond flour as the base of these muffins. We’re also using some almond butter and our favorite mix-ins. I’m folding in some chopped walnuts and chocolate chips, but you can definitely experiment and have fun with different options!

This is an overhead image of a glass bowl on a white and grey counter. Inside the bowl is raw batter with chocolate chips and chopped walnuts on top.

Ingredients for gluten free banana muffins:

  • ripe bananas: you want those brown spotty ones!
  • eggs
  • almond butter: feel free to sub your favorite nut or seed butter
  • agave nectar: use maple syrup or honey for paleo!
  • blanched almond flour
  • baking powder
  • sea salt
  • walnuts, chopped
  • dark chocolate chips
This is an overhead image of a muffin tin with raw batter inside. The muffin tin sits on a white and grey surface. Inside the tin is a raw, tan batter with some chocolate chops visible.

How to make almond flour banana muffins:

In medium bowl, whisk together the mashed banana, eggs, almond butter, and agave nectar.

Add the almond flour, baking powder, and sea salt. Mix to combine. Fold in the walnuts and chocolate chips. Grease a muffin tin with some coconut oil and fill the tins with the batter until almost full.

Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.

How to store and reheat the muffins:

Store. Allow the muffins to cool completely and then place in an airtight container. They can stay at room temperature for up to three days. Then, place in the fridge.

Freeze. Muffins are best if they’re wrapped individually with parchment paper or foil and then in a ziploc bag, Store in the freezer for up to 3 months.

Reheat. Allow to defrost in the fridge overnight and them warm in the microwave for 30 seconds or oven until the muffins reach your desired temperature.

This is a side view of two banana muffins stacked on top of each other. The top muffin has a bite taken out revealing melty chocolate chips. The muffins sit on a white surface with a banana, more muffins, and a jug of milk blurred in the background.

More banana recipes you’ll love:

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This is a side view of two banana muffins stacked on top of each other. The top muffin has a bite taken out revealing melty chocolate chips. The muffins sit on a white surface with a banana blurred in the background.

Gluten Free Banana Chocolate Chip Muffins

★★★★★ 5 from 12 reviews
  • Author: Lindsay Grimes Freedman
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 1x
  • Category: dessert
  • Method: oven
  • Cuisine: banana bread
  • Diet: Gluten Free
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Description

Gluten Free Banana Muffins are a healthy twist on the delicious classic. They’re made with almond flour, paleo-friendly, and dairy free! Add in your favorite mix-ins like some chocolate chips and walnuts! 

Scale

Ingredients

  • 3 small ripe bananas, mashed
  • 3 eggs
  • 1/4 cup natural almond butter (any nut or seed butter works)
  • 3 tablespoons agave nectar (honey or maple syrup works too)
  • 2 cups blanched almond flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 – 1 cup walnuts, chopped
  • 1 cup dark chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. In medium bowl, whisk together the mashed banana, eggs, almond butter, and agave nectar.
  3. Add the almond flour, baking powder, and sea salt. Mix to combine.
  4. Fold in the walnuts and chocolate chips.
  5. Grease a muffin tin with some coconut oil and fill the tins with the batter until almost full.
  6. Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 253
  • Sugar: 13g
  • Sodium: 97mg
  • Fat: 17.6g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 21.5g
  • Fiber: 3.5g
  • Protein: 7.5g
  • Cholesterol: 41mg

Keywords: almond flour banana muffins, almond flour banana bread, paleo banana muffins, paleo banana bread, gluten free banana muffins, flourless banana muffins, dairy free banana muffins, gluten free banana chocolate chip muffins, gf banana muffins

 Enjoy!! xo