Banana Almond Flour Muffins with Almond Butter

Banana Almond Flour Muffins are gluten free, dairy free and make for the perfect after school snack for kids. You can whip these easy oat almond flour muffins up in less than 30 minutes!

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My perfect morning would start with a hot cup of coffee and a muffin, watching the sunrise in complete quiet before the kids get up.

I love healthy muffins for a morning snack before a full breakfast. Or even, pairing with some fruit and eggs – they add a nice sweetness and some nutrition!

I’d make a batch of these almond flour banana muffins, add some chocolate chips and top them with drippy almond butter. I love to make double or triple the recipe to freeze for later, and to give to friends and neighbors. Readers agree!

I have to fight my kids for these banana almond flour muffins or else I won’t get any, which is why I double the recipe to freeze some.

Since I’m currently postpartum with my fourth, I made a bunch of these to freeze as breastfeeding snacks since they’re easy to eat with one hand, have loads of healthy fats and 8 grams of protein!

Why We’re Totally Obsessed With Banana Almond Flour Muffins

• Kid friendly – That’s a given. With four small mouths to feed, I need kid-friendly snacks, and these banana and almond flour muffins are a hit. These are even tastier slathered with chocolate cashew butter!
• Great way to use up ripe bananas
• Gluten free and dairy free
• Ready in 30 minutes – I like to make these almond flour oat muffins for school pickup! We also eat them in the car on the way as a road trip snack.
• Great for meal prep (and high in protein!) – Meal prep snacks are great for all age groups and kiddos! Plus, each oatmeal almond flour muffin has 8 grams of protein.

What You Need

• Almond Flour – My two favorites are Bob’s Red Mill Almond Flour and Anthony’s. You could substitute almond flour with chickpea flour, but I wouldn’t substitute all-purpose or whole wheat on a 1:1 ratio. These are meant to be gluten-free muffins.
• Oat Flour – aka oats ground into flour or you can buy oat flour that’s already been ground. If you have extra, try them in these energy balls with almond butter.
• Bananas
• Cinnamon
• Eggs – I didn’t test these as vegan muffins, but I assume you could use a flax egg to make it vegan.
• Apple Cider Vinegar – This helps the muffins rise!
• Almond Butter – Any nut butter works, but almond butter tastes best.
• Almond Milk – This is to keep the muffins dairy-free, but you could use any milk of choice.
• Chocolate Chips 

Other Mix In Ideas

• Nuts
• Dried fruit (raisins, cranberries, cherries)
• Pumpkin puree instead of banana
• Flax seeds or chia seeds
• Mini chocolate chips
• Any nut butter (DIY peanut butter would be delicious!)

How to Make Banana and Almond Flour Muffins

Storage

Store your banana almond flour muffins in a cool, dry place for up to 3-4 days. They are fine in a tight tupperware on the counter.

These oat almond flour muffins are great for freezing in a stasher bag. Freeze them for up to 3 months!

• Dairy Free Pumpkin Muffins
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• Sweet Potato and Zucchini Muffins 
• Gluten Free Blueberry Muffins
• Gluten Free Chocolate Zucchini Muffins

Want some more fun kid-friendly recipe ideas for snacks and meal prep? Check out our dietitian-approved 30 healthy recipes for toddlers and kids!

I want healthy recipes to help my picky eater!

Servings 12 muffins

Almond Flour Banana Muffins (Gluten Free)

Sarah Schlichter, MPH, RDN

Almond Flour Banana Muffins are the perfect portable snack, and perfect for the kids! You can whip these banana almond muffins up in less than 30 minutes without any oil or added sugars for the perfect after-school snack or lunchbox snack.

4.44 from 23 ratings

Print Pin

Prep Time 5 minutes mins

Cook Time 22 minutes mins

Total Time 27 minutes mins

Ingredients  

1x2x3x

• 1 cup almond meal or almond flour
• 1/2 cup oat flour + 1 tbsp
• 1 tsp baking soda
• ½ tsp sea salt
• ¼ tsp cinnamon
• 2 banana, mashed
• 2 eggs
• 1 tbsp ACV
• 1 tsp vanilla extract
• 1/4 cup almond butter
• 2 tbsp almond milk
• 1/2 cup chocolate or peanut butter chips I used ½ peanut butter chips, ½ chocolate chips

Instructions 

1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray
2. In large bowl, whisk together almond flour, oat flour, baking soda, sea salt and cinnamon
3. In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
4. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
5. Bake for 20-23 minutes or until toothpick comes out clean. 
6. Let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal/flour

Notes

Storage:

Store your banana almond flour muffins in a cool, dry place for up to 3-4 days. They are fine in a tight tupperware on the counter.

These oat almond flour muffins are great for freezing in a stasher bag. Freeze them for up to 3 months!

Equipment

Arrowhead Mills Organic Oat Flour, 16 oz. Bag (Pack of 6)

Nestle Toll House Peanut Butter and Milk Chocolate Morsel Mix, 11 Ounce

Bragg Organic Apple Cider Vinegar 32 Oz – With The Mother – USDA Certified Organic – Raw – All Natural, w/Measuring Spoon

Nature’s Eats Blanched Almond Flour, 64 Ounce

Nutrition

Serving: 1Calories: 229kcalCarbohydrates: 16gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 33mgSodium: 229mgFiber: 4gSugar: 9g

Did you make this recipe?Let us know how it was!