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    Home | Recipes | Muffins / cupcakes

    Almond Flour Banana Muffins

    By Adriana Harlan | 101 Comments | Published: Apr 17, 2021 · Modified: Dec 30, 2021

    Recipe Video Reviews
    5 from 26 reviews
    two banana muffins with crumb topping on green plate around some yellow bananas

    If you're on the hunt for healthier Almond Flour Banana Muffins that are Paleo, gluten-free, grain-free, and actually taste delicious, try making this easy recipe that bakes in less than 20 minutes. You'll love how moist and tender these are.

    six banana muffins with crumb topping on a table and green plate around some yellow bananas.
    Jump to:
    • Ingredient notes
    • How to make
    • Baking tips
    • How to store, make ahead & reheat
    • Troubleshooting
    • FAQs
    • 🎥 Recipe video
    • 📖 Recipe

    Crowned with a delightful crumb topping lightly spiced with cinnamon, these homemade almond flour muffins have lots of banana flavor and are soft and fluffy inside.

    They also have just the right amount of sweetness, making them a great choice for a healthier breakfast or snack to include in your weekly meal planning.

    I love them as much as my old-time favorite Banana-Walnut Muffins because they're an excellent way to use up overripe bananas. So grab two mixing bowls, a spatula, a muffin tin, and lets make these Paleo muffins today!


    Ingredient notes

    all ingredients for the recipe labeled and set on a table.

    Here's how a few key ingredients gives these almond flour banana muffins their signature flavor and texture:

    • Blanched almond flour or almond meal: Be sure it's finely ground with the skins removed (blanched) so it binds well with all the other ingredients, making your muffins soft and fluffy and the streusel topping nice and crumbly.

    What is almond flour

    Just like wheat flour is made by grinding wheat grains, almond flour (also known as almond meal) is made by grinding almonds into fine flour with or without the skin.

    It is the most commonly used flour in gluten-free, grain-free, Paleo baking for making cakes, cookies and breads because the texture and flavor it gives baked goods closely resembles recipes made with all-purpose flour.

    Make your own to use in this recipe! I have a video showing you how to make almond flour at home and it's so easy.

    Prefer to buy it? The best places to buy it is on Amazon or at Costco. The brands that work best for baking are Honeyville, Wellbee's or Costco's Kirkland brand.

    • Banana: Helps to bind the ingredients, and adds sweetness and moisture.
    • Pecans (optional): Gives a lovely crunch and nutty flavor.
    • Butter or coconut oil (dairy-free): Makes the muffins and crumble topping tender, moist and super flavorful.
    • Sweetener (optional): I like to add a tablespoon of honey or maple syrup for sweetness, but you can make it sugar-free and low-carb by substituting it for a keto sweetener, or omitting it all together.
    • Eggs: Eggs create a lighter and fluffier texture.

    Add-in options

    Add-ins are completely optional, but I suggest adding nuts, seeds, shredded coconut or chocolate chips for a little more texture and flavor. Other options are raisins, dried cranberries or blueberries, oatmeal, or a blend of each.

    To enhance all of the flavors you could also throw in some lemon or lime zest as well as vanilla extract and other spices such as all spice, cardamon and nutmeg.

    How to make

    Though you can find the full printable recipe below, let me walk you through the steps to show you how to make the best banana muffins with almond flour. Be sure to also watch the recipe video!

    glass bowl with almond flour inside and a white bowl with bananas in the background
    1. Mix the dry ingredients: Using a spatula, mix together in a medium bowl the flour, baking soda and salt until there aren't any lumps left. Or sift the ingredients into the bowl using a fine mesh sieve.
    fork mashing bananas in a metal bowl and a clear bowl in the background with flour.
    1. Mash the banana: In separate large bowl, mash the banana with a fork or potato masher.
    whisk inside a metal bowl containing wet ingredients to make the muffins.
    1. Mix the wet ingredients: Using a whisk, mix together the mashed banana, egg, butter and sweetener.
    wet and dry ingredients in a metal bowl forming the batter.
    1. Stir wet and dry ingredients together: Using a rubber spatula, gently mix the wet and dry ingredients to form your batter. Mix until just combined - the batter is supposed to be thick.
    batter with chopped pecans mixed in inside a metal bowl.
    1. Add nuts: If you're adding pecans fold them into the batter now.
    six cups white ceramic muffin pan filled with batter to the top.
    1. Fill muffin pan: Use a spoon or ice cream scoop to fill each cup in your muffin tin to the top.

    Note: Using paper liners is an option, but you can also grease the pan with butter or coconut oil.

    six cups white ceramic muffin pan filled with batter and a crumb topping
    1. Make the crumb topping: This is super simple! Add to a bowl the flour, cinnamon and butter, and use your fingers to mix everything together. Next sprinkle the crumbs on top of each muffin.
    baked muffins with streusel topping in white ceramic muffin pan cooling on a wire rack.
    1. Bake: Bake in a preheated oven to 350°F for about 18 to 20 minutes or until a stick inserted into the center comes out clean. Then set the pan over a wire rack to allow the muffins to cool.

    Note: Every oven is different so if you need to bake your muffins longer but the tops look done, place a piece of aluminum foil on top and that will prevent the crumbs from burning while your muffins bake all the way through.

    Servings: This recipe makes 6 to 8 standard size muffins depending how full you fill each muffin cavity. It's not a problem to overfill each one. You can also bake them in a mini muffin pan.


    Baking tips

    1. Banana: Since it adds so much flavor to these muffins, the type you use can make a difference and Apple Bananas are my favorite to bake with.
    2. Crumb topping: Add a tablespoon of maple or coconut sugar to the crumbs mixture to make those tops sweeter. You can also reduce the amount of flour added to 2 to 3 tablespoons to make it less crumbly and more buttery.
    3. Measure ingredients by weight: I recommend measuring your banana by weight using a scale so that your muffins have just the right amount of moisture. If you don't have a scale use measuring cups. Chop the bananas into little pieces and fill the measuring cup to the top. You’ll need 1 ½ cups (about 2 regular bananas or 4 Apple bananas).

    How to store, make ahead & reheat

    • Storing: Store your muffins in an airtight container in the fridge for a few weeks. Or at room temperature for up to 5 days.
    • Freezing: Place in airtight container and freeze for up to 3 months. Then allow them to come to room temperature and enjoy them again.
    • Reheating: If you like your muffins warm, reheat them in the microwave or oven at 350°F for a few minutes.
    • Making ahead: You can prepare the batter a couple of days in advance and leave it covered in the refrigerator. When ready to bake, allow it to come to room temperature before filling your muffin tin, then bake as directed.

    Troubleshooting

    Why did my muffins sink in the middle? Most likely this is because your almond flour was not ground fine enough or it wasn't blanched. This might also happen if you miss-measure your ingredients.

    Why did my banana muffins not rise? This is normal when you bake with a gluten-free flour that is nut based. However these muffins actually rise quite well. And a tip I can give you to get more lift is to fill each muffin cup to the top. 

    FAQs

    Can I substitute almond flour with coconut flour?

    This substitution is not easy and I do not recommend it. But I made it simple for you by creating the best Coconut Flour Banana Muffins recipe. Be sure to check it out next.

    Can I substitute all-purpose flour or oat flour for almond flour?

    Yes you can, however these flours are denser and more absorbant so you'll need to reduce the amount of flour added to about ½ cup.

    Can I make these muffins with frozen bananas?

    If you have overripe bananas but aren’t ready to bake with them yet, freeze them to use later! When ready, take them out of the freezer, let them come to room temperature, dry out the excess moisture with a paper towel and start measuring the amount called for in the recipe.

    three banana muffins with crumb topping on a table and one muffin cut in half on a green plate.

    If you make these banana muffin recipe I would love to hear your opinion so please leave a comment and rating below.

    Here are a few more healthy almond flour muffins to inspire your gluten-free and Paleo baking.

    • banana walnut muffins on a wooden table with a muffin pan in background filled with muffins
      Banana-Walnut Muffins
    • plate of five zucchini muffins on a brown and white place mat with two large zucchini in the background
      Zucchini Muffins (Gluten-free, Paleo)
    • close up of two blueberry muffins in yellow paper muffin cup
      Paleo Blueberry Muffin (Grain Free, Gluten Free, Low Carb)
    • tray of cinnamon mocha cupcakes with a glass jar filled with cinnamon sticks in background
      Cinnamon Mocha Cupcakes

    Like this recipe? Subscribe to my newsletter for email updates, and follow along on YouTube, Instagram, Facebook and Pinterest for all of the latest updates.


    🎥 Recipe video

    Healthy ALMOND FLOUR Banana Muffins (Gluten free, Paleo) With Crumb Topping!

    Subscribe to my YouTube channel

    📖 Recipe

    SHARE THIS RECIPE
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    Almond Flour Banana Muffins

    Print
    Leave a Review
    Add Photo
    5 from 26 reviews
    Recipe by Adriana Harlan
    Servings :8 (6 to 8 standard size muffins)
    Prep :15 minutes mins
    Cook :19 minutes mins
    Prevent your screen from going dark

    Ingredients

    • 1½ cups (171g) blanched almond flour
    • 1 teaspoon baking soda
    • ½ teaspoon fine himalayan salt
    • 1 ½ cups (233g) bananas
    • 1 tablespoon (22g) raw honey, optional
    • 1 egg, room temperature
    • 5 tablespoons (70g) melted butter, or melted coconut oil - 5 tablespoon (57g)
    • ⅓ cup (38g) pecans, chopped

    Crumbs:

    • 4 tablespoons (30g) blanched almond flour, (or 2 to 4 tbsp)
    • 1 tablespoon (14g) butter, cold or coconut oil
    • ½ teaspoon ground cinnamon
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F and line a standard size muffin tin with baking cups.
    • Using a spatula, mix together in a medium bowl the flour, baking soda and salt until there aren't any lumps left. Or sift the ingredients into the bowl using a fine mesh sieve.
    • In a separate bowl, mash the bananas with a fork or potato masher, then using a whisk mix in the honey, egg and butter.
    • Using a rubber spatula, gently mix the wet and dry ingredients to form your batter. Mix until just combined - the batter is supposed to be thick.
    • Fold pecans into the batter.
    • Spoon batter into prepared muffin tin, filling each to the top.
    • Sprinkle the top of each muffin with the crumbs and bake until a stick inserted into the center comes out clean, about 18 to 20 minutes. Then set the pan over a wire rack to allow the muffins to cool.

    Crumb topping:

    • Using your hands, mix together all ingredients for the crumbs until mixture resemble coarse meal.

    Notes

    Measuring bananas: I recommend measuring your banana by weight using a scale so that your muffins have just the right amount of moisture. If you don't have a scale use measuring cups. Chop the bananas into little pieces and fill the measuring cup to the top. You’ll need 1 ½ cups (about 2 regular bananas or 4 Apple bananas).
    Crumb topping: Add a tablespoon of maple or coconut sugar to the crumbs mixture to give your muffin tops more texture and sweetness. Also, reduce the amount of flour added to 2 to 3 tablespoons to make it less crumbly and more buttery.
    Honey: Optional since bananas and almond flour are naturally sweet. I only add a tablespoon of honey if my bananas haven't turned brown. You can omit it or substitute it for any sweetener or low carb sweetener.
    Baking: Every oven is different so if you need to bake your muffins longer but the tops look done, place a piece of aluminum foil on top and that will prevent the crumbs from burning while your muffins bake all the way through.
    Storing: Store in an airtight container in the fridge for a few weeks or at room temperature for up to 5 days.
    Servings: This recipe makes 6 to 8 standard size muffins depending how full you fill each muffin cavity. It's not a problem to overfill each one. You can also bake them in a mini muffin pan.
    Nutrition facts: Calculated for 8 standard size muffins including honey and butter (not coconut oil).

    Nutrition per serving

    Calories: 288.4kcalProtein: 6.7gFat: 24.6gSaturated Fat: 6.8gSugar: 7.8gFiber: 3gCarbohydrates: 14.9gNet Carbs: 11.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    This recipe was originally published on Mar 22, 2013 and this post has been updated with new information, photos and recipe video. The only adjustment made to the recipe was to the crumb topping: changed adding ⅛ to ½ teaspoon cinnamon; and changed adding 2 tablespoons almond flour to 3 to 4 tablespoons.

    Email
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    More Healthy Muffin & Cupcake Recipes 🧁

    • close up of coconut banana muffin topped with chocolate chips on stack of multicolored napkins with banana and more muffins in background
      Coconut Flour Banana Muffins
    • mango muffins topped with coconut lime streusel cooling on a round rack with lime wedges and mangos in background
      Mango Muffins with Coconut-Lime Streusel
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    Almond Flour Banana Muffins (Paleo)

    By Adriana Harlan | Leave a Comment | Published: Apr 17, 2021 · Modified: Aug 4, 2023

    Recipe Video Reviews
    5 from 26 reviews
    two banana muffins with crumb topping on green plate around some yellow bananas

    Main keywords: almond flour banana muffins, paleo banana muffins

    These almond flour banana muffins are a healthier twist on traditional muffins, offering an equally delicious treat. Easy to bake, these paleo banana muffins are so moist and tender, with added almond flour crumbs on top for a quick breakfast, fun snack, or delightful dessert!

    If you're on the hunt for healthier Almond Flour Banana Muffins that are Paleo, gluten-free, grain-free, and actually taste delicious, try making this easy recipe that bakes in less than 20 minutes. You'll love how moist and tender these are.

    six almond flour banana muffins with crumb topping on a table and green plate around some yellow bananas.
    Jump to:
    • Ingredient notes
    • How to make
    • Baking tips
    • How to store, make ahead & reheat
    • Troubleshooting
    • FAQs
    • 🎥 Recipe video
    • 📖 Recipe

    With every batch you bake, these banana muffins turn out moist, soft, and fluffy, all thanks to the magical touch of almond flour. These are sure to become a household favorite over classic banana muffins!

    This almond flour version has a delightful nutty undertone and is full of banana flavor just like my Coconut Flour Banana Muffins.

    With just a handful of wholesome ingredients, this paleo banana muffins recipe is naturally sweetened with banana and a little honey.  The almond flour not only imparts a delightful texture but also keeps the muffins consistently moist with each batch you bake. With the natural sweetness of ripe bananas and the nutty goodness of almond flour, these muffins are sure to become a household favorite.

    Crowned with a delightful crumb topping lightly spiced with cinnamon, these homemade almond flour muffins have lots of banana flavor and are soft and fluffy inside.

    They also have just the right amount of sweetness, making them a great choice for a healthier breakfast or snack to include in your weekly meal planning.

    I love them as much as my old-time favorite Banana-Walnut Muffins because they're an excellent way to use up overripe bananas. So grab two mixing bowls, a spatula, a muffin tin, and lets make these Paleo muffins today!

    Ingredient notes

    all ingredients for the recipe labeled and set on a table.

    Here's how a few key ingredients gives these almond flour banana muffins their signature flavor and texture:

    • Blanched almond flour or almond meal: Be sure it's finely ground with the skins removed (blanched) so it binds well with all the other ingredients, making your muffins soft and fluffy and the streusel topping nice and crumbly.

    What is almond flour

    Just like wheat flour is made by grinding wheat grains, almond flour (also known as almond meal) is made by grinding almonds into fine flour with or without the skin.

    It is the most commonly used flour in gluten-free, grain-free, Paleo baking for making cakes, cookies and breads because the texture and flavor it gives baked goods closely resembles recipes made with all-purpose flour.

    Make your own to use in this recipe! I have a video showing you how to make almond flour at home and it's so easy.

    Prefer to buy it? The best places to buy it is on Amazon or at Costco. The brands that work best for baking are Honeyville, Wellbee's or Costco's Kirkland brand.

    • Banana: Helps to bind the ingredients, and adds sweetness and moisture.
    • Pecans (optional): Gives a lovely crunch and nutty flavor.
    • Butter or coconut oil (dairy-free): Makes the muffins and crumble topping tender, moist and super flavorful.
    • Sweetener (optional): I like to add a tablespoon of honey or maple syrup for sweetness, but you can make it sugar-free and low-carb by substituting it for a keto sweetener, or omitting it all together.
    • Eggs: Eggs create a lighter and fluffier texture.

    Add-in options

    Add-ins are completely optional, but I suggest adding nuts, seeds, shredded coconut or chocolate chips for a little more texture and flavor. Other options are raisins, dried cranberries or blueberries, oatmeal, or a blend of each.

    To enhance all of the flavors you could also throw in some lemon or lime zest as well as vanilla extract and other spices such as all spice, cardamon and nutmeg.

    How to make

    Though you can find the full printable recipe below, let me walk you through the steps to show you how to make the best banana muffins with almond flour. Be sure to also watch the recipe video!

    clear bowl with almond flour inside and a bowl of bananas in the background

    1- Mix the dry ingredients: Using a spatula, mix together in a medium bowl the flour, baking soda and salt until there aren't any lumps left. Or sift the ingredients into the bowl using a fine mesh sieve.

    fork mashing bananas in a metal bowl and a clear bowl in the background with almond flour

    2- Mash the banana: In a separate large bowl, mash the banana with a fork or potato masher.

    whisk in a metal bowl containing banana mixture wet ingredients to make the muffins

    3- Mix the wet ingredients: Using a whisk, mix together the mashed banana, egg, butter and sweetener.

    almond flour and banana mixture together in a metal bowl ready to form the batter

    4- Stir wet and dry ingredients together: Using a rubber spatula, gently mix the wet and dry ingredients to form your batter. Mix until just combined - the batter is supposed to be thick.

    banana muffin batter in a metal bowl

    5- Add nuts: If you're adding pecans fold them into the batter now.

    6 cups white ceramic muffin pan filled with banana muffin batter

    6- Fill muffin pan: Use a spoon or ice cream scoop to fill each cup in your muffin tin to the top.

    Note: Using paper liners is an option, but you can also grease the pan with butter or coconut oil.

    6 cups white ceramic muffin pan filled with banana muffin batter with crumb topping

    7- Make the crumb topping: This is super simple! Add to a bowl the flour, cinnamon and butter, and use your fingers to mix everything together. Next sprinkle the crumbs on top of each muffin.

    banana crumb muffins in white ceramic muffin pan cooling on a wire rack

    8- Bake: Bake in a preheated oven to 350°F for about 18 to 20 minutes or until a stick inserted into the center comes out clean. Then set the pan over a wire rack to allow the muffins to cool.

    Note: Every oven is different so if you need to bake your muffins longer but the tops look done, place a piece of aluminum foil on top and that will prevent the crumbs from burning while your muffins bake all the way through.

    Servings: This recipe makes 6 to 8 standard size muffins depending how full you fill each muffin cavity. It's not a problem to overfill each one. You can also bake them in a mini muffin pan.

    Baking tips

    1. Banana: Since it adds so much flavor to these muffins, the type you use can make a difference and Apple Bananas are my favorite to bake with.
    2. Crumb topping: Add a tablespoon of maple or coconut sugar to the crumbs mixture to make those tops sweeter. You can also reduce the amount of flour added to 2 to 3 tablespoons to make it less crumbly and more buttery.
    3. Measure ingredients by weight: I recommend measuring your banana by weight using a scale so that your muffins have just the right amount of moisture. If you don't have a scale use measuring cups. Chop the bananas into little pieces and fill the measuring cup to the top. You’ll need 1 ½ cups (about 2 regular bananas or 4 Apple bananas).

    How to store, make ahead & reheat

    • Storing: Store your muffins in an airtight container in the fridge for a few weeks. Or at room temperature for up to 5 days.
    • Freezing: Place in airtight container and freeze for up to 3 months. Then allow them to come to room temperature and enjoy them again.
    • Reheating: If you like your muffins warm, reheat them in the microwave or oven at 350°F for a few minutes.
    • Making ahead: You can prepare the batter a couple of days in advance and leave it covered in the refrigerator. When ready to bake, allow it to come to room temperature before filling your muffin tin, then bake as directed.

    Troubleshooting

    Why did my muffins sink in the middle? Most likely this is because your almond flour was not ground fine enough or it wasn't blanched. This might also happen if you miss-measure your ingredients.

    Why did my banana muffins not rise? This is normal when you bake with a gluten-free flour that is nut based. However these muffins actually rise quite well. And a tip I can give you to get more lift is to fill each muffin cup to the top. 

    FAQs

    Can I substitute almond flour with coconut flour?

    This substitution is not easy and I do not recommend it. But I made it simple for you by creating the best Coconut Flour Banana Muffins recipe. Be sure to check it out next.

    Can I substitute all-purpose flour or oat flour for almond flour?

    Yes you can, however these flours are denser and more absorbant so you'll need to reduce the amount of flour added to about ½ cup.

    Can I make these muffins with frozen bananas?

    If you have overripe bananas but aren’t ready to bake with them yet, freeze them to use later! When ready, take them out of the freezer, let them come to room temperature, dry out the excess moisture with a paper towel and start measuring the amount called for in the recipe.

    three banana muffins with crumb topping on a table and one muffin cut in half on a green plate.

    If you make these banana muffin recipe I would love to hear your opinion so please leave a comment and rating below.

    Here are a few more healthy almond flour muffins to inspire your gluten-free and Paleo baking.

    • banana walnut muffins on a wooden table with a muffin pan in background filled with muffins
      Banana-Walnut Muffins
    • plate of five zucchini muffins on a brown and white place mat with two large zucchini in the background
      Zucchini Muffins (Gluten-free, Paleo)
    • close up of two blueberry muffins in yellow paper muffin cup
      Paleo Blueberry Muffin (Grain Free, Gluten Free, Low Carb)
    • tray of cinnamon mocha cupcakes with a glass jar filled with cinnamon sticks in background
      Cinnamon Mocha Cupcakes

    Like this recipe? Subscribe to my newsletter for email updates, and follow along on YouTube, Instagram, Facebook and Pinterest for all of the latest updates.

    🎥 Recipe video

    Healthy ALMOND FLOUR Banana Muffins (Gluten free, Paleo) With Crumb Topping!

    Subscribe to my YouTube channel

    📖 Recipe

    SHARE THIS RECIPE
    Email
    WhatsApp
    Pin
    Share
    Tweet
    Yum

    Almond Flour Banana Muffins

    Print
    Leave a Review
    Add Photo
    5 from 26 reviews
    Recipe by Adriana Harlan
    Servings :8 (6 to 8 standard size muffins)
    Prep :15 minutes mins
    Cook :19 minutes mins
    Prevent your screen from going dark

    Ingredients

    • 1½ cups (171g) blanched almond flour
    • 1 teaspoon baking soda
    • ½ teaspoon fine himalayan salt
    • 1 ½ cups (233g) bananas
    • 1 tablespoon (22g) raw honey, optional
    • 1 egg, room temperature
    • 5 tablespoons (70g) melted butter, or melted coconut oil - 5 tablespoon (57g)
    • ⅓ cup (38g) pecans, chopped

    Crumbs:

    • 4 tablespoons (30g) blanched almond flour, (or 2 to 4 tbsp)
    • 1 tablespoon (14g) butter, cold or coconut oil
    • ½ teaspoon ground cinnamon
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F and line a standard size muffin tin with baking cups.
    • Using a spatula, mix together in a medium bowl the flour, baking soda and salt until there aren't any lumps left. Or sift the ingredients into the bowl using a fine mesh sieve.
    • In a separate bowl, mash the bananas with a fork or potato masher, then using a whisk mix in the honey, egg and butter.
    • Using a rubber spatula, gently mix the wet and dry ingredients to form your batter. Mix until just combined - the batter is supposed to be thick.
    • Fold pecans into the batter.
    • Spoon batter into prepared muffin tin, filling each to the top.
    • Sprinkle the top of each muffin with the crumbs and bake until a stick inserted into the center comes out clean, about 18 to 20 minutes. Then set the pan over a wire rack to allow the muffins to cool.

    Crumb topping:

    • Using your hands, mix together all ingredients for the crumbs until mixture resemble coarse meal.

    Notes

    Measuring bananas: I recommend measuring your banana by weight using a scale so that your muffins have just the right amount of moisture. If you don't have a scale use measuring cups. Chop the bananas into little pieces and fill the measuring cup to the top. You’ll need 1 ½ cups (about 2 regular bananas or 4 Apple bananas).
    Crumb topping: Add a tablespoon of maple or coconut sugar to the crumbs mixture to give your muffin tops more texture and sweetness. Also, reduce the amount of flour added to 2 to 3 tablespoons to make it less crumbly and more buttery.
    Honey: Optional since bananas and almond flour are naturally sweet. I only add a tablespoon of honey if my bananas haven't turned brown. You can omit it or substitute it for any sweetener or low carb sweetener.
    Baking: Every oven is different so if you need to bake your muffins longer but the tops look done, place a piece of aluminum foil on top and that will prevent the crumbs from burning while your muffins bake all the way through.
    Storing: Store in an airtight container in the fridge for a few weeks or at room temperature for up to 5 days.
    Servings: This recipe makes 6 to 8 standard size muffins depending how full you fill each muffin cavity. It's not a problem to overfill each one. You can also bake them in a mini muffin pan.
    Nutrition facts: Calculated for 8 standard size muffins including honey and butter (not coconut oil).

    Nutrition per serving

    Calories: 288.4kcalProtein: 6.7gFat: 24.6gSaturated Fat: 6.8gSugar: 7.8gFiber: 3gCarbohydrates: 14.9gNet Carbs: 11.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    This recipe was originally published on Mar 22, 2013 and this post has been updated with new information, photos and recipe video. The only adjustment made to the recipe was to the crumb topping: changed adding ⅛ to ½ teaspoon cinnamon; and changed adding 2 tablespoons almond flour to 3 to 4 tablespoons.

    Email
    WhatsApp
    Pin
    Share
    Tweet
    Yum

    More Healthy Muffin & Cupcake Recipes 🧁

    • six banana muffins with crumb topping on a table and green plate around some yellow bananas
      Almond Flour Banana Muffins
    • three lemon chia seed muffins on a white plate
      Paleo Lemon Chia Seed Muffins
    • plate with three chocolate chip scones with basket in background with more scones
      Chocolate Chip Scones (Gluten-free, Paleo)
    • chocolate strawberry cupcake with chocolate ganache and fresh strawberry on top
      Chocolate Covered Strawberry Cupcakes
    Add a comment & photo -Ask questions, share your feedback and photos!
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

    Summer Favorites

    • round wooden bowl filled with acai and topped with fresh banana blueberries and strawberries on a bamboo placemat
      How to Make Brazilian Açaí Bowl (3 ingredients)
    • three coconut popsicles stacked on a square white plate with a coconut bowl behind it on a tan placemat
      Coconut Popsicles (Paleo, Egg-free)
    • two glasses of strawberry milkshake with red straws served on white glass tray with a few loose strawberries.
      Strawberry Milkshake (Without Ice Cream or Milk)
    • large cup of healthy paleo copy cat Starbucks Mocha Frappuccino topped with whipped cream chocolate and caramel
      Mocha Frappuccino (Vegan, Paleo)

    Most Popular Recipes

    • Shepherds pie in white serving dish sitting on wicker placemat with square section of pie removed
      Healthy Shepherd's Pie Recipe (low-carb, paleo, whole30)
    • large slice of paleo chocolate cake in foreground with two forks on napkin and full cake in background
      Paleo Chocolate Cake
    • basket of Brazilian cheese bread on wooden table
      Easy Brazilian Cheese Bread Recipe (Pão de Queijo)
    • Glass of mango smoothie with two blue straws, plate of mango and pineapple behind the glass
      Mango Smoothie | Easy 3-Ingredients (without yogurt)

    Latest Recipes

    • wooden bowl filled with chocolate granola sprinkled with large chocolate chips and a spoon next to it.
      Dark Chocolate Granola (Grain-Free)
    • blue plate full of flourless chocolate chip cookies stacked on top of each other
      Flourless Chocolate Chip Cookies
    • orange cake on stand with a slice in the middle showing the inside
      Orange Cake (GF, Paleo, Keto)
    • six banana muffins with crumb topping on a table and green plate around some yellow bananas
      Almond Flour Banana Muffins

    My Cookbook

    Paleo Desserts for Dummies cookbook cover

    As seen on

    As featured on living healthy with chocolate

    Explore Recipes

    • All Desserts
    • Healthy snacks
    • Savory
    • Cakes / Pies

    By diet: Paleo | Gluten free | Dairy free | Egg free | Nut free | Low carb & Keto | Vegan | Vegetarian | Whole30

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    Website designed and developed by Adriana Harlan ♥