Comments on: Banana Muffins with Almond Flour

By: Susan

Susan — Sun, 15 Mar 2026 15:44:23 +0000

Man o man are these good! I don’t need to be gluten free and I’ve made Christina’s regular banana muffins and these are even better.

A recommendation: I try to be zero waste so usually don’t use cupcake liners but just grease the pan. I wondered if this would work with almond flour muffins so I used four paper liners and greased the pan for the other two muffins…and yes with almond flour you do need the liners. They were still tasty but fell apart when I took them out.

By: Lina Troendle

Lina Troendle — Sat, 14 Feb 2026 12:35:37 +0000

I don’t know if you h other readers like me–not a gluten-free person, just a try-to-eat-healthy one. I followed the recipe except I used 50-50 white and almond flours, and thanks to a cupboard purge by my son, I had no vanilla extractvso I doubled the cinnamon. Turned out great! And they rose nicely! I love that the recipe is for just 6 muffins. I highly recommend it!

By: Schweta

Schweta — Sun, 03 Dec 2023 23:29:27 +0000

I don’t use sugar since I make these for my LO. We pair it with Ricotta cheese and everyone in my family enjoys these. Yummy!

By: Christina Lane

Christina Lane — Fri, 24 Nov 2023 21:52:06 +0000

In reply to DJ. I don't trust my nutrition calculator on here, honestly. As bloggers, we all use one or two plugins for nutrition information, and neither of them are that great.

By: DJ

DJ — Sat, 18 Nov 2023 17:51:32 +0000

Why are the carbs so high (32g) when using almond flour? Other recipes I’ve looked at have maybe 7-9 net carbs. Looking for small batch items for my low carb diabetic diet, and this doesn’t seem accurate to me.

By: Attractive

Attractive — Mon, 30 Oct 2023 21:30:49 +0000

Very Good! i even used monk fruit in exchange for sugar.
awesome.

By: MS

MS — Fri, 28 Apr 2023 16:23:45 +0000

Love this recipe. I have made it over 5 times and it’s perfect! I always double it and use maple syrup instead of sugar!

By: Yoided

Yoided — Wed, 08 Mar 2023 13:24:27 +0000

I love these muffins and I saved the recipe because it's a winner! Thank you!

By: Heather

Heather — Sat, 18 Feb 2023 22:40:52 +0000

Made these for the first time today. So soft and tasty. Melted in my mouth. Waited until they were cooled, but still slightly warm. Devoured them. I was looking for an alternative to wheat flour in muffins.

By: Pat

Pat — Wed, 04 Jan 2023 18:43:38 +0000

Oh my goodness, these are to die for! Soft, fluffy, not too sweet – I’m ready to have my second addition!

By: susan

susan — Fri, 30 Sep 2022 19:02:22 +0000

I made these this morning- delicious
I had almond flour and 1 over ripe banana- I used mini choc chips

I love your recipes – they alyways turned out well.
I like the fact that your recipes make a small amount for 2 and if
I did have company< I can double — thanks —

By: Susan

Susan — Fri, 05 Aug 2022 16:51:34 +0000

Made these for my 18 month old (and myself!) and they were such a hit! So easy, love that it’s one bowl and that you don’t have to worry about over-mixing. I doubled the recipe to make 12 muffins, used coconut sugar instead of granulated sugar, and added a little flax – they came out perfectly. Will be making these over and over again!!

By: Anna

Anna — Sat, 14 May 2022 17:26:29 +0000

Can’t wait to try making these! Do you think walnut oil would work in these? I happen to have some, and I’ve always enjoyed the banana walnut combination.

By: Sarah

Sarah — Mon, 28 Feb 2022 20:42:21 +0000

I love all your recipes but this one is seriously amazing! They are so tender and delicious! I made them in a mini muffin pan instead so I got 12 and it was the perfect addition to morning eggs. I’m about to make them again for an afternoon snack (a week later) for my kids. Thank you for sharing! This will join our regular rotation for sure.

By: Tiffany C

Tiffany C — Thu, 03 Jun 2021 21:00:10 +0000

This recipe worked out perfectly.
I ended up doubling the recipe because I had 2 super ripe bananas instead of one (as called for in the recipe).
Additionally – I did the following substitutions:
1) swapped out the neutral oil for applesauce – because I added the extra applesauce, I also sprinkled a bit more almond flour into the batter to thicken it up just a bit more. This was to cut down on the amount of fat present in the muffins.
2) I didn’t have any chocolate chips – so I added mashed up almonds and pecans instead and another tablespoon of sugar to round out the sweetness lost from the lack of chocolate
3) I used monk fruit sweetener instead of regular sugar.
4) I used half of the amount of egg required (should have used two as I doubled the recipe), and substituted the other half with just plain egg whites to cut down on the fat even more.

The recipe is simple and easy to follow. Even with my subs – everything turned out well!