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almond flour banana muffin held in a hand with cashews on top

Almond Flour Banana Muffins

Gluten-free Almond Flour Banana Muffins are dense, moist and packed with protein from nuts and flavor from warming spices.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 9 Muffins
Calories 238kcal


  • 2 ripe bananas
  • 2 large eggs*
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • teaspoon nutmeg
  • Pinch of salt
  • 2 cups almond flour
  • ¼ cup cashew nuts roughly chopped
  • ¼ cup pumpkin seeds
  • ¼ cup semi-sweet chocolate chips


  • Preheat the oven to 350°F. Line a muffin tin with 9 muffin liners.
  • In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.
  • Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.
  • Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.
  • Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.
  • Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.


*Use flaxseed meal as a vegan alternative for egg: 2 eggs = 2 tablespoons of flaxseeds meal + 3 tablespoons of water.