Banana Bread Muffins
These Banana Bread Muffins with almond flour are soft, moist, and packed with real banana flavor. Naturally gluten-free with almond flour, cream cheese, and honey, they’re an easy breakfast or snack that the whole family will love.
I make these whenever I have ripe bananas sitting on the counter. They’re simple to mix, freeze well, and make busy mornings much easier.
Be sure to try my Chocolate Protein Muffins and Almond Flour Blackberry Muffins for two other delicious almond flour recipes.
Why You’ll Love This Recipe
- Soft and moist texture
- Made with almond flour
- Naturally sweetened with honey
- Great way to use ripe bananas
- Perfect for breakfast, snacks, or meal prep
Before You Get Started
- Use very ripe bananas for the best flavor and sweetness.
- Let the cream cheese soften before mixing.
- Do not overmix the batter.
- Fill muffin cups about ¾ full for even baking.
Ingredients
- Cream cheese – This helps add richness to the muffin batter.
- Butter – I use salted butter. If you have unsalted butter, add an extra pinch of salt.
- Honey – Adds sweetness to these almond flour banana bread muffins.
- Mashed bananas – The riper the bananas, the sweeter and more flavorful the muffins will be. This is a great way to use up overripe bananas.
- Almond flour – Creates a moist, tender muffin with a subtle nutty flavor.
- Baking powder – Helps the muffins rise and creates a light texture.
- Vanilla extract – For vanilla flavoring.
- Cinnamon – A delicious warm spice.
- Salt – For flavor.
- Chopped nuts – Optional, but great for adding texture.
See recipe card for quantities.
How to Make Banana Bread Muffins
Preheat the oven to 350 degrees. Add paper liners to a muffin pan. Spray with cooking spray.
Step One: Mix the cream cheese, butter, and honey into a mixing bowl. Use a hand mixer or an electric mixer to mix until smooth.
Step Two: Add the mashed banana, eggs, and vanilla extract. Mix well.
Step Three: Next, add the dry ingredients to the wet ingredients.
Step Four: Mix until the batter is smooth. Make sure that there aren’t any big lumps.
Step Five: Next, add the nuts and mix. Stir the batter until the nuts are mixed in evenly.
Step Six: Put the batter into the prepared muffin cups in the muffin tin.
Step Seven: Place the pan in the oven and bake the almond flour banana muffins for 24-30 minutes.
Top Tip💡
The toothpick test is the best way to make sure that the muffins are done baking in the oven. Insert a clean toothpick into the center and remove it. The muffins are done if the toothpick doesn’t have wet batter on it.
Substitutions
- Maple syrup – You can swap out the honey for pure maple syrup.
- Sugar – Using coconut sugar or brown sugar as a sweetener can be an option.
Variations
- Blueberry Banana Muffins – Fold in 1/2 cup fresh blueberries.
- Banana Nut Muffins – Add 1/2 cup chopped walnuts or pecans.
- Chocolate Chip Banana Muffins – Stir in 1/2 cup dark chocolate chips.
- Banana Almond Muffins – Almond extract boosts the almond flavor.
See these Coconut Flour Muffins as a must-try snack.
Equipment
To make this banana bread muffin recipe, you’ll need to have a large bowl, mixer, muffin cup pan and liners, and a spatula for scraping down the sides of the bowl. A wire rack for cooling is optional.
Storage
Let the muffins cool completely, then store them in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 1 week.
You can also freeze them by adding them to a freezer-safe bag. To thaw frozen muffins, move them to the fridge.
Common Questions
Yes. Bake the batter in a greased loaf pan at 350°F. The baking time will increase significantly, usually to 45-60 minutes. Use a toothpick to test for doneness.
Yes. These muffins freeze beautifully and are perfect for meal prep breakfasts and snacks.
Place them in a paper bag for a day or two, or bake unpeeled bananas at 300°F for 15-20 minutes until the skins turn black and the fruit softens.
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Banana Bread Muffins
Ingredients
- 4 oz cream cheese
- 4 oz butter melted (8 tbsp, 1 stick)
- 1/4 cup honey
- 4 eggs
- 3/4 cup mashed banana
- 3 cups almond flour
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup chopped nuts optional
Instructions
- Preheat oven to 350. Put cupcake liners in 12 holes of a standard muffin tin.
- Combine the cream cheese, butter, and honey in a medium bowl and mix with a hand mixer until smooth.
- Add the eggs, mashed banana, and vanilla. Mix until well combined.
- Stir in the dry ingredients.
- Add nuts, if using, and mix until they are evenly distributed in the batter.
- Transfer the batter to the prepared muffin tin.
- Bake for 24-30 min or until the centers feel firm when lightly pressed and the edges are deep golden brown.
Notes
Nutrition
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