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My favorite Maple Almond Banana Muffins with salty cinnamon – cardamon butter. All made in one bowl, gluten-free, nutritious, and SO DELICIOUS! These are the perfect muffins to bake up this weekend. All you need are over-ripe bananas, coconut oil, pure maple syrup, eggs, vanilla, and a mix of almond flour and oat flour. Each muffin is light, moist, and super sweet. The salty cardamon spice butter only adds to their deliciousness. These muffins are sure to be a hit!\

Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

We all know how much I LOVE banana bread in the winter, so I knew I wanted to share a great gluten-free banana bread/muffin with you all this month. It’s something you’ve all been asking for, and I’m excited to finally have the perfect recipe to share!

I’ve been working on these muffins on and off since December and now feel that I have them fairly perfected. Gluten-free or not, these are some of the best banana muffins.

I based the recipe on my go-to banana bread that I shared years ago. I started out with solely almond flour but quickly realized I needed another type of flour.

Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

Mixing gluten-free oat flour in with the almond flour created the perfect result. These are just like the muffins my mom and I used to bake when I was a kid. She had a recipe in an old cookbook that called for chunks of walnuts. Of course, we’d swap the walnuts for chunks of chocolate, but these muffins totally remind me of that recipe. Super moist and sweet with a lot of bananas!

They’re delicious! And really so easy. Oh, and you only need one bowl!

Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

These are the Details

Step 1: the bananas

The key to any good banana bread is brown bananas. Without brown bananas your bread/muffin is going to lack flavor. If they’re just too black to eat, they’re perfect for banana bread.

Mash up four bananas. You can use a fork or a potato masher for this.

Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

Step 2: the wet ingredients

To the bananas, add melted coconut oil, maple syrup, a couple of eggs, and some vanilla.

Mix this until the eggs are blended into the bananas.

Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

Step 3: the dry ingredients

Now, the dry mix. As mentioned, these are made with almond flour and oat flour. If you’re strictly gluten-free, make sure the oat flour you buy is labeled gluten-free.

Mix the two flours together, then add cinnamon, baking powder, baking soda, and salt.

At this point, you can mix in some walnuts if you like. Sometimes I do and sometimes I don’t. It really just depends on the day. More times than not, chunks of chocolate are just required. Either option is great, so go with what you love! Asher says that chocolate chunks are THE way to go.

Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

Step 4: the butter

While the bread is baking, make the butter. You might be thinking – oh, I’ll just skip that step. Please allow me to convince you not to do that.

This butter is so delicious when slathered over a warm muffin. I whip the butter with maple syrup. Add cinnamon, cardamon, and a pinch of sea salt. Then whip it up some more until the butter is light and creamy.

If you’re eating these warm, I highly recommend the butter with a pinch of sea salt. Oh, my goodness, so yummy. You’d never guess these are nutritious.

We love that!

These are great packed up as a work snack or enjoyed as a mid-day treat. However you decide to enjoy them, I really think you’ll love them.

I have a good feeling this will be a recipe we all be making on repeat. Asher LOVED them! Enjoy y’all!

Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

Looking for other sweet winter recipes? Here are a few ideas: 

Bakery Blueberry Vanilla Crunch Muffins

Blueberry Swirl Coffee Cake Muffins

Double Strawberry Cupcakes

Maple Glazed Doughnuts

Baked Chocolate Fudge Glazed Doughnuts

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Lastly, if you make these Maple Almond Banana Muffins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Maple Almond Banana Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 muffins
Calories Per Serving: 211 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Cinnamon cardamon Butter


  • 1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.
    2. In a bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla until combined. Add the almond flour, oat flour, baking powder, baking soda, cinnamon, and salt, mix until just combined. Fold in the walnuts, if using. 
    3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set. Eat warm with plenty cinnamon butter. Enjoy!
    4. To make the butter, beat everything together until creamy. Serve with warm muffins.
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Maple Almond Banana Muffins with Cinnamon Cardamon Butter |

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  1. 5 stars
    These are without doubt the best banana muffins I’ve ever made.
    And my kids like them too which is a massive win.
    Thank you!

    1. Hey Katie,
      Thanks so much for trying this recipe and your comment, love to hear that it turned out well for you! Have a great Monday! xT

  2. Made these for the second time and we absolutely LOVE them! I added a couple Tbsp of bourbon soaked currants and pecans. Such a hit! These will stay in our recipe rotation :).

    1. Hey Dena,
      Happy Sunday! I am thrilled to hear this recipe turned out well for you, thanks a lot for trying it out! Xx

  3. 5 stars
    Truly terrific! The butter really does enhance the flavor of the muffins. We chose not to add the nuts this time so the muffins were simply light and fluffy. Next batch we’ll try nuts….or chips. But there will be a next time!

    1. Hey Monica,
      Happy Sunday!! Thanks a lot for trying this recipe and your comment, love to hear that it turned out well for you! xT

  4. 5 stars
    Just made these muffins with some small adjustments (added a cup of rolled oats instead of oat flour and added some sad looking blueberries that needed to be used up). These were delicious! Just sweet enough to be a treat but not so sweet that we couldn’t make this into a breakfast item. Will make these again soon!

    1. Hi Marilu,
      Perfect!! Thanks so much for trying this recipe and your comment, so glad to hear they were enjoyed! xT

  5. 1 star
    These tasted very…off. Not sure if it was the various flours used or the coconut oil/maple syrup combo? I was excited to try the recipe but it definitely suffers a bit from the ingredient swaps, I think. Might try it with butter in place of the coconut oil next time to see if that helps.

    1. Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT

  6. I don’t have those flours on hand. Could you give me the equivalent measurements for regular flour?


  7. 5 stars
    Just made these for my gluten sensitive daughter. I subbed milk chocolate chips for walnuts (due to allergies) and these were the BEST muffins we’ve had in a long time! Even my super picky husband loved them!!

  8. 5 stars
    Just came out of the oven and they taste great. Didn’t rise high but considering the healthy flours I was happy with the results. I used old fashioned oats and spun them in the processor to make the flour. Another good one.

  9. Could you simply use almond flour or is the addition of the old flour necessary for the muffins to turn out correctly?