Strawberry Banana and Almond Flour Muffins

These Strawberry Banana and Almond Flour Muffins are moist, flavourful and packed with protein. They make the perfect snack for spring!

Originally published on February 4, 2020. Updated on June 2, 2025. This blog post contains recommended product links. As an Amazon Associate I earn from qualifying purchases.

Why you should make these Strawberry Banana and Almond Flour Muffins

If you’re looking for a delicious, wholesome recipe that perfectly captures the essence of spring and summer, these Strawberry Banana and Almond Flour Muffins are a must-try. 

Their incredibly moist texture comes from the ripe bananas and juicy strawberries, which also provide a burst of fresh, seasonal flavor in every bite. The almond flour not only contributes to the tender crumb but also adds a subtle nuttiness that complements the fruit, creating a flavor profile that’s light, vibrant, and undeniably satisfying.

Beyond their irresistible taste, these muffins pack a nutritional punch, making them an ideal snack for warm-weather days when you want something both energizing and nourishing. Thanks to the almond flour and eggs, they’re naturally high in protein, helping to keep you fuller for longer.

Whether you’re enjoying one with your morning coffee, packing a couple for a picnic, or grabbing a quick bite after a busy day, these muffins offer the perfect balance of flavor and fuel. All wrapped up in a fluffy and portable package that feels right at home in any spring or summer setting.

Almond flour vs. oat flour

Almond flour and oat flour differ notably in texture, nutrition, and how they behave in baking. Almond flour, made from finely ground blanched almonds, is rich and slightly coarse. This creates a moist, tender crumb and a subtle nuttiness when used in baked goods. It’s high in healthy fats, protein, and vitamin E, making it a popular choice for low carb, gluten-free or grain-free diets.

In contrast, oat flour, is essentially ground up oats. It has a finer, powdery texture which results in a softer, slightly chewier bake. Nutritionally, it’s lower in fat but higher in complex carbohydrates and soluble fiber, which can support heart health.

In baking, almond flour adds density and richness, while oat flour is more absorbent and works well in recipes aiming for a lighter, fluffier result. Substituting one for the other typically requires adjusting ingredients that add moisture, such as eggs, to maintain structure and texture. Do not substitute one for the other unless there are recommendations in a recipe on how to do so properly.

What is blanched almond flour?

The key difference between blanched and unblanched almond flour is in how the almonds are processed before grinding. Blanched almond flour is made from almonds with the skins removed, resulting in a fine, pale, and smooth-textured flour. Unblanched almond flour (sometimes called almond meal) includes the skins, giving it a coarser texture and darker specks throughout.

Blanched almond flour is generally the better choice in baking, especially for recipes where a smooth, consistent texture is important—like muffins, cakes, and cookies. It absorbs moisture more predictably, which helps with structure and rise of the baked good.

Unblanched almond flour, while still usable, can make baked goods denser and grittier due to the skins. However, it’s a great option for rustic recipes or when a bit of texture is desired. So, for most baking purposes, especially in recipes where texture and appearance matter, blanched almond flour is preferred.

Ingredients needed

Here’s what you need for this strawberry banana muffin recipe:

• Blanched almond flour
• Bananas
• Fresh strawberries
• Large eggs
• Light brown sugar
• Vanilla extract
• Cinnamon
• Baking powder
• Salt

Substitutions and add-ins

Here are some suggestions for ingredient substitutions and add-ins that you can try!

• Other types of brown sugar
  • Any kind of brown sugar will work in this recipe.
• Nuts
  • If you want to add some extra texture to these muffins, consider adding about ⅓ cup of chopped nuts such as walnuts, pecans or almonds.
• Regular or mini chocolate chips
  • To boost the level of sweetness, you can mix in ⅓-½ cup of chocolate chips! 

How to make Strawberry Banana and Almond Flour Muffins

Here’s how to make these moist strawberry almond flour banana muffins:

1. Preheat the oven to 350ºF and prepare the muffin pan by lining it with paper or silicone liners or spraying with a non-stick spray.
2. In a large bowl mix together the eggs, mashed bananas and vanilla extract.
3. In another bowl, mix together the almond flour, brown sugar, cinnamon, baking powder and salt. Fold the dry ingredients into the wet ingredients and stir until combined. Gently fold in the diced strawberries.
4. Using an ice cream scoop, large spoon or measuring cup, fill a muffin tray well about 3/4 of the way up. Repeat until all of the batter is in the muffin tray. Place the tray into the oven for 23-25 minutes, or until an inserted toothpick comes out clean.
5. Allow the muffins to cool for 5 minutes before serving. Enjoy!

Baking tips

Muffins are high up on my list of favourite things to bake. After countless batches, I’ve come up with some tips and tricks to make your life easier. Prepare to make the swap from banana bread to these almond flour banana muffins!

• Lining the muffin tins
  • I love to use silicone muffin liners to reduce waste. They also make it super easy to remove your muffin cleanly. You can also freeze the muffins in the silicone liners!
• Transferring the batter
  • If you have an ice cream scoop, use this to distribute the muffin batter. You could also use a measuring cup to transfer the batter to the muffin baking pan! It helps make them all even, which promotes a more consistent bake.
  • If you’re making mini muffins, use a cookie scoop for an even pour and bake.
• Prolong the shelf-life of the muffins
  • I like to try to prolong the shelf life of them before freezing by keeping them in the fridge once they have cooled after baking.
• Freezing
  • If I’m making a double batch or just want to store the muffins in the freezer, I keep them in the silicone muffin liners. This helps prevent them from sticking together. Pop them in a freezable bag and toss them in the freezer for up to 2-3 months. When you’re ready to eat one, microwave it for 20 seconds (depending on the strength of your microwave) and enjoy!

Storing and freezing

You can store these strawberry banana muffins in a few different ways.

• Once they are fully baked and cooled, you can keep them on the counter for 2-3 days.
• They can also be stored in the fridge in an airtight container for up to 5-7 days.
• If freezing, once the muffins have baked and cooled to room temperature, transfer them to an airtight container. This could be a glass or plastic container or even a freezer bag! Store them in the freezer for up to 3 months. When you’re ready to enjoy them, either take them out 1-2 hours in advance or microwave them for 30 seconds, or until they reach your preferred temperature and texture. Enjoy!

Nutrition

My goal is to encourage a more joyful, intuitive relationship with food, focusing on flavor and satisfaction rather than numbers. Because of this, I don’t normally calculate the calories of my recipes. Caloric amounts can also be inaccurate due to variations in ingredients and portions. However, I do like to highlight the beneficial nutrients that my recipes provide.

This recipe makes between 10-12 muffins, depending on the size. In a batch of 10 muffins, one muffin provides roughly:

• 9 grams of protein
• 3.5 grams of fibre
• 15 grams of fat
• A variety of B vitamins
• A significant source of vitamin C and E
• A significant amount of a variety of minerals such as copper, iron, magnesium, zinc and more!

Dietary considerations

These moist banana muffins are naturally gluten free, dairy free and vegetarian. No substitutions needed!

I hope you love these Strawberry Banana and Almond Flour Muffins! If you make this recipe, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutritionkitchen!