Description
These Almond Flour Banana Muffins are a delicious gluten-free and paleo-friendly treat perfect for breakfast or a snack. Moist, flavorful, and easy to make, these muffins are sure to become a favorite in your household.
Ingredients
Scale
Dry Ingredients:
- 2 cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 3 large ripe bananas, mashed
- 2 large eggs
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Optional:
- ¼ cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
- Mix wet ingredients: In a large bowl, mash the bananas, then whisk in the eggs, maple syrup, and vanilla extract until well combined.
- Combine ingredients: Add the dry ingredients to the wet ingredients and stir until just incorporated. Fold in nuts if using.
- Bake: Divide the batter among the muffin cups and bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a chocolatey twist, fold in ½ cup dark chocolate chips before baking.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 8 g
- Sodium: 125 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
