Almond Flour Banana Muffins
These almond flour banana muffins have a fluffy and tender crumb that is moist and delicious. These are paleo, gluten free, refined sugar free, and are good for you!
Ingredients
- 1 ½ cups Mashed bananas
- 1 tablespoon Coconut oil melted
- 3 Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoon Honey or maple syrup
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 3 cups Almond flour
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ cup Dark chocolate chopped, optional
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the melted coconut oil, eggs, vanilla extract, cinnamon, salt, and honey. Mix with a whisk until the mixture is well combined.
- Add the almond flour, baking powder, and baking soda, and mix until just combined.
- Add the chocolate chunks and lightly fold the mixture until it’s just combined.
- Pour the batter into the muffin tins filling almost to the top.
- Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Mesure you almond flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it’s extremely tempting to eat these muffins as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Nutrition
Calories: 264kcalCarbohydrates: 19gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 41mgSodium: 223mgPotassium: 171mgFiber: 5gSugar: 9gVitamin A: 81IUVitamin C: 2mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!