Almond Flour Banana Bread Muffins
User Reviews
5
Almond Flour Banana Bread Muffins
Description
Almond Flour Banana Bread Muffins combine mashed ripe bananas, unsweetened applesauce, and maple syrup with blanched almond flour seasoned by cinnamon, baking powder, and baking soda. This batter produces tender muffins with a mild sweetness focused on banana and cinnamon notes. Folding in optional chopped walnuts adds a pleasant crunch and nutty contrast.
The muffins are baked at 350°F (176°C) until a toothpick inserted into the center comes out clean, typically 24-26 minutes. They are delicate when fresh from the oven but firm up after resting in their pans for 10-15 minutes, improving texture and handling.
These muffins make a portable snack or breakfast option, showcasing the natural sweetness of ripe bananas and the moist crumb almond flour creates. Their moderate maple syrup adds subtle sweet depth without overpowering the bananas.
Notes caution on measuring flour by weight for accuracy, emphasize using very ripe bananas for optimal sweetness, and highlight the importance of fresh baking powder for effective rising. Leftovers store well at room temperature, refrigerated, or frozen.
Ingredients
- 1 ¼ cups banana from approx. 3 LARGE RIPE bananas, mashed
- ⅓ cup applesauce unsweetened
- 2 tablespoons maple syrup
- 250 grams almond flour approx. 2.5 scant cups, blanched
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Optional
- ½ cup walnuts chopped, or pecans
Instructions
- Preheat the oven to 350℉/176℃.
- In a large mixing bowl, mash your bananas and add the applesauce and maple syrup. Mix well. Then add the flour, baking powder, baking soda, cinnamon, and mix until combined. Then fold in the chopped walnuts, if using them.
- Scoop your mixture between 9 muffin tins. (Use nonstick, muffin liners, or grease if necessary.) Bake for 24-26 minutes, until a toothpick inserted in the middle comes out clean.
- IMPORTANT: Let the muffins rest for 10-15 minutes in the pan before transferring to a wire rack. The muffins will be soft and delicate when fresh out of the oven, but they will firm up as they cool.
Notes
- Use very ripe bananas with brown spots for natural sweetness.
- Weigh almond flour for better texture and consistent results.
- Ensure baking powder is fresh for proper rising.
- Let muffins rest 10-15 minutes before removing from pans to firm up.
- Store leftovers sealed at room temperature (1-2 days), refrigerate up to 5 days, or freeze airtight up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Muffins
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194cal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Sodium | 132mg | 6% |
| Potassium | 130mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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