4.3 from 12 votes
Almond Flour Banana Muffin Recipe
These tender Almond Flour Banana Muffins are naturally gluten-free and dairy-free, and are perfect for packed lunches and after-school snacks!
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings:
12
regular muffins or 24 mini muffins
Calories:
325 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 ⅓ cup mashed very ripe bananas (about 3 bananas)
- ⅓ cup maple syrup more or less, depending on taste preferences, see notes
- ⅓ cup coconut oil melted
- 2 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups almond flour blanched
- ⅔ cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt sea salt
- mini chocolate chips optional add-ins, mini chocolate chips, chopped walnuts, dried cranberries
- walnut
- dried cranberry
Instructions
- Preheat oven to 400°F. Grease or line a regular or mini muffin tin with paper liners. Set aside.
- In a medium-size mixing bowl, combine the mashed banana, maple syrup, melted coconut oil, eggs, vanilla, and apple cider vinegar. Stir together until combined.
- Add in the almond flour, tapioca flour, baking soda, cinnamon, and salt. Stir until well-combined.
- Add in the optional chocolate chips, walnuts, or dried cranberries, if using. Stir to evenly distribute.
- Pour the mixture into the prepared muffin tin. Bake in preheated oven for 10-14 minutes for mini muffins or 14-18 minutes for regular muffins, or until the tops are golden brown and a toothpick inserted in the center muffin comes out clean.
- Let cool in the pan for 5-10 minutes. Then remove the muffins to a wire rack to cool completely before serving.
Cup of Yum
Notes
- This amount of maple syrup results in a medium-sweet bread. Feel free to reduce the amount if you prefer a less-sweet muffin, or increase it if you’d like a sweeter taste. You can also make these without any added sweetener, if you prefer.
- You can replace the coconut oil with an equal amount of avocado oil, if you're sensitive to coconut flavor.
- You can swap out the tapioca flour with arrowroot starch for similar results.
Nutrition Information
Serving
1muffin
Calories
325kcal
(16%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
13g
(76%)
Cholesterol
31mg
(10%)
Sodium
208mg
(9%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 12 regular muffins or 24 mini muffins
Amount Per Serving
Calories 325
% Daily Value*
| Serving | 1muffin | |
| Calories | 325kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 31mg | 10% |
| Sodium | 208mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.