Almond Flour Banana Muffins
User Reviews
5.0
39 reviews
Excellent
Almond Flour Banana Muffins
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These healthy Almond Flour Banana Muffins are made with only 8 ingredients and naturally sweetened with bananas (no added sugar). Toss in some mini chocolate chips for a banana bread muffin recipe ready in 25 minutes. An easy breakfast or snack that just happens to be gluten-free.
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Ingredients
- 2 3/4 cups Super Fine Almond Flour from blanched almonds
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 large eggs
- 2 tablespoons avocado oil or light olive oil or coconut oil
- 1/2 tablespoon vanilla extract
- 1 cup well mashed extra-ripe bananas* about 3 small/medium bananas – see notes
- 1/3 cup mini chocolate chips or up to 1/2 cup
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
- Mix wet ingredients: In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
- Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
- Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you’d like. Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
- Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
Notes
- BANANAS - if your bananas are not very ripe, you'll probably want to add about 1/4 cup of sugar here. The darker the bananas, the more flavorful and sweeter the muffins.
- TAPIOCA FLOUR - if you're in a pinch, you can use the same amount of arrowroot starch/flour. You can also sub 2.5 tablespoons coconut flour with similar results.
- STORAGE - leftover muffins will keep covered at room temperature for 2 days or stored in the fridge for 5 days.
- FREEZE - wrap each muffin in plastic wrap, then transfer to a freezer plastic bag. Freeze for up to 2 months.
- THAW - thaw the muffins overnight in the fridge or right on the kitchen counter.
- REHEAT - Reheat in a toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen), until warm.
- Nutrition info approximate, based on 1 muffin of 12.
Nutrition Information
Show Details
Serving
1muffin
Calories
232kcal
(12%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Cholesterol
46mg
(15%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 232kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 46mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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