Almond Flour Banana Muffins
User Reviews
5
Almond Flour Banana Muffins
Description
These muffins combine ripe bananas mashed to provide natural sweetness and moisture with almond flour as the base, creating a denser, moist crumb compared to wheat flour muffins. Eggs add structure, while baking soda and powder help provide lightness. Cinnamon lends warmth, and vanilla adds depth of flavor. Maple syrup sweetens the batter evenly, and avocado or neutral oil contributes to tenderness.
Chocolate chips folded into the batter offer bursts of rich flavor and texture contrast. Baking at 350°F in lined tins ensures even cooking without drying, with a toothpick test confirming doneness. Cooling on a rack helps prevent sogginess.
These muffins are well-suited as a grain-free treat with natural sweetness and can be served for breakfast or as a portable snack. They store in airtight containers to maintain freshness.
A keto variation excludes chocolate chips and adjusts sweetener, referencing specialized conversion guidance for sugars.
Ingredients
- 3 banana ripe
- 2 egg at room temperature
- 1 teaspoon vanilla
- 1/4 cup neutral cooking oil I used avocado oil, generic cooking oil
- 1/4 cup maple syrup or agave syrup
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups almond flour 8.5oz
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup chocolate chips I used dark, optional
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
- In a large bowl, mash bananas. Add eggs, oil, vanilla, cinnamon, and maple syrup. Stir until the ingredients are combined and fluffy.
- Add all dry ingredients to the bowl - almond flour, baking powder, baking soda, and salt.
- Stir until they are combined. Do not overmix.
- Add half of the chocolate chips and fold them in the batter gently.
- Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.
- Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.
- Remove from muffin pan and let the muffins cool completely on a wire rack, and enjoy! Store muffins in an airtight container.
Notes
- For a keto-friendly version, omit chocolate chips and use a sugar substitute equivalent to maple syrup; consult reliable keto sweetener conversion resources.
- Use ripe bananas for optimal sweetness and moisture in the batter.
- Avoid overmixing once dry ingredients are added to maintain a tender crumb.
- Store muffins in an airtight container to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 109mg | 5% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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