Almond Flour Banana Muffins
User Reviews
5
Almond Flour Banana Muffins
Description
The Almond Flour Banana Muffins recipe starts by mashing ripe bananas, which deliver natural sweetness and moisture. Eggs, maple syrup, and olive oil are mixed in, followed by almond flour, baking powder, cinnamon, and salt to create a smooth batter. Optional add-ins like chopped walnuts or chocolate chips can be folded in at this stage.
Baked at 350ºF for about 25 minutes in a muffin tin lined with parchment liners, the muffins develop a firm center but remain tender. Once cooled, they become less fragile and hold their shape well. These muffins have a soft, moist texture with a gentle banana sweetness and warm cinnamon notes.
These muffins are great for breakfast, snacks, or on-the-go energy. Leftovers refrigerate well up to five days when stored airtight.
Nutrition information provided applies to muffins without optional add-ins and is estimated based on generic ingredients.
Ingredients
- 2 banana ripe
- 3 large egg
- ⅓ cup maple syrup
- 1 tablespoon olive oil
- 2 cups almond flour blanched
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt fine sea salt
- ½ cup walnuts optional add-ins, chopped, or chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 parchment muffin liners.
- In a large mixing bowl, mash the bananas with a fork until they look relatively smooth, with no large chunks remaining. The more ripe the bananas are, the sweeter the muffins will be.
- Add in the eggs, maple syrup, and olive oil and stir well. Then add in the almond flour, baking powder, cinnamon, and salt. Mix until the batter looks smooth, then fold in any optional add-ins, like walnuts or chocolate chips.
- Scoop the batter using a ¼ cup measure into the prepared muffin cups. Once the batter has been evenly divided among the cups, bake the muffins at 350ºF for 25 minutes, or until the centers feel firm to the touch.
- Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The muffins will be very fragile while warm but will firm up as they cool. Leftover muffins should be stored in an airtight container in the fridge for up to 5 days. (Don't leave them out at room temperature overnight or they will develop a sticky texture on the outside.)
Notes
- Use very ripe bananas to enhance sweetness and moisture.
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
- Nutrition information is an estimate without optional add-ins like walnuts or chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 66mg | 3% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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