5.0 from 6 votes
Almond Flour Banana Muffins
Easy-to-make banana muffins made with almond flour, eggs, and other pantry staple ingredients. Moist and so delicious.
Prep Time
10 mins
Total Time
25 mins
Servings: 12 Muffins
Calories: 245 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 large ripe bananas or 1-/14 cup mashed
- 3 large eggs
- 2 tablespoons maple syrup or honey
- 2 teaspoons vanilla extract
- 3 cups almond flour not almond meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/3 cup dark chocolate chips plus 2 tablespoons for toppings
- Cooking oil spray
Instructions
- Preheat oven to 350 F and line a muffin tin pan with muffin liners and spray with Cooking oil spray.
- In a large bowl, add the mashed 3 large ripe bananas, 3 large eggs, 2 tablespoons maple syrup , and 2 teaspoons vanilla extract. Whisk well to combine. Set aside
- Add the 3 cups Almond flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon baking powder in a separate bowl. Mix to combine.
- Pour the flour mixture over the banana egg mixture. Using a spatula, fold them together to combine.
- Fold in the 1/3 cup dark chocolate chips into the batter and mix again.
- Divide the batter equally into the 12-prepared muffin pan. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool for 5-10 minutes before serving.
Cup of Yum
Notes
- If you do not like bananas you can use mashed sweet potatoes or pumpkin puree.
- You may use honey or agave instead of maple syrup.
- The chocolate chips are optional and can be swapped with chopped walnuts.
- The muffins are moist, so allow them to cool for at least 5 minutes before serving.
- I keep the muffins on my kitchen counter covered overnight and then store them in a container in the fridge for up to 5 days.
- Replacing almond flour: to replace the almond flour, use 1 and half cups of any flour of your choice and use one egg instead of 3.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.5g
Trans Fat
0.01g
Cholesterol
47mg
(16%)
Sodium
133mg
(6%)
Potassium
180mg
(5%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
90IU
(2%)
Vitamin C
3mg
(3%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 133mg | 6% |
| Potassium | 180mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.