Almond Flour Banana Muffins
User Reviews
5
Almond Flour Banana Muffins
Description
Almond Flour Banana Muffins combine blanched almond flour with tapioca flour for structure, and ripe mashed bananas for natural sweetness and moisture. Eggs and avocado oil bind the batter, while vanilla extract adds fragrance. Mini chocolate chips folded in give occasional chocolate flavor and texture contrasts. The batter is portioned into a muffin pan and baked at 350°F until a toothpick inserted comes out clean.
The muffins have a tender crumb with moist banana flavor, benefiting from the almond flour's rich nuttiness and the tapioca flour's lightness. The chocolate chips provide richness and a pleasant texture interruption.
These muffins suit those seeking grain-free or alternative-flour baked goods and make convenient breakfasts or snacks. They can be enjoyed fresh or stored to retain moisture.
Using very ripe bananas enhances sweetness; less ripe bananas might require added sugar. Tapioca flour can be substituted with arrowroot starch or partly coconut flour. Muffins store covered at room temperature or in the refrigerator and can be frozen individually, with reheating possible in toaster ovens or microwaves.
Ingredients
- 2 3/4 cups almond flour from blanched almonds, Super Fine
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 3 egg large
- 2 tablespoons avocado oil or light olive oil or coconut oil
- 1/2 tablespoon vanilla extract
- 1 cup banana about 3 small/medium bananas - see notes, well mashed, extra-ripe
- 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
- Use extra-ripe bananas for optimal sweetness; less ripe bananas might require about 1/4 cup of added sugar.
- Tapioca flour can be replaced with an equal amount of arrowroot starch or partly with coconut flour.
- Store leftover muffins covered at room temperature for up to two days or refrigerate up to five days.
- Freezing is best by wrapping each muffin in plastic wrap and placing them in a freezer bag; freeze for up to two months.
- Thaw muffins overnight in the fridge or at room temperature before reheating in a toaster oven or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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