Almond Flour Banana Muffins
User Reviews
5
Almond Flour Banana Muffins
Description
Almond Flour Banana Muffins use almond flour as the base combined with overripe mashed bananas, eggs, and spices including cinnamon, baking powder, and baking soda. The batter is gently mixed to avoid toughness and is portioned into twelve muffin cups before baking at 350°F until a toothpick comes out clean. The muffins develop a soft, moist interior with gentle banana flavor, while cinnamon adds a hint of spice. Chocolate chips can be added on top for a touch of richness.
The texture is tender due to the almond flour and eggs, with a balance between light crumb and moistness from the bananas. Baking powder combined with baking soda helps provide leavening despite the dense almond flour. Muffins cool and finish cooking outside the oven, yielding a stable structure.
These muffins make a convenient snack or breakfast item, easy to pack and carry. Their grain-free almond flour base suits those avoiding wheat flour. Adding chocolate chips or swapping sweeteners can adjust the flavor to preference.
For storage, muffins keep well refrigerated up to five days in an airtight container and can be frozen for up to three months. Thawing overnight in the refrigerator is recommended to maintain texture. A paleo version can be made by modifying the leavening agents as noted.
Ingredients
- 3 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 banana overripe & mashed
- ¼ cup coconut sugar or brown sugar or keto friendly sweetener of choice
- 3 egg at room temperature, large
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips optional
Instructions
- Place a rack in the center of the oven and preheat to 350 degrees F (180 C). Line a 12-cup muffin tin with parchement paper liners. Set it aside.
- Prepare the dry ingredients by placing almond flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl. Whisk to combine all ingredients.
- Prepare the wet ingredients by placing the mashed bananas, coconut sugar, eggs, and vanilla extract in a separate large bowl and whisking to combine thoroughly.
- Place the dry ingredients into the wet ingredients and stir until just combined. Do not over mix.
- Divide the batter, using about 2.5 oz. of muffin batter per cup, into each muffin cup so that you have 12 muffins. If using, sprinkle the top of the muffins with chocolate chips.
- Place in the oven and bake for 25-30 minutes. A toothpick or cake tester should come out clean when inserted into the center of the muffin. At first, muffins might look underdone, but they will continue to cook while cooling in the muffin tin.
- Let it cool in the pan for 10-15 minutes before removing it and placing it on a wire rack for at least 1 hour before serving.
Notes
- This recipe makes 12 muffins, with nutritional values calculated per muffin excluding optional chocolate chips.
- To make paleo-friendly muffins, replace baking powder with a mix of 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.
- Store leftover muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze muffins up to 3 months by sealing them in airtight containers and removing excess air; thaw in the fridge overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 200mg | 8% |
| Potassium | 122mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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