Almond Flour Banana Muffins (Gluten Free)
User Reviews
5
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Prep Time
5 mins
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Cook Time
22 mins
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Total Time
28 mins
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Servings
12 muffins
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Calories
157 kcal
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Cuisine
American, International
Almond Flour Banana Muffins (Gluten Free)
Description
The recipe combines mashed over-ripe bananas with almond flour as the base, binding with eggs and sweetened gently by maple syrup. Coconut oil or butter adds richness, and vanilla extract enhances the aroma. Baking soda and baking powder provide leavening, while cinnamon imparts warmth. The result is a soft, crumbly muffin with a moist interior.
Optional mix-ins such as chocolate chips, walnuts, or pecans can be added to introduce texture and flavor contrasts. Baking at 350°F ensures thorough cooking without drying out the muffins. A toothpick inserted should come out clean when done.
These muffins make a convenient snack or breakfast choice, suitable for those avoiding gluten and wheat. The almond flour provides a nutty flavor and tender crumb, while bananas keep them naturally sweet and moist.
Use almond flour rather than almond meal for best texture. Ripe, brown bananas yield better flavor and sweetness. Cinnamon may be substituted with pumpkin pie spice for variation.
Ingredients
- 1 cup banana about 2 large bananas, mashed, over-ripe, 245g
- 2 large egg
- 2 tablespoon maple syrup
- 1 tablespoon coconut oil melted; or butter
- 2 teaspoon vanilla extract
- 2 cups almond flour not almond meal, 2 tablespoons, 238g
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350°F and line cupcake tin with liners.
- In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
- Add in almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.
- Add in optional mix-ins: chocolate chips, walnuts, or pecans.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top if desired.
- Bake for 22 – 24 minutes, or until a toothpick comes out clean.
- Let cool & enjoy!
Notes
- Use almond flour, not almond meal or coconut flour, for proper texture and rise.
- For a different spice profile, cinnamon can be replaced with pumpkin pie spice.
- Ripe, brown bananas produce better sweetness and flavor in the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 120mg | 5% |
| Potassium | 101mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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