Almond Flour Banana Muffins Recipe

Name: Almond Flour Banana Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 3 large ripe bananas; 2 large eggs; 2 Tbsp pure maple syrup; 2 Tbsp avocado oil; 1 ½ tsp pure vanilla extract; 2 cups almond flour; 1/2 cup tapioca flour; 1 ½ tsp baking powder; 1 ½ tsp ground cinnamon; 1/2 tsp sea salt

User Reviews

4.6

156 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12 muffins
Calories
191 kcal
Course
Bread
Cuisine
American

Almond Flour Banana Muffins Recipe

Tyler Espinosa

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Light, fluffy, moist, and delicious healthy banana muffins made with almond flour are the perfect breakfast or snack. Sweetened mostly with banana, this easy almond flour banana muffins recipe is worthy of putting on repeat!

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Ingredients

Servings

3 large ripe bananas
2 large eggs
2 Tbsp pure maple syrup
2 Tbsp avocado oil or olive oil
1 ½ tsp pure vanilla extract
2 cups almond flour
1/2 cup tapioca flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
1/2 tsp sea salt

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. If you don't use muffin liners, lightly grease the muffins holes with coconut oil or spray with cooking spray.
Mash the bananas in a large mixing bowl until they are creamy. Note: if you would like to make the batter in a food processor or a blender, feel free to do so by simply blending all of the ingredients together until combined.
Add the eggs, pure maple syrup, oil, and vanilla extract to the mashed bananas and mix the wet ingredients until well-combined.
In a separate mixing bowl, combine the almond flour, tapioca flour, baking powder, cinnamon and sea salt and stir until combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick banana bread batter forms. If you’re adding chocolate chips and/or chopped nuts, do so now!
Transfer the banana bread batter to the muffin tray, filling the holes 2/3 of the way up. Or you can do as I do and overfill the muffin cups with batter for larger muffins.
Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the muffins test clean.

Notes

The muffins are cooked through when they reach an internal temperature of 190 to 200 degrees F. You can use an instant read thermometer to check for doneness or insert a toothpick into the center of a muffin to see if it tests clean.
Store muffins in an airtight container in the refrigerator for up to 10 days. Freeze in a zip lock bag for up to 3 months.

Nutrition Information

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Serving 1(of 12) Calories 191kcal (10%) Carbohydrates 18g (6%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 109mg (5%) Fiber 3g (12%) Sugar 5g (10%)