Almond Flour Banana Muffins Recipe
User Reviews
4.6
Almond Flour Banana Muffins Recipe
Description
The Almond Flour Banana Muffins Recipe combines ripe bananas with almond and tapioca flours, baking powder, cinnamon, and a touch of salt to create a muffin with a soft yet slightly dense crumb. The natural sweetness from bananas and maple syrup balances with the warm cinnamon flavor, offering a comforting taste profile. The use of almond flour adds a nutty undertone and tender texture, while tapioca flour helps with structure. This recipe uses eggs and avocado oil to bind ingredients and maintain moistness.
Mixing the wet and dry ingredients separately before combining ensures an even batter. Baking at 350°F produces muffins with a golden top and moist interior. They are suitable for a wholesome start to the day or a filling snack.
You can store these muffins in an airtight container in the refrigerator for up to 10 days or freeze them in a zip lock bag for up to three months, making them convenient to prepare in advance or keep as leftovers.
Ingredients
- 3 large banana ripe
- 2 large egg
- 2 Tbsp pure maple syrup
- 2 Tbsp avocado oil or olive oil
- 1 ½ tsp vanilla extract pure
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- 1/2 tsp salt sea salt
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
- Check for doneness with an instant-read thermometer; muffins are done between 190–200°F or when a toothpick inserted comes out clean.
- Store muffins airtight in the refrigerator for up to 10 days or freeze for up to 3 months to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 191kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 109mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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