Almond Flour Muffins
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
12 muffins
-
Calories
217 kcal
-
Course
Breakfast
-
Cuisine
gluten-free
Almond Flour Muffins
Description
The muffins combine mashed ripe bananas with almond flour, eggs, a sweetener (maple syrup or honey), baking powder, salt, vanilla, and olive oil. The batter is notably thicker than traditional muffins due to the almond flour's density and the banana's moisture content.
Baked at 350ºF for about 25 minutes, the muffins develop lightly golden tops while maintaining moist, tender interiors. The texture is dense but soft, highlighting the natural sweetness from bananas and the nuttiness of almond flour.
Folding in mini chocolate chips or fresh berries offers optional bursts of fruitiness and sweetness, customizing the muffins to taste.
After baking, the muffins should cool completely and can be stored in an airtight container in the refrigerator for up to a week to maintain freshness.
Ingredients
- 2 ripe banana 184 grams; mashed
- 2 1/2 cups almond flour 287 grams, blanched
- 4 large egg 200 grams
- 1/4 cup maple syrup (80 grams; or honey)
- 2 teaspoons baking powder (8 grams)
- 1/4 teaspoon salt (2 grams)
- 1 teaspoon vanilla (4 grams)
- 1/4 cup olive oil (57 grams; or other oil)
Optional Add-Ins
- 1/2 cup mini chocolate chips (93 grams)
- 1 cup fresh berries
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 liners. On a plate, use a fork to mash the bananas until smooth, then add them to a large bowl, along with the almond flour, eggs, maple syrup or honey, baking powder, salt, vanilla, and oil.
- Stir well, until the batter is smooth. It will be thicker than normal muffin batter. Fold in the chocolate chips, or berries, if using.
- Use a heaping 1/4 cup measure to scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.
- Let the muffins cool completely, then serve. For best shelf life, store these in an airtight container in the fridge for up to a week.
Notes
- Nutrition info is estimated per muffin without optional add-ins; details available in the full recipe post.
- The recipe was updated to fit a 12-cup muffin pan, slightly increasing ingredient amounts and adding olive oil to prevent sticking.
- Use ripe bananas for natural sweetness and moisture in the batter.
- Store muffins in an airtight container in the fridge for up to one week to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 70mg | 3% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
