Banana Bread Muffins with Almond Flour
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5.0
3 reviews
Excellent
Banana Bread Muffins with Almond Flour
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Banana bread muffins with almond flour are a great gluten free muffin alternative. They are flavorful, moist, and take only 35 minutes to make from start to finish. These muffins are also a great way to use up the few over-ripe bananas that are laying around.
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Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 ripe bananas mashed
- ¼ teaspoon salt
- ⅓ cup light brown sugar
- ¼ cup melted coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a stand mixer, mash the ripe bananas until smooth. Add the brown sugar, eggs, melted coconut oil, and vanilla extract, and mix until thoroughly combined.
- Then add the almond flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- If desired, fold in your choice of add-ins such as chopped nuts, chocolate chips, or dried fruits right before you are about to fully mix in all the ingredients in step 3.
- Mix-ins - If desired, fold in your choice of add-ins such as chopped nuts, chocolate chips, or dried fruits right before you are about to fully mix in all the ingredients in step 3.
- Over Ripe Bananas: Use overripe bananas for maximum sweetness and flavor. The riper, the better!
- Temperature Check: Invest in an oven thermometer to ensure accurate baking temperatures, as ovens can vary, and precise heat is crucial for the perfect muffin texture.
- Muffin Liners: Use quality liners or grease the muffin tin well to prevent sticking and make for easy removal.
- Gentle Mixing: Avoid overmixing the batter to prevent dense muffins. Mix until just combined to maintain a light and fluffy texture.
Nutrition Information
Show Details
Serving
1g
Calories
208kcal
(10%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
28mg
(9%)
Sodium
211mg
(9%)
Potassium
178mg
(5%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
57IU
(1%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 208kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 211mg | 9% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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