Get the Recipe: The Best Banana Muffins with Almond Flour
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5.0
126 reviews
Excellent
Get the Recipe: The Best Banana Muffins with Almond Flour
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These Banana Muffins with Almond Flour are truly the best! They are fluffy, ultra moist, healthy and kid friendly. This one bowl recipe is super easy to make. These Paleo muffins are great for breakfast or a snack!
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Ingredients
- 1 cup mashed bananas about 2 large or 3 medium
- 3 eggs
- ½ cup creamy nut butter almond, cashew or peanut butter
- ¼ cup coconut sugar
- 2 cups almond flour
- ½ cup tapioca flour
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 cup dark chocolate chips or walnuts
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Instructions
- First, preheat oven to 350 degrees Fahrenheit. Add paper muffin liners to a muffin pan.
- In a large mixing bowl, add mashed bananas.
- Next, add eggs to the bowl and mix until combined.
- Add creamy nut butter and coconut sugar to the mixing bowl. Then, sift in almond flour and tapioca flour. Stir to combine.
- Add in remaining ingredients and stir.
- Fold in dark chocolate chips (or walnuts if using).
- Once combined, use an ice cream scoop or large spoon to add batter to the muffin liners. Fill liners almost to the top with batter.
- Next, bake muffins for 15 to 20 minutes. Check muffins after 15 minutes. If a toothpick inserted comes out clean, remove from oven. If the toothpick has raw batter on it, return to oven until baked through.
- Finally, remove from oven. Allow muffins to cool 10 minutes. Then use paper liners to remove muffins from pan.
Notes
- Ripe bananas are best. Bananas with some brown spots (but not completely black and mushy) will yield the best results.
- Any creamy nut butter works. Use a nut butter with only nuts and sea salt as ingredients. I recommend Trader Joe's Creamy Salted Almond Butter.
- Sift in flours for best results.
- For muffins with walnuts, use chopped walnuts or walnut pieces. Whole walnuts will be too large for this recipe.
- If using walnuts and chocolate chips, this recipe will yield about 16 muffins.
- Bake for 15 minutes and then check for doneness. If a toothpick inserted comes out clean, remove from oven. If it has raw batter on it, return to oven for a couple more minutes or until done.
- Allow muffins to cool in muffin pan for 10 minutes before carefully removing.
- Store leftover muffins covered at room temperature for up to 3 days. Alternatively, store in the fridge covered for up to 4 days.
Nutrition Information
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Calories
267kcal
(13%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
153mg
(6%)
Potassium
213mg
(6%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
62IU
(1%)
Vitamin C
1mg
(1%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 153mg | 6% |
| Potassium | 213mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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