Simple Paleo Banana Muffins with almond flour
User Reviews
4.9
141 reviews
Excellent
Simple Paleo Banana Muffins with almond flour
Report
Simple Paleo Banana Muffins using almond flour, nut butter, bananas and an egg. Easy, one bowl with no oil and no added sugars! Kid-friendly and parent-approved.
Share:
Ingredients
- 1/3 cup + 1 tablespoon natural nut/seed butter I used homemade cashew butter
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 small extra ripe bananas1 mashed very well (3/4 cup total)
- 1 cup fine almond flour2 110g
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon fine sea salt
Optional Add-Ins:
- 1/4 cup dairy-free mini chocolate chips
- 1/3 cup chopped walnuts
- 1/4 cup paleo granola for crumble topping
- 9 lices of banana for topping
Instructions
- Preheat oven to 350ºF. Grease muffin pan with oil, or use silicone muffin pan.
- In a large bowl add nut/seed butter, egg and vanilla. Use hand mixer to combine, or whisk together vigorously. Add in mashed banana (mine was more like a puree) and combine until smooth.
- Add in almond flour and evenly sprinkle on baking soda, cinnamon, nutmeg, all spice, and salt. Use large spatula to gently combine until no lumps are present in batter. Gently fold in your mix-ins if using. Muffin batter should have a medium thickness, but not too heavy.
- Evenly distribue batter into 9 muffin cups, about 2/3 of the way full. Top muffin batter with extra mix-ins if using.
- Bake muffins for 12-18 minutes, or until inserted toothpick comes out clean. Muffins will rise and cracks should appear when done. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely. Enjoy!
Notes
- 1I used frozen bananas that were extra ripe, and mashed down to almost puree consistency. 2This recipe was only tested with almond flour, not almond meal. So I can't recommend substitutes. You may try using almond meal, but the consistency of the muffins may change. I do not recommend subbing with coconut flour or any other flour unless you're comfortable making those substitutions and have experience baking with other types of flours. Store muffins in container at room temperature 2-3 days. Or store in fridge 3-5 days. Muffins will be moist.
- Nutrition is only for muffin base.
Nutrition Information
Show Details
Serving
1/9
Calories
135kcal
(7%)
Carbohydrates
4g
(1%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
21mg
(7%)
Sodium
354mg
(15%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1/9 | |
| Calories | 135kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 21mg | 7% |
| Sodium | 354mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
Other Recipes
You'll Also Love
