Simple Paleo Banana Muffins with almond flour
User Reviews
4.9
Simple Paleo Banana Muffins with almond flour
Description
This Simple Paleo Banana Muffins recipe uses mashed ripe bananas blended with nut butter, egg, and vanilla extract as the base. Almond flour provides a gluten-free, grain-free structure, while baking soda and warm spices such as cinnamon, nutmeg, allspice, and sea salt add flavor and leavening. The batter combines into a moderately thick texture suitable for muffin tins.
The muffins bake quickly at 350ºF, rising with cracks on top and producing a moist crumb. They can be customized by folding in dairy-free mini chocolate chips, walnuts, or paleo granola as a crumble topping, adding texture and additional flavors. The recipe yields nine muffins, suitable for a small batch.
These muffins are best stored at room temperature for 2-3 days or in the refrigerator for up to 5 days to maintain moisture. The recipe's use of almond flour specifically has been tested, so substitutions may affect texture and consistency. The gentle blend of spices and natural sweetness from bananas make these muffins flavorful yet not overly sweet, suitable for those following a paleo lifestyle or avoiding traditional flours.
Ingredients
- 1/3 cup nut butter I used homemade cashew butter, natural, 1 tablespoon
- 1 egg large
- 1/2 teaspoon vanilla extract
- 3 banana mashed very well (3/4 cup total, small, extra ripe
- 1 cup almond flour 110g, fine
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt fine sea salt
Optional Add-Ins:
- 1/4 cup mini chocolate chips dairy-free
- 1/3 cup walnuts chopped
- 1/4 cup granola paleo, for crumble topping
- 9 lices 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
- Use mashed extra-ripe bananas, preferably frozen and pureed for smooth texture.
- This recipe has only been tested with almond flour; substituting with almond meal or other flours may change muffin consistency.
- Due to moisture content, muffins stay fresh 2-3 days at room temperature or 3-5 days refrigerated.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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