The Best Banana Muffins with Almond Flour
User Reviews
5
The Best Banana Muffins with Almond Flour
Description
The batter starts with ripe bananas mashed to add moisture and natural sweetness. Blended with eggs and creamy nut butter, the mixture forms the base. Coconut sugar sweetens while almond and tapioca flours provide a gluten-free structure that yields tender muffins. Vanilla extract and baking soda enhance flavor and leavening. Dark chocolate chips or walnuts are optional mix-ins that add texture and richness.
Portioning the batter evenly into lined muffin tins and baking at 350°F results in muffins that release a clean toothpick when done. Cooling before removal helps maintain shape. The result is a balanced, tender muffin with banana flavor and a slightly nutty character from almond flour.
Use bananas with brown spots but avoid overly blackened fruit for best flavor. Any creamy nut butter with minimal ingredients works well. Sifting flours before mixing promotes even texture. Store leftovers at room temperature covered for up to 3 days or refrigerated up to 4 days. Check muffins with a toothpick for doneness and bake longer if needed.
Ingredients
- 1 cup banana about 2 large or 3 medium, mashed
- 3 egg
- ½ cup nut butter almond, cashew or peanut butter, creamy
- 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
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
- Use ripe bananas with some brown spots for optimal flavor and moisture.
- Creamy nut butter should contain only nuts and salt for best results.
- Sift flours before mixing to improve texture and make the batter uniform.
- For nutty variation, use chopped walnuts; avoid whole walnuts to preserve texture.
- Check muffins after 15 minutes with a toothpick; bake longer if raw batter remains.
- Cool muffins in the pan before removing to maintain shape and prevent crumbling.
- Store leftovers covered at room temperature for 3 days or refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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