Almond Flour Banana Muffins
Craving a delicious and healthy treat? These almond flour banana muffins are the perfect solution. They are easy to make, naturally gluten-free, and packed with flavor.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Spoon or Ice Cream Scoop
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil or olive oil
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
Optional
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
- In a separate bowl, mash the ripe bananas. Add the melted coconut oil (or olive oil), eggs, honey (or maple syrup), and vanilla extract. Mix well until all ingredients are combined.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix. Fold in the chopped walnuts or chocolate chips if desired.
- Fill each muffin cup about two-thirds full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use ripe bananas for the best flavor and moisture. Don't overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Can be frozen for up to 2-3 months.