Description
These Almond Flour Banana Muffins are a delicious and healthy twist on classic banana muffins, made with gluten-free almond flour and naturally sweetened with ripe bananas and maple syrup. Perfect for a nutritious breakfast or snack, they are moist, flavorful, and optionally include walnuts or chocolate chips for added texture.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 ripe bananas
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted (or butter)
Optional
- ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray to prevent sticking.
- Mash Bananas: In a medium bowl, mash the ripe bananas thoroughly with a fork until smooth to create a natural sweet base for the muffins.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Combine Wet Ingredients: Add the eggs, maple syrup (or honey), vanilla extract, and melted coconut oil to the mashed bananas. Stir these wet ingredients together until fully combined.
- Mix Batter: Gradually fold the dry ingredients into the wet banana mixture until a homogeneous batter is formed. If desired, gently fold in the chopped walnuts or chocolate chips for added crunch or sweetness.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup approximately three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely, which helps maintain their texture.
Notes
- You can substitute maple syrup with honey or agave nectar for sweetness.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Almond flour makes these muffins gluten-free, but make sure your other ingredients are gluten-free certified if necessary.
- For a nut-free version, omit the walnuts or use pumpkin seeds instead.
- Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days; refrigerate for longer storage.
