Description
These Almond Flour Banana Muffins are a healthy and delicious gluten-free treat, perfect for breakfast or a snack. Made with ripe bananas, almond flour, and natural sweeteners like maple syrup or honey, they are moist, flavorful, and optionally enhanced with walnuts or chocolate chips for added texture and taste.
Ingredients
Scale
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)
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Optional Add-ins
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it with cooking spray to prevent sticking.
- Mash the Bananas: In a medium bowl, use a fork to mash the ripe bananas until they are smooth and free of large lumps, providing a creamy base for your batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon to ensure the leavening and flavors are evenly distributed.
- Combine Wet Ingredients: Add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil to the mashed bananas. Stir well until fully combined and smooth.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing gently until the batter is well incorporated. If desired, fold in the chopped walnuts or chocolate chips for extra texture and flavor.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are done.
- Cool the Muffins: Allow the muffins to cool in the pan for about 5 minutes to set up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- You can substitute coconut oil with melted butter or another neutral oil if preferred.
- For a nut-free version, omit the walnuts and ensure no cross-contamination with nut products.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- They can also be frozen for up to 3 months; thaw at room temperature before serving.
- Optional add-ins like chocolate chips add extra sweetness, so you might want to reduce the syrup slightly if using them.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snack, Snack Cakes
- Method: Baking
- Cuisine: American
