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 offer a moist and flavorful muffin option that is both satisfying and nutritious. Optional walnuts or chocolate chips add a delightful texture and extra flavor.

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 Add-ins

½ cup chopped walnuts or chocolate chips

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Instructions

Preheat the Oven: Set 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 Bananas: In a medium bowl, mash the ripe bananas thoroughly with a fork until smooth, creating a creamy base for the batter.
Mix Dry Ingredients: In a separate bowl, sift or whisk together the almond flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
Combine Wet Ingredients: Add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil to the mashed bananas. Stir the mixture well until all ingredients are fully combined.
Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet banana mixture, being careful not to overmix. If using, fold in the chopped walnuts or chocolate chips at this stage for extra texture and flavor.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Let the muffins cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

You can substitute the maple syrup with honey or another preferred natural sweetener.
For a dairy-free option, use melted coconut oil instead of butter.
Adding walnuts enhances the texture and provides healthy fats, but chocolate chips offer a sweeter variation.
Ensure bananas are very ripe for the best sweetness and flavor.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.