Description
These gluten-free almond flour banana muffins are soft, fluffy, and naturally sweetened with ripe bananas and maple syrup. A healthier alternative to traditional muffins, they’re perfect for breakfast, snacks, or a light dessert. Enjoy the delicious flavors of cinnamon and almond flour, and customize with walnuts or chocolate chips for added crunch.
Ingredients
Ingredients:
- 2 ripe bananas
- 2 cups almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted (or butter)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a medium bowl, mash the ripe bananas with a fork until smooth.
- In a separate bowl, whisk together almond flour, baking soda, salt, and cinnamon.
- To the mashed bananas, add eggs, maple syrup (or honey), vanilla extract, and melted coconut oil. Stir until combined.
- Gradually fold in the dry ingredients until well incorporated. Optionally, fold in walnuts or chocolate chips.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute the almond flour with sunflower seed flour for a nut-free option.
- For a vegan version, use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg).
- These muffins can be frozen for up to 3 months. Reheat in the microwave or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
