Description
Delicious and healthy Almond Flour Banana Muffins that are naturally gluten-free and sweetened with maple syrup or honey. Made with ripe bananas, almond flour, and warm spices, these moist muffins are perfect for breakfast or a snack, featuring optional walnuts or chocolate chips for added texture and 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
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- Mash Bananas: In a medium bowl, thoroughly mash the ripe bananas with a fork until they reach a smooth consistency without large lumps.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: To the mashed bananas, add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil. Stir the mixture well until all wet ingredients are thoroughly combined.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, mixing carefully until just combined to maintain a tender texture. If desired, fold in the chopped walnuts or chocolate chips evenly.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
- Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the pan for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and moist texture.
- Almond flour makes these muffins gluten-free and adds a delicate nutty flavor.
- Maple syrup and honey can be used interchangeably as natural sweeteners.
- Optional walnuts add crunch, while chocolate chips add sweetness; omit for a nut-free or less sweet option.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can also be frozen for up to 3 months; thaw before serving.
