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Almond Flour Banana Muffins

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Almond Flour Banana Muffins are a delicious, gluten-free treat that combines the natural sweetness of ripe bananas with the nutty richness of almond flour. These muffins are soft, moist, and packed with flavor, making them a perfect breakfast or snack. With a healthy twist, they are also dairy-free and refined sugar-free, making them a great choice for those with dietary restrictions or anyone looking for a wholesome, guilt-free indulgence. These muffins are easy to make and are sure to become a family favorite.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 large eggs
  • ¼ cup honey or maple syrup (optional for added sweetness)
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil or olive oil (optional for added moisture)
  • ½ teaspoon apple cider vinegar (helps with leavening)
  • ½ cup chopped walnuts or chocolate chips (optional)

Ingredient Highlights

  • Almond Flour: This flour is the base of the recipe, offering a gluten-free option that’s high in protein and healthy fats.
  • Bananas: Ripe bananas not only provide natural sweetness but also add moisture to the muffins.
  • Honey or Maple Syrup: These natural sweeteners add just a touch of sweetness. Feel free to omit them if you prefer a more subtle banana flavor.
  • Eggs: Eggs provide structure to the muffins and help bind the ingredients together, ensuring a light, fluffy texture.
  • Apple Cider Vinegar: This helps activate the baking soda for a nice rise.

Instructions

Prepare the Muffin Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
  2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth with a few small lumps.
  3. Add Wet Ingredients: To the mashed bananas, add the eggs, honey or maple syrup (if using), vanilla extract, and coconut oil (if using). Mix until well combined.
  4. Add Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the apple cider vinegar and fold in the optional nuts or chocolate chips, if desired.
  6. Check the Consistency: The batter should be thick but scoopable. If it seems too dry, add a little more mashed banana or a splash of milk (dairy or non-dairy).

Bake the Muffins:

  1. Scoop the Batter: Divide the muffin batter evenly among the muffin cups, filling each about ¾ full.
  2. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  3. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Find it online: https://herbites.com/almond-flour-banana-muffins/