Almond Flour Banana Muffins
Moist and fluffy Almond Flour Banana Muffins that are gluten-free, dairy-free and paleo-friendly. Quick and easy to make, these low-carb muffins can be served as a healthy breakfast or snack.
Servings: 12 muffins
Equipment
Ingredients
- 3 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 3 bananas overripe & mashed
- ¼ cup coconut sugar or brown sugar or keto friendly sweetener of choice
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips optional
Instructions
- Place a rack in the center of the oven and preheat to 350 degrees F (180 C). Line a 12-cup muffin tin with parchement paper liners. Set it aside.
- Prepare the dry ingredients by placing almond flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl. Whisk to combine all ingredients.
- Prepare the wet ingredients by placing the mashed bananas, coconut sugar, eggs, and vanilla extract in a separate large bowl and whisking to combine thoroughly.
- Place the dry ingredients into the wet ingredients and stir until just combined. Do not over mix.
- Divide the batter, using about 2.5 oz. of muffin batter per cup, into each muffin cup so that you have 12 muffins. If using, sprinkle the top of the muffins with chocolate chips.
- Place in the oven and bake for 25-30 minutes. A toothpick or cake tester should come out clean when inserted into the center of the muffin. At first, muffins might look underdone, but they will continue to cook while cooling in the muffin tin.
- Let it cool in the pan for 10-15 minutes before removing it and placing it on a wire rack for at least 1 hour before serving.
Notes
- Yields: This recipe makes 12 muffins. The nutritional values below are per muffin and do not include the calories from optional chocolate chips.
- For paleo banana bread muffins: To make almond flour banana muffins that are paleo friendly, mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar and use it in place of baking powder.
- Store: After they come to room temperature, leftover muffins can be stored in an airtight container. They will stay fresh for up to 5 days as long as they are stored in the fridge.
- Freezing and thawing: Almond banana muffins can be stored in the freezer for up to 3 months. To prevent freezer burn, place them in an airtight container and remove all the air. Thaw in the fridge overnight.
Nutrition
Calories: 213kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 200mg | Potassium: 122mg | Fiber: 4g | Sugar: 7g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
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