Description
These Almond Flour Banana Muffins are a delicious, gluten-free treat perfect for breakfast or a snack. Made with ripe bananas, almond flour, and natural sweeteners like maple syrup or honey, these muffins are moist, flavorful, and packed with wholesome ingredients. Optional walnuts or chocolate chips add a delightful crunch or extra sweetness.
Ingredients
Scale
Main 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
- 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 the bananas: In a medium bowl, mash the ripe bananas with a fork until smooth to create the base for your muffin batter.
- Mix dry ingredients: In a separate bowl, whisk together the almond flour, baking soda, salt, and ground 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 these together until fully combined.
- Incorporate dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients gently until the batter is well incorporated. If using, fold in the walnuts or chocolate chips at this stage for added texture and flavor.
- Fill the muffin tin: Spoon the batter into each muffin cup, filling them about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin — if it comes out clean, they are ready.
- Cool the muffins: Let the muffins cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely. This prevents them from becoming soggy and helps set their structure.
Notes
- Ensure bananas are very ripe for natural sweetness and moisture.
- You can substitute coconut oil with melted butter for a richer taste.
- For a nut-free option, omit the walnuts and use chocolate chips or dried fruit instead.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To make it vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) though texture may vary slightly.
