Muffins made with almond flour have a reputation for being dense—but not these fluffy beauties! Easy and quick to make, these almond flour banana muffins bake up moist, fluffy and full of terrific banana flavor. These banana muffins are suitable for a gluten free diet, and perfect for a filling snack or grab-and-go breakfast. Chocolate chips optional.
½cup(optional) chocolate chips, nuts, or 1 cup fresh or frozen blueberries
Instructions
Preheat oven to 350°F. Liberally grease a muffin pan or use paper liners.
In a large bowl, mash bananas. Add eggs, sugar, oil, and vanilla extract. Whisk to combine.
1 cup (260 g) mashed ripe bananas, 3 large eggs, ⅓ cup (74g) brown sugar, ¼ cup (56g) oil, 1 teaspoon vanilla extract
To the mixture add almond flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. If adding any mix-ins, such as nuts, chocolate chips, or blueberries gently stir those in.
3 cups (276g) almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup (optional) chocolate chips, nuts, or 1 cup fresh or frozen blueberries
Divide the batter between 12 muffin cups, filling about 3/4 to the top. Bake for 21-23 minutes, or until tops are set and toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes before turning onto a rack to cool completely.
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Notes
Using different sweeteners
To make paleo almond flour muffins replace the brown sugar with coconut sugar, honey, or maple syrup.For keto almond flour muffins, replace the sugar with a sugar free substitute.
Can I use a blender or food processor?
Yes. Like almond flour muffins recipe, the ingredients can easily be mixed up in a blender or food processor. This would save you the step of mashing the bananas, and since it aerates the batter, it would also produce fluffier muffins!
How to store / freeze
Store cooled muffins in an airtight container at room temperature up to 3 days. To freeze almond flour muffins first make sure they have cooled completely. Muffins may be transported to a freezer ziplock bag or wrapped individually and stored in a freezer bag up to 6 weeks.