Easy 25-Minute Almond Flour Banana Muffins

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.

Prep Time 5

Cook Time 21

Total Time 26

Servings

Author Melissa Erdelac

Ingredients

1 cup (260 g) mashed ripe bananas (about 2 medium)
3 large eggs
⅓ cup (74 g) brown sugar
¼ cup (56 g) oil (vegetable, coconut, avocado, or grapeseed)
1 teaspoon vanilla extract
3 cups (276 g) 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

Instructions

Preheat oven to 350°F. Liberally grease a muffin pan or use paper liners.
In a large bowl, mashed bananas. Add eggs, sugar, oil, and vanilla extract. Whisk to combine.
1 cup mashed ripe bananas, 3 large eggs, ⅓ cup brown sugar, ¼ cup 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 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.

Notes

Storing and Freezing

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.

Nutrition