½cup(optional) chocolate chips, nuts, or 1 cup fresh or frozen blueberries
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.
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.
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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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 almond meal?
No. Almond meal is coarser ground and can be heavier than blanched almond flour so it would weigh the muffins down.
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.