Description

These Almond Flour Banana Muffins are a moist, gluten-free, and naturally sweetened treat perfect for breakfast or a healthy snack. Made with ripe bananas, almond flour, and a hint of cinnamon, they offer a deliciously nutty flavor enhanced by optional walnuts or chocolate chips. Sweetened with maple syrup or honey, these muffins are free from refined sugars and grains, making them ideal for those seeking a wholesome, grain-free baked good.

Ingredients

Scale

Dry Ingredients

2 cups almond flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

2 ripe bananas
3 large eggs
¼ cup maple syrup or honey
1 teaspoon vanilla extract
¼ cup coconut oil, melted (or butter)

Optional Add-ins

½ cup chopped walnuts or chocolate chips (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it with cooking spray to prevent sticking.
Mash Bananas: In a medium bowl, use a fork to mash the ripe bananas until they become smooth, creating a creamy base for the batter.
Combine Dry Ingredients: In a separate bowl, thoroughly whisk together the almond flour, baking soda, salt, and ground cinnamon to ensure the leavening agents and spices are evenly distributed.
Mix Wet Ingredients: Add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil to the mashed bananas. Stir well until the mixture is fully combined and smooth.
Fold Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Gently fold until everything is just incorporated, being careful not to overmix. If using, fold in the chopped walnuts or chocolate chips at this stage.
Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking.

Notes

You can substitute the maple syrup with honey for natural sweetness.
For dairy-free, use coconut oil instead of butter and ensure chocolate chips are dairy-free.
Adding chopped walnuts adds a nice crunch but can be omitted if allergic.
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These muffins freeze well; thaw at room temperature before serving.