Easy 25-Minute Almond Flour Banana Muffins

Name: Easy 25-Minute Almond Flour Banana Muffins
Prep time: 5 min
Cook time: 21 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup mashed ripe bananas ((about 2 medium)); 3 eggs; ⅓ cup brown sugar ((see recipe notes for alternative sweeteners)); ¼ cup oil ((vegetable, coconut, avocado, or grapeseed)); 1 teaspoon vanilla extract; 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

4 steps

Prep:5minCook:21min

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.

Updated at: Sat, 30 Dec 2023 09:14:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories235.1 kcal (12%)

Total Fat18.7 g (27%)

Carbs11.5 g (4%)

Sugars8 g (9%)

Protein7.1 g (14%)

Sodium139.5 mg (7%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupbananas

mashed, ripe

3eggs

⅓ cupbrown sugar

see recipe notes for alternative sweeteners

¼ cupoil

vegetable, coconut, avocado, or grapeseed

1 teaspoonvanilla extract

3 cupsalmond flour

1 teaspoonground cinnamon

1 teaspoonbaking powder

½ teaspoonbaking soda

¼ teaspoonsalt

½ cupchocolate chips

optional

Instructions

Step 1

Preheat oven to 350°F. Liberally grease a muffin pan or use paper liners.

Step 2

In a large bowl, mash bananas. Add eggs, sugar, oil, and vanilla extract. Whisk to combine.

Step 3

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.

Step 4

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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