Almond Flour Muffins

Name: Almond Flour Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 ripe bananas ((184 grams; mashed)); 2 1/2 cups blanched almond flour ((287 grams)); 4 large eggs ((200 grams)); 1/4 cup maple syrup ((80 grams; or honey)); 2 teaspoons baking powder ((8 grams)); 1/4 teaspoon salt ((2 grams)); 1 teaspoon vanilla ((4 grams)); 1/4 cup olive oil ((57 grams; or other oil)); 1/2 cup mini chocolate chips ((93 grams)); 1 cup fresh berries

4 steps

Prep:10minCook:25min

These Almond Flour Muffins are easy to make, without added oil or refined sugar. I love that they're gluten-free and sweet!

Updated at: Thu, 17 Aug 2023 03:29:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories283.9 kcal (14%)

Total Fat21.6 g (31%)

Carbs17.8 g (7%)

Sugars12.6 g (14%)

Protein8.3 g (17%)

Sodium160.1 mg (8%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2bananas

ripe, mashed

2 ½ cupsblanched almond flour

2 teaspoonsbaking powder

¼ teaspoonsalt

1 teaspoonvanilla

¼ cupolive oil

or other oil

½ cupmini chocolate chips

1 cupfresh berries

Instructions

Step 1

Preheat the oven to 350ºF and line a muffin tin with 12 liners. On a plate, use a fork to mash the bananas until smooth, then add them to a large bowl, along with the almond flour, eggs, maple syrup or honey, baking powder, salt, and vanilla.

Step 2

Stir well, until the batter is smooth. It will be thicker than normal muffin batter. Fold in the chocolate chips, or berries, if using.

Step 3

Use a heaping 1/4 cup measure to scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.

Step 4

Let the muffins cool completely, then serve. For best shelf life, store these in an airtight container in the fridge for up to a week.

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