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.

Course Bread
Cuisine American

Prep Time 5 minutes

Cook Time 21 minutes
Total Time 26 minutes

Servings 12
Calories 267kcal
Author Melissa Erdelac

Equipment
Muffin Tins
Batter Bowl
Potato Masher

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

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

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.
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. 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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Notes
 

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 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.

Nutrition
 Calories: 267kcal | Carbohydrates: 19g | Protein: 8g | Fat: 20g | Saturated Fat: 2g |
Cholesterol: 41mg | Sodium: 112mg | Potassium: 163mg | Fiber: 4g | Sugar: 11g |
Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg

Mamagourmand™️Easy 25-Minute Almond Flour Banana Muffins https://www.mamagourmand.com/almond-

flour-banana-muffins/