Description

These Almond Flour Banana Muffins are a delicious and healthy gluten-free treat, perfect for breakfast or a snack. Made with ripe bananas, almond flour, and natural sweeteners like maple syrup or honey, they offer a moist texture with a hint of cinnamon. Optional walnuts or chocolate chips add extra crunch and flavor, making these muffins a crowd-pleaser for all ages.

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

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with cooking spray to prevent sticking.
Mash Bananas: In a medium bowl, mash the ripe bananas thoroughly with a fork until smooth to ensure even texture in your muffins.
Mix Dry Ingredients: In a separate bowl, whisk together almond flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
Combine Wet Ingredients: Add the eggs, maple syrup or honey, vanilla extract, and melted coconut oil to the mashed bananas. Stir well until all wet ingredients are fully integrated.
Fold in Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture until just combined. Avoid overmixing to keep muffins tender. If desired, fold in chopped walnuts or chocolate chips for added texture and flavor.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up and are easier to remove.

Notes

Use ripe bananas for the best natural sweetness and moisture.
Substitute coconut oil with butter if preferred.
For vegan option, replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and honey with maple syrup.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Optional nuts and chocolate chips add texture but can be omitted for nut-free or lower-calorie versions.