Almond Flour Banana Muffins

Course: Breakfast

Cuisine: American

Keyword: almond flour banana muffins

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 178kcal

Author: Megan Gilmore

Almond Flour Banana Muffins are naturally gluten-free and have a tender texture you'll love. They're the perfect way to use up any ripe bananas you have on hand!

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Ingredients

2 ripe bananas
3 large eggs
⅓ cup maple syrup
1 tablespoon olive oil
2 cups blanched almond flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
½ cup chopped walnuts or chocolate chips (optional add-ins)

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 parchment muffin liners.
In a large mixing bowl, mash the bananas with a fork until they look relatively smooth, with no large chunks remaining. The more ripe the bananas are, the sweeter the muffins will be.
Add in the eggs, maple syrup, and olive oil and stir well. Then add in the almond flour, baking powder, cinnamon, and salt. Mix until the batter looks smooth, then fold in any optional add-ins, like walnuts or chocolate chips.
Scoop the batter using a ¼ cup measure into the prepared muffin cups. Once the batter has been evenly divided among the cups, bake the muffins at 350ºF for 25 minutes, or until the centers feel firm to the touch.
Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The muffins will be very fragile while warm but will firm up as they cool. Leftover muffins should be stored in an airtight container in the fridge for up to 5 days. (Don't leave them out at room temperature overnight or they will develop a sticky texture on the outside.)

Notes

Nutrition information is for 1 of 12 muffins without the optional add-ins. This information is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.

Nutrition