Almond Flour Muffins are naturally gluten-free, while being quick and easy to prepare. They're perfect for breakfast or a snack on-the-go, with 7 grams of protein per muffin!
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, vanilla, and oil.
Stir well, until the batter is smooth. It will be thicker than normal muffin batter. Fold in the chocolate chips, or berries, if using.
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.
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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Notes
Nutrition information is for 1 of 12 muffins, without the optional add-ins. This information is automatically calculated, and is just an estimate not a guarantee.See the full post for substitution ideas.Update note: This recipe was updated in May 2021 to fill a 12-cup muffin pan. This increased the ingredients slightly, and I also added the olive oil to help prevent the muffins from sticking to paper muffin cups. See below this recipe card for the original measurements.