Almond Flour Banana Muffins
Craving a healthier twist on a classic muffin? Almond flour banana muffins might just be the answer to your baking prayers. Packed with wholesome ingredients and boasting a delightful flavor profile, these gluten-free treats offer a nutritious and satisfying option for your morning or mid-day snack.
Equipment
- Muffin tin
- Mixing bowls
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 ripe bananas mashed Use very ripe bananas with plenty of brown spots for sweetness.
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mash the bananas and then add the eggs, honey or maple syrup, and vanilla extract, mixing well.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.