Almond Flour Banana Muffins

Course: Breakfast

Cuisine: American

Keyword: almond flour banana muffins, gluten free banana muffins, paleo banana muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: muffins

Calories: 232kcal

Author: Ashley

These healthy Almond Flour Banana Muffins are made with only 8 ingredients and naturally sweetened with bananas (no added sugar). Toss in some mini chocolate chips for a banana bread muffin recipe ready in 25 minutes. An easy breakfast or snack that just happens to be gluten-free.

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Ingredients

2 3/4 cups super fine Almond Flour from blanched almonds
1/4 cup tapioca flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs
2 tablespoons avocado oil or light olive oil or coconut oil
1/2 tablespoon vanilla extract
1 cup well mashed extra-ripe bananas* about 3 small/medium bananas – see notes
1/3 cup mini chocolate chips or up to 1/2 cup

Instructions

Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
Mix dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
Mix wet ingredients: In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
Combine: Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
Bake: Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you’d like. Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
Cool: Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

Video

Notes

BANANAS - if your bananas are not very ripe, you'll probably want to add about 1/4 cup of sugar here. The darker the bananas, the more flavorful and sweeter the muffins.

TAPIOCA FLOUR - if you're in a pinch, you can use the same amount of arrowroot starch/flour. You can also sub 2.5 tablespoons coconut flour with similar results.

STORAGE - leftover muffins will keep covered at room temperature for 2 days or stored in the fridge for 5 days.

FREEZE - wrap each muffin in plastic wrap, then transfer to a freezer plastic bag. Freeze for up to 2 months.

THAW - thaw the muffins overnight in the fridge or right on the kitchen counter.

REHEAT - Reheat in a toaster oven for 5 minutes or pop one in the microwave for 5-10 seconds (20-40 seconds if frozen), until warm.

Nutrition info approximate, based on 1 muffin of 12.

Nutrition