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person holding a healthy banana muffin with a bite taken out

Almond Flour Banana Muffins

4.86 from 14 votes
Naturally sweetened and easy to make, these healthy banana muffins will be a new favorite, especially for kids! No mixer required—you only need one bowl! They're gluten free and made with almond flour and no sugar. I can't wait for you to make his simple recipe!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 muffins
Author: Molly Thompson

INGREDIENTS

  • 1 cup mashed bananas (about 3 large ripe bananas)
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup creamy almond butter
  • 3 Tablespoons of maple syrup
  • 1 3/4 cups blanched almond flour
  • 1/2 cup tapioca flour also called tapioca starch
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoons cinnamon optional
  • 1/2 teaspoon kosher salt
  • 6 ounces dark chocolate chunks or 1 cup of walnuts, optional

INSTRUCTIONS

  • Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Spray the liners with non stick spray and set aside.
  • Mash bananas in a large bowl then add the eggs, vanilla, coconut oil, creamy almond butter and maple syrup and whisk well until combined.
    1 cup mashed bananas, 4 large eggs, 1 teaspoon vanilla extract, 1/4 cup coconut oil, 1/4 cup creamy almond butter, 3 Tablespoons of maple syrup
  • Add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt. Whisk to combine everything, being careful not to overmix or the muffins could become dense.
    1 3/4 cups blanched almond flour, 1/2 cup tapioca flour, 1 teaspoon baking soda, 3/4 teaspoon baking powder, 1 teaspoons cinnamon, 1/2 teaspoon kosher salt
  • Add chocolate chips, if using, and mix well if you’re using them. Being careful not to overmix.
    6 ounces dark chocolate chunks
  • Spoon the batter evenly into the prepared muffin tins, almost all the way full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
  • Allow to cool in the muffin tins for 10 minutes then transfer to a wire cooling rack to cool completely.

Notes

Tapioca Flour. You can use all almond flour and skip the tapioca flour, but the texture will be slightly different. Tapioca flour helps give the muffins a lighter, fluffier texture If you omit it, the muffins may turn out denser and softer. Try adding an extra tablespoon of almond flour to help absorb some moisture. You can also increase the baking soda slightly (by about 1/4 teaspoon) to help with lift.

Nutrition

Serving: 1muffin | Calories: 308kcal | Carbohydrates: 25g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 252mg | Fiber: 3g | Sugar: 11g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!