Almond Flour Banana Muffins
If you’re looking for a healthy, gluten-free, and naturally sweetened muffin that’s just as fluffy and delicious as traditional banana muffins, these healthy almond flour banana muffins are for you! They’re soft, moist, and packed with banana flavor—perfect for a quick breakfast, snack, or meal prep.
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Servings: 12 muffins
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
Storage: store airtight at room temp up to 3 days; refrigerate up to 1 week.
Freeze: Freeze cooled muffins up to 1 month; microwave 20 sec to reheat.
Protein muffins: Use ¼ cup of your favorite protein powder (plain or vanilla) and reduce almond flour by same amount.
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.
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
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