Description
Delicious and moist almond flour banana muffins that are gluten-free, dairy-free, and perfect for a healthy breakfast or snack.
Ingredients
Scale
Wet Ingredients:
- 3 ripe bananas (mashed)
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup honey or maple syrup
- ¼ cup coconut oil (melted)
Dry Ingredients:
- 2 cups almond flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greasing.
- Mix wet ingredients: In a large bowl, combine mashed bananas, eggs, melted coconut oil, honey/maple syrup, and vanilla extract.
- Combine dry ingredients: In a separate bowl, mix almond flour, baking soda, cinnamon, and salt.
- Combine wet and dry: Add dry ingredients to wet ingredients, stir until just combined.
- Add optional: Fold in chopped walnuts or chocolate chips if desired.
- Bake: Fill muffin cups ¾ full, bake for 20–25 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are naturally gluten-free and can be stored at room temperature for up to 3 days.
- Leftovers can be refrigerated for up to a week or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
