Almond Flour Banana Muffins
Almond Flour Banana Muffins are easy, low carb, paleo and gluten free banana muffins that are naturally sweetened, fluffy and full of banana flavor. Plus they are made in a blender with 9 simple ingredients!
Servings: 12 muffins
Calories: 223kcal
Ingredients
- 3 large ripe bananas with brown spots
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups almond flour
- 1/4 cup dark chocolate chips
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
- In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
- Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean.
- Remove from the oven, let cool 20 minutes and enjoy.
Video
Notes
- Store: Store muffins at room temperature for 2-3 days or in refrigerator for 5-7 days. As they're quite moist, I've found they store better when loosely covered rather than in an airtight container.
- Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
- Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough and muffins won't turn out. Also you can't use any other fruit.
- Eggs: You could try the recipe with all egg whites (1 egg = ¼ cup whites) but I much prefer the whole eggs.
- Almond flour: Some have had success with almond meal, but the texture may be grainy, and it can taste "healthier".
- Sweetener: If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
- Baking time: Several readers have let me know that the banana muffins are ready at between 17-25 minutes for them, so the first time you bake these, I suggest checking from 17 minutes. The climate and your oven may affect the bake time.
Nutrition
Serving: 1muffin | Calories: 223kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Fiber: 4g | Sugar: 5g