Almond Flour Banana Muffins
Almond flour banana muffins are a delicious gluten free muffin that are easy to make! They're paleo, dairy free, and refined sugar free. Perfect for a healthy paleo breakfast or snack.
Jill from Simply Jillicious
pure maple syrup
use 4 if you like your banana muffins on the sweeter side
chopped walnuts or pecans
Preheat the oven to 425 ℉ and line your muffin tin with parchment paper liners.
In a mixing bowl, whisk together the almond flour, salt, baking powder, baking soda, and cinnamon.
Mash the bananas with a fork, and add them into the bowl with the maple syrup, vanilla, and eggs, mixing until a batter is formed.
If using the optional 1/2 cup chocolate chips and/or 1/2 cup chopped walnuts OR pecans, mix these in now.
Using a cookie scoop, scoop the dough into the lined muffin tin filling about 3/4 of the way full.
Place the muffin tin into the oven to bake for 5 minutes. Then, lower the heat to 350 ℉ and continue to cook for about 15-18 minutes, or until they're golden brown and a toothpick comes out clean.
Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as they cool.
Store in an airtight container in the fridge or on the counter for 3-5 days. Or store for 2 months in the freezer.°
My muffins were perfect at 15 minutes (after lowering the temp to 350℉, so 20 minutes total) but all ovens vary so keep an eye on them.