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.

Course Muffins

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings muffins

Calories 172kcal

Author Jill from Simply Jillicious

Ingredients

2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 teaspoon cinnamon
3-4 tablespoons pure maple syrup use 4 if you like your banana muffins on the sweeter side
1 1/4 cup overripe bananas
1 egg
1 teaspoon vanilla extract
1/2 cup chocolate chips optional
1/2 cup chopped walnuts or pecans optional

Instructions

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.°

Video

Notes

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.

Nutrition