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.
Servings 12 muffins
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.