Almond Flour Banana Muffins (Gluten Free) Recipe : Healthy, low-carb, and gluten-free banana muffins made with almond flour that are incredibly moist and fluffy. Made with just 8 ingredients, these paleo banana muffins are incredibly light and can be prepared in less than 25 minutes. Garnish with chocolate chips for an easy and entertaining breakfast, lunch, or dessert!
Almond Flour Banana Muffins (Gluten Free) Recipe
Ingredients
- 1 cup (245g) mashed over-ripe banana, about 2 large bananas
- 2 large eggs
- 2 Tbsp maple syrup
- 1 Tbsp melted coconut oil or butter
- 2 tsp vanilla extract
- 2 cups + 2 Tablespoons (238g) almond flour, not almond meal
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
Instructions
Line the cupcake tray with liners and preheat the oven to 350°F.
Combine the mashed bananas, eggs, coconut oil, maple syrup, and vanilla extract in a sizable mixing dish.
Stir in baking powder, baking soda, cinnamon, and almond flour. Stir until all ingredients are well blended.
Add the optional mix-ins, such as pecans, walnuts, or chocolate chips.
Using an equitable distribution technique, fill each muffin cup to about two thirds of the way to the top. If desired, add more mix-ins on top.
When a toothpick inserted into the center comes out clean, bake for 22 to 24 minutes.
Enjoy after letting cool!
Notes
Can substitute the cinnamon with pumpkin pie spice.
For best results use brown, ripe bananas.
Nutrition
- Calories: 157kcal
- Carbohydrates: 12g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 2g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 1g
- Trans Fat: 1g
- Cholesterol: 27mg
- Sodium: 120mg
- Potassium: 101mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 55IU
- Vitamin C: 2mg
- Calcium: 60mg
- Iron: 1mg
FAQs AND QUESTIONs
Are these muffins low carb?
Indeed! Because almond flour is used instead of conventional flour, these fluffy and light banana muffins are low in carbohydrates. These muffins are suitable for a low-carb or ketogenic diet.
Can I freeze muffins?
It’s true that cooked muffins freeze well! Before putting your gluten-free chocolate chip banana muffins in freezer-safe bags, let them cool to room temperature. They can be stored for up to three months. Just microwave them for 20 to 40 seconds when you’re ready to eat them.
Can I add walnuts or chocolate chips?
Indeed, you can include chopped almonds, pecans, chocolate chips, and walnuts. I suggest utilizing 1/3 to 1/2 cups.
Baking tips
There are 3 key baking tips when it comes to making banana muffins:
Make use of additional brown, ripe bananas. Using BROWN bananas, or at least very spotty ones, is crucial. Yellow, unripe bananas will be difficult to mash and will cause lumps in your muffins.
To measure flour, use a spoon to level and fill the cup, or weigh it in grams. I advise weighing your almond flour in grams if you have a food scale. This will guarantee that the muffins are flawless! Instead of packing the flour or scooping it straight out of the bag, add it to the measuring cup using a spoon if you don’t have one.
Avoid baking the muffins too much. Muffins that are overdone are crumbly and dry. Because all ovens are different, make sure you keep an eye on them in there.
