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Almond Flour Banana Muffins (Gluten Free) Recipe

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4.2 from 14 reviews

Delight in these moist and flavorful Almond Flour Banana Muffins, perfect for a gluten-free treat. Made with ripe bananas, almond flour, and a touch of maple syrup, these muffins are naturally sweetened and packed with wholesome ingredients. Ideal for breakfast, snacks, or a healthy dessert option.

Ingredients

Wet 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

Dry Ingredients

  • 2 cups + 2 Tbsp (238g) almond flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Optional Mix-Ins

  • Chocolate chips, walnuts, or pecans (quantity as desired)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with muffin liners to prepare for baking.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, melted coconut oil or butter, and vanilla extract until smooth and well combined.
  3. Mix Dry Ingredients: Add the almond flour, cinnamon, baking soda, and baking powder to the wet mixture and stir until the batter is fully combined with no lumps.
  4. Add Optional Mix-Ins: If desired, fold in chocolate chips, walnuts, or pecans to add extra texture and flavor to the muffins.
  5. Fill Muffin Cups: Evenly divide the batter between the muffin cups, filling each about two-thirds full. Optionally, sprinkle extra mix-ins on top for garnish.
  6. Bake: Place the muffin tin in the oven and bake for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool before enjoying your delicious gluten-free almond flour banana muffins.

Notes

  • Use over-ripe bananas for the best natural sweetness and moisture.
  • You can substitute melted butter for coconut oil if preferred.
  • Ensure muffin cups are only two-thirds full to avoid overflow during baking.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Optional mix-ins like nuts or chocolate chips add texture but can be omitted to keep the recipe nut-free except for almond flour.

Find it online: https://cookedbygrace.com/almond-flour-banana-muffins-gluten-free-recipe/