Almond Flour Banana Muffins Recipe
These almond flour banana muffins are just like the classic banana bread muffins you know and love, just made with almond flour. This recipe for banana almond flour muffins is easy to make using simple ingredients with no added sugar. They’re soft, filled with banana flavor, are gluten free and perfect for breakfasts and snacks.
Equipment
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 12 cupcake liners
- 1 large cookie scoop
Ingredients
- 2¾ cups (264 g) almond flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ teaspoon salt
- 1¼ cups mashed banana about 3 medium bananas
- 3 large eggs (US), room temperature
- 2 tsp (10 ml) vanilla extract
- ½ cup (85 g) mini chocolate chips, optional
Instructions
- Preheat the oven to 350 F (177 C). Line a 12 ct. muffin pan with cupcake liners and lightly spray the cupcake liners with a non stick spray or use silicone liners.
- In a mixing bowl, whisk the flour, cinnamon, baking powder, baking soda and salt together until well combined.2¾ cups (264 g) almond flour, 2 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- In a stand mixer whisk the bananas until they are smooth. Then beat the eggs and vanilla extract together with the banana for 3-4 minutes on medium speed. The mixture should be until smooth and well combined.1¼ cups mashed banana, 3 large eggs (US), room temperature, 2 teaspoon (10 ml) vanilla extract
- Mix in the dry ingredients with the wet until well combined. Fold in the chocolate chips if using.½ cup (85 g) mini chocolate chips, optional
- Use a 3 tablespoon sized cookie scoop to scoop the almond banana muffin batter into each of the muffin liners. Top with more chocolate chips if you like.
- Bake the muffins for 20-25 minutes or until the tops of the muffins are golden brown and bounce back quickly when lightly pressed. Cool the muffins in the pan for 15 minutes. Gently remove them from the pan to cool completely and enjoy!
Notes
Store leftover banana almond flour muffins: Place the muffins loosely covered in a container at room temperature for up to 2 days. Transfer to the fridge for up to 5 days.
Use the baking times as a guide. All ovens vary and baking times should be used as a guide. As a general rule, when the muffins become very fragrant, it’s a good idea to start checking. Begin checking on the muffins at the minimum baking time. A toothpick inserted into the center of the muffins should come out clean.
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