Almond Flour Banana Muffins
Almond Flour Banana Muffins are the perfect way to use up ripe bananas. They're soft, moist, gluten free, made with minimal ingredients and have the option to be filled with chocolate chips or chopped walnuts!
Servings: 12 muffins
- 1 cup mashed ripe bananas approx. 2 large or 3 small bananas
- 2 eggs
- 1/4 cup creamy almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cup almond flour packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips or chopped walnuts optional
Preheat oven to 350°.
Use a potato masher or a fork to mash bananas in a large bowl. To that same bowl, add the eggs, almond butter, syrup, and vanilla and whisk to combine.
Then, add the flour, baking soda, baking powder, and cinnamon to the bowl and gently fold with a spatula. If you're adding chocolate chips/walnuts, gently fold them in.
Spray a muffin tin with nonstick spray or grease with coconut oil (or you can use muffin liners -- I ran out, so I didn't). Divide the batter evenly, then bake the muffins with 20-22 minutes or until a toothpick comes out clean.
Remove from the oven and allow the muffins to sit in the tin for 2 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!
*Calories are per muffin and are an estimation
*Storage: line a container with a paper towel, place the muffins on top, then place another paper towel on top of the muffins, then seal the container. Store muffins at room temperature for up to 3 days.
*To freeze: wait for muffins to cool completely, then wrap them in plastic wrap and store in freezer-safe bag for up to 3 months.
Calories: 144kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 109mg | Fiber: 2g | Sugar: 6g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg