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Almond Flour Banana Muffins
These soft and moist almond flour banana muffins are made with protein-packed almond flour for a hearty breakfast or snack.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
almond flour banana muffins
Servings:
12
muffins
Author:
Sabine Venier
Ingredients
3
ripe bananas
mashed
3
large
eggs
¼
cup
coconut oil
melted
¼
cup
pure maple syrup
or honey
1
teaspoon
pure vanilla extract
3
cups
almond flour
½
teaspoon
baking soda
½
teaspoon
baking powder
¼
teaspoon
salt
US Customary
-
Metric
Instructions
Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease it with melted coconut oil.
In a large bowl, mix together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract until well combined.
Add the almond flour, baking soda, baking powder, and salt to the wet ingredients. Stir until just combined, making sure not to overmix.
Divide the batter evenly among the prepared muffin cups (about 82g per cup).
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, use overripe bananas as they are sweeter and mash more easily.
I always use cupcake liners when making muffins.
I always use a greased ice cream scoop to make muffins. Using an ice cream scoop to measure out the muffin batter makes for uniform muffins.
For bakery-style muffins, fill the muffin cups to the top with the batter and then sprinkle with sugar.
To store:
Store almond flour banana muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze:
Freeze almond flour banana muffins in a freezer-safe bag for up to 3 months.
Mama says, “Make sure to always check your labels!”
Nutrition
Serving:
1
muffin
|
Calories:
263
kcal
|
Carbohydrates:
18
g
|
Protein:
8
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
47
mg
|
Sodium:
130
mg
|
Potassium:
155
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
89
IU
|
Vitamin C:
3
mg
|
Calcium:
85
mg
|
Iron:
1
mg