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Almond Flour Banana Muffins

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These Almond Flour Banana Muffins are a moist, fluffy, and naturally sweet gluten-free treat made with ripe bananas and almond flour. Perfect for a healthy snack or breakfast.

Ingredients

  • 1 cup (260 g) mashed ripe bananas (about 2 medium)
  • 3 large eggs
  • ⅓ cup (74 g) brown sugar
  • ¼ cup (56 g) oil (vegetable, coconut, avocado, or grapeseed)
  • 1 teaspoon vanilla extract
  • 3 cups (276 g) almond flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional: ½ cup chocolate chips, nuts, or 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with paper liners.
  2. In a large bowl, mash the ripe bananas. Add the eggs, brown sugar, oil, and vanilla extract. Whisk until well combined.
  3. Add the almond flour, ground cinnamon, baking powder, baking soda, and salt to the banana mixture. Stir until fully incorporated.
  4. Fold in any optional mix-ins like chocolate chips, nuts, or blueberries, if using.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 21–23 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze muffins for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/almond-flour-banana-muffins/