Almond Flour Banana Muffins
Almond flour is an incredible superfood that boasts protein, vitamins, minerals, fiber and healthy fats that may reduce the risk of cardiovascular diseases, regulate blood sugar levels and enhance digestion. Plus it tastes amazing too!
These gluten-free muffins are packed with ripe bananas for maximum sweetness without any added sugar! They’re moist, delicious, and the perfect pick-me up to start the day off right – whether as breakfast or as an on-the-go snack!
Benefits of Almond Flour
Almonds are an abundant source of healthy nutrients, such as phosphorus and iron. Plus they’re packed full of Vitamin E and contain Omega-3 fatty acids which may help lower cholesterol.
To achieve fluffy muffins, it’s important to incorporate enough leavening agents. This recipe calls for both baking powder and soda, which together ensure that your muffins rise properly.
To prepare the muffins, mix together all dry ingredients in a large bowl – almond flour, tapioca starch/flour, baking powder, cinnamon, salt and melted coconut oil. Make a well in the middle of this mixture then add maple syrup, melted coconut oil, eggs, vanilla and mashed ripe bananas.
If you have an electric mixer, whip the ingredients until creamy and lighter in color. Alternatively, whisk everything by hand until all lumps have been eliminated and no mixture remains.
These muffins make a great breakfast or snack and can be dressed up with any of your favorite nuts, seeds, fruits or chocolate chips! Even better – you can freeze them! You can store them at room temperature for 3-4 days or in the fridge for up to one week.
Instructions on Almond Flour Banana Muffins Recipe
For a nutritious recipe that’s gluten free, dairy free, refined sugar free and packed full of nutrients, try this almond flour banana muffins recipe! They’re gluten free, dairy free, refined sugar free and packed with flavor!
To begin making these muffins, preheat your oven to 350deg Fahrenheit. Next, line a muffin tin with paper liners.
Preparation
If you’re a banana enthusiast, this almond flour banana muffins recipe is for you! Not only are they gluten free and simple to make, but they’re naturally sweetened with maple syrup and bananas – making them an ideal breakfast or snack!
These moist and flavorful banana muffins are made with almond flour, which offers more health benefits than traditional flours. Almond flour is composed of blanched almonds that have had their skins removed to enable better mixing in recipes and gives it a finer texture.
To prepare these muffins, preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners. In a large bowl, mix together all dry ingredients.
Add the mashed bananas, melted butter or oil, eggs, and vanilla to a mixing bowl and stir to incorporate.
Once all dry ingredients have been blended together, whisk in any additional components like chocolate chips, nuts or raisins for extra flavor.
Once all your ingredients are combined, pour them into a bowl with dry ingredients and fold gently to mix. You may even use a spatula to do this if desired.
For vegan or vegetarian recipes, simply omit the eggs and substitute an egg substitute (flaxseed meal works great). Likewise, if you have leftover nut butter from another recipe, mix it with some water until it thickens into a paste.
If you’d prefer your muffins to be denser, add more mashed banana or liquid sweetener. As a low fat option, try adding a couple tablespoons of coconut oil.
Mash the bananas
Banana muffins are a nutritious treat for kids, especially since they’re sugar free, gluten free and dairy-free. Not only do these delicious banana almond flour muffins make an excellent breakfast or snack but they can also serve as dessert!
Before making these delicious muffins, it is essential to first mash the bananas. This step ensures there are no lumps in the batter and that it will rise properly.
Mashing bananas to desired consistency requires placing them in a large bowl and mashing with a fork. Doing this helps prevent them from being crushed, which could result in muffins breaking during baking.
Once the bananas have been mashed, you can add eggs, oil, maple syrup, vanilla extract and cinnamon to the mix. Mix all of these ingredients until well blended together.
Next, combine almond flour with gluten-free flour blend, baking soda and cinnamon. Finally, fold banana mixture into dry ingredients until fully mixed together.
Almond flour is a grain-free product, packed with protein and fiber. Plus, it provides essential vitamins and minerals like calcium, magnesium, and iron.
Almond flour can be found at health food stores or online. It comes in various packaging.
Keep these delectable muffins fresh with either refrigerating them for 1-2 days, or freezing them up to 3 months. After they cool down, transfer them into an airtight container or bag and seal it securely. If storing for longer than a few hours, store in the fridge with an extra layer of foil over top to help maintain freshness.
Mix the dry ingredients
Almond flour is an ideal ingredient for baking, producing soft and tender muffins. Plus, it boasts a high proportion of healthy fats compared to traditional muffins made with refined white flour.
In a large bowl, whisk together all dry ingredients – almond flour, arrowroot starch, cinnamon, nutmeg, baking soda and salt – until well mixed. Next add in the mashed bananas, room-temperature butter or coconut oil, eggs and vanilla extract.
When mixing the wet ingredients together, be sure to mash the bananas with a fork until they are completely smooth. Doing this helps avoid large chunks of butter or coconut oil from settling into your batter.
Combining wet and dry ingredients together this way will guarantee they are thoroughly mixed, resulting in uniform muffin baking results. You can do this with either a large wooden spoon or rubber spatula.
You can add your desired ingredients, such as chocolate chips or raisins, to the muffin batter for extra flavor and moisture. However, be aware that doing so may alter the texture of the muffins resulting in dry or hard muffins.
For optimal flavor and texture, fresh ripe bananas should be used for this recipe; however, frozen mashed bananas can also be used. Just remember to let them defrost in the refrigerator before adding them to the muffin batter.
These will keep the muffins from becoming too mushy or sticking to the bottom of the pan. You can store a small batch of these banana muffins in either your refrigerator for up to two weeks, or freezer for up to three months.
These nutritious treats make a great, healthy treat for both kids and adults. Not only are they gluten free, dairy free, and Paleo friendly – but they’re also high in protein and fiber!
Mix the wet ingredients
Almond Flour Banana Muffins make for a convenient on-the-go breakfast or snack, and they’re easy to prepare in advance – you can even make extra and freeze some for later or store in your refrigerator for several days!
To make these muffins, you’ll need some basic ingredients: bananas, eggs, almond flour, baking soda and salt. All of these items can be found in many gluten-free recipes and work together to create fluffy muffins that are packed with deliciousness.
The initial step is to mash the bananas with either a blender or potato masher. Once fully mashed, add them to a bowl with wet ingredients and stir until blended thoroughly.
Next, pour the dry ingredients into the wet mixture. These include almond flour, baking soda, cinnamon and salt. Because this mix will be thick, use a wooden spoon or rubber spatula to stir everything until thoroughly mixed together.
Once the mixture is smooth, stir in chocolate chips (if desired) or other desired add-ins. If you want to enhance the flavor even further, sprinkle some nutmeg and almond extract for extra depth of flavor.
When ready to bake, preheat the oven to 350oF. Next, fill each muffin cup with batter.
Muffins should be baked in the oven for approximately 30 minutes, giving them time to rise and bake through. When done, a toothpick inserted in the middle should come out clean.
Once baked, allow the muffins to cool completely before taking them from the pan. Doing this will guarantee they remain soft and delicate without breaking easily when taken out of their pans.
Baking
Almond flour banana muffins are an amazing way to start your day with a nutritious treat! Moist and packed full of banana flavor without all the added sugar, these muffins make for the perfect go-to breakfast or snack for yourself or your family. With just five simple steps, this recipe can easily become part of your regular morning routine!
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with liners. You may also use mini muffin pans; just be sure to grease the holes with coconut oil or nonstick cooking spray before filling them with batter.
Fill each muffin cup evenly with batter, and bake for 25-30 minutes, or until golden brown on top. Remove from the oven and allow them to cool completely.
These muffins can be stored at room temperature for about a week, or refrigerate them up to five days. Plus, they’re great to reheat.
This recipe is highly adaptable, so feel free to customize it as desired! For instance, you could swap out the mashed bananas for fresh blueberries or dried cranberries; or add chocolate chips for an even sweeter treat!
These muffins are made with almond flour and either a gluten-free flour blend or oat flour for their soft crumb texture. If you don’t have access to almond flour, feel free to substitute your favorite nut or seed flour instead.
Once all ingredients are prepped, enjoy these delectable muffins with friends and family! They make for a nutritious treat everyone is sure to adore.
Tips and Variations
These almond flour banana muffins make a delicious breakfast or snack when you’re on the go. Not only are they naturally sweetened with mashed bananas, but they’re gluten-free, dairy-free and refined sugar free too!
Recipe for Almond Flour Banana Muffins with Nut Butter Recipe:
To make these delectable almond flour banana muffins, you will need some ripe, soft and spotty bananas, eggs, oil, vanilla extract and some nut butter (almond or peanut). The almond butter makes these moist and tender while adding a rich, nutty flavor that truly sets these muffins apart!
These muffins contain almonds, which provide a healthy source of healthy fat that helps regulate blood sugar and hormone regulation in your body. Furthermore, almonds help keep you feeling full for longer – making them an ideal option for anyone on a ketogenic diet!
These muffins can also be enhanced with other nutritious ingredients. Chopped walnuts or raisins for texture and variety are great additions, while if you want extra protein, fold in two scoops of whey protein powder for an even higher protein boost.
Measure your flour accurately using a scale; this is key when baking! Different flours have different weights, and this will affect the consistency of your batter.
If you want to substitute an egg, I suggest making a flax egg from one tablespoon of ground flaxmeal mixed with three tablespoons of water. This will give your muffins an airy and fluffy texture similar to the original recipe’s eggs.
When baking muffins, I like to use nonstick spray as it helps prevent them from sticking together. You could also try using some vegetable oil if desired.
These muffins can also be customized by adding frozen or fresh blueberries or raspberries, or folding in shredded coconut for an irresistibly crunchy and nutty flavor.
For an extra flavor and balance, add a few drops of cinnamon or pinch of salt. You could even sprinkle some toasted chopped nuts on top before baking to make these muffins extra moist and delicious!
Making muffins is best done with either a mixer or stand mixer, which will ensure all ingredients are mixed thoroughly and there are no dry spots or lumps of ingredient.
Based on how ripe your bananas are, you may need to adjust the baking time of these muffins accordingly. Once they have risen to their full height in the oven, remove them and let cool before eating. However, if you want them warm up quickly before serving, just pop them in the microwave for 15 seconds and they’ll be ready!
These banana muffins can be stored in the freezer for up to 3 months if wrapped individually. You may also store them at room temperature for 3-4 days and then reheat in the oven just before serving.
Final Thoughts on ALMOND Flour Banana Muffins Recipe
Recap of the Recipe
These tender almond flour banana muffins make a delicious breakfast, snack or dessert. They’re naturally gluten-free, refined-sugar free and easy to make – plus they’re low in carbohydrates and high in protein for added health benefits!
Ingredients:
Preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin pan with liners or grease with coconut oil or butter. In a large bowl, mash bananas until they’re well blended and have minimal lumps.
Mash the bananas until smooth. Finally, whisk in eggs, maple syrup and vanilla extract until fully combined and you have a smooth batter.
Next, combine the dry ingredients: almond flour, baking powder, soda, cinnamon, salt and nutmeg. Stir to incorporate but don’t overmix!
Optional: For a nutty, crunchy texture, try adding chopped nuts or fruit to the batter.
Nutrition Facts:
These nutrient-rich muffins are low in fat, saturated fat, and sodium. Plus they’re packed full of fiber and protein for increased energy levels. Plus they provide a great source of iron and potassium as well as being lower in carbs than traditional muffins!
They make an excellent substitute for wheat flour in any muffin recipe.
These muffins make a quick and effortless snack or dessert that will wow any guests. Not only that, but they’re incredibly healthy and affordable too! I hope you give them a try and let me know your thoughts in the comments below. What better way to utilize those overripe bananas!
ALMOND Flour BANANA MUFFINS Recipe
Equipment
Muffin tin
Muffin liners
Mixing bowls
Whisk
Fork
Measuring cups and spoons
Ingredients
3 ripe bananas
3 eggs
1/4 cup maple syrup
1 tsp vanilla extract
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Optional: chocolate chips, chopped nuts, or dried fruit for topping
