Almond Flour Banana Muffins

Almond Flour Banana Muffins are easy, low carb, paleo and gluten free banana muffins that are naturally sweetened, fluffy and full of banana flavor. Plus they are made in a blender!

These are my own photos of the altered muffin recipe I made.  -Annette

https://ifoodreal.com/almond-flour-banana-muffins/#wprm-recipe-container-40414

Servings12 muffins

Calories223

DietGluten Free

Prep Time10minutes minutes

Cook Time30minutes minutes

Total Time40minutes minutes

• Ingredients  

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• ▢3 large ripe bananas with brown spots
• ▢3 large eggs
• ▢1 tsp pure vanilla extract
• ▢1 tsp cinnamon
• ▢1 tsp baking soda
• ▢1/2 tsp baking powder
• ▢1/4 tsp salt
• ▢3 cups almond flour
• ▢1/4 cup dark chocolate chips
• ▢Cooking spray I use Misto
• Nutmeg, Blueberries, Pecans
• 
  

Annette's Alterations:

The two times I've made these I sort of halved the recipe. I really like these muffins a lot! I added some nutmeg and pecans and blueberries. I just tossed those ingredients in without measuring. My half recipe was 2 or 2 1/2 bananas, 2 eggs and then half or a little more than half of the rest of the ingredients. I sprayed my muffin liners with avocado spray.  -Annette

Instructions 

• Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
• In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
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• Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean.
• Remove from the oven, let cool 20 minutes and enjoy.

Notes

• Store: Store muffins at room temperature for 2-3 days or in refrigerator for 5-7 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
• Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
• Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough. Muffins won’t come out good. Also can’t use other fruit.
• Eggs: You could try the recipe with all egg whites (1 egg = ¼ cup whites) but I much prefer the former.
• Almond flour: Some have had success with almond meal, but the texture may be grainy, and it can taste “healthier”.
• Sweetener: This almond flour banana muffin batter is naturally sugar free. If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
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• Baking time: Several readers have let me know that the banana muffins are ready at between 17-25 minutes for them, so the first time you bake these, I suggest checking from 17 minutes. The climate and your oven may affect the bake time.
• For vegan banana muffins: Swap the eggs for chia seed egg or flax egg instead.

Baking is a science. For best results, it is best to follow the recipe. Enjoy!

Nutrition

Serving: 1muffin | Calories: 223kcal | Carbohydrates: 13g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Fiber: 4g | Sugar: 5g