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Almond flour banana muffins on a grey background.

Almond Flour Banana Muffins

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  • Author: Laurel Perry
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Sweet Things
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

Almond Flour Banana Muffins are an easy one bowl recipe that is gluten free, paleo, low carb, and naturally sweetened! Light, fluffy, and packed with banana flavor.


Ingredients

Units Scale
  • 3 ripe medium bananas, mashed (about 1 1/2 cups when mashed)
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 3/4 cups almond flour
  • 1/3 cup ground flaxseed meal
  • 1/2 cup chocolate chips

Instructions

Preheat the oven to 350 degrees. Line a muffin tin with paper liners.

In a large bowl, mash the bananas. Check to make sure the mash is about 1 1/4 cups. Adjust the amount if needed.

Stir in the eggs, maple syrup, and vanilla extract.

Add in the cinnamon, baking powder, and baking soda, and whisk to combine until there are no clumps.

Add in the almond flour and flaxseed meal, stirring well to combine.

Fold in the chocolate chips.

Using a 1/3 cup, scoop the batter into the muffin tin, dividing it evenly between the cups. Top with a few more chocolate chips and bake for 25-30 minutes until the tops of the muffins spring back when pressed. Mine are perfect at 27 minutes.

Let cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely.



Nutrition

  • Serving Size: 1 muffin
  • Calories: 214
  • Sugar: 17g
  • Sodium: 228mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 43mg