Description
Quick and forgiving banana muffins made with almond flour, perfect for busy families looking for a comforting and nutritious treat.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup almond flour
- 1/4 cup pure maple syrup (or agave syrup)
- 1/4 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or dairy-free chocolate chips
- Optional: 2 tablespoons ground flaxseed or chia seeds
- Optional: 1/4 cup hemp seeds
- Optional: 1/2 teaspoon ground cinnamon or a pinch of nutmeg
- Optional: 1/4 cup unsweetened shredded coconut
- Optional: 1/4 cup pumpkin or sunflower seeds
- Optional: 1 tablespoon lemon juice
- Optional: 1/4 cup mashed silken tofu or unsweetened applesauce
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the bananas in a large mixing bowl until mostly smooth.
- Add maple syrup, almond milk, and vanilla extract to the mashed bananas and whisk until combined.
- Combine the almond flour, baking powder, baking soda, and sea salt in a separate bowl.
- Fold the wet mixture into the dry ingredients gently until just combined; be careful not to overmix.
- Add any optional mix-ins and gently fold them into the batter.
- Divide the batter between the muffin cups, filling them about 3/4 full.
- Bake for 18–22 minutes, checking with a toothpick at 18 minutes.
- Let cool in the tin for 5–7 minutes before transferring to a cooling rack.
Notes
Serve with fruit, yogurt, or nut butter for a balanced meal. Store in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: banana muffins, almond flour muffins, gluten-free baking