Description
These almond flour banana muffins are so good you’ll forget they’re actually good for you. Tender, moist, and perfectly sweet with no refined flour or sugar!
Ingredients
Scale
- 2½ cups (240g) blanched almond flour
- 3 medium ripe bananas (about 1¼ cups mashed)
- 3 large eggs, at room temperature
- ¼ cup (60ml) maple syrup or honey
- 3 tablespoons (42g) melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ cup (80g) chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well with coconut oil.
- In a large mixing bowl, thoroughly mash the ripe bananas with a fork until mostly smooth with just a few small lumps.
- Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Whisk together until well combined.
- Add the almond flour, baking soda, salt, and cinnamon to your wet ingredients. Gently fold everything together until just combined.
- If using, fold in chocolate chips or chopped nuts with just a few strokes.
- Divide the batter evenly among your prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.