Almond Flour Banana Muffins (Gluten-Free)

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These almond flour banana muffins are super fluffy, lightly sweet, and jam-packed with flavor! They’re absolutely delicious, plus gluten-free friendly, and made with no refined sugar or oil. Make up a batch for breakfast or snacks today!

? Easy to make! You only need a handful of staple ingredients and one bowl to make them. Even novice bakers can handle this recipe, trust me!

? Better for you! This recipe is made without the use of refined sugar at all! Instead, it’s sweetened naturally with 100% maple syrup and ripe bananas. All of the ingredients are gluten-free friendly, and they’re high in protein and fiber.

? Tasty! Adults and kids alike adore these fluffy muffins. They’re sweet without being overly sweet and light but still filling. The almond flour lends a bit of nutty flavor that is just lovely with a cup of coffee or smoothie!

? Freezer-friendly & portable! Muffins are super portable for on-the-go breakfasts and snacking, and they can be frozen and enjoyed later, too!

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Almond Flour Banana Muffins (Gluten Free)

These Almond Flour Banana Muffins are super fluffy, lightly sweet, and jam packed with flavor! They’re absolutely delicious, plus gluten-free friendly, and made with no refined sugar or oil.
Course Breads and Baked Goods, Breakfast
Total Time 30 minutes minutes
Servings 12 muffins
Calories 213kcal

Ingredients

3 cups almond flour1 cup ripe mashed banana about 2 large bananas3 large eggs1/3 cup maple syrup1 teaspoon vanilla extract2 teaspoon baking powder1 teaspoon baking soda1 teaspoon cinnamon1/4 teaspoon nutmeg1/2 cup mini chocolate chips divided

Instructions

Preheat your oven to 350°F (176°C).
Meanwhile, peel the bananas and set them in a large bowl. Use a fork to mash your bananas.
In the same bowl, add lightly whisked eggs, maple syrup, and vanilla to the bowl. Mix together until well combined.
Add almond flour, baking powder, baking soda, cinnamon, and nutmeg to the mixture. Mix until the ingredients are fully combined, but be careful not to overmix the batter.
Fold in half of the mini chocolate chips (1/4 cup) until evenly distributed.
Line or grease your muffin tin. Fill each muffin cup completely full.
Sprinkle the remaining mini chocolate chips on top of each muffin.
Bake on the middle rack in the oven for 20-22 minutes.
Test for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, it’s done cooking!
Set them on a cooling rack and allow the muffins to cool.

Notes

To store: Allow the muffins to cool completely. Transfer them to an airtight container. Lay a sheet of paper towel or napkin over the top of the muffins, then cover and close the top of the container. Store the container at room temperature, and eat within 3-4 days.
To freeze: Allow the muffins to cool completely. Transfer them to an airtight container or bag and squeeze as much air out as possible. Seal and store in the freezer for 3-4 months.

Nutrition

Serving: 1muffin | Sodium: 111mg | Calcium: 107mg | Sugar: 8g | Fiber: 3g | Potassium: 151mg | Cholesterol: 47mg | Calories: 213kcal | Fat: 15g | Protein: 8g | Carbohydrates: 15g


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.