Super moist and fluffy almond flour banana muffins that are healthy, low carb, and gluten free. These paleo banana muffins are so light, made with 8 ingredients, and come together in under 25 minutes. Add chocolate chips on top for a fun and simple breakfast, snack, or dessert!
1cup(245g) mashed over-ripe banana, about 2 large bananas
2largeeggs
2Tbspmaple syrup
1Tbspmelted coconut oil or butter
2tspvanilla extract
2cups+ 2 Tablespoons (238g) almond flour, not almond meal
1tspcinnamon
1tspbaking soda
1/2tspbaking powder
Instructions
Preheat oven to 350°F and line cupcake tin with liners.
In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
Add in almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.
Add in optional mix-ins: chocolate chips, walnuts, or pecans.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top if desired.
Bake for 22 – 24 minutes, or until a toothpick comes out clean.
Let cool & enjoy!
Notes
Do not substitute the almond flour for almond meal or coconut flour.Can substitute the cinnamon with pumpkin pie spice.For best results use brown, ripe bananas.