Almond Flour Banana Muffins (Gluten Free)
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!
1 cup (245g) mashed over-ripe banana, about 2 large bananas 2 eggs 2 Tablespoons maple syrup 1 Tablespoon melted coconut oil or butter 2 tsp vanilla extract 2 cups + 2 Tablespoons, 238g almond flour, not almond meal 1 tsp cinnamon 1 tsp baking soda 1/2 tsp baking powder
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!
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.
Calories: 157 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 27 mg | Sodium: 120 mg | Potassium: 101 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 55 IU | Vitamin C: 2 mg | Calcium: 60 mg | Iron: 1 mg