January 30, 2024

Almond Flour Banana Muffins

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Almond Flour Banana Muffins are the perfect way to use up ripe bananas. They're soft, moist, gluten free, made with minimal ingredients and have the option to be filled with chocolate chips! Almond Flour Banana Muffins will satisfy your sweet tooth without compromising your commitment to a healthy lifestyle! These protein packed muffins are not only a delightful way to start your day but also a guilt-free indulgence. Why you will love this recipe:
1. Nutrient-Rich Almond FlourAlmond flour is full of healthy fats, protein, and a naturally sweet flavor, almond flour takes these muffins to the next level while keeping them gluten-free.
2. Ripe Bananas for Natural SweetnessRipe bananas not only lend a naturally sweet taste to your muffins but also contribute essential vitamins, minerals, and fiber. It's the perfect way to enjoy sweetness without the guilt.
3. Protein-Packed GoodnessAlmond flour isn't just about texture; it's a protein powerhouse. Boost the nutritional content of your muffins by incorporating almond flour, ensuring you stay satisfied and fueled throughout the day.
Are you looking for more healthy muffin recipes? Check out some of my favorites!
Blender Chocolate Protein Muffins
Gluten-Free Banana Chai Spice Muffins
Flourless Peanut Butter Chocolate Chip Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Servings 12 muffins

Ingredients
  

  • 1 ¼ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 2 eggs
  • ¼ cup creamy almond butter
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup chocolate chips (optional)

Instructions
 

  • Preheat oven to 350°. Line a muffin tin with liners.
  • In a small bowl, whisk together the almond flour, baking soda, baking powder, cinnamon and salt. Set aside.
  • In a medium bowl, mash the bananas. Add the eggs, almond butter, maple syrup, vanilla and almond extract and whisk until smooth.
  • Fold in the chocolate chips. (you can reserve some if you want to put some on top)
  • Divide the batter evenly among the muffin cups.
  • ,Bake the muffins with 18-22 minutes or until a toothpick comes out clean.
  • Remove from the oven and allow the muffins to sit in the tin for 2 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!

Notes

*To freeze: wait for muffins to cool completely, then wrap them in plastic wrap and store in freezer-safe bag for up to 3 months.
Tried this recipe?Let us know how it was!

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