Almond Flour Banana Muffins (Gluten Free) Recipe
These Almond Flour Banana Muffins are a delicious gluten-free treat, perfect for breakfast or a snack. Made with ripe bananas and naturally sweetened with maple syrup, these moist muffins combine almond flour with warm cinnamon and a touch of vanilla. Easy to prepare and bake, they are a wholesome choice for those seeking a grain-free baked good.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup (245g) mashed over-ripe banana (about 2 large bananas)
- 2 large eggs
- 2 Tbsp maple syrup
- 1 Tbsp melted coconut oil or butter
- 2 tsp vanilla extract
- 2 cups + 2 Tablespoons (238g) almond flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
Optional Mix-ins
- Chocolate chips
- Walnuts
- Pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a cupcake tin with paper liners to prevent sticking and ease cleanup.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, melted coconut oil or butter, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: Incorporate the almond flour, cinnamon, baking soda, and baking powder into the wet ingredients. Stir the mixture until everything is fully blended and a smooth batter forms.
- Add Mix-ins: If using, fold in chocolate chips, walnuts, or pecans gently to evenly distribute throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. For a decorative touch, sprinkle extra mix-ins on top of each muffin.
- Bake: Place the tin in the preheated oven and bake for 22 to 24 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure your bananas are over-ripe for maximum sweetness and moisture.
- You can substitute melted butter for coconut oil if preferred.
- Adding nuts or chocolate chips is optional but adds extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a nut-free version, try substituting almond flour with oat flour or a gluten-free flour blend.