Looking for a quick snack? These almond flour banana muffins are simple to whip up, ready in just 30 minutes, and entirely free of refined sugars! This healthy, paleo-friendly recipe is sure to become a favorite. Keep reading!
HOW TO MAKE ALMOND FLOUR BANANA MUFFINS
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 12
Ingredients
- 3-4 ripe bananas (about 1 ½ cups mashed)
- 2 large eggs
- ⅓ cup creamy almond butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 ⅓ cups blanched almond flour
- 3 tablespoons tapioca starch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin tin with liners. Set aside.
- In a large mixing bowl, mash the bananas until smooth, measuring out 1 ½ cups (this typically takes 3-4 bananas, depending on their size).
- Whisk in the eggs, almond butter, maple syrup, and vanilla extract until well combined.
- Add the almond flour, tapioca starch, salt, baking soda, baking powder, and cinnamon, whisking until fully incorporated.
- Gently fold in the chocolate chips or chopped nuts, if using.
- Fill the muffin cups almost to the top with the batter.
- Bake for 2 minutes at 425°F, then lower the temperature to 350°F (175°C) and bake for an additional 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on a wire rack. Enjoy!
Notes
- To make these muffins vegan, replace the eggs with flax eggs by mixing 2 tablespoons of ground flax seeds with 5 tablespoons of water. Let the mixture sit for 5 minutes to thicken.
- Be sure to spoon and level the almond flour when measuring to ensure accuracy.
- Tapioca starch can be substituted with arrowroot or cornstarch if needed.
HOW TO KEEP MUFFINS FRESH
Banana muffins tend to spoil quickly due to the moisture from the bananas and nut butter. Even when stored in airtight containers, they can become soggy, which isn’t very appealing.
To keep your muffins fresh longer, let them cool completely, then place them on a plate and cover with foil. Seal the foil around the plate, leaving a few small holes at the top to allow the muffins to breathe.
This method helps prevent them from drying out or becoming soggy. They can last on the counter for about 3-4 days. If you want to extend their shelf life, you can refrigerate them for a few extra days and then warm them up before enjoying.
TIPS FOR BAKING WITH ALMOND FLOUR
I don’t recommend substituting almond flour for any other type of flour, such as oat flour, coconut flour, or all-purpose flour. Almond flour has a unique ability to absorb ingredients, so using a different flour may alter the amount of wet ingredients needed. In short, stick with almond flour!
Additionally, make sure to use almond flour instead of almond meal, as the latter has a coarser texture. Since almonds are high in fat, these muffins will remain moist thanks to the combination of almond flour, nut butter, eggs, banana, and maple syrup. You definitely won’t have to worry about dry muffins!
WHAT SUGAR IS BEST FOR MUFFINS?
These muffins contain no added refined sugar! Instead, they are naturally sweetened with ripe bananas and a touch of maple syrup. Make sure to use very ripe bananas with plenty of brown spots to maximize their sweetness. While muffins typically include granulated sugar, the bananas provide ample sweetness in this recipe. If you prefer, you can also substitute the maple syrup with honey.
