Description
Banana Almond Muffins are soft, moist, and naturally sweet gluten-free muffins made with ripe bananas and almond flour, delivering a nutty flavor and wholesome texture perfect for breakfast or snacking.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 large ripe bananas, mashed
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin.
- Mix almond flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl, mash bananas and whisk in eggs, honey or maple syrup, vanilla, and coconut oil.
- Combine wet and dry ingredients and stir until just mixed.
- Spoon batter into muffin cups, filling 3/4 full.
- Top with sliced almonds.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool for 5 minutes in pan, then transfer to a wire rack.
Notes
- Use very ripe bananas for best sweetness and moisture.
- Do not overmix to keep muffins light and tender.
- Can be customized with chocolate chips or nuts.
- Store at room temperature for 2 days or refrigerate for longer freshness.
- Freeze for up to 3 months for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
