Banana Muffins (Almond Flour)

Peanut butter banana almond flour muffins scattered on a wooden surface.

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Banana Muffins (Almond Flour)

Banana almond flour muffins are made with less than 10 pantry staples for nutritious, gluten free, paleo muffins you can feel good about! Whip them up in minutes for a sweet breakfast, grab-n-go snack, or after-dinner dessert everyone will enjoy.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: almond flour banana muffins, banana almond flour muffins, banana muffins, dairy free muffins, gluten free muffins, Paleo, paleo banana muffins, paleo muffins

Servings: muffins

Calories: 194kcal

Author: Ansley Beutler

Ingredients

3 bananas 1 ½ cup mashed
3 eggs
½ cup almond butter or any nut or seed butter
1 teaspoon vanilla extract
1 ½ cup almond flour
3 tablespoon coconut flour
1 teaspoon cinnamon
1 ½ teaspoon baking powder
½ teaspoon sea salt

Optional toppings and/or mix-ins:

US Customary - Metric

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Instructions

Preheat oven to 375 F. In a large bowl mash the bananas until no large clumps remain. Use a hand mixer or a stand mixer with the paddle attachment. Alternately, use the back of a fork to manually mash up the bananas. Add the eggs, almond butter, and vanilla and continue to mix until well combined.
3 bananas, 3 eggs, ½ cup almond butter, 1 teaspoon vanilla extract
Slowly fold in the almond flour, coconut flour, cinnamon, baking powder, and sea salt until no flour clumps remain. Gently fold in your mix-ins if using - like chocolate chips, nuts, or fruit.
1 ½ cup almond flour, 3 tablespoon coconut flour, 1 teaspoon cinnamon, 1 ½ teaspoon baking powder, ½ teaspoon sea salt
Place liners in a muffin tin and fill each one ¾ of the way full with the muffin batter. Because these are gluten free muffins, you can fill the liners up more than you normally would. Bake the muffins in the oven for 13 - 15 minutes until golden brown on top.
Let the muffins cool slightly before transferring them to a cooling rack to cool completely. This is important with muffins because if you let them sit in the muffin tin for too long, condensation can build up from the heat and make your muffins soggy - and we don’t want that!

Notes

Storing : To store, wait for the muffins to cool down all the way before transferring them to an airtight container. They will keep for up to 3 - 4 days out on the counter, 1 week in the fridge, or 3 months in the freezer.

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