Almond Flour Banana Muffins

Close up picture of almond flour banana muffin on a black plate with bite taken out of it

These almond flour banana muffins around are high protein and full of flavor. This almond flour muffin recipe is easy to make in one bowl!

Course Baked Good

Cuisine American

Prep Time 15

Cook Time 25

Servings

Calories 261kcal

Author Christy Gurin

Ingredients

1 1/2 cups mashed banana 3-4 bananas depending on size
3 eggs
1 1/2 tsp. vanilla extract
1/4 cup pure maple syrup
2 Tbsp. olive oil
3 cups blanched fine ground almond flour
1/4 cup golden flax meal
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup chocolate chips or toasted crushed pecans or walnuts optional

US Customary - Metric

Instructions

Preheat oven to 350° F.
Line a muffin tin with 12 baking cup liners and set aside. (You can grease the muffin tin well instead of using liners)
Beat mashed banana, eggs, vanilla, maple syrup, and oil together until blended.
Add almond flour, flax meal, baking soda, baking powder, salt, cinnamon, and nutmeg and stir until just mixed together. Stir in chocolate chips and/or nuts if using them.
Pour batter into muffin tin, evenly distributing between the 12 spaces.
Place in oven and bake for about 25 minutes or until toothpick inserted into the center comes out mostly clean (check at 23 minutes to make sure you don't over bake).
Remove from oven and let sit in pan for 10 minutes before removing and letting muffins finish cooling on a wire baking rack.
Eat fresh and store any leftover muffins in an airtight container on the counter for three days or in the refrigerator for up to five days.

Notes

* To freeze, place muffins in a freezer safe bag and freeze for up to 3 months. Defrost in the refrigerator overnight or microwave for 30-60 seconds. If microwaving, don't over heat and eat right away or the muffin texture will be tough.

*To make as bread, bake for about 50 minutes in a loaf pan. Cool for 10 minutes and then remove from pan by running a butter knife around the edge and then using a flat, wide spatula to lift from the bottom if it doesn't come right out or starts to fall apart.

Nutrition