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Who said you can’t have muffins on a “no-bread” diet? This amazing go-to-recipe is not only great if you have bananas going bad in your kitchen, but it is also healthy without sacrificing flavor. I make these muffins for my family all of the time, even when we are on strict diets such as Paleo. These muffins are grain free, free of processed sugar, and trans-fat such as that found in butter. When all ingridients are combined, this recipe will yield 12 muffins that amount to only 247 calories each, 18 g of fat, 13.4 g of carbs, and 8 g of protein. I hope you enjoy this recipe full of all-natural ingredients for you and your family!
Almond Flour Banana Bread Muffins
Ingredients
- 3 bananas mashed
- 3 eggs beaten, room temperature
- 1 tbsp apple cider vinegar
- 1/4 cup coconut oil melted
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 3 cups almond flour
- 3/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- cooking spray
- black walnuts (optional)
Instructions
- Take 3 eggs out of your refrigerator, and place them in a bowl until they reach room temperature. (This typically takes 30 minutes)
- Preheat your oven to 300 degrees F (150 degrees C). Take a muffin pan and spray this with a cooking spray of your choice. I used olive oil cooking spray since this is a healthier option.
- Remove bananas from their peel and place these in a bowl. Mash these until they are well blended in texture using a potato masher. In a separate bowl, combine eggs and vinegar together.
- In one bowl, add egg and vinegar mixture, bananas, coconut oil (melted), honey, and vanilla extract. Stir until blended.
- Separately sift almond flour, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Once dry ingredients are combined, slowly stir these into the banana mixture until all ingredients are well blended. Pour batter into prepared muffin pan and top off each cup with cinnamon, and walnuts. (I did not have walnuts today when making this recipe, but trust me, add them because they are amazing on top!)
- Bake in the preheated oven until muffins are light brown at the top. Insert a knife in the center of a muffin to see if it comes out clean. If it does, your muffins are ready! Remove these from the oven and place on a cooling rack for 10 minutes before removing from the pan. TIP: To ensure your muffins lock in moisture during the cooling process, place a strip of aluminum foil under your cooling rack. After 10 minutes, remove these from your muffin pan and enjoy!
Nutrition
Calories: 247kcal
Tried this recipe?Let us know how it was!
Definitely I will try this cake. Thanks for the recipe!
You almond flour banana muffins look delicious. Going to try out your recipe this weekend.
These look and sound really good. I know what I’ll be wanting when I get up in the morning!
Nnnniiiicccceeeeee….these can be good for me! I would love to try out a plate of these.
I bet these made your kitchen smell, AMAZING!! I should definitely try making them for my husband!
My son is a big fan of bananas and will love these muffins. I am gonna try them today, I am already running out of ideas for the snacks so these are perfect!
I haven’t used an alternative flour like almond flour, but it sounds delicious. I will have to try making a batch of these and save the extras for quick breakfast options.
Banana has a unique flavour and taste that I never get tired of. Thanks for the recipe and it’s comforting to watch people bake them! Can’t wait to try them myself! – Knycx Journeying
Since the stores are out of all-purpose flour, I’ve been experimenting with almond flour. I’m looking forward to trying this recipe.
OMG! I will have to make these for my husband and myself while we’re in isolation! He has suddenly gotten off wheat and I’ve been gluten free for years. These will be great treats! I can’t wait.
i haven’t used almond flour in a long time. your recipe sounds easy enough and the pictures are very enticing!
Need to get into the habit of using more bananas in my recipes, such a versatile fruit
A nice recipe that I will try since I am trying to avoid eating too many carbohydrates. I love that instead of using the usual flour, you chose to use the almond flour as a substitute but healthier. We all know that Banana is high in potassium and it was a constant food in almost all households. I am prone to having High blood pressure because of my genes. This is the reason why I chose the right food to eat and to avoid. I don’t want to be in a hospital, and I refuse to get sick. I know that I can choose to be healthy and strong and I will do it. Exercise, enough sleep, eating a balanced diet and avoid too much stress is what I intend to do to achieve a healthy body and mind.
Thank you for your feedback! I too try to avoid eating too much flour! I also love that I finally figured out a combination of ingredients that still provide robust flavor and are yet all natural. Let me know if you give this recipe a try! Stay safe and healthy!