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
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