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almond_flour_banana_muffin_recipe

Almond Flour Banana Bread Muffins

Ebony
These Gluten-Free Banana Nut Bread Muffins are soft, moist, and naturally sweetened with ripe bananas and honey for the perfect wholesome treat. Made with almond flour and warm spices, they’re a delicious grain-free muffin everyone can enjoy.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12
Calories 269 kcal

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 gluten free
  • 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°F (150°C). Spray a muffin pan with your preferred cooking spray; I used an olive oil spray because it’s a healthier option. You can also use a silicone muffin pan as well to avoid use of cooking spray.
  • Remove the bananas from their peels and place them in a bowl. Mash them with a potato masher or fork until smooth. In a separate bowl, whisk together the eggs and apple cider vinegar. Then combine the egg mixture, mashed bananas, melted coconut oil, honey, and vanilla extract in one bowl and stir until well blended.
  • Sift the almond flour, baking powder, cinnamon, nutmeg, and salt together in a large bowl. Once the dry ingredients are combined, slowly stir them into the banana mixture until everything is well blended. Pour the batter into the prepared muffin pan and top each cup with cinnamon and walnuts.
  • Bake muffins in the preheated oven until the muffins are lightly browned on top. Insert a knife into the center of a muffin to check. If your fork comes out clean, they’re ready. Remove the muffins from the oven and place the pan on a cooling rack for 10 minutes. Tip: To help lock in moisture as they cool, place a strip of aluminum foil under the cooling rack. After 10 minutes, remove the muffins from the pan and enjoy!

Nutrition

Calories: 269kcalCarbohydrates: 21gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 140mgPotassium: 128mgFiber: 4gSugar: 12gVitamin A: 79IUVitamin C: 3mgCalcium: 84mgIron: 1mg
Keyword banana nut bread muffins gluten free flour, Banana Nut Muffin Recipe, banana nut muffins with almond flour​, Breakfast Idea, Breakfast Muffin, Breakfast Recipe, dairy free breakfast, dairy free recipe, gluten free banana nut bread muffins​, Muffins
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