Banana Almond Flour Muffins
When it comes to baking, few things can rival the satisfaction of pulling a tray of fresh muffins out of the oven. Among the myriad of muffin varieties, banana almond flour muffins stand out as a delicious and healthy option that caters to a wide range of dietary preferences and needs, offering 6g of protein per muffin!
Whether you’re looking for a gluten-free or keto-friendly treat, a way to use up ripe bananas, or simply a wholesome snack, these muffins are a perfect choice.
Enjoy!
xoxo
SiLLibake
Banana Almond Flour Muffins
Banana almond flour muffins are a delicious, nutritious, and versatile treat that's easy to make and perfect any time of day, making them a healthier favorite for you and your family.
The Appeal of Banana Almond Flour Muffins
Banana almond flour muffins are more than just a tasty treat; they are a testament to the power of simple, natural ingredients. Almond flour, made from finely ground almonds, offers a rich, nutty flavor and a moist texture that makes these muffins incredibly satisfying. Bananas not only add natural sweetness but also keep the muffins tender and moist. Together, these ingredients create a delightful balance of flavors and textures that is hard to resist.
Nutritional Benefits
One of the key reasons banana almond flour muffins have gained popularity is their impressive nutritional profile. Almond flour is a great source of healthy fats, protein, and fiber, making it a nutritious alternative to traditional wheat flour. It is also naturally gluten-free, which makes it suitable for those with celiac disease or gluten sensitivity. Bananas, on the other hand, are packed with vitamins and minerals, including potassium, vitamin C, and vitamin B6. They also provide natural sugars, which means you can often reduce or eliminate added sugars in the recipe.
Additionally, these muffins can be easily adapted to meet various dietary needs. By using a natural sweetener like honey or maple syrup, you can keep them refined sugar-free.
Perfect for Any Time of Day
One of the best things about banana almond flour muffins is their versatility. They make a fantastic breakfast option, paired with a cup of coffee or a smoothie. Their portable nature makes them an excellent choice for on-the-go snacking, whether you’re heading to work, school, or a weekend hike. For those who enjoy a little something sweet after dinner, these muffins can easily double as a healthy dessert option.
Tips for Perfect Muffins
To ensure your banana almond flour muffins turn out perfectly every time, here are a few tips:
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
Don't overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in dense muffins.
Let them cool: Allow your muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove from the pan.
Customization Ideas
Banana almond flour muffins are highly customizable, allowing you to get creative with your add-ins and toppings. Consider adding a handful of dark chocolate chips, blueberries, or chopped nuts to the batter for extra texture and flavor. A sprinkle of cinnamon or nutmeg can enhance the warm, comforting taste of the muffins.
Prep Time: 5 min
Cook Time: 25 min
Yield: 12 muffins
RECIPE:
Banana Almond Flour Muffins
Banana almond flour muffins are a delicious, nutritious, and versatile treat that are easy to make and perfect for any time of day, making them a favorite among home bakers seeking a healthier alternative to traditional muffins—try them with your overripe bananas and you might discover your new favorite baked good.
Ingredients:
· 2 ripe bananas (I thawed 2 frozen bananas)
· 3 large eggs
· ⅓ cup maple syrup (or honey, monk fruit, coconut sugar)
· 1 tbsp olive oil
· 2 cups blanched almond flour
· 2 tbsp ground flax seed (optional)
· 2 tsp baking powder
· 1 tsp ground cinnamon
· ¼ tsp fine sea salt
· ½ cup chopped walnuts or chocolate chips (optional add-ins)
Directions:
Preheat the oven to 350ºF and line a muffin pan with 12 silicone liners or parchment muffin liners.
In a large mixing bowl, mash the bananas with a fork until they look relatively smooth, with no large chunks remaining. The more ripe the bananas are, the sweeter the muffins will be.
Add in the eggs, maple syrup, and olive oil and stir well. Then add in the, baking powder, cinnamon, and salt. Mix very well to incorporate the baking powder. Add the almond flour & chocolate chips together. Mix until the batter is incorporated.
Scoop the batter muffin cups, ¾ of the way full. Once the batter has been evenly divided among the cups, bake the muffins at 350ºF for 25 minutes, or until the centers feel firm to the touch.
Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The muffins will be very fragile while warm but will firm up as they cool. Leftover muffins should be stored in an airtight container in the fridge for up to 5 days. (Don't leave them out at room temperature overnight or they will develop a sticky texture on the outside.)
NOTES
Nutrition information is for 1 of 12 muffins without the optional add-ins.
NUTRITION
Calories: 178kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Fiber: 3.5g | Sugar: 9g |