Description
These banana muffins are the perfect blend of sweetness and texture, with the richness of almond flour and the natural sweetness of ripe bananas. They’re not just gluten-free, but they also offer a healthy dose of protein, fiber, and healthy fats. Whether you’re looking for a nutritious breakfast or a satisfying snack, these muffins are sure to hit the spot. Quick to prepare, they’re a delightful addition to any morning routine!
Ingredients
Scale
- 170g mashed bananas (about 3/4 cup)
- 2 whole eggs (about 55g each)
- 50g dark brown sugar (about 1/4 cup)
- 1/2 tsp vanilla extract
- 200g almond flour (about 2 cups)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, eggs, dark brown sugar, and vanilla extract. Stir until fully combined.
- Add Almond Flour: Gradually mix in the almond flour until the batter is smooth and there are no lumps.
- Fill Muffin Tin: Pour the batter evenly into the muffin tin, filling each cup about two-thirds full.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- For best results, use very ripe bananas as they provide the best sweetness and moisture for the muffins.
- You can substitute the almond flour with other flour types, but this will alter the texture and flavor.
- Add-ins like chocolate chips, nuts, or dried fruit can be mixed into the batter for extra flavor and texture.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American