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Banana Muffins: A Sweet and Nutty Journey to Comfort

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!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 170 g mashed bananas about 3/4 cup
  • 2 whole eggs about 55g each
  • 50 g dark brown sugar about 1/4 cup
  • 1/2 tsp vanilla extract
  • 200 g almond flour about 2 cups

Method
 

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, eggs, dark brown sugar, and vanilla extract. Stir until fully combined.
  3. Add Almond Flour: Gradually mix in the almond flour until the batter is smooth and there are no lumps.
  4. Fill Muffin Tin: Pour the batter evenly into the muffin tin, filling each cup about two-thirds full.
  5. 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.
  6. 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.