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Almond Flour Banana Bread Muffins
Three mashed ripe bananas, one and three-quarter cups of almond flour, and half a cup of melted coconut oil form the base of this grain-free muffin batter. Maple syrup handles the sweetness, and a teaspoon each of cinnamon and vanilla carry the aroma. Twelve muffins bake in about 20 minutes, with the remaining time split between prep and cooling. Store them in the refrigerator — almond flour muffins stay moist in the fridge for up to five days but can turn tacky at room temperature.
Equipment
- Oven
- Muffin tin
Ingredients
- 1¾ cups almond flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ cups mashed ripe bananas (3 medium bananas)
- ¼ cup maple syrup
- 3 eggs, beaten
- 1 teaspoon gluten-free vanilla
- ½ cup coconut oil, melted
Instructions
- 1Preheat the oven to 350°F and line a standard 12-cup muffin tin with paper liners.
- 2Whisk the almond flour, baking soda, salt, and ground cinnamon together in a large mixing bowl. In a separate bowl, mash the bananas thoroughly, then stir in the maple syrup, beaten eggs, gluten-free vanilla, and melted coconut oil.
- 3Fold the wet banana mixture into the dry almond flour ingredients just until no dry spots remain. Overmixing can make the muffins dense. Spoon the batter evenly into the prepared muffin cups, filling them to the top.
- 4Bake for 22 to 27 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Let the muffins rest in the pan for 5 minutes so they don't fall apart, then transfer them to a wire rack to cool for another 30 minutes.
Notes
- Swap: Fold a half cup of chopped walnuts or pecans into the batter before baking for extra texture.
- Storage: Place the fully cooled muffins into an airtight container and store them in the refrigerator to maintain their texture.
- Tip: Select the darkest, most overripe bananas available to ensure maximum sweetness and moisture.