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Banana Bread Muffins
These gluten-free banana bread muffins deliver all the comforting flavor of a classic loaf in a convenient, portable size. Almond flour provides a tender crumb while keeping the recipe naturally grain-free. Maple syrup and heavily speckled bananas add the perfect amount of natural sweetness. Coconut oil brings a subtle richness that pairs beautifully with the warm cinnamon spice. Bake a batch on Sunday afternoon to enjoy quick, satisfying breakfasts throughout the busy workweek.
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 until no dry spots remain. 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 before transferring them to a wire rack to cool for another 30 minutes.
- 5Place the fully cooled muffins into an airtight container and store them in the refrigerator to maintain their texture.
- 6Select the darkest, most overripe bananas available when preparing this recipe to ensure maximum sweetness and moisture.