These almond flour banana muffins combine all the deliciousness of classic banana bread and then some! They’re incredibly soft, moist, and naturally sweetened with real bananas. Best of all, they’re free of added sugars, gluten-free, paleo-friendly, and low-carb!
INGREDIENTS
- 2 ripe bananas
- 2 eggs
- 1 tablespoon refined coconut oil, melted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 cups almond flour
- Chocolate chips and walnuts (optional)
INSTRUCTIONS
- Preheat your oven to 350°F (180°C) and prepare a muffin pan with liners.
- In a large bowl, mash the bananas. Add the melted coconut oil, eggs, and cinnamon. Whisk together with a fork until well combined.
- Stir in the almond flour, baking powder, and salt, mixing until smooth. If desired, fold in chocolate chips or walnuts.
- Spoon the batter into the prepared muffin liners, filling them to the top.
- Bake for 15-25 minutes, testing with a toothpick to ensure they’re done.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
NOTES
- The scale-up function does not adjust the gram measurements.
Nutrition Information (per serving):
- Calories: 150.9
- Total Fat: 11.8g
- Saturated Fat: 0g
- Trans Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 7.8g
- Fiber: 2.5g
- Sugar: 0g
- Protein: 5.2g
4o mini
