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ALMOND FLOUR BANANA MUFFINS 

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

HEALTHY ALMOND FLOUR CORNBREAD

The ultimate healthy cornbread recipe made gluten-free with almond flour! It’s irresistibly moist, buttery, and boasts perfectly crisp edges. Sweetened naturally without refined sugar, it’s so delicious you might just prefer it over the classic version!

INGREDIENTS

  • 1 large egg
  • 1 cup milk (oat, almond, or cow’s milk), at room temperature
  • 1 tbsp lemon juice
  • ⅓ cup unsalted butter, melted
  • 2 tbsp (42g) honey
  • 1 cup (140g) cornmeal, spooned and leveled
  • 1 cup super-fine almond flour, spooned and leveled
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

INSTRUCTIONS

  • Preheat & Prep: Preheat your oven to 350ºF. Line an 8×8 pan with parchment paper or grease it well, then set it aside.
  • Mix Wet Ingredients: In a large bowl, whisk together the egg, milk, lemon juice, melted butter, and honey.
  • Combine Dry Ingredients: In a separate bowl, mix the cornmeal, almond flour, baking powder, baking soda, and salt. Use your hands to break up any almond flour lumps.
  • Combine Wet & Dry: Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing.
  • Bake: Pour the batter evenly into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Serve: Let the cornbread cool before slicing into bars. Enjoy!

NOTES

  • Almond Flour: Avoid substituting with coconut flour or almond meal.
  • Milk Options: Any milk works, but oat milk may alter the flavor slightly.
  • Butter Substitute: Use coconut oil for a dairy-free option.
  • Crispy Edges: Preheat a greased cast-iron skillet for extra-crispy edges before pouring in the batter.

STORAGE & REHEATING

  • Storing: Keep leftovers in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.
  • Reheating: Warm in a 350ºF oven for 5–10 minutes or microwave on a microwave-safe plate for 30–60 seconds.
  • Freezing: Cool completely before freezing in a freezer-safe bag for up to 3 months. Reheat directly from frozen in the oven (5–10 minutes at 350ºF) or microwave (20–40 seconds).

NUTRITION (PER SERVING)

  • Calories: 159 kcal
  • Carbs: 8g
  • Protein: 4g
  • Fat: 12g (Saturated: 4g)
  • Cholesterol: 27mg
  • Sodium: 211mg
  • Potassium: 52mg
  • Fiber: 4g
  • Sugar: 2g
  • Vitamin A: 177 IU
  • Vitamin C: 1 mg
  • Calcium: 74 mg
  • Iron: 1 mg