Indulge in a guilt-free treat with these delicious Banana Almond Flour Muffins! Crafted with wholesome ingredients like almond flour and ripe bananas, these muffins are not only moist and fluffy but also packed with rich, natural flavors. Whether you’re following a gluten-free diet or simply looking for a nutritious snack, these muffins are a perfect choice for any occasion.

Bananas are the star ingredient here, providing natural sweetness and a host of health benefits. They are rich in potassium, which supports heart health, and contain plenty of dietary fiber, which aids in digestion. Combined with almond flour, which is high in healthy fats, protein, and vitamin E, these muffins are a nutritious way to satisfy your sweet tooth. Almond flour is also gluten-free and low in carbohydrates, making these muffins a great option for those watching their gluten or carb intake.

These Banana Almond Flour Muffins are perfect for meal prepping or a quick grab-and-go breakfast. Pair them with a dollop of almond butter or a drizzle of honey for an added touch of sweetness. Whether you’re enjoying them with your morning coffee or as an afternoon snack, these muffins are sure to become a favorite in your kitchen!

Enjoy these muffins as a breakfast option, a mid-day snack, or a delightful dessert. Their light and fluffy texture, combined with the nutty flavor of almonds and the natural sweetness of bananas, make them a treat you can feel good about eating.

Ingredients

• 3 small-sized ripe bananas (150 g, peeled)
• 2 eggs
• 1 cup (90 g) almond flour
• ½ tbsp. baking powder
• 1 tsp vanilla extract (optional)
• 15 g sliced almonds (optional)

Directions

1. Preheat your oven to 350°F (180°C).
2. Prepare cupcake silicone cups and place them on a baking tray.
3. In a large bowl, mash the ripe bananas until smooth.
4. Add the eggs to the mashed bananas and mix thoroughly until well combined.
5. Add almond flour, baking powder, and vanilla extract (if using), and stir gently until all ingredients are combined and the batter achieves a smooth consistency, resembling cake batter.
6. Using an ice cream scooper, portion the batter evenly into the cupcake cups, filling each about 2/3 full.
7. Place the baking tray in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, remove the muffins from the oven and transfer them to a wire rack to cool completely.
9. Enjoy your gluten-free banana and almond flour muffins with a cup of tea or coffee!

Prep Time: 20 minutes
Baking Time: 30 minutes
Servings: 7

Nutritional Information (Per Serving)

• Energy: 131 calories
• Protein: 5.23 g
• Fat: 9.26 g
• Carbohydrates: 8.44 g
• Fiber: 2.1 g

Storage

• Store your muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They can also be frozen for up to 3 months.
• These muffins are delicious on their own, but for an extra treat, you can top them with a dollop of almond butter or a drizzle of honey.