Description
Soft, moist, and naturally sweetened, these banana muffins are made with almond flour and no added sugar — perfect for a gluten-free breakfast or snack.
Ingredients
- 2¾ cups super fine almond flour (from blanched almonds)
- ¼ cup tapioca flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 large eggs
- 2 tablespoons avocado oil (or light olive oil or coconut oil)
- ½ tablespoon vanilla extract
- 1 cup mashed extra-ripe bananas (about 3 small/medium bananas)
- ⅓ cup mini chocolate chips (or up to ½ cup)
Instructions
- Preheat the oven: Preheat oven to 350ºF. Line a 12-cup muffin pan or lightly spray with oil.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, tapioca flour, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, vanilla, and mashed bananas.
- Combine the Mixtures: Add the dry ingredients to the wet and mix until just combined. Fold in chocolate chips.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with additional chocolate chips if desired.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added sweetness, use very ripe bananas.
- Feel free to swap the mini chocolate chips with other add-ins like walnuts or pecans.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
