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almond flour banana muffins
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Almond Flour Banana Muffins

These Almond Flour Banana Muffins are made in under 10 minutes. Made using wholesome ingredients like almond flour and almond butter, these are amazingly healthy without any added fat.
Course Breakfast
Cuisine American
Keyword almond flour banana chocolate chip muffins, almond flour banana muffins, gluten free banana chocolate chip muffins, gluten free banana muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Muffins
Calories 153kcal
Author Maria Doss

Ingredients

Dry ingredients

Wet ingredients

Instructions

  • Pre heat oven to 350°F and line a standard muffin pan with 6 paper liners.
  • Whisk together all dry ingredients in a medium bowl.
  • Add all wet ingredients into a larger bowl and whisk until smooth. Stir in the dry ingredients, followed by chopped walnuts and chocolate chips. Mix until evenly combined.
    Tip: Sometimes, store bought natural almond butter, will have a layer of oil settled on the top and it needs to be stirred well, before using.
  • Divide batter into the prepared muffin pan (makes 6 muffins), top with additional chopped walnuts and chocolate chips.
  • Bake for 23 to 27 minutes or until done (a toothpick in the middle of muffin should come clean).
    Tip: I recommend checking at the lower end of the cooking time, because almond flour recipes cook faster than recipes using wheat flour.
  • Place pan in a wire rack to cool completely.

Video

Notes

Use over ripe bananas – Ugly over ripe bananas (dark yellow skin with lots of brown spots).
Use super fine almond flour and not almond meal. The latter will yield a much denser muffin since it contains the skin as well.
 

Nutrition

Serving: 1muffin | Calories: 153kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 144mg | Fiber: 2g | Sugar: 12g