Almond Flour Banana Muffins
Updated: 2 days ago
Easy gluten free almond flour banana muffins with literally no sugar. These almond banana bread muffins are healthy enough for breakfast (paired with a protein of course!) and will melt in your mouth!
What makes them healthy?
- Sugar free
- Awesome nutrient profile (made with quality carb, higher in protein and full of fibre)
- Paleo and keto friendly if that's your jam.. but I like to point out - it's not mine.
What are the Ingredients?
- 3 ripe bananas (with brown spots), large
- 3 Eggs
- 3 cups Almond flour
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup dark chocolate chips (but, to keep these muffins really sugar free, see note below)
Note: I like to use mini dark chocolate chips. They distribute more evenly than large ones. To keep these banana muffins really sugar free you could try fresh or frozen blueberries or cacao nibs.
How to make Almond Flour Banana Muffins?
- Preheat oven to 350' and lightly oil a Perfect Portion Muffin Pan (affiliate link) with Extra Virgin olive or Avocado oil. You can make this easier with a Misto.
- In a blender or food processor add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and mix until smooth.
- Add almond flour and mix just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
- Divide batter between 12 muffins and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let cool 20 minutes.
Store these muffins in a cool dry place for up to 5 days and freeze for up to 3 months.
Be sure to let me know if you make this recipe. I love hearing from you!
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