The Best Almond Flour Banana Muffins You’ll Ever Make

Course: Bread

Cuisine: American

Keyword: Almond Flour Banana Muffins, Baking, gluten-free, healthy snacks, low-carb, paleo

Prep Time: 10

Cook Time: 20

Cooling Time: 5

Total Time: 35

Servings: muffins

Calories: 150kcal

These Almond Flour Banana Muffins are a deliciously sweet and guilt-free treat perfect for breakfast or a snack.

3 large Ripe Bananas Use very ripe, spotted bananas for maximum sweetness and moisture.
2 large Eggs Essential for binding the ingredients together.
⅓ cup Melted Coconut Oil Adds moisture and richness.
1 teaspoon Baking Powder Helps the muffins rise.
¼ teaspoon Salt Enhances the overall flavor.
1 teaspoon Cinnamon Provides a warm, comforting spice.
2 cups Blanched Almond Flour Main gluten-free substitute for traditional flour.

Preheat the oven to 350°F (180°C) and prepare your muffin pan with liners.
Mash the ripe bananas in a large bowl until smooth.
Whisk together the eggs, cinnamon, and melted coconut oil with the mashed bananas.
Mix in the almond flour, baking powder, and salt until a smooth batter forms.
Fold in chocolate chips and walnuts if desired.
Spoon the batter into the muffin tin, filling each cup to the top.
Bake for 15-25 minutes, or until a toothpick comes out clean.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

Optional: Serve warm with a spread of butter or cream cheese for extra flavor.