Banana Almond Muffins (Print)
These fluffy muffins are made with almond flour and ripe bananas. They’re paleo-friendly, gluten-free, naturally sweetened, and quick to blend together.
# Ingredients:
01 -
3 fully ripe bananas with brown patches.
02 -
3 large eggs for moisture.
03 -
1 tsp of good-quality vanilla extract.
04 -
1 tsp of ground cinnamon.
05 -
1 tsp baking soda to help it rise.
06 -
1/2 tsp of baking powder for a light texture.
07 -
1/4 tsp of plain old salt.
08 -
Almond flour—3 cups.
09 -
A handful of dark chocolate chips (1/4 cup).
10 -
Non-stick cooking spray for the pan.
# Steps:
01 -
Set your oven to 350°F and coat your silicone muffin pan with spray so nothing sticks.
02 -
Throw the bananas, eggs, vanilla, cinnamon, baking soda, powder, and salt into a blender and blitz until smooth.
03 -
Mix in the almond flour gently. Don’t overdo it. Then fold in those chocolate chips.
04 -
Spoon the batter into the muffin pan. Bake for about 25–30 minutes, keeping an eye out for a golden top and a clean toothpick when tested.
05 -
Let the muffins chill out for 20 minutes before serving up.
# Notes:
01 -
Grab bananas that are extra ripe for the best flavor.
02 -
Store in a way that they aren’t sealed airtight so they stay fresher.
03 -
They freeze well for up to 3 months, so don’t worry about finishing them fast.
04 -
Start checking if they’re done at around the 17-minute mark.