Are you ready to indulge in a deliciously healthy treat? I know I am! Today, I’m excited to share my recipe for Almond Flour Banana Muffins. These muffins are not only gluten-free but also incredibly easy to make, making them the perfect snack for any time of the day. Whether you’re looking for a quick breakfast option or a delightful afternoon pick-me-up, these muffins will surely satisfy your cravings. Plus, they fit right into my collection of easy pasta recipes and 30-minute meals for those busy weeknights!
Why You’ll Love This Recipe
- Gluten-free and healthy, perfect for those with dietary restrictions.
- Made with almond flour, giving them a delightful nutty flavor.
- Quick and easy to prepare, ideal for busy mornings.
- Moist and fluffy texture that everyone will love.
- Great for meal prep and can be stored for later enjoyment.
Ingredients
To whip up these delightful Gluten Free Banana Muffins Healthy, you’ll need the following ingredients:
- 2 ripe bananas, mashed
- 2 cups almond flour
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your own batch of Muffins Almond Flour:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix!
- If you’re adding nuts or chocolate chips, fold them in gently.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Almond Flour Banana Muffins turn out perfectly every time:
- Make sure your bananas are very ripe for the best flavor and sweetness.
- For a fun twist, try adding a teaspoon of nutmeg or a handful of dried fruit.
- If you prefer a denser muffin, you can substitute some of the almond flour with coconut flour.
- Don’t skip the cooling step; it helps the muffins set and enhances their flavor.
How to Serve
These Almond Banana Muffins are delicious on their own, but here are a few serving suggestions to elevate your experience:
- Spread a little almond butter or peanut butter on top for added protein.
- Pair them with a cup of coffee or tea for a delightful afternoon snack.
- Serve them warm with a drizzle of honey for a sweet treat.
Make Ahead and Storage
These muffins are perfect for meal prep! Here’s how to store them:
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a quick snack.
- Reheat in the oven for a few minutes to restore their fluffy texture.
Now that you have this fantastic recipe for Best Almond Flour Muffins, I hope you feel inspired to bake a batch today! These muffins are not just a treat; they’re a healthy option that fits perfectly into your busy lifestyle. Enjoy them as part of your weeknight dinner ideas or as a quick breakfast before heading out the door. Happy baking!
Almond Flour Banana Muffins (Gluten-Free)
Ingredients
Dry ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
Wet ingredients
- 2 ripe bananas bananas mashed
- 2 eggs eggs
- 1/4 cup almond milk
Optional add-ins
- 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, coconut sugar, and baking powder.
- In another bowl, mash bananas and whisk in eggs and almond milk.
- Combine wet and dry ingredients until just mixed, then fold in optional add-ins.
- Divide batter evenly into muffin cups and bake for 20 minutes.