These Almond Flour Banana Muffins are sweet, moist and made from wholesome ingredients. They are free of refined sugar, paleo-friendly and gluten-free. Enjoy them with a cup of coffee for breakfast or as a post-dinner sweet treat.
Course Breakfast
Cuisine American
Keyword gluten free, grain free, paleo
Prep Time 5 minutesminutes
Cook Time 17 minutesminutes
Total Time 22 minutesminutes
Servings 12Muffins
Calories 144kcal
Author Amanda McGillicuddy
Equipment
Whisk
Fork
Two bowls for mixing
Muffin tin
Silicone muffin liners
Ingredients
1 ¼cupMashed overripe banana290 grams - About 3 small or 2 large bananas
Mash the bananas using a fork until there are no large chunks. Three small bananas or two large should yield about 1.25 cups or 290 grams, be sure to measure because too much banana will make for soggy muffins.
Combine the wet ingredients (mashed bananas, vanilla and eggs) in a bowl and mix together until everything is well combined.
Whisk together the dry ingredients in a separate bowl and then pour in to the wet ingredients. Whisk until the batter is smooth.
Line a muffin tin with liners (silicon liners work best). Fill each muffin well ¾ the way full.
Bake for 17-20 minutes or until you can poke the center of a muffin with a toothpick and remove it cleanly.