Almond Flour Banana Nut Muffins

Almond flour banana nut muffin with a large bite out of it.

5 from 1 vote

These Almond Flour Banana Nut Muffins are sweet, moist and made from wholesome ingredients. Enjoy them with a cup of coffee for breakfast or as a post-dinner for the perfect gluten-free and paleo sweet treat.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: Muffins

Calories: 269kcal

Author: Amanda McGillicuddy

Equipment

Muffin tin
Nonstick paper or silicone muffin liners
Fork
2 Mixing bowls
Whisk
2-ounce ice cream scoop

Ingredients

1 cup Mashed overripe banana about 3 small or 2 large bananas (255 g)
2 Large eggs
¼ cup Avocado oil
3 tablespoon Coconut sugar or brown sugar (30 g)
1 teaspoon Vanilla extract
3 cup Blanched almond flour (340 g)
1 teaspoon Ground cinnamon optional
1 teaspoon Baking powder (gluten-free & paleo if needed)
½ teaspoon Baking soda
¼ teaspoon Sea salt
½ cup Chopped raw walnuts

Instructions

Preheat oven to 350 degrees F. Line a 12-count muffin tin with nonstick paper or silicone liners.
Peel 3 smallbananas and place in a large mixing bowl. Mash the bananas with a fork until there are no large chunks. Measure out 1 cup (level) of mashed banana and return it to the mixing bowl, discarding any excess.
Add the eggs, oil, coconut sugar, and vanilla to the bowl with the mashed banana and mix together until everything is well combined.
In a separate bowl, combine the almond flour, cinnamon, baking powder, baking soda, and salt. Whisk together until there are no lumps.
Pour the dry ingredients into the bowl with the wet ingredients. Stir together until there are no lumps or streaks of dry ingredients.
Fold the walnuts into the batter using a rubber spatula.
Use a 2-ounce scoop to divide the batter evenly among the lined muffin wells.
Bake for 20-24 minutes (22 minutes was perfect for my oven) or until you can poke the center of a muffin with a toothpick and remove it cleanly.

Notes

- This recipe is only lightly sweetened, so we are relying on overripe bananas to make it deliciously sweet. Be sure your bananas are nice and spotty, or even brown. If your bananas are not really brown, you can add an additional tablespoon of coconut sugar for sweeter muffins.

- Almond flour is not very absorbent, so measure your bananas after mashing to avoid adding too much moisture.

- Do not pack almond flour when measuring.

- I like using unbleached nonstick parchment paper muffins liners or silicone muffin liners for this recipe. Regular paper liners will work, but should be sprayed with cooking spray before filling and the muffins should be completely cooled to help them remove cleanly from the liner.
- Muffins using silicone liners will take slightly longer to cook.

Storage: Allow muffins to completely cool before storing. Store wrapped in tinfoil at room temperature for 4-5 days. For longer storage, wrap cooled muffins in parchment paper and then place in a resealable freezer bag and freeze for up to 2 months. Remove the muffins from the bag and thaw on a plate uncovered at room temperature to avoid them becoming soggy.

Nutrition