Imagine a breakfast treat so delectable, it could double as dessert. Enter the Almond Flour Banana Bread Muffins – a cozy, comforting creation that’s just as much a feast for the senses as it is for the soul. Baked with wholesome almond flour and ripe bananas, these muffins are a healthier twist on a classic, delivering a moist, tender crumb and a subtle, nutty flavor in every bite. Get ready to savor the sweet taste of satisfaction with this homemade goodness.
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Why You’ll Love This Almond Flour Banana Bread Muffins
These almond flour banana bread muffins are a true crowd-pleaser, perfect for satisfying your sweet tooth while keeping things on the lighter side. Packed with nourishing ingredients and brimming with comforting flavors, they’re a breakfast, snack, or anytime treat that the whole family will enjoy. Imagine waking up to the enticing aroma of freshly baked banana bread, or indulging in a warm, gooey muffin as a mid-afternoon pick-me-up. With their moist, tender crumb and a delightful nutty undertone, these almond flour muffins are sure to become a new household favorite.
Ingredients
The beauty of this recipe lies in its simplicity. You’ll need just a few wholesome, easy-to-find ingredients to create these almond flour banana bread muffins. Ripe bananas provide natural sweetness and moisture, while almond flour adds a nutritious boost and a delectable nutty flavor. Rounded out with eggs, honey, and a touch of vanilla, these muffins are a baking dream come true.
- 2 cups (200g) – Almond flour
- 3 large – Ripe bananas, mashed
- 3 – Eggs
- 1/4 cup (80g) – Honey
- 1 tsp – Vanilla extract
Ingredient Substitutions
- Honey: Swap for maple syrup or agave nectar for a dairy-free version (the flavor will be slightly different, but still delicious).
- Bananas: Increase the amount if you prefer a more pronounced banana flavor.
How to Make Almond Flour Banana Bread Muffins
Making these almond flour banana bread muffins is a breeze, with just a few simple steps to follow.
Step 1: Prep Work
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, mash the ripe bananas until smooth and creamy. Set aside.
Step 2: Main Cooking Process
In a large mixing bowl, combine the almond flour, eggs, honey, and vanilla extract. Stir until the batter is well-blended and free of lumps. Gently fold in the mashed bananas, being careful not to overmix.
Step 3: Final Steps/Assembly
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling them about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 4: Finishing Touches
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these almond flour banana bread muffins warm or at room temperature, savoring every delicious bite.
Recipe Variations & Tips
- For a Crunchy Topping: Sprinkle chopped walnuts or pecans on top of the muffin batter before baking.
- Add Mix-Ins: Fold in chocolate chips, dried fruit, or a swirl of peanut butter for added flavor and texture.
- For a Sweeter Muffin: Consider adding a small amount of cinnamon or a dusting of powdered sugar.
- Get Creative: Feel free to experiment with different nut flours, such as cashew or hazelnut, for a unique twist on the classic.
Serving & Storage
Serve with: a warm cup of coffee or tea, or enjoy on their own as a satisfying snack.
Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer-term storage, they can be frozen for up to 2 months.
Reheat: Warm the muffins in the oven or microwave before serving to enjoy them at their best.
Make-Ahead: You can prepare the batter in advance and store it in the refrigerator for up to 3 days before baking. This makes for quick and easy muffin preparation on busy mornings.
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Nutrition Information
These almond flour banana bread muffins are a healthier take on a classic, packed with nourishing ingredients. Each muffin contains approximately 200 calories, with a balance of healthy fats from the almond flour, complex carbohydrates from the bananas, and a touch of natural sweetness from the honey. They also provide a good source of fiber, protein, and various essential vitamins and minerals, making them a wholesome choice for breakfast or a snack.
- Serving Size: 1 muffin
- Calories: 200 kcal
- Protein: 6 g
- Carbs: 20 g
- Fat: 12 g
- Sodium: 50 mg
Delightful Almond Flour Banana Bread Muffins
These Almond Flour Banana Bread Muffins are a healthy and delicious treat that are gluten-free and packed with flavor. Perfect for breakfast or a snack!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: 🥣 Healthy & Dietary Bakes
- Method: Baking
- Cuisine: American
Ingredients
2 cups almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 ripe bananas, mashed
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup walnuts or chocolate chips (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking soda, salt, and cinnamon.
3. In another bowl, mix together the mashed bananas, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in walnuts or chocolate chips.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to 5 days.
Feel free to substitute different add-ins like dried fruit or seeds for variety.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
Keywords: banana bread, muffins, healthy, gluten-free
Frequently Asked Questions
Can I use regular flour instead of almond flour?
While you can substitute all-purpose flour for the almond flour, the texture and flavor of the muffins will be different. Almond flour provides a moist, tender crumb and a subtle nutty taste that complements the banana perfectly. We recommend sticking with the almond flour for the best results.
Can I make these muffins vegan?
Absolutely! To make these muffins vegan, simply swap the honey for maple syrup or agave nectar, and use a flax or chia egg instead of the regular eggs. The texture and flavor will be slightly different, but the muffins will still be delicious and equally satisfying.
How ripe should the bananas be?
The riper the bananas, the better! Look for bananas with plenty of brown speckles or even a few black spots. The overripe bananas will be sweeter and more moist, which will result in a more flavorful and tender muffin.
Can I add any mix-ins?
Absolutely! These muffins are a blank canvas just waiting for your creative touches. Try folding in chopped nuts, chocolate chips, dried fruit, or a swirl of nut butter for added texture and flavor.
How long do these muffins stay fresh?
When stored in an airtight container at room temperature, these almond flour banana bread muffins will stay fresh for up to 3 days. For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 2 months.
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