Almond flour banana muffins are gluten-free, dairy-free, & healthy! Made in one bowl, they're an easy & simple breakfast everyone will love!
Total Time25 minutesmins
Servings: 12muffins
Author: Megan Byrd, RD
Cost: $5.98 or $.49 per muffin
Ingredients
1cupripe banana (about 2 medium bananas), mashed
2eggssee notes for vegan substitute
¼cuppure maple syrup
1tspvanilla
2 ½cupalmond flour
2tspbaking powder
1tspbaking soda
2tspcinnamon
¼tspsalt
Instructions
Preheat oven to 350°. In a large bowl, mash your bananas until fairly smooth.
Add eggs, maple syrup, and vanilla to the bowl, and mix well until combined.
Add almond flour, baking powder, baking soda, cinnamon, and salt. Mix until well combined.
Line or grease your muffin tin. Fill each muffin cup 2/3 full.
Bake in the preheated oven for 18-20 minutes, until a toothpick in the center comes out clean. For mini muffins, bake 15-16 minutes.
Video
Notes
To make these muffins vegan, subsitute the 2 eggs for flaxseed eggs. Mix together 2 tablespoons of ground flaxseed with 4 tablespoons of cold water in a small bowl and allow to sit for 5 minutes to gel up. Add to the batter instead of the eggs.