Perfect breakfast or snack, almond flour banana muffins are light, fluffy, moist, and delicious. This quick almond flour banana muffins recipe is banana-heavy and worth repeating!
– 3 large ripe banana– 2 large egg– 2 Tbsp pure maple syrup– 2 Tbsp avocado oil or olive oil– 1 ½ tsp pure vanilla extract– 2 cups almond flour– 1/2 cup tapioca flour– 1 ½ tsp baking powder– 1 ½ tsp ground cinnamon– 1/2 tsp sea salt
Ingredient
Direction
1
Pre-heat the oven to 350°F and line a muffin pan. Without muffin liners, lightly grease or spray muffin holes with coconut oil or cooking spray.
2
Mashed bananas in a large dish till creamy. Blend all ingredients until combined to form the batter in a food processor or blender.
3
Add eggs, pure maple syrup, oil, and vanilla to mashed bananas and combine.In a separate bowl, mix almond, tapioca, baking powder, cinnamon, and sea salt.
4
Mix dry and wet ingredients for a thick banana bread batter. Add nuts or chocolate chips now!Fill the muffin tray 2/3 with banana bread batter.
5
You can overfill muffin cups like I do for larger muffins.The muffins should be spotless after 25–35 minutes on the centre rack of the preheated oven.