Almond Flour Banana Muffins
Gluten free Almond Flour Banana Muffins are moist and fluffy and prepped in 10 minutes. A great option for breakfast or a snack and full of rich dark chocolate chips. You will not miss the gluten one bit!
Servings: 12 muffins
Preheat oven to 350°F.
In a medium bowl, mash the bananas. Add the eggs, vanilla, brown sugar and melted butter and whisk together until combined.
In a separate bowl, whisk the almond flour, salt and baking powder to combine. Add the dry ingredients into the banana mixture and stir just until fully combined. Fold in the chocolate chips.
Scoop the muffin batter evenly into a muffin pan with liners and lightly spritzed with oil. Add extra chocolate chips if desired.
Bake for about 20-22 minutes or until a toothpick comes up clean. Allow to cool before serving. Store in an airtight container at room temperature for about 4-5 days or in the refrigerator for a week.
- 3 bananas in this recipe is equal to about 1 cup of mashed banana. You can mash and measure before adding the banana into the mixing bowl.
- I always add extra chocolate chips on top when making these. The chips on top in the photos are not part of the ⅔ cup from the recipe.
- Once again, make sure you are not using almond meal. You want almond flour in this recipe.
- Always make sure your leavening agent is fresh. For this recipe, baking powder is key. If it is from several years ago, and trust me, I have been there, you are more likely going to have muffins that are sunken in or barely rise.
Calories: 250kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 72mg | Potassium: 254mg | Fiber: 3g | Sugar: 12g | Vitamin A: 178IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg